Gluten Free Oatmeal Cookies

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So many gluten-free baked goods are overly sweet.  These cookies are just lightly sweetened, and the delicate sweetness of the golden raisins really shines through. We usually under-bake our cookies just a tad, so the centers stay chewy.

 

½ pound unsalted European butter

1 cup packed brown sugar

1 cup sugar

2 eggs

1 cup brown rice flour

¼ cup potato starch

¼ cup tapioca flour

1 ½ teaspoon xanthan gum

½ teaspoon baking powder

½ teaspoon fresh grated nutmeg

½ teaspoon cinnamon

½ teaspoon finely ground sea salt

3 cups gluten free oats

¾ cup yellow raisins

¾ cup semi-sweet chocolate chips (optional)

 

  1. Cream butter. Add sugars and beat until fluffy. Add eggs one at a time, blending after each addition.
  2. Mix together dry ingredients, then add to butter mixture and beat until combined.
  3. Stir in the oats, raisins, and chocolate chips (if using).  Do not over mix.
  4. Place balls of dough (we use a #20 scoop, about 2” diameter) on cookie sheet lined with silicon mat.
  5. Bake at 350°F (325°F for convection ovens) for 15 to 20 minutes, or until edges are golden brown and cookies are still shiny and slightly soft in the center.  Let cool on baking sheet.
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