Gluten-Free Raisin Oatmeal Cookies
Description
These gluten-free oatmeal cookies with ginger, raisins, and pecans, are crispy and chewy at the same time, and a great snack on the go.
Ingredients
•
1 cup pecan halves or pieces
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1 1/3 cups light brown sugar
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1/2 cup unsalted butter, at room temperature
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1/2 cup shortening
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2 eggs, at room temperature
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2 teaspoons vanilla extract
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1 1/2 cups gluten-free all-purpose baking flour
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1 (1/4 ounce) package unflavored gelatin
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2 teaspoons unflavored gelatin
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1 teaspoon baking powder
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1 teaspoon kosher salt
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1 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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3 cups gluten-free oats
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1 cup raisins
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2
Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
3
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.
4
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.
5
Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
6
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
7
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.