GLUTEN-FREE RAISIN OATMEAL COOKIES

Gluten-Free Raisin Oatmeal Cookies image

Created for a friend, a crispy cookie full of flavor that satisfies both gluten-free and non-gluten-free friends/family. Enjoy!

Provided by Terri Johnson

Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes

Time 1h53m

Yield 36

Number Of Ingredients 15

Ingredients

1 cup pecan halves or pieces
1 ⅓ cups light brown sugar
½ cup unsalted butter, at room temperature
½ cup shortening
2 eggs, at room temperature
2 teaspoons vanilla extract
1 ½ cups gluten-free all-purpose baking flour
1 (.25 ounce) package unflavored gelatin
2 teaspoons unflavored gelatin
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
3 cups gluten-free oats
1 cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.
Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.
Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 20.4 g, Cholesterol 17.1 mg, Fat 8.5 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 91.7 mg, Sugar 10.8 g