Sounds disgusting right? They are actually quite chewy and yummy. It's not my original recipe, but I did adapt it to get rid of brown sugar. Here's a link to the original recipe by Karina, the gluten free goddess, and below is my version. Enjoy!
Preheat the oven to 350 degrees F.
Combine in a bowl and beat until smooth and creamy:
2/3 cup Spectrum Organic Shortening
1/4 cup maple syrup
1/2 + 1/6 cup brown rice syrup
1/2 cup unsweetened organic applesauce
2 teaspoons vanilla extract
1/4 cup agave
In a separate bowl whisk together the dry ingredients:
1/2 cup rice flour
1/2 cup oat flour
1/2 cup tapioca starch
1/4 cup vanilla rice protein powder
1 teaspoon xanthan/guar gum
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon fine sea salt
Slowly add the dry ingredients into the creamed mixture, beating to combine.
When the dough is smooth, add in the following, by hand, and mix well:
2 cups rolled oats
1/2 cup carob chips (raisins might be better. Ooh or even dried cranberries.)
Use a spoon or ice cream scoop to measure out the dough. They will spread so give them plenty of space.
Bake in the center of a preheated oven for about 9 to 13 minutes, until they are golden. They will be quite soft until they cool.
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These cookies passed the Livy test. She couldn't get enough of them!!! Great job Auntie Lala.
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