Gluten-Free Oatmeal Cookies Packed with Raisins

Ingredients

• 1 cup pecan halves or pieces
• 1 ⅓ cups light brown sugar
• ½ cup unsalted butter, at room temperature
• ½ cup shortening
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 ½ cups gluten-free all-purpose baking flour
• 1 (.25 ounce) package unflavored gelatin
• 2 teaspoons unflavored gelatin
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 3 cups gluten-free oats
• 1 cup raisins

Step 1

Warm your oven to 350°F and lining two baking sheets with parchment paper. Spread the pecans out on one of the sheets and toast them in the oven for about 5 minutes, until they smell nice and nutty. Let them cool for a bit, then chop them roughly.

Step 2

In a large bowl, cream together the brown sugar, butter, and shortening until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the gluten-free flour, gelatin, baking powder, salt, cinnamon, and ginger. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Fold in the toasted pecans, oats, and raisins.

Step 3

Wrap the dough in plastic wrap and pop it in the fridge for at least an hour to chill. When you’re ready to bake, scoop spoonfuls of dough onto the prepared sheets, leaving a couple of inches between each cookie.

Step 4

Bake for around 13 minutes, or until the edges turn a lovely golden brown. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!