Oatmeal Raisin Cookies (or Oatmeal Chocolate Chip Cookies)
  • ⅓ cup unsalted butter (dairy free will work)
  • 1½ cups certified gluten-free oat flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar, firmly packed
  • ⅛ tsp sea salt
  • 1 tsp vanilla extract
  • 1 egg
  • ½ cup raisins; chocolate chips (I use these or these); finely chopped nuts; or, combination of all these ingredients that equals no more than ½ cup total (optional)
  1. Melt the butter and set aside to cool slightly. Place oat flour in a medium-sized bowl. Stir in both sugars and the salt.
  2. In a medium-sized bowl, whisk together the melted butter, vanilla extract, and egg. Stir this egg mixture into the oat mixture and add chocolate chips, raisins, and/or nuts. Stir until mixed well.
  3. Chill the dough about 30 minutes.
  4. Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
  5. Chilled dough may still be somewhat soft. Form the dough into 1-inch balls and place on the baking sheet about 2 inches apart. Flatten each ball slightly with fingers.
  6. Bake for about 10 minutes or so until cookies look mostly done.
  7. Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a spatula.
Makes 1½ dozen cookies, about 2 inches in diameter.
I use this brand of oat flour, but feel free to make our own oat flour by running your gluten-free oats through the food processor or dry container of your Vitamix until it reaches flour consistency. I have not made these cookies using coconut sugar versus white sugar and brown sugar yet, but it should work fine. If you want a flatter, larger cookie, chill your dough a few minutes less. Store cookies in a sealed container to prevent cookies from drying out.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/oatmeal-raisin-chocolate-chip-cookies/