Gluten-Free Raisin Oatmeal Cookies

These gluten-free oatmeal cookies with ginger, raisins, and pecans, are crispy and chewy at the same time, and a great snack on the go.

• Preparation Time: 25 mins
• Cooking Time: 18 mins
• Total Time: 43 mins
• Calories: 162 Calories

Ingredients

• ½ cup shortening
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 cup raisins
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1 (.25 ounce) package unflavored gelatin
• 2 teaspoons unflavored gelatin
• 1 teaspoon kosher salt
• ½ cup unsalted butter, at room temperature
• 2 eggs, at room temperature
• 1 cup pecan halves or pieces
• 1 ⅓ cups light brown sugar
• 1 ½ cups gluten-free all-purpose baking flour
• 3 cups gluten-free oats

Recipe Instructions

Step 1

Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 3

Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.

Step 4

Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.

Step 5

Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.

Step 6

Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.

Step 7

Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.