Olive Pinder of Wild Rise Bakery dives deep into gluten-free grains to create glorious baked goods that are good to eat, and to digest for people with gluten sensitivities. Because he brings a wonderful palate to recipe development, spices and accents of fruit are always both intriguing and balanced. This crisp and crunchy gluten-free cookie recipe is no exception.
Gluten-Free 7 Spice Oatmeal and Golden Raisin Cookies Recipe
INGREDIENTS
8 cups/1000 g all-purpose flour or 1-to-1 gluten-free flour
2 tsp/9 g black pepper
2 ¼ tsp/12 g cardamom
2 tsp/9 g nutmeg
1 tbsp/14 g cinnamon
1 ½ tsp/8 g allspice
1 ½ tsp/8 g ginger
1 tbsp/14 g turmeric
1 ½ tbsp/22 g salt
2 tsp/10 g baking soda
1 ½/7 g tsp baking powder
3 cups/600 g granulated sugar
3 cups/600 g brown sugar
3 cups/600 g butter
6 eggs
3 ½ tbsp/52 g vanilla extract
4 cups gluten-free rolled oats
1 lb golden raisins
INSTRUCTIONS
- Preheat your oven to 375 degrees.
- Sift the flour, 7 spices, salt, baking soda, and baking powder into a bowl.
- Next, in a mixing bowl, cream sugars and butter together until fluffy. Add the eggs and vanilla and combine.
- Add the flour mixture to the wet ingredients and mix until well combined. Add rolled oats and golden raisins and stir just until combined.
- In batches on an ungreased cookie sheet, scoop tablespoons of batter, leaving room between each.
- Bake 8-10 minutes until golden and let sit for a minute or two before transferring to a cooling rack or plate.
Recipe by Oliver Pinder / Styling by Anna Calabrese / Photography by Dave Bryce
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