Gluten-Free 7 Spice Oatmeal and Golden Raisin Cookies

Baker Olive Pinder of Wild Rise Bakery dives deep into gluten-free grains to create glorious baked goods and recipes that are good to eat and also easy to digest for people with gluten sensitivities. Because he brings a wonderful palate to recipe development, spices and accents of fruit are always both intriguing and balanced. This crisp and crunchy gluten-free cookie recipe is no exception. Plus, it ensures that no matter what gathering you’re having, everyone can indulge in a treat that’s delicious and crunchy.

What is Different About Gluten-Free Flour?

Gluten-free flour is a blend of flours that does not contain gluten, a protein found in wheat, barley, and rye. This makes it suitable for individuals with celiac disease or gluten sensitivity. Common gluten-free flours include rice flour, almond flour, coconut flour, tapioca flour, and buckwheat flour. Each flour has its unique characteristics, so it’s important to choose the right blend for your recipe. When baking with gluten-free flour, it’s often necessary to add binders like xanthan gum or guar gum to help the dough or batter hold together.

Gluten-Free 7 Spice Oatmeal and Golden Raisin Cookies

---

• Author: Olive Pinder

Print Recipe

Description

Everyone deserves to indulge in a sweet treat regardless of their diet.

---

Ingredients

Scale 1x2x3x

• 8 cups/1000 g all-purpose flour or 1-to-1 gluten-free flour
• 2 tsp/9 g black pepper
• 2 ¼ tsp/12 g cardamom
• 2 tsp/9 g nutmeg
• 1 tbsp/14 g cinnamon
• 1 ½ tsp/8 g allspice
• 1 ½ tsp/8 g ginger
• 1 tbsp/14 g turmeric
• 1 ½ tbsp/22 g salt
• 2 tsp/10 g baking soda
• 1 ½/7 g tsp baking powder
• 3 cups/600 g granulated sugar
• 3 cups/600 g brown sugar
• 3 cups/600 g butter
• 6 eggs
• 3 ½ tbsp/52 g vanilla extract
• 4 cups gluten-free rolled oats
• 1 lb golden raisins

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375 degrees.
2. Sift the flour, 7 spices, salt, baking soda, and baking powder into a bowl.
3. Next, in a mixing bowl, cream sugars and butter together until fluffy. Add the eggs and vanilla and combine.
4. Add the flour mixture to the wet ingredients and mix until well combined. Add rolled oats and golden raisins and stir just until combined.
5. In batches on an ungreased cookie sheet, scoop tablespoons of batter, leaving room between each.
6. Bake 8-10 minutes until golden and let sit for a minute or two before transferring to a cooling rack or plate.

Recipe by Oliver Pinder
Styling by Anna Franklin
Photography by Dave Bryce

Don’t miss a single delicious thing: Subscribe to TABLE Magazine here!