Gluten Free Oatmeal Raisin Cookies Food

GLUTEN-FREE RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
• Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.
• Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.
• Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

GLUTEN FREE OATMEAL RAISIN COOKIES

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.

SOFT & CHEWY OATMEAL RAISIN COOKIES - GLUTEN FREE

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.

GLUTEN-FREE VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add all the other ingredients to the same bowl.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
• Take a heaped tablespoon of the mixture and use your hands to form it into a little patty.
• Lay it out onto a baking tray lined with greased baking paper.
• Repeat until the rest of the batter is used up - you should be able to make 12 cookies.
• Bake in the oven for around 15 minutes until golden brown.
• Leave to cool completely before storing in an airtight container - keeps for a good few days.

THE BEST GLUTEN FREE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
• In a small mixing bowl, add the raisins and cover with boiling water. Soak for 10 minutes. When done, pour through a strainer and pat dry with paper towels to remove as much moisture as possible.
• In a large mixing bowl, combine the cassava flour, almond flour, oats, cinnamon (or pumpkin pie spice), sea salt and baking powder. Stir until well combined.
• In a small mixing bowl, combine the softened coconut oil, maple syrup and vanilla; using a stainless steel whisk, whip until well combined.
• Pour the coconut oil mixture into the dry ingredients and stir well. Next, add the drained raisins and walnuts and mix until well combined.
• Using a 3 tablespoon cookie scoop, place the cookie dough onto a stoneware baking sheet, flatten slightly and place in the oven. Bake 15 minutes or until golden around the edges. Let the cookies cool on the baking stone for several minutes. Then, using a cookie spatula, carefully transfer cookies to a wire rack to cool.

GLUTEN FREE OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix all ingredients. Cover; let stand for 10 minutes. On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
• Bake 16 to 19 minutes or until edges are golden brown. Place cookie sheet on cooling rack. Cool 3 minutes before removing cookies from cookie sheet.

EASY GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat oven. Adjust oven rack to middle position and heat oven to 350 degrees Line two baking sheets with parchment paper.
• Make the dough. Stir together melted butter and brown sugar until smooth. Add egg and vanilla extract. Mix until smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and chocolate chips or raisins. Mix until combined.
• Scoop and Bake. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don't spread much. Bake until set, about 12 minutes.
• Cool. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. (While they cook, bake the remaining dough on the second baking sheet.) Transfer cookies to a wire rack and allow to cool completely.
• Store. Keep the cookies covered on the counter for up to four days or freeze for up to three months. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.

GLUTEN FREE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
• In a mixing bowl whisk together flour, oats, cinnamon, salt, allspice, baking powder, and baking soda.
• Using an electric mixer or stand mixer, cream together butter, vanilla extract, and sugar. Add eggs one at a time until completely mixed in.
• Slowly add flour mixture until all ingredients are mixed together. Stir in raisins. Scoop in 1-2 inch balls onto baking sheet. Flatten slightly.
• Bake for 10 minutes, or until cookies are golden brown. Allow to cool before removing from baking sheet.

GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
• In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
• In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
• Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.