Thursday, March 25, 2010

Mmm . . . Mmm . . . Oatmeal Cookies . .

I made up a recipe for gluten free oatmeal raisin cookies this evening. They turned out really well! I combined elements from two different recipes: one, my favorite gf chocolate chip cookie recipe from Gluten Free Girl and the other, the oatmeal raisin cookie recipe from The Best Recipe (which, unfortunately, isn't available online).

Gluten Free Oatmeal Raisin Cookies
(makes 24 cookies/ 108 calories each)

Preheat oven to 350F.

Mix dry ingredients in a medium bowl:
1/4 cup teff flour
1/4 cup sorghum flour
1/4 cup ground flax seed
2 Tbsp sweet rice flour (also known as "mochiko" (Japanese), "Bot Nep" (Thai) or "sticky rice flour." Available at Asian markets.)
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp freshly grated nutmeg (This, from The Best Recipe, replaces the more common cinnamon.)

In stand mixer, beat:
1 stick softened unsalted butter
1/4 cup + 2 Tbsp dark muscovado sugar (Also available at Whole Foods Market)
1/4 cup + 2 Tbsp white sugar

When sugars are fully incorporated into butter, add:
1 egg
1/2 tsp vanilla extract

Add the dry ingredients, and mix thoroughly.
Then add:
1 1/2 cups gluten free certified rolled oats
1 cup raisins

Scoop out about 2Tbsp of cookie dough and roll in a ball, pressing to make the dough into a solid ball. Place on buttered cookie sheet and flatten slightly. Repeat about 24 times (12 per cookie sheet), and bake for 10-12 minutes.

Allow cookies to cool slightly before removing them to a rack to finish cooling. Cookies are fragile when warm.

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