Ladies and gentlemen, mark this day on your calendars!!! (Well, actually last night). I have officially made, without following a recipe, a GLUTEN-FREE COOKIE that is DELICIOUS, did not turn into a PUDDLE when I baked it, is not DRY, WEIRD-TASTING, or like a CRACKER! And I had my roommate, who is a “normal person,” taste it, and she said it was REALLY GOOD and tasted like a REAL COOKIE!!! :-D :-D :-D
I was really really craving oatmeal raisin cookies, because the tea we had in class Friday for some reason reminded me of them. Now, I love Elana’s Pantry, and her recipes are usually AMAZING. However, I’ve never gotten her cookies to work for me. They always turn out super greasy and thin and way too crunchy and crumbly, and just kinda weird. So I thought, hmm…I have tons of buckwheat flour, which is WAY cheaper than almond flour anyway…and I like buckwheat, and it’s super good for you. I should be able to make a buckwheat cookie, right??? So I Googled gluten-free buckwheat cookies, and nothing seemed quite right – they all had all those expensive bizarre gluten free flours that are super hard to work with and, in my opinion, taste kinda weird sometimes. Finally I found one that called for buckwheat flour and rice flour, so I thought, surely I can substitute something else for the rice flour? So I used this recipe just to get the basic ratios of how much flour to oil and baking soda and whatnot, but other than that, I winged it! It is not sugar-free totally, but I used sucanat and honey, which is FAR better than the processed-sugar-packed traditional recipes. Also, the recipe I was looking at called for 1/2 c of butter. I used about a tablespoon, and for the rest I used coconut oil, and it worked FINE, so I’m sure you could use all coconut oil if you wanted it completely dairy free. As for egg free, I’m not sure if flax seed and water would work as a sub, but you should try it! Ya never know! You might need to add xanthan gum or arrowroot or something to it as well, I’m not sure. Instead of the rice flour, I used almond flour, because that is what I had, and it’s MUCH healthier for you – wayyyy lower glycemic and all that fun jazz. SO. Here is my amazing, delicious, gluten-free oatmeal raisin cookie recipe!!!
Preheat oven to 375.
0.5 c almond flour
0.5 buckwheat flour
1/2 tsp baking soda
1 tsp cinnamondash nutmeg
Sift together these ingredients and stir well.
1/2 c sucanat
1/3 c coconut oil
1 Tbsp or so honey
1 Tbsp butter, softened
Cream together with a hand mixer (I did this by hand, and…..it was a pain lol).
To these liquid ingredients, add: 1 egg1 tsp vanilla1/4 tsp salt Add the flour mixture to the liquid mixture 1/3 at a time. Mix well.
Add: 1/2-3/4 cup gluten-free oats (maybe more, I don’t think mine were oat-y enough)approx 1/2 cup raisins Stir.
Depending on the altitude and humidity, you may need more liquid or more dry ingredients – play with it until it looks right. If the batter is too sticky, place in the freezer for about 10 minutes – this helped a lot!
Drop spoonfuls about 2 inches apart onto a cookie sheet greased with coconut oil or lined with parchment paper. Bake at 375 for about 7 mins (maybe less, maybe more, depending on altitude). I’m in Colorado, so if you’re closer to sea level…these could cook VERY quickly. Keep an eye on them! Allow to cool for a few minutes before removing from pan to cool (or devouring) ;-)