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Gluten-Free Raisin Oatmeal Cookies


"Created for a friend, a crispy cookie full of flavor that satisfies both gluten-free and non-gluten-free friends/family. Enjoy!"
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1 h 53 m servings 162 cals
Original recipe yields 36 servings (3 dozen)

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
  3. 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.
  4. 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.
  5. Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  6. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  7. 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.

Nutrition Facts

Per Serving: 162 calories; 8.5 g fat; 20.4 g carbohydrates; 2.5 g protein; 17 mg cholesterol; 92 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These were interesting, and they were okay with my morning coffee. I made them for my gluten-free family members, but they were just okay for them. They could taste something a little differen...