Gluten Free Oatmeal Raisin Cookies – the search is over.

Mar 18
Posted by: Under: Featured Recipes & Content, Gluten Free Baking, Gluten Free Desserts, Recipes

I have about 5 Oatmeal Raisin Cookie recipes in my recipe binder that I’ve tried to edit into gluten free goodness.  Frankly I just didn’t think that any gluten free recipe would be as good as MINE.  But alas, I have’t quite perfected that elusive chewy and crisp on the outside Oatmeal Raisin Cookie.  And after several flopped batches, I loose my motivation to keep wasting expensive gluten free oats!  Today Mike isn’t feeling well, and Oatmeal Raisin Cookies are his favorite, so I gave in, and searched for a GF recipe.  I’ve actually tried a couple GF oatmeal raising cookie recipes from my cookbooks but I haven’t had any that are truly blog-worthy.

UNTIL NOW

Here’s the recipe from Girl Cooks World, modified to use margarine instead of butter & shortening.

 

ENJOY!

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Gluten Free Oatmeal Raisin Cookies – the search is over.

Ingredients

  • * 1 cup margarine
  • * 1 cup brown sugar
  • * 1 cup sugar
  • * 2 large eggs
  • * 1 teaspoon vanilla extract
  • * 2 cup flour blend
  • * 1 1/2 teaspoons baking powder
  • * 1 teaspoon baking soda
  • * 3/4 teaspoon xanthan gum
  • * 1/2 teaspoon salt
  • * 2 1/4 cups gluten-free oats
  • * 1 1/4 cup raisins

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a cookie sheet or line with a Silpat baking mat.
  2. Beat butter, shortening and sugars until well combined. Add the eggs and vanilla extract and mix until smooth. Add the flour blend, baking powder, baking soda, xanthan gum and salt and mix until thoroughly combined. Add the oats and raisins and stir until well incorporated.
  3. Drop heaping teaspoons into the prepared baking sheet. Bake for 10-12 minutes, or until the edges turn a light golden brown. Remove to a wire rack to cool completely.
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Jumbo Raisin Cookies

Jun 06
Posted by: Under: Gluten Free Baking, Gluten Free Desserts

This cookie took a bit of effort to get to its current condition.  You can read about it here.

And we come to a happy conclusion with effort NUMBER FOUR!!!!

And with all that work, this cookie deserves a serious birth announcement:

A new baby Raisin Jumbo Cookie by Cathy.  Notice the distinct LACK of sand in this cookie?  And the nice fluffy texture?  Hmmm Mmmm Good.  :)   Now to the serious labour of cooking-making:

  • 1 c raisins
  • 1/2 c boiling water
  • 3/4 c margarine, melted
  • 1 cup sugar
  • 3 eggs
  • 1/2 Tbsp vanilla
  • 1 1/2 c flour blend
  • 2 tsp baking pwd
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1 TABLEspoon guar gum

Directions:

  1. Combine raisins and water.  Boil 5 minutes.  Cool.
  2. Cream together margy, sugar, eggs, vanilla.
  3. Separately, combine dry ingredients.
  4. Add raisin mixture to wet ingredients.  Stir.
  5. Add dry ingredients to wet.  It should resemble a wheaty-cookie dough texture.
  6. Drop by tablespoonfuls on greased cookie sheet.
  7. Bake @400°F for 9-12 minutes.  (After all that, I forgot to write down the cooking time!  WATCH It and amend your recipe as needed.)

Enjoy!!!  They taste just like Mom’s old fashioned raisin cookies.  But they do NOT last well.  So cover tightly.  And freeze after one or two days.  I will post an update if I can get them a little more moist, and theoretically last longer.

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