Gluten-Free Oatmeal Raisin Cookies
Who says you can’t have oatmeal raisin cookies when you’re gluten-free? Make sure to purchase certified gluten-free quick oats for these recipes, as regular oats processed in facilities that also process wheat products can be easily contaminated.
Makes: 24 cookiesHands-on: 25 minutesTotal: 55 minutesDifficulty: Easy
Makes: 24 cookies
- ⅔ cup butter, softened
- 1½ cups brown sugar
- ½ cup unsweetened applesauce
- 2 tsp. vanilla extract
- 2 Tbsp. honey
- 1 cup sorghum flour
- ¾ cup arrowroot starch
- 1 tsp. xanthan gum
- ½ tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. allspice
- ½ tsp. salt
- 2 cups gluten-free rolled oats
- ½ cup raisins
- Preheat oven to 350°F. Line 4 baking sheets with parchment paper and set aside.
- In a large bowl, cream together butter and brown sugar. When thoroughly combined, stir in the applesauce, vanilla, and honey.
- In a medium bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking soda, baking powder, cinnamon, allspice, and salt. Slowly stir dry ingredients into the creamed sugar mixture. Stir gluten-free quick oats into the thick batter. Finally, fold in the raisins.
- For each cookie, form 2 tablespoons of cookie dough into a ball and place 2" apart on baking sheets.
- Bake for 12–15 minutes, turning baking sheet around halfway through, just until the edges of the cookies are golden-brown and tops are slightly brown. Remove from oven and allow to cool on the baking sheets for 15 minutes before removing to a cooling rack.