Wheatless, eggless and dairyless. I sometimes use dried cherries in place of raisins

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring 3/4 cup of water to boil and add the raisins. When the water returns to a boil turn off the heat. Let the raisins plump for at least 10 minutes. Drain the raisins well, then chop them coarsely.

  • Toast the sesame seeds by stirring them with a wooden spoon in a heavy saute pan over medium heat. Saute until the seeds begin to crackle, pop and smell toasted; about 10 minutes.

  • Combine rice flour, oats, salt and toasted sesame seeds. Stir apple juice, oil and vanilla into the flour mixture.

  • Form the dough into 8 large balls. Place each ball on greased cookie sheets or parchment paper. Moisten your fingers and flatten each ball until it is 1/2 inch thick.

  • Bake 25 minutes or until golden brown. Let cool on pans before removing.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

237.5 calories; 4.8 g protein; 35.2 g carbohydrates; 0 mg cholesterol; 76.5 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/18/2003
Really easy to prepare. You have to get past the smell of the soaked raisins! Could add a little sweetener (honey or brown sugar). Read More
(12)

Most helpful critical review

Rating: 1 stars
02/11/2007
The cookies looked beautiful! They tasted terrible. They make an excellent dog treat. Read More
(4)
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/18/2003
Really easy to prepare. You have to get past the smell of the soaked raisins! Could add a little sweetener (honey or brown sugar). Read More
(12)
Rating: 4 stars
05/18/2003
Really easy to prepare. You have to get past the smell of the soaked raisins! Could add a little sweetener (honey or brown sugar). Read More
(12)
Rating: 5 stars
11/15/2003
I am a Celiac living in Canada. To my knowledge any kind of OAT contains Gluten and therefore not considered as gluten-free. Spelt Kamut durum semolina barley triticale rye wheat bulgar cous-cous and barley also contain gluten; as well as many other hidden glutens. To be safe check with the Canadian Celiac Association! Read More
(8)
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Rating: 1 stars
02/11/2007
The cookies looked beautiful! They tasted terrible. They make an excellent dog treat. Read More
(4)
Rating: 4 stars
02/28/2005
This recipe is really quite good! I added 6 packets of Splenda for a little more sweetness. I can't eat eggs so it's nice to have discovered this. A very healthy cookie! Thank you. Read More
(2)
Rating: 5 stars
07/11/2015
Great idea not to add any sweetener! I did not soak my raisins I just left them whole. Instead of making monster sized cookies I shaped the dough into 2 dozen balls and flattened them slightly baking for about 20 minutes. I loved these for breakfast a wonderful way to start the day! Read More
(1)
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Rating: 4 stars
09/29/2004
I agree could use a little more sweetness.Using a sweeter dried fruit is very pleasing.I believe that most people who are sensitive to gluten are sensitive specifically to wheat and wheat family glutens. Read More
(1)
Rating: 3 stars
10/26/2008
I really wanted to like these cookies. I had some rice flour I needed to use up and all the other ingredients on hand. I added 1/4 cup of honey and my kids still wouldn't eat them. I did like the seseme seeds they were a nice crunch but the actual body of the cookie seemed raw even though I followed the recipe and the top and bottom were browned. Sorry too weird for our family. Read More
(1)
Rating: 5 stars
09/17/2018
Made this with tahini instead of the sesame seeds. Delish! Read More