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!
| Prep Time | 10 minutes |
| Cook Time | 10-15 minutes |
| Servings |
cookies
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- 85 g Butter softened
- 115 g Caster Sugar
- 1 medium Egg
- 115 g Gluten Free Self-Raising Flour
- 55 g Gluten Free Oats
- 1 tsp Xantham Gum
- 100 g Raisins
- Light Brown Muscovado Sugar for sprinkling
Ingredients
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- Preheat the oven to Fan 180°C/Gas 4/350°F
- Cream together the butter and sugar
- In a separate bowl mix together the Flour, Xantham Gum and Oats
- Beat the egg into the creamed butter and sugar
- Add the dry ingredients and the raisins to the creamed butter and sugar
- Spoon the mixture onto greaseproof paper on the baking tray and flatten into discs
- Sprinkle the muscovado sugar on top of each cookie
- Bake the cookies in the oven for 10-15 minutes or until golden brown
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