Raisin-Sweetened Oatmeal Cookies - Gluten-Free
These simple, rustic-style gluten-free raisin-sweetened oatmeal cookies are sweetened only with fruit. Based on a mixture of gluten-free baking flour and oats, they are a light, almost biscuit-like cookie that works for breakfast, a light snack or a mildly-sweet dessert.
- ½ cup salted butter softened
- ½ cup apple-pluot butter or applesauce
- 1 egg or flax egg
- 1 teaspoon vanilla
- 1 cup gluten-free baking flour I used Better Batter
- ½ teaspoon xanthan gum since Better Batter doesn’t contain any
- 1 cup oats
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup raisins chopped or currants
Preheat oven to 350 degrees.
Cream the butter and apple butter together until blended. It may not be totally blended but the butter should be in small clumps. (note 1)
Add the egg and vanilla and mix well.
In a separate bowl combine remaining ingredients except raisins or currants.
Add the dry ingredients to the butter mixture and mix well. Fold in the raisins.
Grease cookie sheet or line with parchment paper or silpat.
Roll tablespoon-sized scoops of dough into balls, then flatten onto sheet.
Cook for about 10 minutes for a softer cookie, 12 minutes for a crisper one (or at high altitude), or until they feel set. (note 2)
1 In cold weather, my Denver kitchen doesn’t get quite warm enough to soften the butter, so I microwave it for 30 seconds before mixing in the apple butter.
2 The cookies will not brown as you’d expect a sugar-sweetened cookie to, as it doesn't contain sugars that would otherwise caramelize. If the cookie feels set when you press gently on top, it’s done.
Adapted from this recipe.