Gluten-Free Oatmeal Raisin Cookies
Soft, chewy, oatmeal cookies made with Bob's 1-1 Flour
Servings 14
Cost 5
Ingredients
- ¾ cup Bob's Gluten-Free Blend** (105 grams)
- ½ teaspoon baking soda
- ¼ teaspoon teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon fresh nutmeg (optional)
- 7 tablespoons unsalted butter, softened (98 grams)
- 6 tablespoons brown sugar, light (75 grams)
- 4 tablespoons granulated sugar (50 grams)
- 1 teaspoon molasses (7 grams)
- ½ teaspoon vanilla
- 1 large egg
- 1 ½ cups gluten-free oats** (120 grams)
- ⅓ cup chopped pecans, toasted (optional)
- ½ cup raisins or dried cranberries
Instructions
- Mix together gluten-flour, baking soda, salt and spices until well blended. Set aside.
- With an electric mixer, beat the softened butter with both sugars, molasses and vanilla. Add egg and beat until blended.
- Add the flour mixture and stir until blended, then stir in the oats, raisins and nuts.
- Using a cookie scoop or a heaping tablespoon, scoop dough and shape into mounds. Put them on a plate, then cover and chill until ready to bake or bake right away.
- Preheat oven to 350 degrees F. Line one baking sheet with parchment paper.
- Arrange chilled dough portions 2 inches apart on the baking sheet and bake at 350 for 12 to 14 minutes. Let cool completely on the baking sheet.
- Let sit on cookie sheet for a few minutes, then transfer to wire racks to Cool
Notes
You can try with any gluten-free flour blend, but I've been buying the Bob's brand 1-1 so that's what I tested with. For the oats, I used Quaker old fashioned. If you are baking for someone with celiac or want to be 100% sure no oats came in contact with wheat, you can use oats labeled gluten-free.