The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Mix in a large bowl, canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg. Stir into the bowl. Mix in the oats and the raisins last. Drop by rounded spoon onto cookie sheets.
Bake for 10 to 12 minutes in the 350 °F oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
I use parchment paper on my cookie sheets, makes for super easy cookie removal and cleanup!
I also left my cookies in for approximately 15 minutes, I wanted them a bit crispier and they turned out wonderfully!
To substitute eggs, I use 1/2 tsp baking powder and 2 tbsp water for each egg called for.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.