This is a classic moist Oatmeal Raisin Cookie, thanks to the addition of some grated apple.
It also has Agave Nectar as some of the sweetener. Lots of gluten free oatmeal and raisins make this fiber rich cookie mostly healthy!
You could also use dried cherries instead of the raisins. Chocolate chips are always a possibility too!
Be careful not to overbake these cookies- you want them to appear to be slightly undercooked so they do not get hard.
I shared the link to this post on another gluten free blog called The Sensitive Pantry. Nancy put out a request for bloggers to share links to their GF cookie recipes because she is without an oven to bake with until the end of December. I can’t imagine being without my oven during this season!
Gluten Free Oatmeal Raisin Cookies
Preheat oven to 350 degrees
Beat butter in large bowl. Add agave nectar, sugar, eggs, vanilla and grated apple. Mix until creamy. Set aside.
1- 1/2 sticks (12 Tblsp) unsalted butter, softened
4 Tblsp Agave Nectar (I use Volcanic brand)
3/4 cup brown sugar
2 eggs, beaten
1- 1/2 teaspoons vanilla extract
1/2 cup peeled and grated apple
Mix dry ingredients in another bowl:
1- 1/2 cups GF flour mix*
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
Add dry ingredients to butter mixture. Mix well.
3 cups gluten free rolled oats
1 cup raisins
You could make this recipe with dried cherries instead of raisins.
You could also add chocolate chips and/or chopped nuts.
I use parchment paper on my cookie sheets. Drop about 2 teaspoons of batter per cookie onto prepared sheets. Bake about 12 minutes at 350 degrees. You want these cookies to appear slightly undercooked so they do not get hard. They actually do soften a little the first couple of days after baking.
Makes 4 dozen.
*GF Flour Mix
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch flour (available in my store)
1/3 cup AF Tapioca flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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