These chewy cookies are a delicious and wholesome treat, perfect for anyone avoiding gluten. Packed with juicy raisins and hearty oats, they make a great snack or a cozy dessert anytime.
Start by heating your oven to 350°F and lining two baking sheets with parchment paper. Spread the pecans out on one of the sheets and toast them in the oven for about 5 minutes, until they smell nice and nutty. Let them cool for a bit, then chop them roughly.
In a large bowl, cream together the brown sugar, butter, and shortening until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the gluten-free flour, gelatin, baking powder, salt, cinnamon, and ginger. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Fold in the toasted pecans, oats, and raisins.
Wrap the dough in plastic wrap and pop it in the fridge for at least an hour to chill. When you’re ready to bake, scoop spoonfuls of dough onto the prepared sheets, leaving a couple of inches between each cookie.
Bake for around 13 minutes, or until the edges turn a lovely golden brown. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
- Use certified gluten-free oats to ensure the cookies stay gluten-free.
- Chill the dough before baking to help the cookies hold their shape.
- Avoid overbaking to keep the cookies soft and chewy.
These cookies offer a wholesome treat that is naturally gluten-free and full of chewy raisins. They strike a perfect balance between sweet and hearty, making them a great snack for any time of day.
Enjoy these cookies with a glass of milk or a warm cup of tea. They also make a great addition to a lunchbox or a midday snack to keep you energized.
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed bag and thaw as needed.
