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.
Servings 2 dozen cookies
Ingredients
- 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
Instructions
- 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)
- Enjoy!
Notes
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.