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+ servings

Oatmeal Raisin Cookie

This gluten free oatmeal raisin cookie bakes to perfection offering a soft and chewy bite with a crispy edge.

Ingredients

  • 60.0 g Vegetable Shortening
  • 90.0 g Margarine/Butter
  • 100.0 g Sugar
  • 30.0 g Fructose
  • 20.0 g Invert Syrup
  • 55.0 g Brown Sugar
  • 2.0 g Salt
  • 1.0 g Cinnamon
  • 55.0 g Whole Eggs
  • 30.0 g Water
  • 4.0 g Vanilla
  • 180.0 g Steamed Chickpea Flour
  • 20.00 g Gluten Free Oat Flour
  • 2.2 g Baking Soda
  • 2.2 g Baking Powder
  • 120.0 g Gluten Free Oatmeal

Instructions

  • Cream together shortening, butter/margarine, sugars, salt and cinnamon for 2 minutes at medium speed.
  • Add eggs, water and vanilla mixing 1 minute at medium speed.
  • Blend together flours, baking soda and baking powder then add to the above.
  • Mix 1 minute at low speed until well combined.
  • Add gluten free oatmeal and mix until incorporated at low speed.
  • Add raisins and mix until imcorporated at low speed.
  • Scale 16-18 grams with cookie scoop on a baking sheet.
  • Bake time: 10-12 minutes in a convection oven at 325°F (177°C).