Gluten Free Raisin and Oat Cookies

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!

Print Recipe
Gluten Free Raisin and Oat Cookies
gluten free raisin cookies
Course Cakes
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
cookies
Ingredients
Course Cakes
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
cookies
Ingredients
gluten free raisin cookies
Instructions
  1. Preheat the oven to Fan 180°C/Gas 4/350°F
  2. Cream together the butter and sugar
  3. In a separate bowl mix together the Flour, Xantham Gum and Oats
  4. Beat the egg into the creamed butter and sugar
  5. Add the dry ingredients and the raisins to the creamed butter and sugar
  6. Spoon the mixture onto greaseproof paper on the baking tray and flatten into discs
  7. Sprinkle the muscovado sugar on top of each cookie
  8. Bake the cookies in the oven for 10-15 minutes or until golden brown
Recipe Notes

If you are using jumbo oats you may want to chop them in a food processor briefly before adding to the flour to ensure an even mix


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