Makes 12 cookies
I THINK everyone has a fond memory of their first oatmeal cookie. Whether home-baked or store-bought, the classic oatmeal raisin cookie is about as old-school-goodness as you can get. The cinnamon mixed with oats and sweet raisins make these cookies just melt in your mouth. While oats are naturally gluten free, sadly they are almost always contaminated with gluten as they are often grown among, or processed with, gluten-containing grains. That’s why it is absolutely essential to make these cookies using only certified gluten-free oats—check your oat label (and then check again). When you know you are good to go, start baking these little gems.
2½ cups certified gluten-free oats
1 cup brown rice flour
¼ cup sorghum flour
½ cup arrowroot starch
½ teaspoon aluminum-free baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ cup maple sugar, coconut sugar, date sugar, or evaporated cane juice
1 teaspoon ground cinnamon
½ teaspoon Himalayan salt
½ cup unsweetened applesauce
½ cup real maple syrup
½ cup olive oil or grape seed oil
½ cup raisins
½ teaspoon ground vanilla bean (or 1 teaspoon gluten-free vanilla extract)
Combine all the dry ingredients (through salt) in a medium bowl.
Using a stand mixer with the whisk attachment, combine the applesauce, maple syrup, olive oil, raisins, and vanilla. Slowly add the dry ingredients to the wet ingredients and mix at low speed until thoroughly incorporated. Chill the dough for at least half an hour.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Scoop the dough with a spoon and drop onto the baking sheet. Repeat to make 12 cookies. Press down on the dough tops slightly to flatten. Bake for about 10 minutes, just until beginning to turn golden. If you like a crunchy cookie, wait for them to turn darker golden-brown, about 15 minutes. These cookies will keep for about 3 days wrapped in the refrigerator.