Gluten Free Ancient Grain Cookies (Dairy-Free)

Ingredients:

• 1 cup certified gluten-free rolled oats
• 1/2 cup millet flour
• 1/2 cup amaranth flour (or more millet flour)
• 1/4 cornstarch (or potato starch or tapioca flour)
• 1/4 cup flax seed meal
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon gluten-free baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup + 2 tablespoons dark brown sugar
• 1/3 cup butter flavored shortening (Spectrum)
• 2 tablespoon pure maple syrup
• 2 large eggs, at room temperature
• 1-1/2 teaspoons pure vanilla extract
• 3/4 cup raisins or mini gluten-free dairy-free chocolate chips (Enjoy Life)
• 1/4 cup finely chopped nuts (optional)

Instructions:

1. Preheat oven to 350ºF. Line three baking sheets with silicone baking mats or parchment paper; set aside.
2. In a medium bowl, whisk together the oats, millet flour, amaranth flour, cornstarch, flax seed meal, baking powder, baking soda, and salt; set aside.
3. In the bowl of your electric mixer, cream the brown sugar, shortening, and molasses until fluffy, about 4 minutes on high speed.
4. Add eggs one at a time, beating after each addition. Add vanilla and continue to mix.
5. Scoop 2 tablespoons full of dough onto a half sheet baking sheet (17-1/2x11-inches), spaced 2 inches apart. Bake for 12 minutes or until lightly golden brown around the bottom edges. If baking multiple baking sheets at a time, switch pans mid-baking.
6. Allow cookies to cool on baking sheets for about 4 minutes. Transfer cookies to wire racks to cool for at least 10 minutes. Serve immediately or store in an air-tight container at room temperature, or freeze for long-term.

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