How do you prefer having your cookies? I love my cookies with a glass full of plant based milk or a lactose free milk. I love making these cookies for a weekend brunch. The warm gooey center and the added tartness of dried raisins makes it a perfect combination to go with your morning black coffee or for your kids to drink up the milk.
Three characteristics I look for in cookies? chewy, lots of raisins and ultra soft. I prefer making a batch of cookie dough and store it in the freezer and bake the cookies when cravings start.
Scroll down to check the recipe:
INGREDIENTS
1 cup unsalted butter: softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
2 Large Eggs or 4 tbsp Flaxseed Egg for vegan options (check notes below)
1 Teaspoon(s) vanilla- optional
1 1/2 Cup(s) gluten free flour or all purpose flour
1/2 cup semi-sweet chocolate chips
1 Teaspoon baking soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
3 Cup(s) Gluten Free Quick Oats
1 Cup raisins
NOTE: Store the cookie dough in the fridge for 30 minutes and then shape it and put it in the oven to make perfect cookies.
INSTRUCTIONS
Preheat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs OR flax eggs and vanilla; beat well.
Add gluten free flour blend, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Optional step- Store dough in the fridge for 30 minutes. If you are storing the cookie dough in the fridge, then after half an hour, start the oven to heat at 350degree F/180 degree C and then drop cookies into the oven to bake.
Chilling the cookie dough is important, it helps in your cookies not spreading while baking. I definitely recommend this step if you have time on your hand.
Drop dough by rounded tablespoonfuls onto a cookie sheets.
Bake 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
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NOTES
1. Instead of gluten free flour, you can also use 2 3/4cup of almond flour. Almond flour is very soft to mix, so go gently while handling your cookie dough.
2. How to make your own gluten free flour at home?
1 1/2 cups brown rice flour
1/2 cup potato starch
1/4 cup white rice flour
1/4 cup tapioca flour/arrowroot starch is a good replacement for tapioca
1 tsp xanthan gum (optional // not necessary)
Blend together and store in a secure container in a dry place. Adding rolled oats to the mixture yield desirable results compared to just the gluten free flour. This blend works perfectly for all your gluten free baking needs whether its muffins or pancakes etc.
3. For an eggless version, here's how you make a flax egg:
To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken.
This will make one flax egg. The above recipe calls for 4tbsp of flax egg so mix 4 tbsp flax meal with 12 tbsps. of water.
Flaxseed meal is just grounded flaxseed powder. Do not use whole flaxseeds to make flax egg.
4. MAKE AHEAD AND FREEZING INSTRUCTIONS
Prepare the dough up to 2 days in advance and chill it covered in the fridge. Let it stand at room temperature for 20-30 minutes until it's a smooth and easily moldable dough.
Make the dough as described and chill for 1 hour. Then scoop balls of cookie dough, roll, and flatten them, and transfer to freezer bags and freeze for up to 3 months. Thaw them at room temperature for 1-2 hours before baking, or thaw in the fridge overnight and then let them stand at room temperature for 30 minutes before baking.
Wrap baked and chilled cookies in plastic wrap, place in freezer bags and freeze for up to 3 months. Let thaw at room temperature for 1-2 hours.