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Constance, who usually posts one of her delicious dinner recipes on Thursdays, is swamped this week, so I’m filling in for her today. 🙂 I chose to share a recipe from my sister because it really truly is a super yummy recipe! I think you will enjoy this gluten free dessert!
It can be very difficult to find really good gluten free recipes, especially for baked goods, so when I come across a good one I love to share it with others. If you are on a gluten free diet (or even if you’re not!), you just have to try these!
There are some things to keep in mind when making this recipe if you are gluten free:
First, it is not necessary to pay big bucks for oat flour. I just buy regular rolled oats and grind them into flour with my Vita Mix. (Just be sure to check with the company that manufactures your brand of rolled oats to be sure they are gluten free. Some companies use flour to keep the oats from sticking together, and the flour may not be listed as an ingredient.)
Second, be sure to use old fashioned rolled oats–not the quick cooking kind. Not only is this recipe adjusted for using the old fashioned kind, but it’s much healthier to eat the old fashioned oats than it is to eat the quick cooking ones. Because the quick cooking oats digest so much faster in your body, they also cause a big spike in your blood sugar levels, which is not good. The old fashioned oats take longer to digest, so they don’t cause such a drastic blood sugar spike, and that is good.
Third, when the recipe calls for oat flour, use the oats that you ground into flour (or the oat flour that you bought). When the recipe calls for rolled oats, use the rolled oats as they are–without grinding them into flour.
Finally, be sure not to over bake these cookies. You need to take the cookies out of the oven and transfer them to a cooling rack after they’ve baked for 10 minutes or when they just begin to get brown around the edges. If you leave them in the oven too long, you’ll end up with cookie bricks!
Do you have any gluten free recipes on your own blog? If so, we would love for you to choose a favorite and post the link here in the comments! If you’re not a blogger but you do have a great gluten free recipe that isn’t too long, leave your recipe in the comments!
- 1 cup butter (softened)
- 1⅔ cups sugar
- 1 tbsp molasses
- 2 eggs
- 1 tbsp vanilla
- 2 cups oat flour
- 1 tsp salt
- 1 tsp baking soda
- ¾ to 1 tsp cinnamon
- 2¾ cups rolled oats
- 1¼ cups raisins
- ¾ cup pecans (chopped)
- Cream together the butter, sugar, and molasses in a mixing bowl.
- Add in the eggs and vanilla. Mix until smooth.
- Combine the oat flour, salt, baking soda, and cinnamon. Add to wet ingredients and mix.
- Combine rolled oats, raisins, and pecans. Add to mixing bowl and mix.
- Line cookie sheets with parchment paper OR lightly grease cookie sheets with butter.
- Roll into 1" balls (or use a 1" cookie scoop).
- Flatten balls to about ½" thickness.
- Bake at 350 for about 10 minutes OR until edges of cookies begin to get brown.
- NOTE: It is very important that you don't over bake these cookies!