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Gluten-Free Raisin Oatmeal Cookies
Gluten-Free Raisin Oatmeal Cookies
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Prep Time:
25 minutes
Cook Time:
18 minutes
Total Time:
113 minutes
Gluten-free oatmeal cookies with ginger, raisins, and pecans - crispy and chewy snack.
Ingredients:
  • 1 cup pecan halves or pieces
  • 1.3333333730698 cups light brown sugar
  • 0.5 cup unsalted butter, at room temperature
  • 0.5 cup shortening
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1.5 cups gluten-free all-purpose baking flour
  • 1 (.25 ounce) package unflavored gelatin
  • 2 teaspoons unflavored gelatin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground ginger
  • 3 cups gluten-free oats
Instructions:
  • First, preheat your oven to a cozy 350 degrees F (175 degrees C), then elegantly line 2 baking sheets with parchment paper.
  • In the preheated oven, toast pecans until fragrant, around 5 minutes. Allow them to cool for another 5 minutes, then roughly chop.
  • In a stand mixer with a paddle attachment, cream together brown sugar, butter, and shortening until light and fluffy. Mix in eggs one at a time, followed by vanilla extract.
  • Combine gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger by sifting in a bowl. Add this mixture to the brown sugar mixture on low speed, then incorporate pecans, oats, and raisins into the dough.
  • Cover the dough in plastic wrap and let it chill in the fridge for a minimum of 1 hour.
  • Place dollops of dough 2 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until edges turn golden, approximately 13 minutes. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

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