Gluten Free Oatmeal Raisin Cookies

Gluten-free rolled oats are a staple in the Mossygoat house. When people start the gluten-free lifestyle they often ask what makes some oats gluten-free and others not. It comes down to farming practices. Oats in and of themselves are gluten free. However, their protein is somewhat similar to gluten grains so it is not unheard of for people sensitive to gluten to also be sensitive to oats. A oat intolerance is more rare than a gluten intolerance and oats are not a top-9 allergen.

Farmers often rotate crops to increase the fertility of their land. Oats are often rotated with wheat, barley, or rye which are the gluten containing crops. A combine harvester is used to harvest both oats and gluten containing crops. Gluten contamination occurs both in the field and while harvesting with a shared combine. Gluten-free oats are grown without being rotated with a gluten containing crop and are harvested in a combine that has never been used for a gluten containing crop.

Here is my recipe for Gluten-Free Oatmeal Raisin Cookies. Use certified gluten-free oats to ensure that your oats have no cross contamination. Be sure to reserve part of the dough to bake without raisins if you have any raisin haters in your household. This recipe is best if refrigerated overnight to allow the flour to fully soak into the ghee. However, it is an excellent recipe to bake immediately if you can’t wait.

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Gluten Free Oatmeal Raisin Cookies

Yield: 36 cookies

Author: Kimberly Fulmer

Prep time: 15 MinCook time: 36 MinTotal time: 51 Min

Ingredients

• 2 1/4 cups Gluten Free Flour Blend
• 2 teaspoon xanthan gum ONLY if not in your flour blend
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup coconut sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 1/2 cups gluten free rolled oats
• 1/2 cup raisins
• 1 cup ghee (or butter or margarine)
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375 degrees.
2. Combine dry ingredients, with the exception of rolled oats and raisins, in a medium bowl and set aside. 
3. Cream coconut sugar and ghee in a large mixing bowl until well blended. Beat in eggs and vanilla. 
4. Gradually add flour mixture to liquid mixture. Mix well. You can use your hands to help the flour soak into the ghee. 
5. When the flour is mixed in, add the rolled oats and raisins and mix until combined. 
6. If you can wait, refrigerate dough overnight for best results.
7. Drop by rounded tablespoon on ungreased cookie sheet.
8. Bake cookies for 10-12 minutes.
9. Cool on wire rack. 

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