Gluten-Free Raisin Oatmeal Cookies

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Prep

27 min

Cook

33 min

Total

60 min

Ingredients (15)

1 cup pecan halves or pieces g

1 ⅓ cups light brown sugar g

½ cup unsalted butter, at room temperature g

½ cup shortening g

2 eggs, at room temperature g

2 teaspoons vanilla extract g

1 ½ cups gluten-free all-purpose baking flour g

1 (.25 ounce) package unflavored gelatin g

2 teaspoons unflavored gelatin g

1 teaspoon baking powder g

1 teaspoon kosher salt g

1 teaspoon ground cinnamon g

¼ teaspoon ground ginger g

3 cups gluten-free oats g

1 cup raisins g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.

Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.

Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.

Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.

Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.