From The Ultimate Gluten-Free Cookie Book, by Roben Ryberg. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2010.
25 minutes prep time. Makes about 40 cookies
1/3 c oil, plus additional for pan
1/2 c sugar
1 1/2 c brown rice flour
1/2 c applesauce
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 tsp xanthan gum
1/2 tsp vanilla extract (optional)
1/2 tsp ground cinnamon
1/3 c roughly chopped raisins
Preheat oven to 350°. Very lightly oil a cookie sheet.
In a medium-size bowl, combine oil and sugar. Beat well. Add flour and beat well. Scrape down sides of mixing bowl at least once during mixing.
Add remaining ingredients and beat well. Continue beating until dough comes together; it will be soft.
Drop rounded teaspoonfuls of dough onto prepared pan. With moistened fingertips, press them to 1/4-inch thickness.
Bake cookies for about 10 minutes, until edges begin to brown. Let cool on wire racks before serving.
Per serving: 55 Calories, 1 g Protein, 9 g Carbohydrates, 2 g Total fat (1 g mono, 1 g poly), 52 mg Sodium