Ingredients
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1/2 cup butter
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1/2 cup sugar
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1/2 cup brown sugar, firmly packed
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1/2 teaspoon gluten-free vanilla extract
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1 1/2 cups gluten-free flour (use your favorite mixture)
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1 tablespoon ground flax seeds
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1/2 teaspoon baking soda
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 teaspoon cinnamon
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1 1/2 cups gluten-free oats
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1/2 cup raisins
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1 egg
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1 egg white
Instructions
- Cream the sugars and butter until fluffy.
- Add the eggs one at a time and thoroughly incorporate into the batter.
- Stir in the vanilla.
- In a separate bowl, combine all dry ingredients (except oats), mixing well.
- Stir into the creamed mixture until integrated.
- Stir in the oats and raisins.
- Cover the bowl and chill until cold, at least 2 hours.
- Preheat oven to 350 F for static ovens or 325 F for convection.
- Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
- Bake for about 10 minutes, or until lightly brown.
- Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.