Recipe by LARavenscroft
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.
Top Review by AllergyGirl
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.
- 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
Directions See How It's Made
- 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.