Recipe: Oatmeal Raisin Cookies (GF, Dairy-free)

Adapted from Oct 2016 Cook's Illustrated

4 T Spectrum palm shortening
5 t blackstrap molasses
1 1/4 c raw sugar
3/4 t salt
2 T coconut milk
1 T water

1/2 c raisins

1/2 t baking soda
1/4 t cinnamon
1/2 c oil
2 medium eggs
1-1.5 t butter-vanilla emulsion
3 c old fashioned oats
3/4 c rice flour
1/4 c potato flour

Put the shortening, molasses, sugar, salt, coconut milk and water in a saucepan.  Boil for a few minutes, until most of the sugar is dissolved.  Add the raisins, stir, turn off heat.

Mix the rest of the ingredients together, then stir in the hot oil/sugar mixture.

Divide into 20 balls. Flatten onto parchment paper.  Bake at 350 or 375 F for 8-10 minutes.

(CI version has 4 T browned butter, no coconut milk or water, and regular wheat flour. Also, 1 lg egg + 1 yolk.)

NOTE: Almost all of these ingredients can also be found at Walmart.  Yes, butter-vanilla emulsion is tastier than just vanilla; no, it does not have any actual dairy ingredients in it.  Yes, you can substitute ingredients, but it probably will turn out different.