Jumbo (Allergy-Free) Oatmeal Chocolate Raisin Cookies

This cookie is very rich and packed full of all the yummy stuff; there is very little to hold it together, so while it is not crumbly, it breaks apart very easily. Mum said it’s “decadent.”

1/4 cup Almond meal/flour
1/4 tsp baking powder
1/8 tsp salt
1 tbsp Ener-G Egg Replacer + 4 tbsp warm water (= 2 eggs)
3/4 cup sugar
2 tsp vanilla
6 tbsp unsweetened cocoa powder
2 tbsp oil
6 tbsp applesauce
2 cups semi-sweet chocolate chips (you’ll be using one cup at a time, so read the directions carefully)
1 cup rolled oats
1 cup raisins

Preheat the oven to 350 degrees. Line cookie sheets with foil and grease.

In a small bowl, combine almond flour, baking powder, and salt.

In another bowl, whisk together egg replacer, sugar, vanilla, cocoa powder, oil, and applesauce. Melt one cup of the chocolate chips (either double boiler method over the stove, or in the microwave) and add to the mixture. Fold in the other cup of chocolate chips, the rolled oats, and the raisins.

Use a 1/4 cup measure to drop the batter onto the cookie sheets. Do not flatten them; leave them in the shape of the measuring cup and they will spread by themselves. Put only up to five cookies on one sheet at a time; they are BIG.

Bake for 18 minutes. Leave to cool on the sheet for five minutes, then slip the foil off the cookie sheet onto a flat surface (such as a cutting board) and leave for another five minutes, then use a spatula to flip the cookies and leave to cool for another five minutes.

Makes 15 cookies, about 4 – 5 inches in diameter.