"You Need To Sell These" GF Oatmeal Raisin Cookies

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Family Favorites

By
@Quinnn

Truth be told, I'm not a gluten-free cook. But, I was asked to come up with a recipe for a soft, healthy, gluten-free oatmeal raisin cookie. The first two people that have tried them said the same thing, "You need to sell these." lol Looks like I'm on to something. =)

I think this would be a fantastic base recipe. For instance, you could easily make them into chocolate chip oatmeal cookies by omitting the raisins. Add nuts, cinnamon, whatever your dietary needs might be.This is an original recipe. I can promise you that you won't find it anywhere else. Great base recipe for our GF friends.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes Two Dozen 2" Cookies
Prep:
10 Min
Cook:
11 Min
Method:
Bake

Ingredients

  • ·
    1 1/4 c. old-fashioned oats
  • ·
    1 1/2 c. homemade oat flour (simply put oatmeal in a blender, until it resembles ap flour. nothing fancy here. measure after putting it into blender.)
  • ·
    1/2 tsp. baking soda
  • ·
    1 tsp salt
  • ·
    5 tb. honey
  • ·
    1 tb. molasses
  • ·
    1 tb. brown sugar
  • ·
    1 1/2 tsp. vanilla
  • ·
    5 tb. canola oil
  • ·
    1/2 c. applesauce, not chunky
  • ·
    2 eggs, beaten
  • ·
    3 large snack-size boxes of raisins (1 oz. each) no need to soak raisins. there is plenty of moisture in dough.
  • ·
    optionally, you could add or substitute walnuts, pecans, chocolate chips, butterscotch chips, cinnamon... whatever sounds good to you.

How to Make "You Need To Sell These" GF Oatmeal Raisin Cookies

Step-by-Step

  1. Preheat oven to 350 degrees.

    Oat Flour:
    You never need to buy oat flour. Simply put old-fashioned oats in a food processor, blender or Magic Bullet and pulse until it resembles AP flour. Measure after you blend it.
  2. In large mixing bowl, place oatmeal, oat flour, salt and baking soda. Mix well by hand.
  3. To dry mixture by hand, add honey, molasses, brown sugar, vanilla, canola oil, applesauce and beaten eggs. Mix until uniform. Fold in raisins and nuts, if using. Mixture will appear wet, but that's fine. The oatmeal will soak up any moisture. Place in fridge for 15 minutes.
  4. Drop by heaping tablespoon to parchment lined cookie sheet. Bake for 11-13 minutes or until edges become golden brown. Refrigerate dough between batches.

    ** I like my cookies thick and soft. If you like them a little flatter, flatten the tops slightly with your fingers.

Printable Recipe Card

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