Delicious fluffy cookies.

A modified version of Chef Billy Parisi’s recipe.

Servings 18 cookies
Prep Time 10 minutes
Cook Time 16 – 18 minutes
Passive Time 20 minutes

Ingredients
2 cups Gluten Free 1-to-1 Baking Flour
1 tsp Baking Soda
1/4 tsp Salt
1 cup unsalted Butter (earth balance)
3/4 cup Packed Light Brown Sugar
3/4 cup Sugar
2 large Eggs / for vegan use 6 Tbs aguafaba (find out how to make it)
1 Tbsp Vanilla
1 tsp Ground Cinnamon
3 cups Gluten Free Rolled Oats or Gluten Free Organic Rolled Oats
2 cups Raisins
Instructions
Preheat the oven to 350°.
In a large bowl mix together the flour, baking soda and salt and set aside.
Using an electric mixer cream together the butter and sugars in a medium bowl on high speed until it becomes light and fluffy, about 6 to 8 minutes.
Next add 1 egg or aguafaba at a time into the creamed butter mixture until it is combined and then pour in the vanilla.
Add the dry ingredients in two batches and be sure to stop the mixer to scrape to combine all of the ingredients.
Add the cinnamon to the batter and mix it in.
Fold the oats and raisins into the bowl using a rubber spatula until it is combined.
Scoop 2 tablespoons of the cookie dough onto a cookie sheet tray lined with parchment paper making a total of 18 large cookies.
Bake the cookies in the oven on 350° for 16 to 18 minutes or until the edges of the cookies are lightly browned and the centers are slightly soft.
Cool to room temperature before serving.