12
Oct

Gluten Free Oatmeal Raisin Cookies

Delicious looking stack of gluten free oatmeal raisin cookies.

 

With the weather finally shifting to Fall here, I wanted to share with you one of my favorite recipes from my new book, Against all Grain. These gluten free oatmeal raisin cookies taste and feel like a traditional oatmeal raisin cookie (you could do chocolate as well!) but without the use of oats. Instead, I use finely shredded, unsweetened coconut and ground flaxseed to mimic the texture that oats provide. The Autumnal spice combination of cinnamon and nutmeg fills your home with an intoxicating aroma as they bake, and they go perfectly with a spiced chai tea latte or dairy-free hot cocoa.

 

If you try these gluten free oatmeal raisin cookies and love them, you will love my cookbook! It is filled with over 150 gluten and dairy free recipes for all occasions and seasons! Click here to find out where you can purchase it or ask your local library to see if they have a copy on hand for loan. All Costco Stores are also carrying the book now as well!

 

NoOatmealRaisinCookies2

 

 

Gluten Free Oatmeal Raisin Cookies



AUTHOR:

SERVES: 16

Cuisine: American

Category: Desserts

PREP TIME: 10 mins

COOK TIME: 9 mins TOTAL TIME: 19 mins

Ingredients:

*omit for SCD
**may use chocolate chips, cranberries, or currants

Instructions:

  1. Preheat the oven to 350°F.
  2. Place the shortening and egg in the bowl of a stand mixer and cream for 1 minute on high. Alternatively, use an electric hand mixer.
  3. Add the honey and vanilla and mix for another minute, until creamy.
  4. Place the cinnamon, nutmeg, flours, baking soda, salt, and flax seeds in a small bowl and stir to combine.
  5. Slowly add the dry ingredients to the wet and mix for another minute, until combined. Scrape down the sides of the bowl, then mix again for 30 seconds.
  6. Add the coconut and raisins, then mix again for a minute.
  7. Using an ice cream scoop or a large spoon, drop balls of dough the size of a golf ball onto a cookie sheet lined with parchment paper.
  8. Place another piece of parchment paper over the balls, then use a spatula to gently press the balls down into circles about ¼ inch thick and 2 inchs in diameter.
  9. Place in the oven and bake for 9 to 10 minutes, until the edges are lightly browned.
  10. Cool on a wire rack completely before eating. Store in an airtight container in the refrigerator for later use.


Keywords: dairy free, dessert, gluten free, paleo, scd, fall, autumn, Halloween


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