½ cup pastry flour or Bob's Red Mill Brown Rice Flour
½ cup whole wheat flour or Almond Meal
½ tsp. ground cinnamon
½ tsp. grated nutmeg
¼ tsp. Argo Baking Soda
¼ tsp. ground ginger
1 stick (1/2 cup) margarine, softened or Smart Balance
¼ granulated sugar or Splenda for Baking
¼ cup packed brown sugar or Splenda Brown Sugar Blend
2 large eggs or equivalent Egg Replacer
½ tsp. vanilla extract
2 Tbs. Cold water
¾ old-fashioned rolled oats
½ cup raisins
Preheat oven to 350 degrees.
Lightly grease one or more baking sheets.
In medium bowl, mix both flours, cinnamon, nutmeg, baking soda, and ginger, Set aside.
In large bowl with an electric mixer, beat margarine and both sugars until light and fluffy.
Beat in eggs or egg Replacer, vanilla and water until blended.
Add dry ingredients and beat just blended. Stir in oats and raisins.
Drop by rounded tablespoonfuls onto prepared baking sheet(s), spacing them about 2 inches apart.
Bake until golden, 10 to 15 minutes.
Remove and put on wire racks to cool.
Store cookies in an airtight container up to 5 days.
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