ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Oatmeal-Raisin Cookies

Photo: Oxmoor House
Hands-on time 16 mins
Total time 1 hr, 4 mins
Yield Serves 38 (serving size: 1 cookie)
Soaking the raisins in warm water rehydrates them slightly, leaving you with a softer cookie that can be a nice change of pace from the typical chewy texture.

Ingredients

  • 1/2 cup raisins
  • 1.05 ounces garbanzo bean flour (about 1/4 cup)
  • 1.05 ounces sweet white sorghum flour (about 1/4 cup)
  • 1.3 ounces potato starch (about 1/4 cup)
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup certified gluten-free quick-cooking oats

Nutrition Information

  • calories 62
  • fat 2 g
  • satfat 1.1 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 0.9 g
  • carbohydrate 11 g
  • fiber 0.6 g
  • cholesterol 9 mg
  • iron 0.3 mg
  • sodium 25 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place raisins in a small bowl, and cover with warm water. Let stand 5 minutes. Drain.

  3. Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, and next 7 ingredients (through salt) in a medium bowl; stir with a whisk.

  4. Place sugars and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed until blended. Add raisins and oats; beat until blended.

  5. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 to 14 minutes or until edges of cookies are lightly browned. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook