Oatmeal cookies were always to be found at my house growing up. Because my slightly hippie mother believed that oatmeal and dried fruit, even in cookies, were better for her sweet-toothed child than just white flour and candy or chocolate, I ate a lot of them. My mom’s cookies were always soft, a little chewy, and just sweet enough to satisfy a child’s palate.
These are too. An updated, wheat-less take on the classic oatmeal cookie, they’ll warm the hearts of gluten-free adults just as they did mine as a child. A mix of sorghum flour, orange zest and orange juice make these good for those with diet sensitive and flavorful enough to please general cookie lovers. Note- the dough should be refrigerated from three hours to overnight before baking.
Gluten-Free Oatmeal Cookies
Makes 18-22 cookies
½ cup sorghum flour
4 tablespoons tapioca starch
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
1 ½ cup rolled oats (not instant)
½ cup (1 stick) unsalted butter, room temperature
2/3 cup medium brown sugar, packed
½ teaspoon vanilla extract
1 teaspoon orange zest
1 tablespoon orange juice
¾ cup raisins
In a large bowl, whisk together the sorghum flour, tapioca starch, baking soda and powder, salt, cinnamon and nutmeg. Stir in the oats. Set aside.
In a separate bowl, cream the butter and sugar together until light and fluffy. Add the egg and vanilla and mix well. Whisk in the orange zest and juice. Add the dry ingredient mixture to the wet and stir to blend with a wooden spoon. Stir in the raisins.
Chill for three hours or overnight. When ready to bake, preheat oven to 350°F.
Scoop out heaped tablespoons of the dough onto parchment-lined, cooled cookie sheets. Leave around an inch and a half space between each cookie. Bake for 12-15 minutes, until the edges are light brown, but the centers still look soft. Let cool on the tray.
baking, cookies, dessert, gluten-free
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