Prep 2 hrs 15 mins
Cook 20 mins
A recipe from www.celiac.com that I have altered slightly. If your flour mix does not include xanthan gum, add 1 T of ground flax seed (although you may add it anyway as the outcome of the recipe won't be affected). It is also very important to chill the dough before you bake them - they won't spread as much. NOTE; If you are making this recipe as a non-gluten free recipe using regular all-purpose flour, do not use quick oats as the recipe was made with regular long cooking oats.
- 1⁄2 cup butter
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar, firmly packed
- 1 egg
- 1 egg white
- 1⁄2 teaspoon gluten-free vanilla extract
- 1 1⁄2 cups gluten-free flour (use your favorite mixture)
- 1 tablespoon ground flax seeds
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1⁄2 cups gluten-free oats
- 1⁄2 cup raisins
- Cream the sugars and butter until fluffy.
- Add the eggs one at a time and thoroughly incorporate into the batter.
- Stir in the vanilla.
- In a separate bowl, combine all dry ingredients (except oats), mixing well.
- Stir into the creamed mixture until integrated.
- Stir in the oats and raisins.
- Cover the bowl and chill until cold, at least 2 hours.
- Preheat oven to 350 F for static ovens or 325 F for convection.
- Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
- Bake for about 10 minutes, or until lightly brown.
- Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.
These are great, especially considering they didn't use any xanthan gum (usually a GF baking MUST). The only thing I would change is the baking time. The ones I put in for 10 minutes were still raw in the middle, but the ones I put in for 15 minutes burned. I think 12 minutes would be perfect.
These turned out only OK for us but that may probably be due to not using baking powder because of corn allergy and not using cream of tartar for other reasons, both found in gluten free baking powder. I also tried both not waiting the two hours refrigerator time and waiting as DD (toddler) was expecting them immediately. I used just one large egg, halal vanilla paste, white rice flour and half the amount of tapioca starch, guar gum, no flax seeds, additional baking soda and a little organic apple cider vinegar to replace the left out baking powder, sea salt, no raisins out of preference plus the rest of the ingredients.
This is a must have gluten free recipe that even a normal person would enjoy. It's great to have recipes I can make to take to a potluck that I can eat, and no one would know the difference. I have gotten lots of compliments on the texture and moistness of these cookies. Thank you so much for submitting it!