I make these cookies a lot. Mostly for my wheat-free friends (maybe you've had one?). I'm not much of an Oatmeal Raisin cookie girl, but I actually like them.
I took the recipe from the Stevia website, and made it wheat-free, and changed up a few other ingredients. I made them over and over and over again, tweaking it a little each time, until I think I got it right. Sometimes I got suggestions from wise friends that I incorporated as well. I guess you can say I got obsessed with this recipe. Pretty funny, considering I'd really rather have a chocolate chip cookie.
Oh, and I didn't actually use regular Stevia - I've heard from too many people that it has an aftertaste. Never having baked with any Stevia product before, I tried a product called NuStevia which is not supposed to have the aftertaste. I certainly didn't detect any. I got it here: NuStevia Powder at iHerb.
If you are wheat-free/gluten-free, I'm thinking you will really like this cookie. It's a soft texture (not uncommon for wheat-free cookies), but not quite cake-like. They freeze very well, too.
Wheat-free Sugar-free Oatmeal Raisin Cookies
Makes about 2 dozen 2" cookies
- 1/2 cup raisins (packed)
- 5 oz apple juice
- 1/3 cup raw cashews or walnuts, coarsely chopped
- 1/4 cup Sorghum (or Soy flour)
- 1/2 cup butter or butter substitute, softened
- 1 tsp NuStevia
- 1-2 Tbs pure maple syrup
- 1/2 tsp. almond extract
- 1 tsp vanilla
- 1 large egg plus 1 egg yolk, lightly beaten
- 1/4 cup milk
- 1 1/2 cup rolled oats
- 3/4 cup Sorghum flour
- 1/4 cup Oat flour
- 1 tsp baking soda
- 3/4 tsp cornstarch or arrowroot
- 1 - 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp Xanthan Gum
- Optional: salted sunflower seeds and pumpkins seeds, golden raisins, chocolate chips.
Preheat oven to 375 degrees F (175 degrees C). Parchment paper on your cookie sheet is recommended, or you can grease your cookie sheet.
- Place the raisins and apple juice in a small pot and simmer over low heat for 15 minutes.
- In a mixing bow, cream the butter, nuts, and 1/4 cup Sorghum flour.
- Add the NuStevia powder, Maple Syrup, Vanilla, a sightly beaten eggs
- Cream about 1/3 of the stewed raisins and all of the juice into a blender or processor.
- Stir the creamed raisins into the butter mixture. Then add the milk and oats.
- In a separate bowl, mix together the flours, baking soda, cinnamon, cornstarch, Xanthan Gum, and salt and blend together well (a whisk is a good tool for this).
- Stire the flour mix into the butter mixture, and add the rest of the raisins.
- Mix until just blended (don't overmix).
- To get a consistent size, use a cookie scoop (I used a medium size) and place each on the baking sheet.
- Press each down slightly with the palm of your hand to flatten them out a bit.
- If you're including the seeds and golden raisins, press them into each cookie
- Bake for 11-12 minutes, being careful not to overbake.
Let them cool slightly before eating (if you can :-)