Gluten-Free Raisin Oatmeal Cookies recipe
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Ingredients
- 1 cup pecan halves or pieces 1 ⅓ cups light brown sugar ½ cup unsalted butter, at room temperature ½ cup shortening 2 eggs, at room temperature 2 teaspoons vanilla extract 1 ½ cups gluten-free all-purpose baking flour 1 (.25 ounce) package unflavored gelatin 2 teaspoons unflavored gelatin 1 teaspoon baking powder 1 teaspoon kosher salt 1 teaspoon ground cinnamon ¼ teaspoon ground ginger 3 cups gluten-free oats 1 cup raisins
Nutrition Info
- 161.7 caloriescarbohydrate: 20.4 gcholesterol: 17.1 mgfat: 8.5 gfiber: 1.7 gprotein: 2.5 gsaturatedFat: 2.7 gservingSize: -sodium: 91.7 mgsugar: 10.8 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Raisin Oatmeal Cookies
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment, beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.
Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.
Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.