Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. line 2 baking sheets with aluminum foil. sift together the flour, baking soda, and salt. in a large bowl, stir together the jam, oil, honey, and egg whites until well combined. stir in the flour mixture, oats, wheat germ, and walnuts, if desired. drop the dough by heaping tbsp on the baking sheet, spacing the mounds 1" apart. bake for 17 minutes or until the cookies are set and browned. let cool for 1 to 2 minutes, then transfer to wire racks to cool completely. the cookies can be frozen or stored in the refrigerator for up to 3 days.

Target recipe: preheat oven to 350°f. place sheets of foil on countertop for cooling cookies. combine shortening, peanut butter and sugars in large bowl. beat at medium speed with electric mixer until blended. beat in eggs. combine flour, baking soda, baking powder and cinnamon. add gradually to creamed mixture at low speed. beat until blended. stir in oats, raisins, apple, carrot and walnuts, crumbled bacon and shredded cheese. drop by tablespoonfuls onto ungreased baking sheet. bake for 9-11 minutes or until just browned around edges. do not over bake. cool 2 minutes on baking sheets. remove cookies to foil to cool completely.