Breakfast: Oatmeal-Raisin Cookies Recipe | Myrecipes

Recipe by Robert Landolphi Soaking the raisins in warm water rehydrates them slightly, leaving you with a softer cookie that can be a nice change of pace from the typical chewy texture.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Oatmeal-Raisin Cookies Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 cup raisins
1.05 ounces garbanzo bean flour (about 1/4 cup)
1.05 ounces sweet white sorghum flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/3 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1 cup certified gluten-free quick-cooking oats

Instructions

Preheat oven to 350 °.
Place raisins in a small bowl, and cover with warm water. Let stand 5 minutes. Drain.
Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, and next 7 ingredients (through salt) in a medium bowl; stir with a whisk.
Place sugars and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed until blended. Add raisins and oats; beat until blended.
Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 ° for 12 to 14 minutes or until edges of cookies are lightly browned. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.