This is definitely my favorite gluten-free cookie so far! These oatmeal raisin cookies are so quick to put together. I used my new food processor [which I love] and it was incredibly simple to make. The cookie turn out nice and chewy on the inside and a little crunchy on the outside…what more could you ask for?! This recipe only yields 10-12 cookies so double up if you’re making for a large crowd. If you’re looking for a super simple and delicious new gluten-free recipe to try, look no further!
A few of my other favorite gluten-free recipes: Banana Chocolate Chunk Muffins, Oatmeal Raisin Larabars, Peanut Butter Cookies
Ingredients
- ¾ cup rolled oats
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons light brown sugar
- 1 tablespoon + 2 teaspoons granulated sugar
- 2 tablespoons raisins
- 1 ½ tablespoon milk
Please find original recipe on Chocolate Covered Katie
- Preheat oven to 375°.
- Blend rolled oats, baking soda, salt, brown sugar, and granulated sugar in a food processor (or blender.)
- Transfer to mixing bowl and add raisins and milk. Mix with spatula until combined.
- Using a small cookie scoop, place small dough balls on a greased cookie sheet.
- Bake for 7-10 minutes.
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