Not too long ago I shared with you a very special review of one of my favorite gluten free cookbooks by BabyCakes in my very first vlog! I hope you caught on to how much I love their cookbook because I do, I really do! Each one of their recipes uses a reasonable amount of gluten free ingredients that you stock up on one time and you’re good to enjoy countless recipes down the road. And just as an added bonus, they use one of my favorite gluten free all purpose flours out there, by Bob’s Red Mill.
So with the holidays rolling around, I thought I’d remind you about their fantastic BabyCakes Covers The Classics cookbook that shares amazing allergy free cookie recipes. They share your basic cookie recipes, made special by BabyCakes of course, to some pretty special kinds that’ll surely be gobbled up by all, making it pretty tough to keep some around to put out for Santa Christmas Eve night. One of my favorites happens to be a classic cookie that I honestly haven’t tasted in my gluten free life, that’s the Oatmeal Raisin Cookie. I teasingly shared a glimpse of my special batch with you on my vlog but now today I thought I’d share the recipe with you too. Now, BabyCakes gives you the basic Oatmeal Cookie recipe but suggests a few swap outs or changes that would work too. I decided to add a little twist inspired by my all time favorite gluten free candy, Raisinets. So without further ado, I introduce you to Oatmeal Chocolaty Raisin Cookies!
Ingredients:
- 1 3/4 cups Bob’s Red Mill All Purpose Gluten Free Flour
- 1 cup sugar
- 1/2 cup Gluten Free Oats (I actually used the new Plain Gluten Free Oatmeal by Chex.)
- 1/4 cup Ground Flax Meal (I always use Bob’s Red Mill which is certified gluten free.)
- 2 tbsp Ground Cinnamon
- 1 1/2 tsp Xanthan Gum
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Melted Refined Coconut Oil (Pick a gluten free variety like the one by Carrington Farms. Alternatively you can use a canola oil.)
- 1/2 cup Unsweetened Applesauce (I like Musselman’s which states gluten free on the label.)
- 2 tbsp Vanilla Extract (Always make sure it’s pure vanilla extract, McCormick’s is gluten free.)
- 3/4 cup Raisins
- 3/4 cup Milk Chocolate Chips (Hershey’s are gluten free.)
Note: Feel free to use less chocolate if you prefer just a hint of chocolaty flavor or you could get really fancy and add in Raisinets instead of the raisins and chocolate chips but this is just a slightly less sugary method.
Directions:
- Preheat your oven to 325 degrees and line 2 baking sheets with parchment paper.
- Using a whisk, combine all of the dry ingredients into a large mixing bowl including 1 3/4 cups gluten free all purpose flour, 1 cup sugar, 1/2 cup gluten free oats, 1/4 cup flax meal, 2 tbsp cinnamon, 1 1/2 tsp xanthan gum, 1 tsp baking soda, and 1 tsp salt.
- Next, melt 1 cup coconut oil for measuring, which I like to do in a glass measuring cup.
- Add 1 cup of your melted coconut oil along with 1/2 cup applesauce and 2 tbsp vanilla to the dry mix and gently stir with a rubber spatula until a thicker dough forms.
- Finally, add in 3/4 cup raisins and 3/4 cup chocolate chips. If you want to make some raisin cookies without chocolate, add your raisins and mix your dough up, split your dough into two, and add just half the amount of chocolate chips to one bowl of dough.
- Using a tablespoon, drop the dough by spoonful onto the parchment paper covered baking sheets.
- Bake for about 8 minutes, turn the baking sheet 180 degrees, and bake for an additional 7 minutes until your cookies turn golden brown. Always make sure you keep an eye on your cookies and cook times. Sometimes you may have to cook a little longer or a little shorter depending on your oven.
- Remove your baking sheets from the oven and let the cookies cool a bit on the baking sheets for about 15 minutes and enjoy!
As I’m sure we all could agree, gluten free baking in general is no easy task. It’s really tough to get just the right texture without changing the flavor for the worse. But somehow, someway BabyCakes makes gluten free baking look easy and taste perfect! And I just love that through their cookbooks we too can learn the secrets behind the tastiness of their recipes and tons of gluten free baking tips and tricks between. Thanks to their cookbooks I feel a bit more confident in my gluten free baker’s shoes, and not too afraid of unique ingredients that appear all too often in gluten free baking. So make sure you snatch up a BabyCakes cookbook for your gluten free holiday baking this year and in the meantime, try my Oatmeal Chocolaty Raisin Cookies!
Sincerely,
Lindsay
- 1 3/4 cups Bob's Red Mill All Purpose Gluten Free Flour
- 1 cup sugar
- 1/2 cup Gluten Free Oats (I actually used the new Plain Gluten Free Oatmeal by Chex.)
- 1/4 cup Ground Flax Meal (I always use Bob's Red Mill which is certified gluten free.)
- 2 tbsp Ground Cinnamon
- 1 1/2 tsp Xanthan Gum
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Melted Refined Coconut Oil (Pick a gluten free variety like the one by Carrington Farms. Alternatively you can use a canola oil.)
- 1/2 cup Unsweetened Applesauce (I like Musselman's which states gluten free on the label.)
- 2 tbsp Vanilla Extract (Always make sure it's pure vanilla extract, McCormick's is gluten free.)
- 3/4 cup Raisins
- 3/4 cup Milk Chocolate Chips (Hershey's are gluten free.)
- Preheat your oven to 325 degrees and line 2 baking sheets with parchment paper.
- Using a whisk, combine all of the dry ingredients into a large mixing bowl including 1 3/4 cups gluten free all purpose flour, 1 cup sugar, 1/2 cup gluten free oats, 1/4 cup flax meal, 2 tbsp cinnamon, 1 1/2 tsp xanthan gum, 1 tsp baking soda, and 1 tsp salt.
- Next, melt 1 cup coconut oil for measuring, which I like to do in a glass measuring cup.
- Add 1 cup of your melted coconut oil along with 1/2 cup applesauce and 2 tbsp vanilla to the dry mix and gently stir with a rubber spatula until a thicker dough forms.
- Finally, add in 3/4 cup raisins and 3/4 cup chocolate chips. If you want to make some raisin cookies without chocolate, add your raisins and mix your dough up, split your dough into two, and add just half the amount of chocolate chips to one bowl of dough.
- Using a tablespoon, drop the dough by spoonful onto the parchment paper covered baking sheets.
- Bake for about 8 minutes, turn the baking sheet 180 degrees, and bake for an additional 7 minutes until your cookies turn golden brown. Always make sure you keep an eye on your cookies and cook times. Sometimes you may have to cook a little longer or a little shorter depending on your oven.
- Remove your baking sheets from the oven and let the cookies cool a bit on the baking sheets for about 15 minutes and enjoy!