Gluten Free Oatmeal Raisin Drop Cookies

Last night I tried to convert my Low Fat, Low-Cholesterol Oatmeal Raisin Drop Cookies to gluten free. I replaced the flour with oat flour. FAIL! The cookies ran together into one giant cookie. Today I started over and successfully converted the recipe with the following ingredients.

On a different note, I thought the giant cookie disaster would make a great topping for a gluten free apple crisp.

Ingredients

1/2 cup brown rice flour

2 tablespoons potato starch

1 tablespoon tapioca starch

½ teaspoon xanthan gum
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 1/2 c. Quaker Oats
1/4 cup butter

1/4 cup shortening

3/4 c. firmly packed light brown sugar
1 egg

1 tbsp. molasses
2 tbsp. water
1 tsp. vanilla
1/2 c. raisins

Preparation

 
In a medium-size bowl, combine brown rice flour, potato starch, tapioca starch, xanthan gum, baking powder, salt and cinnamon. Stir in oats.
 
In a medium-sized bowl, cream butter, shortening and brown sugar until light and fluffy. Add egg, molasses, water, vanilla and beat until incorporated.

Add dry ingredients and stir with wooden spoon vigorously until dry ingredients are moistened. Fold in raisins.
 
Drop by tablespoons 2 inches apart onto an ungreased cookie sheet.
 
Bake in a preheated 350 F. degree oven for 13 to 15 minutes or until

done. Remove cookies at once to wire rack to cool.

Yield: 2 1/2 to 3 dozen cookies.