Whatever xanthan gum is, it really makes a difference in gluten free cooking. I’m very happy to say these Gluten-free oatmeal raisin cookies did not fall into a pile of crumbs like previous attempts.
In a bowl cream butter and brown sugar together. That’s my brown sugar, I just threw a generous squirt of molasses on the sugar and call it brown sugar. I’m a believer in not going to the store for one ingredient. There’s always something you can substitute.
Then add an egg and beat it.
For my gluten free flour mix I used some garbanzo flour,
some of Bob’s all purpose GF flour
and a spoon of this xanthan gum.
Here’s my mix that I didn’t pre mix
I just dumped it in.
Some baking soda,
and cinnamon.
Mix it all together.
Then add in the rolled oats,
some quick oats,
and a handful of raisins. Fold all that in.
spoon onto baking sheets.
and bake at 350. Oh, add a few chocolate chips if you like too.
Bake until edges are browned.
Then check if they’re any good.
Oatmeal Raisin Cookies ~Gluten free
Adapted from Smitten Kitchen
- 1 stick butter, softened
- 2/3 cup brown sugar
- 1 egg, at room temperature
- ½ tsp vanilla extract
- ¾ cup all-purpose flour (my gluten free mix: 1/2 cup garbanzo flour, 1/2 cup Bob’s all purpose gluten free flour, 1 teaspoon xanthan gum)
- ½ tsp baking soda
- ½ tsp cinnamon
- 1 cup old-fashioned oats
- ½ cup quick oats
- ¾ cup raisins
In a bowl, cream together the butter and brown sugar until they are well mixed. Add egg and vanilla and blend well. Add flour, baking soda, cinnamon, and salt stir to combine. Fold in oats and raisins until they are incorporated into the dough.
Spoon onto the baking sheets. Bake at 350 for 10-15 minutes, or until the edges of the cookies are browned.
Allow the cookies to cool for 10 minutes. Transfer them to a wire rack to cool completely.
