Gluten Free Oatmeal Raisin Cookies

The recipe Gluten Free Oatmeal Raisin Cookies can be made in about 45 minutes. This dessert has 148 calories, 3g of protein, and 9g of fat per serving. For 40 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. 2 people have tried and liked this recipe. Head to the store and pick up cooking oats, arrowroot flour, sea salt, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Similar recipes include Gluten Free Oatmeal Raisin Cookies, Gluten Free Oatmeal Raisin Cookies, and Gluten-Free Oatmeal Raisin Cookies.

Servings: 24

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. In a small bowl, soak raisins in warm water and set aside. In a large mixing bowl, beat the shortening and palm sugar until combined. In a separate bowl, whisk together the egg, agave, and vanilla. Add the egg mixture to the sugar/shortening mixture, and beat to thoroughly combine. In another separate bowl, combine the almond flour, tapioca, xanthan gum, cinnamon, soda, and salt. Add the dry ingredients to the wet and stir until well combined. Drain the plump raisins and fold into the batter. Using wet hands, roll the batter into large tablespoon-sized balls and place on a greased cookie sheet 2 inches apart. Slightly flatten with the palm of your hands. Bake for 8-10 minutes or until light golden brown. Using a spatula, remove the cookies from the sheet immediately.

 

Step by step:

1. Preheat oven to 350 degrees.

2. In a small bowl, soak raisins in warm water and set aside.

3. In a large mixing bowl, beat the shortening and palm sugar until combined.

4. In a separate bowl, whisk together the egg, agave, and vanilla.

5. Add the egg mixture to the sugar/shortening mixture, and beat to thoroughly combine.

6. In another separate bowl, combine the almond flour, tapioca, xanthan gum, cinnamon, soda, and salt.

7. Add the dry ingredients to the wet and stir until well combined.

8. Drain the plump raisins and fold into the batter.

9. Using wet hands, roll the batter into large tablespoon-sized balls and place on a greased cookie sheet 2 inches apart. Slightly flatten with the palm of your hands.

10. Bake for 8-10 minutes or until light golden brown. Using a spatula, remove the cookies from the sheet immediately.

Nutrition Information:

covered percent of daily need