Chrissi Hi and welcome back.
I hope you are doing well and having a lovely June so far. It has been a bit of a whirlwind for me where I have started going back to work following 2 months of furlough. I am currently working 3 days a week to limit my risk of meeting too many people so easing myself back into my work day.
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Recently, I have been carving gluten free cookies more and more. I never used to make my own cookies, relying on the Prewetts Gluten Free Cookies when I wanted a good cookie. My favourite has to be the Rich Quadruple Chocolate Cookies; what is yours? Let me know in the comments below. You can find their cookies here if you are interested.
It wasn’t until I was on lockdown over Easter and saw so many of the gluten free mini egg cookie recipes on Instagram that I decided to try and make gluten free cookies. You can find my Gluten Free Chocolate Mini Egg Recipe here if you are looking for an indulgent tasty treat; perfect for Easter or if you can find any gluten free mini eggs. We ended up devouring multiple batches in our house over the weekend and I loved the soft thick texture of these gluten free cookies.
Once Easter was over, I found myself wanting a tasty gluten free cookie without feeling the tooth ache from the sugar overload. Please tell me it isn’t just me who gets this after eating too much chocolate! As a child my Mum used to make raisin cookies a lot and I thought she was mad for adding fruit to a cookie. As an adult, I really love raisin cookies and adapted my Mini Egg Cookie Recipe to satisfy this craving.
The result is a soft thick gluten free cookie that doesn’t crumble and is packed full of raisins. I love how simply this recipe comes together by simply creaming together butter and sugar before adding the flour and other dry ingredients. I also love how it doesn’t involve any messy steps of using my fingers to combine the butter and sugar.
Within 30 minutes I can be tucking into a plate of warm raisin cookies with a cup of tea. They really are the perfect treat but aren’t too sweet. I hope you enjoy these cookies. Please don’t forget to tag me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook Page so I can see your creations. Speak to you soon. C. -x-
My Gluten Free Raisin Cookies
Gluten Free Raisin Cookie Recipe
Ingredients
- 250 g gluten free plain flour
- 150 g caster sugar
- 100 g raisins
- 100 g butter melted
- 50 g dark brown sugar
- 1 medium egg whisked
- ½ tsp salt
- ½ tsp xanthum gum
Instructions
- Pre-Heat the oven to 180°C.
- Cream together the butter and sugars in a mixing bowl.
- Sift together the: plain flour, xanthum gum and salt.
- Gently toss the raisins in 1 tbsp of the flour mixture and put aside.
- Add ⅓ of the flour mixture and egg and mix until fully combined.
- Slowly add the rest of the egg and flour mixture, mixing to fully combine.
- Add the dusted raisins and stir to combine.
- Using a teaspoon, scoop out the cookie mixture and place on a pre-greased baking tray.
- Make sure to leave small gap between each cookie.
- Press lightly on the cookie with a tsp to flatten slightly.
- Bake for 20 minutes or until golden brown.
- Leave to cool slightly before serving.
Notes
There you go, my simple and easy Gluten Free Raisin Cookie Recipe. I love this recipe because it is so simple and I can be tucking into warm cookies within 35 minutes.
Please be aware these cookies will be very hot and soft when you first remove them from the oven. I recommend leaving them to cool for at least 5 minutes before serving to give the raisins in the cookie a chance to cool.
As always, if you re-create this recipe please let me know by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook Page. Speak to you on Sunday where I am sharing my recipe for the Ultimate Roasted New Potatoes.
-x-
