Chewy Gluten Free Oat and Raisin Cookies
These gluten free oat and raisin cookies are crunchy and buttery on the outside, and soft and chewy on the inside. Recipe supplied by Sarah Howells from www.theglutenfreeblogger.com.
Credited to: Nairn's
Difficulty: Pretty easy
- 125g unsalted butter (melted)
- 100g golden caster sugar
- 125g soft dark brown sugar
- 1 large egg
- 200g plain gluten free flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp xanthan gum
- 150g Nairn’s Gluten Free Scottish Porridge Oats
- 100g raisins
- 1 heaped tsp ground cinnamon
Notes: * Search our online Food and Drink Directory for suitable ingredients.
- Preheat the oven to 180'C and line two baking sheets with baking paper. Set aside. In a large mixing bowl add the melted butter and sugars and stir to mix together
- Add the egg and mix well. Sift in the flour, bicarb, xanthan gum and cinnamon and mix together using a wooden spoon. It should form a thick, sticky dough
- Add the oats and raisins and mixed together until fully combined and the raisins are evenly distributed. Break off golf-ball-sized pieces and roll into a ball. Place on the baking sheet and flatten. Repeat until all the mixture is used - leave approx 2-3cm between each cookie.
- Bake for 12 minutes until golden. Remove from the oven and cool on a rack before eating. Will keep for approx a week in a sealed container.