1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

2. Combine 1 Tbsp. flaxseed meal with 3 Tbsp. warm water, mixing well. Set aside. This is your “flax egg.”

3. In the bowl of a stand mixer fitted with a paddle attachment, cream the shortening, granulated sugar, and light brown sugar, mixing on medium speed for about 3 minutes. Add the vanilla extract and the flax egg. Mix about 30 seconds on low speed until combined.

4. In a separate bowl, whisk together flour, the remaining 1/4 cup flaxseed meal, gum, baking soda, baking powder, cinnamon, and salt. Add oats and mix.

5. Add dry mixture to stand mixer bowl, and mix on low speed until combined. Add raisins and chocolate chips, mixing on lowest possible speed until just combined.

6. Using a 2-Tbsp. scoop, place dough balls on a baking sheet and flatten them slightly.

7. Bake in the center of the oven 13 minutes, until lightly golden.

8. Let cookies cool for about 5 minutes before transferring to a cooling rack.

Allergy-Free Oatmeal Raisin Chocolate Chip Cookies  ©2010 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.