Gluten-Free Oatmeal Raisin Cookies
Spectacular! Spectacular!
No words in the vernacular. In all mysix-plus seven-plus eight-plus years of living gluten-free, this is the tastiest damn cookie yet. And- lucky for those of us living also dairy-free and egg-free- it's a vegan recipe, to boot.
No words in the vernacular. In all my
After combing through all my pre-GF cookbooks this weekend to find some baking inspiration I decided to create a gluten-free egg-free version of a classic oatmeal raisin cookie. And Babycakes, am I glad I did. This bumpy crunchy golden cookie is pleasantly crisp on the outside with a hint of chewiness in the center. After two days stored in the fridge (tightly wrapped) the cookie is still quite good. Your tenacious gluten-free goddess is one happy camper.
With cookie crumbs dotting her keyboard.
These cookies are close to what I remember, oatmeal cookie-wise. It's been six years without gluten. But I do know from cookies. And these are good. You can serve these tender-crisp fragrant beauties without apology- to anyone.
Ingredients:
Combine in a bowl and beat until smooth and creamy:
2/3 cup Spectrum Organic Shortening
1 1/2 cups organic brown sugar
1/2 cup unsweetened organic applesauce
2 teaspoons bourbon vanilla extract
2 tablespoons agave or honey
In a separate bowl whisk together the dry ingredients:
1/2 cup brown rice flour or sorghum flour
1/2 cup oat flour [I used certified gluten-free oats to grind flour]
1/2 cup potato starch or tapioca starch
1/4 cup gluten-free vanilla rice protein powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon fine sea salt
Slowly add the dry ingredients into the creamed mixture, beating to combine.
When the dough is smooth, add in the following, by hand, and mix well:
2 cups rolled oats- certified gluten-free*
1/2 cup raisins
Instructions:
Use a spoon or ice cream scoop to measure out the dough, and using your palms make 28 to 30 round balls. Place the balls of dough on a cookie sheet about two inches apart. Don't flatten them.
Use a spoon or ice cream scoop to measure out the dough, and using your palms make 28 to 30 round balls. Place the balls of dough on a cookie sheet about two inches apart. Don't flatten them.
Bake in the center of a preheated oven for about 12 to 15 minutes, until they are golden. They will be quite soft until they cool.
Using a thin spatula, remove the cookies to a wire rack to cool completely - and share at least one with your Darling while it's still warm. You'll score serious points.
I wrapped the completely cooled cookies individually in foil and saved out four for storage in the fridge; and bagged the rest in a freezer bag.
Yum. And yum. And did I mention, yum?
Makes approximately 28 to 30 cookies.
Recipe Source: glutenfreegoddess.blogspot.com
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Recipe Notes:
What does the rice protein powder do? It's basically adding extra protein. I think it helps give the cookies a pleasing crunch.
Make sure your protein powder tastes good! If you don't care for the taste of your brand of protein powder, don't add it. Sub it with brown rice flour, gluten-free oat flour, millet flour or buckwheat flour instead.
More info regarding safe sources/oats safety here at Gluten-Free Watchdog.
Concerned about oats? Read Shelly Case on oats here at Allergic Living.
