Friday, January 27, 2012

Oatmeal raisin cookies

I love new cookbooks. And I think I could say I love them even more when the whole book is filled with desserts and baked goods!

One of my new favorite cookbooks is called The Ultimate Gluten-Free Cookie Book (By Roben Ryberg). Doesn't that name even sound wonderful- a whole cookbook filled with cookie recipes?!

So here's a delicious recipe for oatmeal raisin cookies- whether you make these gluten-free or not, I can guarantee they'll be good! They were super satisfying, and the pumpkin pie spice gave them a nice warm, comforting flavor.

(All credit goes to Roben Ryberg for her original recipe- you should buy her book!)

Makes about 30 cookies

1/3 cup oil, 65 grams
1/3-1/2 cup brown sugar, (100 grams if not using stevia)
1 cup brown rice flour + 1/2 cup all-purpose gluten-free flour (or another type of flour), 185 grams*
1/2 cup rolled oats, pulsed in a coffee grinder to make smaller pieces, 50 grams
1/2 cup raisins/cranberries, 80 grams
1 egg
1/4 teaspoon stevia (or more if desired)
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon guar gum/xantham gum
1/2 teaspoon vanilla extract
1/2-1 teaspoon pumpkin pie spice
3 tablespoons water

Glaze (optional):
1/2 cup confectioners' sugar
1 tablespoon softened butter
2 teaspoon milk

1. Preheat the over to 350F. Line a cookie sheet with baking/parchment paper.
2. In a medium-size bowl, combine the oil and sugar. Add the flour and mix. Add the rest of the ingredients and beat well. Be sure to get it as smooth as possible!
4. Bake the cookies for about 10 minutes, until they are golden. Let cool (or else they fall apart in your hands while you eat them warm!)
5. If making the glaze, combine the ingredients to form a smooth paste. Drizzle it over the tops of warm cookies.

(*I mixed the two, because I don't like 100% rice cookies...I feel like the taste is just a tad bit off)

Claire's notes:
- I always try and reduce sugar amounts in my baking, so that's why I added the stevia. It's just my personal preference, but I thought I'd add it in, in case you wanted to make it exactly like I did.
- If making this with normal all-purpose flour, omit the guar gum, and combination of g-free flours, and maybe reduce the oil just by a tiny bit. I don't actually know though...I don't use normal flour these days anymore! Let me know if you make this with normal flour, and tell me how they turn out!

Sit down for a cup of warm milk with honey, a nice fire (or a big cozy blanket), and one of these cookies, and it could just be the best part of your day.


  1. I am ready for you to make more of these. They are my new favorite. Will you? Please?!

  2. @Connie Haha, itd be boring if I always made the same thing! There's a whole book full of recipes that I still want to make! :) But I'll make these again, don't worry. :)

  3. I am so happy right now that you brought this recipe to your blog. Mom (Grandma) just made these tonight and without hyperbole I would say that they are the best cookies ever! I think Mom used a bit more frosting than you but my oh my were they good. Just keep digging up and testing new recipes for us to try.

    Thanks, UM

  4. @Mike France That made me smile!! I'm so glad you liked them as much as we did. I'll be sure to keep the recipes coming...even though they're not exactly "my" recipes. I'll be posting another one here pretty soon.


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