Gluten Free Oatmeal Raisin Cookie Bars Recipes

GLUTEN FREE OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix all ingredients. Cover; let stand for 10 minutes. On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
• Bake 16 to 19 minutes or until edges are golden brown. Place cookie sheet on cooling rack. Cool 3 minutes before removing cookies from cookie sheet.

GLUTEN FREE OATMEAL RAISIN COOKIE BARS

Steps:

• Preheat oven to 375 degrees. Line an 8x8 baking pan with foil and grease with cooking spray. Set aside.
• Melt butter and allow to cool slightly. In a large mixing bowl, combine melted butter, egg, granulated sugar, brown sugar, and vanilla extract. Beat until smooth, scraping down the sides of the bowl.
• In a separate smaller mixing bowl, sift together brown rice flour, potato starch, oat flour, tapioca starch, 1 teaspoon of cinnamon, baking soda, baking powder, xanthan gum, and salt. Add dry ingredients to egg mixture and mix on low until combined. Beat an additional minute on medium speed.
• Using a spatula or wooden spoon, stir in oats, raisins, and chopped pecans. Scoop dough into baking pan and smooth evenly across pan with spatula.
• Bake at 375 degrees for 25 minutes until golden brown. Set on cooling rack to completely cool. Once cooled, lift foil from pan and cut block into 16 squares.
• Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.

GLUTEN-FREE RAISIN OATMEAL COOKIES

Steps:

• 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.

CINNAMON-RAISIN-OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until creamy. On low speed, beat in vanilla and eggs until well blended. Beat in flour, baking soda, cinnamon and salt until well blended. With spoon, stir in oats, cereal and raisins.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
• Bake 12 to 15 minutes or until set and golden brown. Immediately remove from cookie sheets to cooling racks.