Gluten-Free Spiced Oatmeal Raisin Cookies

These cookies are simply delicious!

I’ve never adhered to a totally gluten-free diet, however I’ve been experimenting with changing original recipes by trying to make them taste as good, or better by making them gluten-free.  That’s mainly because eating gluten-free foods makes me feel less full and less bloated.

This recipe originally called for 1 cup of all-purpose flour. *Oat flour gives baked goods more flavor than regular all purpose flour, though it may also give them a chewier and crumblier texture.

Ingredients:

1 cup butter, softened

1 ½ cups dark brown sugar

2 eggs

2 tsp. vanilla

1 1/3 cups oat flour

1 tsp. baking soda

1 tsp. baking powder

2 tsp. cinnamon

¼ tsp. ground cloves

½ tsp. allspice

2 cups gluten-free rolled oats

1-2 cups raisins

Preheat oven to 350F.  Cream butter until light and fluffy.  Gradually add sugar.  Add eggs, vanilla and 2 tsp. water and beat until smooth.

Sift dry ingredients together.  Add to the butter mixture and mix well.  Fold in oats and raisins.  Drop by spoonfuls onto a greased cookie sheet, leaving enough space for the cookies to spread out.  Bake approx. 10-15 minutes, until golden.

Makes about 2 dozen good size cookies

*Not only is oat flour packed with antioxidants, it also has more protein and fat than most traditional flours, and up to 8g of fiber per half-cup serving. One half-cup serving of oat flour contains: 191% of the Recommended Daily Intake (RDI) of manganese. 41% of the RDI of phosphorus.

The gluten conundrum

By now you’ve heard of gluten, and you probably even know it’s the wheat protein that gives bread and other foods their shape and texture. But going gluten-free when you don’t have a diagnosed wheat allergy or celiac disease doesn’t promise weight loss or better health, according to science. That hasn’t stopped millions of people from giving the diet a try. Experts recommend consulting your primary health-care provider before making any drastic changes to your diet. Check out some reasons you should not go gluten-free.


Just Cookies – the old fashioned kind

I had a request for these two terrific tried and true cookie recipes:

OLD FASHIONED PEANUT BUTTER

the plate belonged to my grandmother from Ireland
the plate belonged to my grandmother from Ireland (wouldn’t you know – a Jamaican doctor bird, my favourite).  Named because they’re so pretty they make you immediately feel better.

½ cup of smooth or crunchy peanut butter

½ cup butter

½ cup firmly packed brown sugar

½ cup granulated sugar (or fine baker’s cane sugar)

1 egg

1 tsp. vanilla

1 ½ cups all-purpose flour

½ tsp. baking soda

¼ tsp. salt

Optional – 1 pkg (300g) semi-sweet chocolate chips (or, use Reese’s chocolate peanut butter chips)

Heat oven to 350F.  In mixing bowl, cream together peanut butter & butter.

Gradually beat in sugars.  Blend in egg & vanilla.

Combine flour, baking soda and salt.  Stir into peanut butter mixture.  Stir in chips if using.

Form heaping Tablespoons of dough into balls.  Place 1-2 inches apart onto 2 greased cookie sheets.  Flatten with fork.  Bake approx.. 10 minutes or until golden.

Cool cookies slightly; then move to wire rack.  Makes about 2 dozen cookies.

OLD FASHIONED OATMEAL RAISIN:

oldfashionedoatmal(formerly known as writer’s block cookies)

1 cup butter, softened

1 ½ cups dark brown sugar

2 eggs

2 tsp. vanilla

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

2 tsp. cinnamon

¼ tsp. ground cloves

½ tsp. allspice

2 cups rolled oats

1-2 cups raisins

Preheat oven to 350F.  Cream butter until light and fluffy.  Gradually add sugar.  Add eggs, vanilla and 2 tsp. water and beat until smooth.

Sift dry ingredients together.  Add to the butter mixture and mix well.  Fold in oats and raisins.  Drop by spoonfuls onto a greased cookie sheet, leaving enough space for the cookies to spread out.  Bake approx. 10 minutes, until golden.

Makes about 2 dozen good size cookies

Photos: d. king

My COOKIE BOARD on PINTEREST (if you cannot see it please click on the blue title at very top):