Just like grandma used to make—and Gramma Fitz still does! These cookies are chewy and not too sweet, with plenty of ground cinnamon, nutmeg, ginger, and allspice folded into a batter that’s packed with juicy raisins. Serve with a tall glass of milk for lots of smiles.
- 1/2 cup raisins
- 1.05 ounces garbanzo bean flour about 1⁄4 cup
- 1.05 ounces sweet white sorghum flour about 1⁄4 cup
- 1.3 ounces potato starch about 1⁄4 cup
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup certified gluten-free quick-cooking oats
- Preheat oven to 350°.
- Place raisins in a small bowl; cover with warm water. Let stand 5 minutes. Drain.
- Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, and next 7 ingredients (through salt) in a medium bowl; stir with a whisk.
- Place sugars and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed until blended.
- Add raisins and oats; beat until blended.
- Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 to 14 minutes or until edges of cookies are lightly browned. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.
Since raisins are dried fruit, they can sometimes be quite dry. Soaking the raisins in warm water rehydrates them, allowing them to absorb some of the liquid and plump up, leaving you with a softer texture that can be a nice change of pace from their typically chewy state. It also adds moisture to your baked goods.