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Gluten-free Oatmeal Raisin Cookies

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Gluten-free Oatmeal Raisin Cookies

I love oatmeal. It’s comforting and reminds me of country-side flavors. But, when you are gluten-free, it’s a grain you have to be careful with, because most brands are cross-contaminated with wheat products. Bob’s Red Mill has certified gluten-free oats, which I like to cook with from time to time. This recipe for oatmeal raisin cookies has inspired me to make my own healthy version (yields 30 cookies).

Not too sweet but impossible to put down!

Not too sweet but impossible to put down!

Ingredients:

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/2 packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup tapioca starch
  • 1/2 cup brown rice flour
  • 1/4 cup amaranth flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon guar gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup certified gluten-free oats
  • 1/2 cup raisins, rehydrated
  • 1/2 cup chopped pecans

Preheat the oven to 350F.

In a large bowl, cream the butter and sugars until light and fluffy. Beat in the egg and add vanilla. Mix well.

In a different mixing bowl, combine all the dry ingredients (tapioca starch to oats, on my list). Add to the cream mixture and mix well.

Fold in the rehydrated raisins (just soak them in warm water for 30 minutes to rehydrate them) and pecans.

I know it's hard, but don't eat all the dough raw, it's even better once baked!

I know it’s hard, but don’t eat all the dough raw, it’s even better once baked!

Shape the dough into small 1″ balls and place them on a baking sheet lined with parchment paper. Make sure to leave a few inches between the cookies because they flatten and expand while baking.

Bake for 11-12 minutes, until golden brown. Let cool and serve with a big glass of milk. Perfect for dessert or breakfast!

 

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