3 cups gluten free old-fashioned rolled oats
1/2 cup warm water
3/4 cup plus 2 tablespoons almond flour
2/3 cup gluten free flour blend
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/8 teaspoon ground nutmeg
1 cup packed brown sugar
1/2 cup granulated sugar
8 tablespoons unsalted butter, melted and cooled
1 large egg, plus 1 large yolk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup raisins
- Preheat oven to 375 degrees.
- Spread oats evenly on a rimmed baking sheet and bake until lightly browned (about 10 minutes, stirring half way through) cool on a wire rack.
- Transfer half of the cooled oats to a bowl and stir in the water. Cover bowl with plastic wrap and let it sit until water is absorbed (about 10 minutes).
- Whisk almond flour, flour blend, salt, baking powder, xanthan gum, and nutmeg together.
- Whisk brown sugar, granulated sugar, melted butter, egg, yolk, oil and vanilla together in a large bowl until well combined and smooth.
- Stir in flour mixture, oat-water mixture, and remaining toasted oats using a rubber spatula until soft homogeneous dough forms.
- Fold in the raisins. Cover bowl with plastic and let it sit for half an hour to reduce the gritty texture of gluten free baked goods.
- Preheat oven to 325 degrees.
- Line two baking sheets with parchment paper.
- Working with 2 generous tablespoons of dough a time, roll into balls and space 2 inches apart. Press dough into 1/2″ thickness using the bottom of a greased measuring cup.
- Bake cookies, 1 sheet at a time, until the edges are set and beginning to brown, but centers are still soft and puffy. 22-25 minutes, rotating the sheet half way through baking.
- Let the cookies cool for 5 minutes and then transfer them to a wire rack.
Cooking can be stored in an airtight container at room temperature for up to 2 days.