Are you okay? Did you fall off your chair? Yes, this is a cookie recipe from a devoted NON-baker. Feel free to stop laughing any time now…
Both of my parents were educators, which meant we had nearly 3 months every year to travel, explore, and experience new things. The summer of 1967, we toured the eastern states and Canadian provinces. Expo ’67 was held in Montreal, Canada that year. As a not-yet-five-year-old who loved drinking watered-down coffee, one of the souvenirs I bought was this adorable yellow cup and saucer. It is still one of my most treasured possessions.
Recently, I’ve been making a healthy version of coffee creamer for my sugar-fiend-husband. It involves soaking raisins in milk, which absorbs some of the extra water, creating a sweet and delicious additive for his coffee. What remains is wonderfully plump raisins.
What the heck am I supposed to do with all of them???
And so, a new recipe is born. Baking is a terrifying activity for me — accurate measurements are not my forte, the science behind ingredients is much too mysterious, and failure wounds my self image. It has taken many pans of flat and sloppy “cow pies”, and even more pans of what eventually became granola, before I could call this recipe a success.
Each failure dented my humble trophy on the fireplace mantel!!!
I always have gluten free flour blend mixed up, and usually have a bunch of chia and flax seeds ground in a (clean!) coffee mill. The seeds often find their way into my smoothies or sprinkled on hot cereal, and are a key ingredient in cauliflower waffles and lasagna.
One trick I’ve finally learned with gluten free baking is that it’s important to allow the ingredients plenty of time to mingle. I’ve been mixing up the dough in the evening, refrigerating overnight, and then baking in the morning. That way everyone gets something sweet and freshly baked to take along to work, and the house smells amazing as I work from home.
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Gluten Free Oatmeal Raisin Cookies
Description
Tender, moist, delicious cookies to keep everyone happy.
Ingredients
10 Tbsp butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 tsp pure vanilla extract
2 cups gluten free flour blend
1/4 cup ground chia and/or flax seeds
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups gluten free oats
1 cup raisins, soaked and drained
Instructions
Using a stand mixer, beat butter and sugars until creamy. Add eggs one at a time, and vanilla, beating between each addition.
Combine flour, salt, cinnamon, and baking soda in a separate bowl. Add to the butter mixture on low speed, one half at a time. Mix until combined, but do not over-beat.
Stir in oats and raisins by hand.
Cover and refrigerate for an hour, or more.
Heat oven to 350. Drop dough by rounded tablespoon onto ungreased baking sheet. Bake 10-12 minutes, or until golden brown. Allow to cool on the sheet for 5 minutes before removing to wire rack.
Cool completely before storing in airtight container. Makes about 4 dozen.
