You’ll love my gluten-free, refined sugar-free spin on Oatmeal Raisin Cookies. For those of you who can’t eat oats, these are the perfect solution. And, if you can eat oats make these anyway. They’ve got a healthy nutritional boost from quinoa flakes.
I remember the days when I couldn’t make a gluten-free cookie that was soft and chewy with just the right texture and mouth feel. Thank goodness those days are gone.
What is it about a good cookie, anyway? I haven’t quite decided if I love a good cookie because it’s the ultimate finger-food dessert or because you get so many different textures in one bite. Or maybe it’s the simplistic design – everything you could want is packaged neatly in one round little cake.
What do you love about cookies?
Other Gluten-Free Cookies
- Carob Dipped Pecan Shortbread Cookies from SS&GF
- Fig & Date Bars from Tasty Eats at Home (a recipe from my book)
- Almond Flour Cookies with a Nutty Crunch from Gluten-Free Goddess
- Chocolate Chip Pecan Squares from She Let Them Eat Cake
Cari, from Can I Get The Recipe, featured the Parchment Paper Baked Fish from my new book in a recent post. Stop by and take a look.
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup palm sugar (aka – coconut palm sugar)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons water
- 1 cup Amy’s Basic Flour Blend
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1 cup quinoa flakes
- 1 cup raisins
- Preheat the oven to 325 degrees F. Line 2 baking sheets with silpats or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. Add the palm sugar in 2 additions, letting it mix in thoroughly before adding more. Add the egg and mix until uniformly combined, then mix in the vanilla extract and water.
- In a small bowl, whisk together the flour blend, baking powder, xanthan gum, and salt. Add to the butter mixture in one addition and mix until combined. Add the quinoa flakes and mix in, then add the raisins and mix just until they’re evenly distributed throughout.
- Use a cookie scoop or two soup spoons to drop the cookies onto the prepared cookie sheet. Bake one sheet at a time for 12 – 14 minutes, rotating 180 degrees halfway through. The cookies are done when they just start to get light golden brown around the edges. Let cookies cool on the sheet for several minutes then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.