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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:
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Get it now →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.
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Get it now →Nutrition Facts
Serving Size: 38
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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