Corn-free, wheat-free, dairy-free oatmeal cookies

Ingredients

• 1 cup canola oil
  
• 1 cup no-corn added white sugar (organic or otherwise - read the label)
  
• 1 cup packed brown sugar (no caramel color added)
  
• 2 eggs
• 2 cups unenriched, unrefined white flour
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups oats
• raisins if desired
  

Directions

1. In a medium bowl, cream together oil, white sugar, and brown sugar. Beat in eggs one at a time. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and raisins. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets with canola oil. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Modified.