Deliciously chewy homemade gluten free raisin and oat cookies
It’s hard to get a nice chewy cookie with gluten free flour. You can get crumbly shortbread and biscuits with a snap, but if you want a soft, squishy, American-style cookie then the lack of gluten is a bit of an issue.
The first solution is Xantham Gum, the ingredient that helps go some of the way – it’s not a miracle cure – to replacing some of the properties lost by removing gluten. Mix a teaspoon in per 100g of flour, while the flour is still dry to ensure it’s combined well, and you’ll find your recipes do a little better for it.
But even with Xantham Gum, your cookies still won’t be quite as you remember them. If you add some porridge oats – make sure you get ones that avoid gluten in the manufacturing process – to the mix then you’ll get some extra bounce and chew in your gluten free raisin and oat cookies.
And as a bonus, by using oats and raisins in this recipe (instead of chocolate chips) it’s a little healthier than the traditional triple chocolate cookies!