Email to Filus1217      

Recipe Categories: filus1217's HOME PAGE1-Summer_Desserts 1-Summer_Dinners_Sides 1-Summer_Picnic_Salads_More 12_Or_More_Servings 1st-Make_Your_Own_Misc A-New-Recipes-August-Weeks-2-4 Alcoholic-Drinks_Cocktails Appetizers_Snacks-Cold-RoomTmp Appetizers_Snacks-Hot-Warm Bars_Brownies_Squares Beef_Veal Beverages-Hot-Cold_Mocktails Breads_Rolls-ABM Breads_Rolls-Quick-Savory Breads_Rolls-Quick-Sweet Breads_Rolls-Yeast-Savory Breads_Rolls-Yeast-Sweet Breakfast_Brunch_Syrups Broil Cakes_Jelly-Rolls Candy Cheesecakes Cookies_Meringues_Biscotti Cooking-for-1-and-2 Desserts_Other-Sweets Dips_Spreads_Butters Eggs_Omelets_Quiches Entrees-Casseroles-Bakes Fish Frostings_Meringues_Creams Frozen-IceCreams_Yogurt_Sorbet Fruit Gluten-Free Grilled_Meats-Fish-Seafood Grilled_Salads-Veggies-Fruit Kid-Friendly Lamb Meatless-Entrees-Casseroles Meatloaf_Meatballs Mexican_Tacos_Fajitas_More Pies-Savory_Pie-Crusts Pies-Sweet_Pie-Fillings Pizzas_Crusts_Calzones Pork-Ham Potatoes Poultry Puddings_Parfaits_Mousse Rubs_Marinades_Seasonings_More Salad-Dressings_Vinaigrettes Salads-Fruit_Gelatin Salads-Main-Dish_Heartier Salads-Vegetable Salsa-Pesto-Relish-Chutney Sandwiches_Fillings_Spreads Sauces-Sweet-Savory_Fondues Seafood Side-Dishes_Stuffing Slow-Cooker_Crockpot Smoothies_Shakes_Sodas Soups_Hot-Cold Stews_Chili_Chowders_Gumbos Stir-Fry_Oriental Sweet-Potatoes_Yams Tarts_Crisps_Cobblers_Crumbles Tofu Vegetables-Cooked

Oatmeal-Raisin Cookies




Source of Recipe


.
Oatmeal-Raisin Cookies

Gluten Free
Robert Landolphi, Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook, - Cooking Light - July 2014
Serves 38 (serving size: 1 cookie)
Total time: 1 Hour, 4 Minutes

Soaking the raisins in warm water rehydrates them slightly, leaving you with a softer cookie that can be a nice change of pace from the typical chewy texture.

Ingredients:
1/2 cup raisins
1.05 ounces garbanzo bean flour (about 1/4 cup)
1.05 ounces sweet white sorghum flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/3 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1 cup certified gluten-free quick-cooking oats

Preparation:
1. Preheat oven to 350°.

2. Place raisins in a small bowl, and cover with warm water. Let stand 5 minutes. Drain.

3. Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, and next 7 ingredients (through salt) in a medium bowl; stir with a whisk.

4. Place sugars and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed until blended. Add raisins and oats; beat until blended
.
5. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 to 14 minutes or until edges of cookies are lightly browned. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.

One cookie equals: Calories 62; Fat 2 g (Satfat 1.1 g, Monofat 0.5 g; Polyfat 0.1 g); Protein 0.9 g; Carbohydrate 11 g; Fiber 0.6 g; Cholesterol 9 mg; Sodium 25 mg