Baking · Cookies · Gluten Free · Non-vegan · Snacks · Vegetarian

Gluten-Free Oatmeal Raisin Cookies

 

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I think that it’s best to stick to simple recipes, with as few ingredients as possible. Prepare a recipe with a hundred different flours, various starches and additives and often the result is usually something that tastes like it should be slathered against a slab of concrete block and used to build a house.

amy-poehler-gross-food
Like, why would you…why would even put this on a plate?

Taste is a major reason why I’ve kept this recipe (and all of my other GF recipes) as simple as possible while sticking to the traditional way of making oatmeal cookies.ywsbtetGluten-free doesn’t always mean healthy, so I’m letting you know that these cookies have a bit of sugar.insulin-resistanceBut, of course, you were not planning on eating these too often anyway, unless you have the metabolism of a hummingbird. If not, stick to one. Two maybe fine, as long as you plan on doing more than one push-up the rest of this year. rashida-jones

 

 


Ingredients

¾ cup rice flour

¾ cup quinoa flour

1/4 tsp. xantham gum

2.5 cups Irish style Organic cooking oats

1/3 cup Organic granulated sugar

1 cup of light brown sugar, packed

1 tsp baking soda

¼ tsp. fine sea salt

1 cup salted Grass-fed/GMO-free butter, softened

3/4 cup raisins

2 Organic brown eggs

2 tsp vanilla extract

1 tsp. ground cinnamon

¼ tsp. ground nutmeg


Directions

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, combine sugars, vanilla, eggs, butter, brown sugar and beat until creamy.

Next, stir in flours, oats, xantham gum, baking soda, raisins, and cinnamon.

For larger cookies (see pictured): Drop 4 large tablespoons of dough, per cookie, onto the baking sheet.

For smaller cookies: Drop 2 large tablespoons of dough, per cookie, onto the baking sheet.

Bake for 12-14 minutes until golden brown.

© 2017 • CoffeeCupcakesKafka

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