GLUTEN FREE OATMEAL RAISIN COOKIES

Gluten Free Oatmeal Raisin Cookies image

We love this gluten-free twist on classic oatmeal cookies! We made sure these gluten-free oatmeal raisin cookies would be just as chewy as the originals by including bananas and almond butter to give them a little extra moisture. Raisins add a natural sweetness, but you could also add sweetened dried cranberries for a colorful twist! This recipe takes less than an hour to make, with no freezing or rolling required, so these are perfect to make for a midweek treat!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 30m

Yield 36

Number Of Ingredients 11

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Ingredients

2 cups Gluten Free Chex™ oatmeal (from 16-oz bag)
1/2 cup rice flour blend
1/4 cup butter, melted (4 tablespoons)
1 ripe banana, mashed
2 eggs
3/4 cup crunchy almond butter
3/4 cup raisins
1 cup packed brown sugar
1 teaspoon gluten-free vanilla
1 teaspoon ground cinnamon
1/2 teaspoon gluten-free baking powder

Steps:

Heat oven to 350°F.
In large bowl, mix all ingredients. Cover; let stand for 10 minutes. On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
Bake 16 to 19 minutes or until edges are golden brown. Place cookie sheet on cooling rack. Cool 3 minutes before removing cookies from cookie sheet.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 8 g, TransFat 0 g