1/4 c. molasses
3/8 c. maple syrup (or 1/4 c. maple syrup + 2 Tbsp. unsweetened applesauce)
1 tsp. vanilla (per calling McCormick linked product is GF on 2/17/20 despite having caramel coloring)
1 1/4 c. gluten-free flour blend (I used Bob's Red Mill All Purpose GF Flour)
1/2 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. baking powder (I use aluminum-free)
1 c. gluten-free oats
1/2 cup chocolate chips, raisins, nuts or dried cranberries (We use Kirkland semi-sweet chocolate chips that are dairy-free at this time, always check ingredients on products to check for allergens)
Beat shortening & molasses together first. Then mix in all remaining ingredients & drop by spoonfuls onto parchment paper to bake 10 minutes at 350°F.
**Links are not affiliate links. I added product-specific links to ingredients I used so that when I share these cookies in a setting with children with food allergies, parents can look up EXACTLY what is in these homemade cookies prior to deciding if they are safe for their children. Sorry for the clutter for those who don't need that info, but as a parent who DOES love that kind of info, it was worth my time and effort to include it.