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.
 

Low Fat Low-Cholesterol Oatmeal Raisin Drop Cookies

Ingredients

1 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 c. firmly packed light brown sugar
1 1/2 c. Quaker Oats
1/2 c. corn oil
1 egg, beaten

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

Preparation

 
In a medium-size bowl, combine flour, baking powder, salt and

cinnamon. Add sugar, stir in oats.
 
Make a well in the center; add oil, egg, molasses, water, vanilla and raisins.

Stir vigorously until dry ingredients are moistened.
 
Drop by tablespoons 2 inches apart onto an ungreased cookie sheet.
 
Bake in a preheated 350 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.
 
Cook’s Notes:

Brown Rice Flour Cookies

This recipe is a copycat recipe for the Circle of Life cookies you find in health food stores in Ottawa. They usually have whole almonds or apple butter on the top. 

Ingredients

2 cups brown rice flour

1 cup almond meal

1/4 cup grated coconut (optional)

1/4 cup sesame seeds

1 tsp. cinnamon

5 tbsp. sunflower oil

1 cup maple syrup

Apple butter

Directions

Mix all ingredients except apple butter. Roll cookie dough in your hands to make large sized balls (or smaller if you want small cookies) and then flatten them on the cookie sheet (the dough is really easy to work with) and then put a big spoonful of apple butter on top.

Bake at 350 degrees for approx. 25 minutes for large sized cookies and 20 minutes for smaller cookies.

Gluten Free Classic Shortbread Cookies

Ingredients

1 cup (250 mL) white rice flour

1 tsp. (5 mL) xanthan gum


Pinch of salt

½ cup (125 mL) butter, at room temperature


¼ cup (50 mL) granulated sugar


½ tsp. (2 mL) pure vanilla extract

Method

Preheat oven to 350°F (180°C).

Whisk together white rice flour, xanthan gum and salt in small bowl.

In large bowl, cream together butter and sugar until light and fluffy using a spatula or a wooden spoon. Mix in pure vanilla extract.

Stir in flour mixture and knead lightly until dough is smooth. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll on a lightly floured surface to ¼ inch (6 mm) thickness. Cut with cookie cutters, place on parchment lined baking sheet and refrigerate 20 minutes.

Bake at 350°F (180°C) for 14-16 minutes for 2 inch (5 cm) cookies or until slightly golden. Let cool 10 minutes on baking sheet before removing to cooling rack. Let cool thoroughly before storing in tins.

Makes about 20 – 2 inch (5 cm) cookies.

Gluten Free Chewy Chocolate Chip Cookies

This recipe is adapted from Land O Lakes and is another personal favorite of mine.

Ingredients

2 1/4 cups Gluten-Free Flour Blend (see below)

1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon xanthan gum

3/4 cup butter, softened

3/4 cup firmly packed brown sugar

1/2 cup sugar

2 eggs

2 teaspoons gluten-free vanilla

1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips

Directions

Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.

Combine softened butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.

Drop dough by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets. 

*Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.