Gluten Free Oatmeal Raisin Cookies

Okay so winter is back. And, in full swing. Mother Nature teased Saskatoon a couple of weeks ago with temperatures on the plus side and I had visions of dancing around in shorts and tank tops. Sadly, it was just a teaser and winter is back with snow and all. Oh well, it’s the first week of February and I suppose the weather could be worse right? I mean we could have the snow that Atlantic Canada does … yeah, maybe I’ll just keep my mouth shut about the weather!

I have been diligently working on a new cookie recipe in my kitchen. My kids love it when I work on new recipes. What I love most about my kids is that they are brutally honest. I know that they will tell me the truth whether or not I want to hear it. So, if the first and second or maybe even third batch of a recipe needed tweaking, they’d let me know loud and clear. Well, after two batches, I got the thumbs up from not only kiddies, but the hubby as well. And, I must say these cookies are FANTASTIC. They honestly are super good and like my hubby said I can’t even tell they are gluten free! I’ve had some gluten free baking that is gritty and overly crumbly. And, well, lack lustre in taste. But, these cookies are none of those things. They are simply delicious. They are moist, full of flavour and have the perfect amount of crumble to them. I know that it’s been a long time since I’ve had a gluten cookie, so that’s why I enlisted my hubby into the taste test. And, I know if I passed with the hubby and the kids, well then I’m good to share it with all of you. These cookies are delicious fresh out of the oven and will keep for a couple of days on the counter in an air tight container. Otherwise, wait till the cookies have cooled completely and freeze them. Just pop them out of the freezer as needed. This recipe will make about 2 and a half dozen, so you’ll have plenty to share or umm, plenty to eat yourself!

As always, give them a whirl and let me know how they turned out for you! Find me on Facebook or Twitter or simply leave a comment below!

Gluten Free Oatmeal Raisin Cookies

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Preheat your oven to 350 F.  In a medium sized mixing bowl combine the following:

2 1/4 cups Jenny’s All Purpose Gluten Free Flour*

1/4 tsp xanthan gum

1 tsp baking soda

1/2 tsp salt

2 cups Gluten Free Certified Rolled Oats (I use Only Oats) 

Only Oats Gluten-Free Rolled Oats, 1 Kg (Grocery)


New From: CDN$ 8.99 In Stock
Used from: Out of Stock

1/2 tsp cinnamon

1/2 tsp all spice

Mix well and set aside.

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In the bowl of your mixer combine:

3/4 cup Earth Balance Soy Free Spread

1 1/4 brown sugar, packed

Mix until well incorporated and mixture appears fluffy.

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Next add:

2 large eggs

1 tsp vanilla extract

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Mix until just combined. Then slowly add the  dry ingredients to the bowl while your mixer is on low speed. Be sure to scrape the sides of the bowl often to ensure even mixing. But, be careful to not over mix the cookie dough! Next, using a spatula, fold in:

1 cup raisins

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Roll batter into small balls and place on a parchement lined baking sheet. (This can be the tricky part. I like to coat my hands in Earth Balance Soy Free Spread so the cookie batter doesn’t stick to my hands while I am rolling the balls) Do not flatten the balls! Bake at 350 F for 8-10 minutes. (You will know your cookies are done if the bottoms are a light golden brown). Remove from oven and transfer to a wire rack to cool completely.

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Like I said earlier, once cooled completely store these in an airtight container on the counter for up to a couple of days or freeze to enjoy them later!

Enjoy with your favourite glass of dairy free milk and you’ve got the perfect combo to put a smile on your kiddo’s face! (or your own!)

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Love,

Jenny

Gluten Free Oatmeal Raisin Cookies
 
Prep time

Cook time

Total time

 

Jenny Beaulieu:
Recipe type: Dessert
Serves: 2.5

Ingredients
  • 2¼ cups Jenny’s All Purpose Gluten Free Flour*
  • ¼ tsp xanthan gum
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups Gluten Free Certified Rolled Oats (I use Only Oats)
  • ½ tsp cinnamon
  • ½ tsp all spice
  • ¾ cup Earth Balance Soy Free Spread
  • 1¼ brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup raisins

Instructions
  1. Methold
  2. Preheat your oven to 350 F. In a medium sized mixing bowl combine Jenny’s All Purpose Gluten Free Flour, xanthan gum, baking soda, salt, rolled oats, cinnamon, and all spice. Mix well and set aside.
  3. In the bowl of your mixer combine the Earth Balance Soy Free Spread and the packed brown sugar. Mix until well incorporated and mixture appears fluffy.
  4. Next add the eggs and vanilla. Mix until just combined.
  5. Slowly add the dry ingredients to the bowl while your mixer is on low speed. Be sure to scrape the sides of the bowl often to ensure even mixing. But, be careful to not over mix the cookie dough! Next, using a spatula, fold in the raisins.
  6. Roll batter into small balls and place on a parchement lined baking sheet. (This can be the tricky part. I like to coat my hands in Earth Balance Soy Free Spread so the cookie batter doesn’t stick to my hands while I am rolling the balls) Do not flatten the balls! Bake at 350 F for 8-10 minutes. (You will know your cookies are done if the bottoms are a light golden brown).
  7. Remove from oven and transfer to a wire rack to cool completely.

 Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

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