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Oatmeal Raisin Cookies

These are FABULOUS – thick, chewy, soft, sweet.  Perfect.

  • 1 egg
  • 1/2 c. butter (room temperature)
    1/2 c. + 2 T. light brown sugar, packed (use a little more if you like your super sweet)
    1/2 t. vanilla extract
    1/4 c. sorghum flour
  • 1/4 c. superfine brown rice flour
  • 1/4 c. arrowroot starch
  • 1/2 t. baking soda
    1/2 t. ground cinnamon
    1/2 t. salt
    1- 1/2 c. rolled oats
    3/4 c. raisins

Preheat oven to 350*.

Cream egg, butter, brown sugar, and vanilla till smooth.  Add sorghum, brown rice, arrowroot, baking soda, cinnamon and salt; blend till smooth.

Stir in oats and raisins.

Drop by spoonful onto a greased cookie sheet (I use Silpat liners) and bake for 10-14 minutes depending on the size of the cookies.  Let rest on cookie sheet till almost cool, then transfer to wire racks to completely cool. 

(I find that it’s really important to let GF cookies almost cool on the sheet before attempting to move them.)


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