Gluten Free Oatmeal Raisin Cookies (two dozen cookies)
I know this is an obnoxiously long list of ingredients, forgive me. If you’re new to gluten free baking, this may not be an ideal place to start, but if you’ve done this before, I imagine you already have most of these ingredients.
Bake these cookies a hare longer for a crisp, Snikerdoodle-esque texture (in fact, this dough makes for a great Snickerdoodle sans raisins). Pull ‘em out early for a more classic chew.
4.25 ounces rolled oats
1 ounce amaranth flour
3.2 ounces rice flour
1/3 tsp xanthan gum
2/3 tsp baking soda
2/3 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
5 ounces butter
1 tbsp vanilla extract
1/2 tsp almond extract
1/4 tsp kosher salt
4.5 ounces sugar
4.5 ounces brown sugar
1 egg (or 2 ounces applesauce if egg is a problem)
2/3 cup golden raisins
Preheat oven to 350°
Sift together the dry ingredients and set aside.
Cream the fats together with the extracts, salt, and sugar. Don’t over do it, just a minute so. With the mixer on low speed add the egg (or applesauce) and continue mixing until just incorporated. With the mixer still running, add in the dry ingredients, and just as things start to come together, add in the raisins. Continue mixing only until the dry ingredients have disappeared.
Divide the dough into 24 pieces. I like to roll each piece into a sphere and then flatten it with the bottom of a glass. This gives all the cookies a uniform appearance and helps ensure an even baking time.
Bake 12 to a cookie sheet, for about 8 minutes. The texture of these cookies is a little wacky while they’re still hot, so please cool thoroughly before digging in.
Dec 28, 2010 · 11:15 AM
Huh! I thought oats contain problematic gluten, and have avoided them completely. Turns out the story is more complex. http://celiacdisease.about.com/od/theglutenfreediet/a/OatsForCeliacs.htm
Good to know, and thank you, Stella.
· Rona Roberts · www.savoringkentucky.com
Jan 02, 2012 · 1:35 AM
Late to the game here – these look great. I might have to try them, replacing the white sugar with Erythritol to cut back a bit. Yeah – sometimes I have to do that. Thanks
Jan 02, 2012 · 10:40 AM
@Bonnie, I’ve never even heard of Erythritol. Take care subbing out sugar in recipes though (especially ones here); often the sugar isn’t there for sweetness, but for structure and volume. But good luck!