CLASSIC GLUTEN FREE OATMEAL RAISIN COOKIES (DAIRY FREE)
Classic Gluten Free Oatmeal Raisin Cookies (Dairy Free): deliciously chewy gluten free oatmeal raisin cookies with crispy edges and sweet, juicy raisins. Wonderfully gluten and dairy free.
Provided by Demeter | Beaming Baker
Categories Dessert
Time 39m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, stir together all the dry ingredients. Set aside.
- In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
- Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until no flour patches remain. Fold in raisins and walnuts, if using.
- Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature until just soft enough to scoop, but still very firm and chilled.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press raisins into cookies-this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies; flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
- Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 91 calories, Sugar 7g, Sodium 32mg, Fat 4g, SaturatedFat 3g, UnsaturatedFat 0g, TransFat 0g, Carbohydrate 13g, Fiber 1g, Protein 1g, Cholesterol 0mg
GLUTEN-FREE VEGAN OATMEAL RAISIN COOKIES
These Gluten-Free Vegan Oatmeal Raisin Cookies are soft and chewy, fragrant and fruity and healthier than the traditional version!
Provided by Rhian Williams
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add all the other ingredients to the same bowl.
- Mix well, adding a tiny splash more milk if it's looking too dry.
- Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
- Take a heaped tablespoon of the mixture and use your hands to form it into a little patty.
- Lay it out onto a baking tray lined with greased baking paper.
- Repeat until the rest of the batter is used up - you should be able to make 12 cookies.
- Bake in the oven for around 15 minutes until golden brown.
- Leave to cool completely before storing in an airtight container - keeps for a good few days.
Nutrition Facts : Calories 194 kcal, Carbohydrate 25 g, Protein 5 g, Fat 10 g, SaturatedFat 3 g, Sodium 17 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
GLUTEN-FREE VEGAN OATMEAL RAISIN COOKIES
Provided by Catherine McCord
Categories Cookies Dessert Bake Low Carb Quick & Easy Low Cal High Fiber Wheat/Gluten-Free Oat Healthy Vegan Seed Weelicious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Diabetes-Friendly
Yield Makes 18 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
- In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
- In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
- Gradually add the flour mixture until just combined. Add the raisins and stir to thoroughly combine.
- Using a 2 tablespoon measure, place cookie dough onto Silpat or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.
VEGAN OATMEAL RAISIN COOKIES
I made these for a friend of mine and she loved them! The cookies have a crisp edge and soft, chewy center. Delicious vegan comfort cookies made with soy milk!
Provided by spwallace35
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat shortening, brown sugar, white sugar, and vanilla extract together in a large bowl until smooth. Mix in soy milk until well combined.
- Mix flour, cinnamon, baking soda, salt, and nutmeg together in a separate bowl. Pour over the sugar mixture and mix well. Fold in oats, walnuts, and raisins; cookie dough will be thick.
- Scoop out tablespoon-sized balls of dough and drop onto cookie sheets. Press down slightly to flatten cookies.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 2 minutes before removing to cooling racks.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 19.8 g, Fat 6.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 54.1 mg, Sugar 11.4 g
OATMEAL RAISIN COOKIES (VEGAN, GLUTEN FREE)
These healthy Oatmeal Raisin Cookies, spiced with warm cinnamon, are crisp outside. The almond butter gives this little cookie a nice chew on the inside. Sweetened with date syrup and raisins, these cookies make a great dessert on their own or with banana nice cream. They are so legit; you can even enjoy them with a golden milk latte for breakfast. #oatmealraisincookies #healthyveganrecipes #danielfastrecipes #oatmealraisincookiesvegan #oatmealraisincookiesglutenfree
Provided by Gigi & Sersie
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175°C).
- Take half (one cup) of the rolled oats, put them into a small blender, and grind them into a flour consistency.
- Put the ground rolled oats and all other ingredients into a large mixing bowl and stir well. The batter will be stiff and sticky.
- Prepare a parchment-lined or silicone mat baking sheet pan.
- Scoop up a small spoonful of cookie batter, roll into a ball (a little smaller than a golf ball, about 1-1/2 inches or 4 cm in diameter), and arrange them on the baking sheet pan. You should get approximately 24 cookies from this recipe.*
- Take a spoon and carefully press on each ball to flatten them out slightly.
- Bake them in the oven for 15 minutes or until slightly browned on the bottom.
- Remove from the oven and let cool for 5 to 10 minutes and enjoy!
Nutrition Facts : Calories 171 calories, Sugar 8.7 g, Sodium 2.2 mg, Fat 4.8 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 26.4 g, Fiber 4 g, Protein 4.6 g, Cholesterol 0 mg
SUGAR-FREE, GLUTEN-FREE OATMEAL RAISIN COOKIES
These cookies are free of sugar, dairy, and gluten (use certified gluten-free oats if you can't tolerate even a trace).
Provided by Bobbiann
Categories Drop Cookies
Time 25m
Yield 34 cookies, 34 serving(s)
Number Of Ingredients 15
Steps:
- Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
- Use a cookie scoop to drop onto parchment-lined baking sheet.
- Bake at 375°F for 10 to 15 minutes or until browned.
Nutrition Facts : Calories 64.8, Fat 3.3, SaturatedFat 0.5, Cholesterol 10.9, Sodium 34.4, Carbohydrate 7.9, Fiber 0.7, Sugar 2.1, Protein 1.2
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