Oatmeal cookies are one of my favorite desserts because while they are a treat, they taste slightly healthy. When I was a kid, we baked in my household quite often and chocolate chip cookies seemed to be the most popular, but I always enjoyed oatmeal raisin. Is there anything better than a house filled with the aroma of brown sugar, oatmeal and cinnamon?
Many people are eating gluten-free, even though they may not be allergic, and I am one of those bakers who likes to change up my grains and combine different flavors to keep food interesting. In this recipe for Gluten- Free Sweetheart Oatmeal Rum Raisin Cookies, I soak the raisins in rum first to enhance the fruit and add an adult-like taste to this traditional cookie.
Also, I bake these cookies in a deep dish heart-shaped pan, but if you don’t have anything similar, you can scoop them out with an ice cream scoop and bake them the traditional way on a cookie sheet. I think the over-sized shaped cookies have great chew and are fun to make as gifts, especially for your special sweetheart.
3 cups gluten-free oatmeal
1/2 cup warm water
3/4 cup almond flour
2/3 cup gluten-free flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon cinnamon
1 cup brown sugar
1/2 cup granulated sugar
1 stick butter, melted & cooled
1 egg + 1 yolk
1 teaspoon vanilla extract
1 cup raisins
1/3 cup rum
(Makes 1 dozen, very large cookies)
1. Preheat the oven to 350 degrees. Place the oatmeal on a sheet pan and bake for 15 minutes or until slightly golden brown. Let cool. Pour half the oats into a bowl with the warm water and stir. Cover the bowl with plastic wrap and let the water absorb for 10 minutes.
2. Measure out the raisins and pour the rum over the top. Let sit while you prepare the dough for the cookies.
3. Combine the almond flour, gluten-free flour, salt, baking powder, xanthan gum and cinnamon in a large bowl. Whisk together to remove any lumps.
4. In a stand mixer, combine the brown sugar, granulated sugar, egg, yolk, melted butter and vanilla extract. Mix on medium speed for 2 minutes or until smooth.
5. Then, add the dry ingredients, wet oats and the remaining toasted oats and mix on low until combined, about 1 minute.
6. Add the rum raisin mixture and stir by hand until smooth.
7. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
8. If using a deep dish cookie pan, spray lightly with oil or butter and scoop dough into each cup, about 1/3 cup. Bake in the oven for 20-24 minutes or until the tops are lightly golden brown. If using a standard cookie sheet, you may need to adjust the time down depending upon the size of your cookies. Remove from the oven and let the cookies rest for 10 minutes before removing them from the pan.
9. Remove the cookies from the pan and place on a wire rack to cool completely.
10. Serve immediately or place in your cookie jar to eat later. It’s fun to pack some up in a cellophane bag and give away as gifts too. Enjoy!