Oatmeal Raisin Cookies

[ Prep Time: 15 Minutes | Start to Finish: 45 Minutes | 3 dozen cookies ]

  • 2 cups Gluten Free Chex™ oatmeal
  • 1 cup packed brown sugar
  • ¾ cup crunchy almond butter
  • ¾ cup raisins
  • ½ cup Betty Crocker Gluten Free all-purpose rice flour blend
  • ¼ cup butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon gluten-free vanilla
  • ½ teaspoon gluten-free baking powder
  • 1 ripe banana, mashed
  • 2 eggs

  1. Heat oven to 350°F. In large bowl, mix all ingredients. Cover; let stand 10 minutes. Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart.

  2. Bake 16 to 19 minutes or until edges are golden brown. Place cookie sheet on cooling rack. Cool 3 minutes; remove from cookie sheet to cooling rack.

1 Cookie: Calories 110; Total Fat 5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 15mg; Sodium 35mg; Total Carbohydrate 15g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1

These cookies are traditionally made with raisins but you could substitute dried cranberries or cherries instead.