Chewy Oatmeal Raisin Cookies (Gluten Free)

Chewy Oatmeal Raisin Cookies

I remembered these long-forgotten cookies when I was wanting to make a breakfast type cookie yesterday. They're special because they're very moist, soft, and chewy, because the recipe calls for you to puree some of the raisins.
These cookies are super satisfying, perfectly spiced, and have just enough butter to flavor them. Mmm. I'm already making a second batch because the first batch went so quickly.
The original recipe with regular flour can be found here. I made these gluten free because, why not?
If you like your oatmeal cookies crisp at all, this recipe is not for you. These are very soft, very chewy, and go great with a tall glass of cold milk.

Chewy Oatmeal Raisin Cookies (Gluten Free)

      --Adapted from Topsecretrecipes.com

Ingredients

• ½ cup raisins
• 1/3 cup hot water
• 4 tablespoons butter
•  3 tablespoons vegetable shortening
• 1 egg
• 1 ½ cups dark brown sugar (or 1 1/2 cups light brown sugar plus 1 tablespoon molasses)
• 1 ½ teaspoons vanilla
• 1 cup Better Batter Gluten Free All Purpose Flour
• 1 cup almond flour
• 1 ¼ cups rolled oats
• 2 teaspoons baking soda
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon salt
• ½ cup raisins and/or 1 cup chopped pecans, if desired

Instructions

1. Preheat oven to 275°F. Line baking sheets with parchment paper.

2. Combine ½ cup raisins with hot water in a food processor and blend on high speed for about 1 minute or until very smooth.

3. Combine raisin puree with the vegetable shortening, butter, egg, brown sugar and vanilla in a large mixing bowl. Mix until smooth.

4. In a separate bowl, combine the Better Batter flour and almond flour with the oats, baking soda, cinnamon, and salt.  Pour dry mixture into the wet and mix just until combined.  Stir in the other ½ cup of raisins and/or pecans.

5. Use a large cookie scoop or with a spoon scoop about 3 tablespoons of dough per cookie. Evenly space about 6 cookies per sheet pan.

6. Bake at 275°F for 18-25 minutes or until cookies are set and not doughy on top. Cool on pan for 5 minutes before removing to a cooling rack to finish cooling.  Store in an airtight container.

 

Makes about 3 dozen cookies