Prep2 hrs 15 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.
- 118.29 ml butter
- 118.29 ml sugar
- 118.29 ml brown sugar, firmly packed
- 1 egg
- 1 egg white
- 2.46 ml gluten-free vanilla extract
- 354.88 ml gluten-free flour (use your favorite mixture)
- 14.79 ml ground flax seeds
- 2.46 ml baking soda
- 4.92 ml baking powder
- 1.23 ml salt
- 4.92 ml cinnamon
- 354.88 ml gluten-free oats
- 118.29 ml 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.