Old fashioned oatmeal raisin cookies never seem to grab the same kind of attention that chocolate chip cookies do but I think they deserve a place on the blog. I admit, when I crave a cookie, oatmeal raisin isn’t my first choice but that’s because I gravitate towards anything and everything chocolate. I can’t help it – that’s just me! But everyone I know has a fond childhood memory of an aunt or a grandma making these cookies for them and I just don’t see them disappearing from our consciousness any time soon!
Getting the texture of oatmeal raisin cookies right can be tricky. I have definitely had my fair share of oatmeal raisin cookies that were a little too heavy and/or dense and some that were too dry or too chewy. And some are simply too sweet. This recipe produces cookies are the complete opposite of all that. In spite of doing away with butter or shortening and refined sugars, we have created an oatmeal raisin cookie that is light, soft and slightly chewy and has just enough sweetness to let you know you’re eating a cookie! Enjoy!
- 1-cup gluten free flour – I used Bob’s Red Mill
- 1 cup GF rolled oats, ground until crumbly – not to an oat flour
- ½ cup unsweetened finely shredded coconut
- ¼ cup buckwheat flour
- 1 tsp. ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup raisins
- ½ chopped walnuts
- 2 snack-size containers unsweetened applesauce
- ½ cup pure maple syrup
- 1 tsp. pure vanilla extract
Preheat oven to 350°F (176°C).
Combine the dry ingredients in a large bowl. Combine the wet ingredients in a smaller bowl and then add to the dry. Mix well with a fork.
Scoop about 2 tablespoons of cookie dough into balls and place on a parchment lined baking sheet. Flatten each ball with a spatula. Wet the spatula between flattening each cookie, as the mixture will be sticky.
Bake in the oven for about 14 minutes (you can bake them longer if you want a crunchier cookie, but I always find its best to undercook gluten free cookies). Allow cookies to cool on the tray for a minute and then transfer to a rack to cool completely.
Yield: 2-dozen cookies