Traditional oatmeal raisin cookies can be made gluten-free with a few substitutions.
Oatmeal raisin is a classic cookie flavor. Not too sweet and just the right amount of chewy, it uses the natural sweetness of raisins along with the heartiness of oats. If you are trying to accommodate a gluten-free diet, the wheat-based flours usually used in these cookies are out of reach. Instead, substitute a combination of gluten-free flours to form the base of this sweet treat. Thankfully, many oats are gluten-free and easy to find.
Instructions
1. Line a baking sheet with parchment paper or spray with non-stick cooking spray and dust with flour. Preheat oven to 350 F.
2. Combine sorghum flour, potato or corn starch, tapioca flour and xanthan gum in a medium mixing bowl with a whisk. Mix in salt, baking soda, cinnamon and nutmeg. Whisk and set aside.
3. Cream butter and sugar with a hand mixer until fluffy. Add egg and vanilla extract then beat again on low speed. Instead of vanilla, you can add almond extract for a nuttier taste that will serve as a dessert for a fall meal. This will be especially complemented with chopped almonds folded into the cookie.
4. Beat the flour mix into the butter mixture, with the mixer on low speed. Slowly pour in oats and beat until combined. Fold in raisins, chocolate chunks or almonds. Use your hands or a rubber spatula to combine the batter until it can be easily formed into balls.
5. Scoop out 2 tsp. of cookie mixture, roll in to form a ball and place on the baking sheet approximately 2 inches apart. Bake for 10 to 12 minutes, or until golden brown. Cool on a wire rack before eating.
Tags: baking sheet, your hands