Gluten-free oatmeal raisin crisps
The fall weather on the prairies is often a mixed bag, cool, cold, damp, some sun, a flurry or two, but this October has been record setting. In a good way!! It’s been beach weather for the last week. I mean, stinkin’ hot! Hotter than Phoenix, Arizona. Oh yes, we were!!! This will probably be the only time I can say that I really have to milk it for all it’s worth…!
So what was I doing in the kitchen baking cookies on such a hot day? Escaping the psycho wind that came along with the heat and making sure my little “Spark” had a yummy gf cookie to take to her meeting…you know, important stuff.
My grandpa always made oatmeal crisps. With lard. Yes, animal fat. It was the old days. Before Crisco. They were melt in your mouth delicious. As a teen, I figured out that is you made them with brown sugar, they were crispy and chewy. Oh it was oatmeal heaven. Grandpa never added raisins, I don’t think. He died long before I could think to ask him such an important question. Fortunately the cookie recipe lives on and has now been freed of gluten.
I choose to use lard in my cookies – we have dairy issues so butter is sometimes ok but not in larger quantities like in cookies. We also have a soy allergy so we don’t use crisco but I also believe that the closer we stay to food’s original source the healthier we are. Lard is pure unadulterated animal fat (my apologies to my vegetarians and vegans). Vegetable fats have been too processed for me and we avoid the additives. Butter can be expensive. This recipe works with hard fats so make your own choice, just make a conscious one.
GF Oatmeal Raisin Cookies
1 cup lard or butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 cup brown rice flour
1/3 cup potato starch (not potato flour)
3 tbsps tapioca starch
1 tsp. xanthum gum
1 tsp. baking soda
1 tsp. ground cinnamon (optional)
1/2 tsp. salt
3 cups gluten free quick cooking oats (be sure to check that your brand is GF)
1/2 tsp. salt
3 cups gluten free quick cooking oats (be sure to check that your brand is GF)
1 cup raisins
Heat oven to 350°F. Beat lard and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon, and salt; add to butter mixture, mixing well. Stir in oats and raisins; mix well. Dough will be nice and thick. Drop by tablespoons onto cookie sheets. Bake 10-12 minutes. These cookies do spread so ensure you have enough room between them.
Cool fall days will arrive eventually and these GF cookies will be a yummy treat along with a hot pot of tea.
Enjoy…
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Jodi Reply:
October 18th, 2011 at 7:42 am
Great to have you here. Following back.
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Hi,
Thank-you for adding your link to my Food and Health Carnival. I am now a follower of your blog.
Have a great weekend.
Lisa’s Gluten Free Advice and Healthy Living
Gluten Free
Healthy Living
Lisa recently posted..Science of Gluten Intolerance
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Jodi Reply:
October 29th, 2011 at 6:55 pm
Lisa – Thanks for having the carnival! What a great way to get connected to other GF bloggers!! Glad you’re here too.
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Your cookie recipe looks yummy.
Gluten Free
Healthy Living
Lisa recently posted..Science of Gluten Intolerance
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Jodi Reply:
October 29th, 2011 at 6:54 pm
Thanks!
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