GLUTEN FREE OATMEAL RAISIN COOKIE BARS
A soft and chewy gluten free blondie with a mixture of old fashioned rolled oats, plump raisins, and chopped pecans.
Provided by Brielle Gundersen
Categories Brownies and Bars
Time 40m
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees. Line an 8x8 baking pan with foil and grease with cooking spray. Set aside.
- Melt butter and allow to cool slightly. In a large mixing bowl, combine melted butter, egg, granulated sugar, brown sugar, and vanilla extract. Beat until smooth, scraping down the sides of the bowl.
- In a separate smaller mixing bowl, sift together brown rice flour, potato starch, oat flour, tapioca starch, 1 teaspoon of cinnamon, baking soda, baking powder, xanthan gum, and salt. Add dry ingredients to egg mixture and mix on low until combined. Beat an additional minute on medium speed.
- Using a spatula or wooden spoon, stir in oats, raisins, and chopped pecans. Scoop dough into baking pan and smooth evenly across pan with spatula.
- Bake at 375 degrees for 25 minutes until golden brown. Set on cooling rack to completely cool. Once cooled, lift foil from pan and cut block into 16 squares.
- Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.
Nutrition Facts : Calories 366 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 366 milligrams sodium, Sugar 46 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GLUTEN FREE OATMEAL RAISIN COOKIES
I have to give credit to Chelle_N for this recipe. I took a punt and replaced the flour in her recipe #99839 with gluten free flour and they turned out just great, and my kids love them. I have included the GF flour recipe first (first 4 ingredients). I didn't use as much sugar as her recipe said to use, and I left out the raisins 'cause my kids don't like them. They make for a reasonably healthy biscuit.
Provided by jackandfiona
Categories Dessert
Time 20m
Yield 15 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 375 F (190 C).
- In large bowl, cream together butter and sugars until smooth.
- Beat in the eggs and vanilla until fluffy.
- Stir together four, baking soda, cinnamon and salt.
- Gradually beat into butter mixture.
- Stir in oats and raisins.
- Place teaspoonfuls on cookie sheet. They will spread a little.
- Bake 8-10 minutes or until golden brown.
- Place on rack to cool.
Nutrition Facts : Calories 388.8, Fat 11.2, SaturatedFat 6.3, Cholesterol 52.6, Sodium 248.1, Carbohydrate 68, Fiber 3.1, Sugar 27, Protein 5.6
SUGAR-FREE, GLUTEN-FREE OATMEAL RAISIN COOKIES
These cookies are free of sugar, dairy, and gluten (use certified gluten-free oats if you can't tolerate even a trace).
Provided by Bobbiann
Categories Drop Cookies
Time 25m
Yield 34 cookies, 34 serving(s)
Number Of Ingredients 15
Steps:
- Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
- Use a cookie scoop to drop onto parchment-lined baking sheet.
- Bake at 375°F for 10 to 15 minutes or until browned.
Nutrition Facts : Calories 64.8, Fat 3.3, SaturatedFat 0.5, Cholesterol 10.9, Sodium 34.4, Carbohydrate 7.9, Fiber 0.7, Sugar 2.1, Protein 1.2
SOFT & CHEWY OATMEAL RAISIN COOKIES - GLUTEN FREE
A recipe from www.celiac.com that I have altered slightly. If your flour mix does not include xanthan gum, add 1 T of ground flax seed (although you may add it anyway as the outcome of the recipe won't be affected). It is also very important to chill the dough before you bake them - they won't spread as much. NOTE; If you are making this recipe as a non-gluten free recipe using regular all-purpose flour, do not use quick oats as the recipe was made with regular long cooking oats.
Provided by LARavenscroft
Categories Dessert
Time 2h35m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 14
Steps:
- Cream the sugars and butter until fluffy.
- Add the eggs one at a time and thoroughly incorporate into the batter.
- Stir in the vanilla.
- In a separate bowl, combine all dry ingredients (except oats), mixing well.
- Stir into the creamed mixture until integrated.
- Stir in the oats and raisins.
- Cover the bowl and chill until cold, at least 2 hours.
- 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 about 10 minutes, or until lightly brown.
- Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.
OATMEAL RAISIN BAR COOKIES
This is a thick, satisfying, tender, and chewy bar cookie/blondie. A perfect holiday recipe! Don't overcook, as you want these to be moist. I got this recipe from a great online blog, "Baking Bites".
Provided by blucoat
Categories Bar Cookie
Time 37m
Yield 20 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line an 8×8-inch baking pan with parchment paper (optional, but aids in getting cookies out of pan).
- Whisk together flour, sugar, brown sugar, baking soda, salt and spices in a large bowl.
- Make a well in the center of the flour mixture and stir in vanilla, egg and melted butter until smooth. Stir in oats and raisins until they are evenly distributed.
- Pour dough into prepared pan and spread into a even layer with a spatula or your fingers. Bake for 22-26 minutes, or until bars are set and the center no longer looks wet. Edges will be golden brown. Cool pan on a wire rack before slicing. Cut into rectangular bars to serve.
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