Ingredients:

• 1½ cups brown sugar
• 1⁄4 cup vegetable shortening
• 1⁄2 cup vegetable oil
• 2 eggs or 4 Tbsp. of egg replacer
• 1½ cups rice flour
• 1 tsp. gluten-free pure vanilla extract
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 2 cups gluten-free rolled oats
• 2 cups raisins

Directions:

1. Pre-heat oven to 350°F. In a stand mixer, beat together the first four ingredients. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.
2. Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.
3. Bake 10-12 minutes. Cool on a wire rack and serve. Will keep in an airtight container for up to 10 days.