Gluten-Free Oatmeal Raisin Cookies
Ingredients
- GLUTEN FREE COOKIE BAKING MIX
- ½ c. butter
- 1 egg
- 1 T. milk or cream
- 1 ½ tsp. vanilla
- ¾ c. quick oats
- ¾ c. raisins
- 1 t. cinnamon
- ¼ tsp. clove
- 1/2 c. nuts optional
Instructions
PREP
- Gather equipment: mixer with paddle attachment, measuring cups & spoons, parchment sheets or silicone baking mat, cookie sheets
MAKE BATTER
- Beat together butter and egg.
- Pour the bag of baking mix into the mixer. Add oats, milk and vanilla and spices and mix well.
- Stir in raisins and nuts. Let batter rest for 15 minutes to overnight and mix again to hydrate gluten-free flour.
- Scoop batter into cookie pucks and place in airtight container or on cookie sheets. Chill 30 minutes or overnight.
- Scoop batter place on cookie sheet. Press cookie flat using palm of hand.
BAKE
- Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.
Notes
DIETARY SUBSTITUTIONS
In place of the milk, use unsweetened oat, coconut or almond milkUse vegan butter sticks. My favorite is Country Crock Olive Oil Sticks.
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
