Gluten-free Spiced Oatmeal Cookies

Now that the weather has cooled, it's time to get back in the kitchen and start baking again. Baking has taken on a new set of challenges since my gluten allergy was diagnosed, but it is still one of my favorite things to do. One of the cookies that I have loved since I was a kid, is oatmeal cookies with raisins and cinnamon. Whenever I think of fall baking, I can't help but think of oatmeal cookies. My kids say they smell like an expensive candle.

I think they smell like Autumn.

And after a little tweaking of an old family recipe, I can do more than just smell them.

I can eat them too!☺

~Spiced Oatmeal Cookies~

 

~The Players~

*use organic, if possible*

 

1/2 cup unsalted butter, softened

1/2 cup organic shortening (Tropical Traditions or Spectrum~but not Crisco!)

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs, lightly beaten

1 t. pure vanilla extract

1-1/2 cups *gluten-free flour blend (*see below)

3/4 t. xanthan gum

1 t. baking soda

1 t. ground cinnamon

1/2 t. ground cloves

1/2 t. sea salt

3 cups gluten-free rolled oats (I use Bob's Redmill)

1 cup organic raisins

1/2 cup chopped walnuts

 

Preheat oven to 350F.

 

 

In a large bowl, cream together the butter and shortening. Add the sugars and mix well. With the mixer still running on low, add the eggs and vanilla; mix until smooth, scraping down the sides of the bowl as necessary.

 

 

In a separate bowl, sift together the flour blend, baking soda, cinnamon, cloves, and salt. Slowly add the flour mixture to the butter/sugar mix, scraping the sides of the bowl as needed.

 



Stir in the raisins and nuts until well incorporated.

 





Drop by rounded teaspoon onto a parchment lined cookie sheet or a baking stone. (LOVE my baking stone!) Bake for 10-12 minutes until a light golden brown. (I found with a baking sheet I needed the full 12 minutes.) Do not over bake! Let them cool on the cookie sheet/baking stone for several minutes before removing and placing on a wire rack.

 

 

Pour yourself a glass of cold milk (or coffee!), grab a favorite book, and enjoy all that Autumn has to offer.

Especially the cookies.☺

 

*Gluten-free flour blend: 1 cup brown or white rice flour

2/3 cup sorghum flour

1/3 cup tapioca flour/starch

 

Sift together. Store in a sealed container.

 

Makes 2 cups GF flour.