Enjoy delicious Gluten Free Oatmeal Golden Raisin Cookies made with Bob’s Red Mill GF Flour by Chef Victoria Love. Non-Dairy option available.
Delicious and Healthy Gluten-Free Oatmeal Golden Raisin Cookies (Non-Dairy) made with Bob’s Red Mill GF Flour by Chef Victoria Love
These Gluten Free Oatmeal Golden Raisin Cookies by Chef Victoria Love are a delicious treat that everyone can enjoy, whether you have dietary restrictions or not. Made with canola oil, brown sugar, eggs, vanilla extract, gluten free flour, baking powder, xanthan gum, oats, and golden raisins, these cookies are packed with flavor and texture.
The key to making these cookies perfect is to not over mix the dough – this ensures that the cookies turn out soft and chewy, with the oats remaining whole and intact. Pressing the cookies down before baking is also important, as these cookies do not spread during baking. Bake them for just 11-12 minutes until they are golden brown on the bottom, and you’ll have a batch of delicious, gluten free cookies that everyone will love.
Wholesome and Delicious: Indulge in Chef Victoria Love’s Gluten-Free Oatmeal Golden Raisin Cookies
welcome to the kitchen I’m Chef Victoria love and today we’re going to make glutenfree oatmeal golden raisin cookies that are non-dairy so you may have a family member who has certain dietary restrictions and this is how you can make a recipe tailored to them so I have a friend who is gluten-free and.
Non-dairy and so we’re creating these recipes for them we’re using rolled oats that are gluten-free all right Trader Joe’s oats are gluten-free it says they right here and then I’m using the Bob’s Red Mill one to one measure for measure gluten-free flour however I find that a lot of times when I make glutenfree products with this it still needs a.
Little help so this is called zanam gum if you add just a little bit to this it helps hold together the product so gluten is the protein in wheat that binds it together and that is what causes a lot of people discomfort and Allergy and if you don’t have that in the flour if you’re using the gluten-free flowers.
Which does not have that protein xantham gum helps bind it all together so we’re going to have a little bit of that our baking soda vanilla the golden raisins just to change it up from the normal regular oatmeal raisin cookie and I’m using canola oil so if you have a recipe that has butter and you have somebody who can have any dairy you can simply.
Substitute canola oil same amount so if it’s one cup of butter it’s one cup of canola oil and sugar light brown sugar eggs so let me get everything Mis on PL and I’ll show you how to make please click like And subscribe so we can bring you more recipes we’re going to add our 1 cup of canola oil into our mixing bowl on the stand mixer you could do this by.
Hand too we’re going to add our half a cup plus 2 tablespoon of granulated sugar and our 3/4 of a cup of light brown sugar dark brown sugar is fine too if you don’t have light brown sug sugar and then just mix this on low speed now we’re going to add in our two eggs and you just dump them in both at the same time and again mix it on low speed and.
Now I’m going to add in our 1 tblspoon of vanilla extract and again mix it on low we’re going to mix together our dry ingredients so this is our 2 and 2/3 cups of gluten-free flour to that we’re going to add in our half teaspoon of xantham gum one teaspoon of salt and 1 tbspoon of baking powder and just stir this.
Together whenever I’m using raisins in a cookie recipe I always rehydrate them 2 minutes in a microwave covered in water and then you drain it in a strainer and blot it dry with paper towel I’m going to add in our gluten-free flour and mix it on low make sure you scrape down the size of the bowl and the paddle attachment.
Before we add in our oats and then add in all of your glutenfree oats Again mix it on low we’re going to stop there we’re now going to add in our raisins that we rehydrated we want to stop mixing now because you don’t want to over mix because you have all these beautiful big.
Fat oats if you keep mixing they’re all going to break up there we go and on low speed just until combined I’m using a purple handled ice cream scoop to scoop our cookies and the thing about these is that they will not spread so before you put them in the oven just flatten them out with the palm of your hand or the bottom of a glass.
And I’m going to bake these at 325° and we’re going to R rotate halfway through about 6 minutes here they are right out of the oven that was in for 6 minutes on one side I rotated and then 5 minutes on the other side at 325° got to let that cool off a bit and then I’m going to taste one here they are our wonderful glutenfree dairyfree.
Oatmeal golden raisin cookies let me take a bite oh that was delicious wonderful cookie so please check out all the recipes on my YouTube channel I have quite a few of gluten-free recipes there’s even a playlist thank you so much for watching take care.
everybody for more recipe demonstrations please click like And subscribe to Chef Victoria Love’s YouTube channel and have fun in the kitchen thank you
