CLASSIC GLUTEN FREE OATMEAL RAISIN COOKIES (DAIRY FREE)
Classic Gluten Free Oatmeal Raisin Cookies (Dairy Free): deliciously chewy gluten free oatmeal raisin cookies with crispy edges and sweet, juicy raisins. Wonderfully gluten and dairy free.
Provided by Demeter | Beaming Baker
Categories Dessert
Time 39m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, stir together all the dry ingredients. Set aside.
- In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
- Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until no flour patches remain. Fold in raisins and walnuts, if using.
- Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature until just soft enough to scoop, but still very firm and chilled.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press raisins into cookies-this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies; flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
- Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 91 calories, Sugar 7g, Sodium 32mg, Fat 4g, SaturatedFat 3g, UnsaturatedFat 0g, TransFat 0g, Carbohydrate 13g, Fiber 1g, Protein 1g, Cholesterol 0mg
GLUTEN-FREE VEGAN OATMEAL RAISIN COOKIES
Provided by Catherine McCord
Categories Cookies Dessert Bake Low Carb Quick & Easy Low Cal High Fiber Wheat/Gluten-Free Oat Healthy Vegan Seed Weelicious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Diabetes-Friendly
Yield Makes 18 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
- In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
- In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
- Gradually add the flour mixture until just combined. Add the raisins and stir to thoroughly combine.
- Using a 2 tablespoon measure, place cookie dough onto Silpat or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.
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VEGAN GLUTEN-FREE OATMEAL RAISIN COOKIES - THE VEGAN 8
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5/5 (36)Total Time 25 minsCategory Cookies, DessertCalories 111 per serving
- In a large bowl, add the oats, tapioca starch, cinnamon, baking powder and salt and whisk really well.
- To the same bowl, pour in the syrup, almond butter, vanilla and water. Stir until well combined. Add the raisins and stir again until it all comes together. It should be very sticky and wet. Try not to eat all the batter. Warning.
- Drop by heaping tablespoons or a heaping cookie scoop, leaving a couple of inches in between. I only put a dozen on my first pan, then the remaining batter on another. I got 18 cookies about 2 inches wide. If you want large cookies, do about 2 tablespoons worth of dough. Do not flatten out the dough. It should be a little wet, but very sticky and hold it's shape. Refer to the above photo. They will spread some but poof up a lot more than they will spread. Bake the first pan on the middle rack for 9 minutes. They should be poofed up and a nice light golden color. They may seem a bit undercooked but they will finish cooking as they cool, you do not want to overbake these. Then repeat with the second. This will produce a nice moist and chewy cookie with a golden color. I don't recommend baking any longer so they don't dry out.
VEGAN OATMEAL RAISIN COOKIES (GF) - BEAMING BAKER
From beamingbaker.com
4.8/5 (40)Total Time 35 minsCategory CookiesCalories 91 per serving
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
- In a medium bowl, whisk together all the dry ingredients: oats, oat flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and vanilla. Whisk until thoroughly combined and resembles caramel.
- Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in raisins and oats. The dough will be sticky.
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- In a large bowl, whisk together all of the dry ingredients: oats, oat flour, golden ground flaxseed, spices and salt.
- In a medium bowl, whisk together the wet ingredients: coconut oil, almond butter, maple syrup, coconut sugar and vanilla.
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