Gluten-Free Oatmeal Raisin Cookies

We're awaiting our third storm of the week here, and I thought I'd do a little baking this morning in case the power possibly went out to have some munchies on hand.  I've also been craving something spicy with a little cinnamon and ginger, so these cookies are also a little spicier than most oatmeal raisin recipes but not overly, just right.

This recipe is adapted from a recipe I found online at Texanerin and although they make a gluten free version I've adpated this from their whole grain recipe as the gluten free version posted was based on a recipe that needed rice flour, potato starch, tapioca flour and xanthan gum, and I had a flour mix that already had those ingredients together and could be used 1 to 1 equal baking flour.  I also like that it uses both coconut and coconut sugar, making for a more healthy treat. These are a nice and crispy, yet chewy cookie due to the coconut oil and the extra dash of maple syrup we added.  Check out the recipe below.

Gluten-Free Oatmeal Raisin Cookies
Adapted from Texanerin
Makes approximately 42 small cookies

1-1/2 cups gluten-free flour (we used Bob's Red Mill 1 to 1 Baking Flour)

1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 tsp grated ginger
1 pinch nutmeg
3/4 cup coconut oil (melted and cooled)
1 cup coconut sugar (or you can use brown sugar or raw sugar also)
1 tbsp maple syrup
2 large eggs
1 tbsp pure vanilla extract
1-3/4 cups gluten-free quick oats
1-1/4 cups raisins

Mix together the dry ingredients into a mixing bowl. In another bowl blend together the wet ingredients, eggs, oil (make sure it's cooled), syrup and vanilla extract.  Mix the dry and wet ingredients together.  Then stir in the oats and raisins.  The batter will seem a bit dry, but will be easy enough to create into a ball to make each cookie.  You may need to mix together with your hands to blend well.  Place cookies (approx 1 tbsp of batter into a ball and pressed down) onto a cookie sheet and bake at 375 degrees F for approximately 13 minutes until browned.  Cookies will be crispy on the outside, and soft inside but will harden as they cool.


Jan Halvarson

No comments: