Recette de cookies sans gluten aux flocons d’avoine et aux raisins secs

Ingrédients

• 5 tablespoons unsalted butter, room temperature
• 1/2 cup light brown sugar (100g)
• 1/4 cup granulated sugar (50g)
• 1 teaspoon gluten-free vanilla extract
• 1 large egg, room temperature
• 3/4 cup all-purpose gluten-free flour (145g) - tested with Ryze, and Bob's Red Mill 1-to-1
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups gluten-free old-fashioned whole rolled oats
• 1 cup raisins

Préparation

1. 1

   Preheat the oven to 350°F (180°C). Position the...: Preheat the oven to 350°F (180°C). Position the oven rack in the center of the oven. Line two cookie sheets with parchment paper and set aside.

2. 2

   In a large mixing bowl, beat butter, sugars,...: In a large mixing bowl, beat butter, sugars, and vanilla until combined.

3. 3

   Add egg and beat until well combined.

4. 4

   Add the flour, cinnamon, baking soda, and salt,...: Add the flour, cinnamon, baking soda, and salt, and beat until the flour is incorporated.

5. 5

   Stir in the oats and raisins.

6. 6

   Drop rounded tablespoonfuls, two inches apart, onto the...: Drop rounded tablespoonfuls, two inches apart, onto the cookie sheet.

7. 7

   Bake for 8–10 minutes, rotating the pans halfway...: Bake for 8–10 minutes, rotating the pans halfway through for even baking, until the cookies are light brown and slightly firm to the touch.

8. 8

   Remove from the oven and let it cool...: Remove from the oven and let it cool on the cookie sheet for 3-5 minutes.

9. 9

   Finish cooling on a wire rack. Then store...: Finish cooling on a wire rack. Then store cookies in an airtight container.