A word of Caution- This recipe contains oats.
Whether or not you continue to consume oats is a personal choice. As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization. About | Gluten Free Watchdog
***
Mr. Cucina had been asking me to make his mother’s oatmeal cookies for quite some time. Her vintage recipes are a part of her legacy and always bring back good memories. The holidays were the perfect time to make my husband one of his favorites!
Of course, I wanted to enjoy the cookies too, so I scanned the ingredient list to see where a gluten free substitute was needed. Suprise, there was really only one ingredient that I had to change!
This post contains affiliate links.
The original recipe called for 1 cup of Gold Medal Flour, and I substituted 120g. of Better Batter Original Blend. That’s it!
Of course, oats are tricky on the gluten free diet. ALWAYS choose gluten free oats and for additional peace of mind look for purity protocol oats.
About 6 dozen cookies.
Ingredients:
- 120g. gluten free all-purpose flour (I used Better Batter Original)
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. cloves
- 1 cup raisins (I used Sunmaid)
- 1 cup chopped walnuts
- 3 cups quick-cooking gluten free oats (I used Bobs Red Mill)
- 3/4 cup shortening (Crisco is gluten free)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
Preparation:
Preheat the oven to 350º. Combine the dry ingredients, flour through oats in a large bowl and mix well.
In the bowl of a stand mixer, add the shortening, sugars, egg and vanilla. Beat on low speed with the paddle attachment until well combined.
Add the dry ingredients and beat on low speed, just until combined. Gather the mixture together and rest 15 minutes.
Scoop the dough by rounded teaspoons and place at least one inch apart on a prepared baking sheet. I used a silicone mat to prevent sticking.
Bake 17-20 minutes on the middle shelf. Cookies are done when almost no imprint remains when touched with your finger. Immediately remove from the baking sheet.
As the cookies were baking, Mr. Cucina said, “now you know what my mother’s kitchen smelled like”. That alone was worth the effort. ????
Apologies if these cookies don’t make it to anyone’s house. We were eating them right out of the oven!
For those with more restraint, cookies can be stored in an airtight container for several days or frozen, great to make ahead for your Christmas cookie trays!
Notes ♪♫ For best results, be sure to use quick cooking oats in this recipe (not thick cut or old fashioned). I always keep a bag on hand for baking!
