Gluten free, egg free, dairy free oatmeal cookies! I know, the ongoing joke is that these would be taste free too. That is definitely not the case! A little backstory on these cookies is that they were born out of desperation and a lack of ingredients. Long story short is that my husband and I were staying with friends, it was his birthday and we were seriously lacking ingredients for any kind of treats. I had a stash of my food with me (I travel with a small pantry . . . Im not kidding) and my friends had some baking ingredients, so the culinary adventure to create a birthday treat for my husband began. His favorite treat is the all-American oatmeal cookie. This post is dedicated to all those mothers who need simplification in their lives, or who have little ones who cant have most ingredients that make baking "easy." The stocked pantry is the key here. Bobs Red Mill has made baking egg free so easy with their egg replacer. Trust me, it works like a charm! On this little culinary adventure, I was out of dairy free butter, I had no eggs, and there was no baking soda in the house. These are all my standards for making my oatmeal cookies. Its not normal for me to run out of eggs, but its so nice to know that if I do, I have an incredible backup! I replaced the butter with a light extra virgin olive oil and the baking soda with baking powder. Also, everything mixes in one bowl! These cookies were such a hit that I had to make another batch the next day! They are crispy on the outside while being soft and chewy on the inside. This proves that life doesnt have to be complicated and neither does baking for your loved ones.

Gluten and Egg Free Oatmeal Cookies

Makes 26

• 2 TbspBobs Red Mill Gluten Free Egg Replacer, prepared according to package directions
• 3/4 cup Bobs Red Mill 1-to-1 Flour
• 1 1/4 cup Bobs Red Mill Gluten Free Quick Cooking Oatmeal
• 2/3 cup Light Brown Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup + 2 Tbsp Light Extra Virgin Olive Oil
• 1/2 tsp Vanilla
• 1/2 cup Raisins

Preheat the oven to 350F. Line a cookie sheet with parchment paper. In a small bowl, prepare the egg replacer. In a large bowl, mix the flour, oatmeal, brown sugar, baking powder, and salt. Stir to combine. Next add the olive oil, egg replacer, and vanilla to the dry ingredients. Mix well. Stir the raisins into the batter. Drop 1 tablespoon scoops onto the prepared sheet pan with about an inch of space between the cookies. Bake for 10 minutes. Allow to cool slightly on the pan, and then transfer to a rack to finish cooling.