Recipe: Gluten-Free Oatmeal Raisin Cookies (GFCF - gluten-free & casein-free)
Posted Jan 19 2009 10:51pm
½ cup butter or Earth Balance Buttery Sticks (non-dairy)
½ cup granulated cane sugar
½ cup light brown sugar
2 eggs or equivalent egg- substitute like Ener-G Egg Replacer
2 teaspoons gluten-free vanilla extract
1 ¼ cup Jules' Gluten Free All Purpose Flour Mix*
½ teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon salt
1 Tablespoon cinnamon
1 ½ cups gluten-free oats (I used Gifts of Nature brand)
½ cup baking raisins**
Cream the sugars and butter until light and fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla last.
In a separate bowl, whisk together all dry ingredients (except oats), mixing well. Gradually stir into the creamed mixture until integrated. Add in the oats and raisins.
Preheat oven to 350 F for static ovens or 325 F for convection.
Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for 8 - 10 minutes, or until light brown. If you can wait, let them cool on a wire rack before removing.
* This recipe calls for my Nearly Normal All Purpose Flour. You can find the recipe for this flour in my cookbook,Nearly Normal Cooking for Gluten-Free Eating,or in various media links on my website, http://www.nearlynormalcooking.com, where you can also buy this mix ready-made. It produces amazing results in all your gluten-free baking!
** If you do not have baking raisins on hand, gently boil ½ cup of raisins in a saucepan with a cinnamon stick and enough water to cover them. Stir so they do not stick to the bottom of the pan. Drain, then add to your recipe.