Delicious Gluten-Free Raisin Oatmeal Cookies

Ingredients 0/15

Step 1

First, heat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Toss the pecans on one of the sheets and toast them in the oven for about 5 minutes until they’re nice and fragrant. Let them cool for a bit, then chop them roughly.

Step 2

In a large bowl, beat together the brown sugar, butter, and shortening until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Step 3

In a separate bowl, sift together the gluten-free flour, gelatin, baking powder, salt, cinnamon, and ginger. Gradually add this dry mix to the wet ingredients on low speed. Once combined, fold in the toasted pecans, oats, and raisins.

Step 4

Wrap the dough in plastic wrap and pop it in the fridge for at least an hour to chill. When you’re ready, scoop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 5

Bake the cookies for around 13 minutes, or until the edges turn golden brown. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!