So far in my gluten free cookie series we have covered Gluten Free Ranger Cookies and Gluten Free Death By Chocolate Cookies. Today I have a classic oatmeal raisin cookie for you.
Oatmeal raisin cookies are one of those cookies that almost everyone knows and loves. And since it was one of those cookies that everyone loves, I knew I had to make it gluten free.
The sorghum in this recipe pairs very nicely with the oatmeal and raisins. The flavors just seem to go together. These cookies also have a lot of raisins in them, I mean it is not an oatmeal raisin cookie without a lot of raisins is it?!
These gluten free cookies are the perfect cookie to keep in the freezer for quick lunch box desserts or after school treats.
Gluten Free Oatmeal Raisin Cookies
Gluten Free Oatmeal Raisin Cookies are a classic cookie made gluten free.
Ingredients
- 1/2 cup sorghum flour
- 1/2 potato starch
- 1/4 cup tapioca flour
- 1/4 teaspoon xanthan gum
- 2 1/2 cups old fashioned gluten free oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/2 cup white sugar
- 12 tablespoons butter melted
- 1 egg
- 1/4 cup milk
- 1 1/2 teaspoon vanilla
- 1 1/2 cups raisins
Instructions
- In a bowl combine sorghum flour, potato starch, tapioca flour, xanthan gum, baking powder, cinnamon, and salt.
- In a separate bowl mix together butter and sugar until well combined. These mix well by hand.
- Add egg, milk, and vanilla.
- Stir in flour/oat mixture and stir until combined. Add raisins.
- Drop by tablespoonfuls onto cookie sheet. Bake at 350 for 11-13 minutes or until done. Cool for 5 minutes on cookie sheet and then remove to cooling rack to cool.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 138Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 72mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 1g
Nutritional values are approximate and aren't always accurate.
What does the oven temp need to be? Maybe I just missed it. I’ll try 375 and see how it goes. 🙂
So sorry about that. 350 and I fixed the recipe. I hope you enjoyed them.
You forgot to add “cup” for potato starch.
I just fixed it. Thanks for letting me know.
Hi Lynn, these recipes look great – I’m planning to try out the double chocolate peanut butter cookies later today.
I wondered whether you might like to note that many coeliacs can’t eat oats, even gluten-free ones, because there’s a protein in them, “gliadin”, which has the same effect on the gut as gluten. I’m on the lookout for a good oats substitute, but if you know of one it would be great to see it included as an option in the recipe 🙂
Sorry, that should have read oats contain “avenin”, which has the same effect as gluten (gliadin is the protein in wheat…)