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Gluten Free Oatmeal Cookie Recipe

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This recipe for Gluten Free Oatmeal Cookie is from I AM cooking: - in the kitchen with the MSR family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ½ c gluten-free old-fashioned oats, divided [we use Bob’s Red Mill GF quick cooking oats]
2 Tbsp cornstarch [use organic/non-GMO]
1 ½ tsp ground cinnamon
1 tsp gluten-free baking powder [aluminum free!]
½ tsp fine salt
2 sticks unsalted organic butter, room temperature
¾ c granulated sugar [we use coconut sugar]
½ c packed light-brown sugar
2 large eggs
2 tsp pure vanilla extract
¾ c chocolate chips
¾ c raisins
Directions:
Directions:
Preheat oven to 350 F.

In a blender, process 1 ½ c oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.


In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 c oats.


In batches, drop dough in 2 Tbsp mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
Personal Notes:
Personal Notes:
My kids love these cookies, use raisins, chocolate chips or both!

 

 

 

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