Ingredients:
- 2 cups Featherlight Mix*
- 2-1/2 cups GF oatmeal (or quinoa flakes)
- 1 cup white sugar
- 1 cup brown Sugar
- 1/2 tsp. xanthan gum
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 3/4 cup (1 1/2 sticks butter) or margarine
- 1/4 cup vegetable shortening
- 1/4 cup honey
- 2 eggs
- 1 tsp. vanilla flavoring
- 1 cup raisins
- 1 cup chopped pitted dates
- 1 cup chopped walnuts
*Featherlight flour mix: 1 part rice flour, 1 part tapioca flour, 1 part cornstarch, Potato flour (1 tsp. per cup).
Directions
Preheat oven to 350 degrees. Grease 2 cookie sheets or line with parchment paper. In a medium bowl, whisk together the flour mix,
zanthan gum, baking powder, baking soda, cinnamon, and salt.
In the bowl of your mixer, beat the butter, shortening, and both sugars until light and fluffy. Beat in the honey, eggs, and vanilla. Gradually beat in the flour mixture. Stir in the oatmeal (or quinoa flakes), raisins, dates and nuts.
Drop by tablespoons onto prepared sheets, leaving space for the cookies to spread. Bake for about 10 minutes. Cool 5 minutes on sheets before removing to a cooling rack. Makes about 5 dozen cookies.