Gluten-free oatmeal raisin cookies

Kevin has asked that we jump aboard the gluten-free band wagon. Not that all people who eat gluten-free are just eating gluten-free as part of a fad. I have good friends with Celiac disease and friends with gluten sensitivity. We however, are not those people, and have no real medical reason to not eat gluten. For us it more about cutting out the refined and processed factory flour. I have nothing against all-purpose or cake flour (provided it is not bleached flour). I fully intend on continuing to use it. However, with more and more people choosing to (or having to) eat gluten-free,  I might as well start filling my portfolio with some more gluten-free recipes.

Last night I attempted to make gluten-free oatmeal raisin cookies. They looked perfect when coming out of the oven, but when I tried to move them off of the cookie sheet they crumbled. Well, some of them crumbled. Some of them stayed together pretty well, but all of them were crumbly to a degree.

See what I meant by “crumbly”

The dough just did not work the way that I had hoped it would. The cookies were too dry and there was not enough of a binding agent in the cookies to hold together the gluten-free flours. They tasted okay… they were a little bit too “grainy” like gluten-free foods can sometimes taste. The cookies were not terrible, but they are definitely not something that I would give to another person. Dessert is supposed to be about an experience. Edible just doesn’t cut it.

I was really hoping to make a blog post out of the recipe, but I did not want to post the failed recipe. Why post something that I do not want anyone to make, right?  I had to fix it. After breakfast and morning chores etc., I made another batch of gluten-free oatmeal raisin cookies. I used a bit more butter, a “flax-egg,” one tablespoon of non-GMO corn starch, and I adjusted the types and ratios of gluten-free flours that I used the first time. This time they came out perfectly. They are soft and moist and delicious. They do not taste anything like the first recipe, and they do not crumble! Yay for cookies that hold together! Here is the recipe:

The new and improved gluten-free oatmeal raisin cookie

Gluten-free oatmeal raisin cookies

Preheat oven to 375 degrees Fahrenheit.

9 T butter (1 stick + 1 T) at room temperature

1/4 tsp salt

1/4 cup light brown sugar

1/4 cup granulated sugar

1 tsp vanilla

1 egg

1 “flax egg” (1 T flax-seed meal + 3 T water,  mixed together and left to sit for five minutes before adding it to the recipe)

1/2 cup white rice flour

1/2 cup brown rice flour

2 T tapioca flour

1 tsp baking powder

1 T cornstarch (I used the Rumford non-GMO brand)

1 tsp cinnamon

1 cup oats (I Bob’s Red Mill Organic old-fashioned rolled oats)

1/2 cup raisins

Sift together the white rice flour, brown rice flour, tapioca flour, baking powder, cornstarch, and cinnamon. Set aside.

In a separate bowl whisk together the butter, vanilla, salt, brown sugar, and granulated sugar.

Whisk the egg and the flax egg into the butter mixture.

Slowly incorporate the flour mixture into the butter, egg, and sugar mixture.

After the flour has been thoroughly mixed in, stir in the oats and raisins.

Drop the dough by teaspoonfuls onto an ungreased cookie sheet.

Bake for 8 minutes at 375 degrees Fahrenheit.

I hope you enjoy them!

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