Tuesday, February 24, 2009

My Raisin-Craisin-Nut-Oatmeal Cookies - Gluten-free



I love a good cookie and this one has been declared (by a variety of 'experts' ) 'VERY good' - they disappeared in record time from the plateful served to non-Celiac as well as Celiac guests.
(I found some chestnut flour and was curious - It worked well in this recipe, but I'm sure you could sub. sorghum or brown rice flour)

Ingredients (this is a large recipe that is easily cut in half)
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup packed brown sugar (I used Demara)
  • 1/2 cup white sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1/2 cup chestnut flour
  • 1 cup tapioca flour
  • 1 tsp. baking soda
  • 1 tsp. Cinnamon
  • 1/2 tsp salt
  • 2 tsp xanthan gum
  • 3 cups Gluten-free oats
  • 1 cup raisins
  • 3/4 cup dried cranberries
  • 1 cup chopped walnuts (or almonds, or pecans)

Method

  1. In large mixing bowl, cream butter and shortening, then add eggs, sugar, vanilla and beat well.
  2. Mix well together the flours, soda, cinnamon, salt xanthan gum and oats
  3. Add to the butter mixure and mix until well blended
  4. Drop by teaspoon onto lightly greased cookie sheets (you may flatten slightly with a fork if you want a little crisper cookie)
  5. Bake for 18 minutes at 350'. (Don't over bake or they will go crumbly dry - I learned the hard way ! grrrr - ... but adjust baking time to your favorite softer or crispier cookie)

These are so good out of the oven, but they also freeze well.

11 comments:

  1. Oh...I think I know what I'm going to be doing today!! :) These look great, almost like a granola cookie, huh? Wonder if you could pass them off as breakfast?? ;)

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  2. They look very good but I really love that tea set in the background :0)

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  3. Oh Julie..those cookies look yummy and healthy even though I don't recognize some of the ingredients..smile

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  4. The cookies look great...but it is the tea set I noticed first. Very pretty...and most interesting pattern!

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  5. I'm enjoying you Blog very much . I know I'll be trying a lot of your good food .
    We're in Ohio and I'm so sick of the cold winter . Spring can't come to soon . Sunday's supose to be real cold with snow showers .
    I'll be back .
    God Bless you .
    Mary

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  6. Hi.I live in Canada and found out 2 years ago that I had Celic. It was so hard to change my way and learn to cook different. Iam finding baking the hardest. Being mennonite I was excited to see a paska recipe. I"m going to try it for Easter. I'll let you know how it turns out. My question is where did you find the flour in this recipe.It sounds interesting.

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  7. hi Martha... thank you for your comment ... I got the chestnut flour at a local store that carries a variety of gluten-free flour . If you can't find it, it is sold online on Amazon. Or you could substitute another flour for the chestnut flour - that should work fine.
    I hope your paska turns out !

    I'm sorry you are Celiac.. but we could have something more serious, right? and there are more and more products available that allow us to eat the things we enjoy1

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  8. Hi... When you say SHORTENING, are you referring to margarine or lard (Crisco Shortening)?

    The recipe sounds incredible!

    Diane

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  9. Hi Diane ... when I say shortening I mean like a vegetable shortening (Cristco) but you can use butter or lard if you prefer.

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  10. Hi Julie! Once again I THANK YOU for your fantastic recipes and tremendous effort in supplying us with good recipes. I substituted amaranth flour for the chestnut flour and it worked well- but I had to add about 3/4 cup of extra oats because it seemed a little runny. It's possible that I might have slipped with the vanilla and put a little extra in :) Is there a different flour that you recommend as a substitute? Almond? Corn? Spelt? (I don't need gluten-free, just wheat free.)

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    1. Hi Mary .. thank you for your kind encouragement! If you can eat Spelt I think it would be a perfect substitute flour - it is still wheat, but an old form of it so I know many people who can't eat the regular wheat flour can tolerate the Spelt. So I would substitute the Spelt for the chestnut and the tapioca starch.
      Substituting the almond flour for the chestnut with the oats might hinder the cookie from holding together. But I really like white corn flour so I think that would work too!

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