Gluten-Free Steel-Cut Oatmeal Molasses Raisin Cookies

Old-fashioned steel-cut oatmeal-molasses raisin cookies

Old-fashioned steel-cut oatmeal-molasses raisin cookies


I was recently pleased to discover Bob’s Red Mill gluten-free, steel-cut oats in my supermarket.  Certified gluten-free, these steel-cut oats are protected from the common occurrence of cross-contamination with wheat during the production process.  Most people with gluten intolerance can easily tolerate certified gluten-free oats (although a very small minority do react). How exciting to bring back a favorite breakfast, old-fashioned oatmeal!  When you make it with the steel-cut oats, you have to cook it longer, because the oats are not as processed.  But the result is a very hearty, chewier oatmeal. 


So tonight I decided to try baking with the steel-cut oats.  I found a good recipe for old-fashioned oatmeal molasses cookies and adapted it to be gluten-free and sugar-free.  They are naturally sweetened with molasses (try Wholesome Sweeteners’ organic unsulphured blackstrap molasses) and brown rice syrup. If you don’t have brown rice syrup, you can use agave nectar or honey or another sugar substitute instead.  The steel-cut oats make for a chewy, nutty cookie, but of course you can use rolled oats instead if you like, as long as they are certified gluten-free. 


3/4 cup brown rice flour

1/4 cup quinoa flour

1/4 cup tapioca flour

1/2 tsp aluminum-free baking powder

1/2 tsp baking soda

1/2 tsp xanthan gum (optional)

1/2 tsp salt

1 cup gluten-free steel cut oats (or you can use rolled oats instead)

1/4 cup (1/2 stick) softened butter or dairy-free spread

1/4 cup brown rice syrup

2 T olive oil

1 egg

3 T unsulphured blackstrap molasses

1 tsp gluten-free vanilla

1/4 cup raisins


Mix the flours, baking powder and baking soda, xanthan gum and salt together in a small mixing bowl.  In a larger bowl, combine the oats and softened butter, cream together.  Then add the brown rice syrup, olive oil, egg, molasses, and vanilla and stir.  Add the dry ingredients and stir until evenly mixed, followed by the raisins.  Drop by spoonful onto a cookie sheet and bake at 350 degrees F for 15 minutes.  Cool for 10-15 minutes, transfer to a plate, and eat ’em up!


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