Since I am dairy/soy/gluten free for Miss Lennyn, I am always experimenting with recipes to make them where I can eat them. I substitute ingredients and add a few things here and there to make them extra yummy too! If only they were calorie free too! Here is the latest cookie recipe I’m loving!
Gluten/Dairy Free Oatmeal Raisin Cookies
- 1 cup coconut oil
- 1 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 Tablespoon molasses
- 1 and 1/2 cups all-purpose gluten free flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped toasted walnuts (optional)
Directions:
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
- Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
