This post contains associate links. No additional costs are added.
Ahhh the gorgeous American Oatmeal Raisin Cookie. One of my husband’s favorites. And, in my expert opinion, the second best cookie in the whole world. (Aussie ANZAC Bickies are #1. Of course.) Plus our kids, being just like their daddy, love a cookie snack. And so, what better recipe quest for this week?
I started where all good recipes searches must: The amazing “New Best Recipe Cookbook” by America’s Test Kitchen. (So, this is quite possibly the best gift my husband has ever been given. He LOVES that there are research notes and explanations for ingredient choices, method options and recipe variations. If you love cooking and want to know the “why,” aka science of cooking, you will love this recipe book.) So, I started with New Best Recipe’s Oatmeal Cookie recipe for the basic elements and the experiment began.
The ingredients were fairly non-negotiable for me. My parameters were: I have a can of steel cut oats to use and I want to make cookies. The recipe has to be gluten-free, dairy-free, and sugar-free. I kept adding to the cookie dough until it tasted good raw. Because, let’s be honest: raw cookie dough always tastes better than when it’s cooked. So, if the raw dough doesn’t taste good, there’s no point going to trouble of heating up the oven.
One big decision was to use two kinds of oats: steel cut AND rolled. I saw some photos of steel cut oat cookies on some cooking blogs. The cookies were flat and ugly. They didn’t look like the oatmeal cookie glory I was craving. So I decided to use some GF rolled oats for a more classic oatmeal cookie look.
With good tasting dough in hand, I started playing with oven temperature and cooking time.
– 350F for 18-20mins: Voted #1. Standard oatmeal cookie temp and time. Makes a crunchy cookie with a good flavor. My official taste-tester (My GF BFF) said this one tasted the best but should NOT be called a “cookie.” She think calling it a “granola” something is a better description.- 300F for 20-35mins: Voted #3. After the first 20mins, I pulled a couple cookies of the tray every 5 minutes. Each set had unique flavors and textures. We thought the best of the 300F-cookies were the ones baked the longest. But overall, we like the 350F-cookies better.
– 375F for 15-20mins: Voted #2 but… the edges get burned. What was so good about the cookies baked at this higher temp is the steel cut oats were so much softer! That “granola” crunch was much less. These actually have the texture of a classic oatmeal cookie! BUT, the edges get a bit burned and, once fully cooled, were a bit dry.
(I want to experiment with partially pre-cooking the steel cut oats. But that will have to wait for another day.) In the meantime, these cookies are good! I love having a gf df sf cookie to munch and crunch. So happy!
Steel Cut Oat Raisin Cookies
Gluten-Free | Dairy-Free | Sugar-Free
1 C ground gf steel cut oats
(e.g. Red Mill Gluten Free Whole Grain, Steel Cut Oats, 24-Ounce Bags (Pack of 4))
1/2 C almond meal 1/4 C flax seed meal
1/2 tsp baking powder 1/4 tsp baking soda
1/4 tsp salt 1/2 – 1 tsp cinnamon (as much as you like)
1/4 tsp nutmeg (optional) 16 Tbl butter substitute
1 C coconut sap crystals 3 tsp truvia
2 eggs 1 C steel cut oats
1 C rolled oats 1 C raisins
Combine ground oats (or gf flour), almond meal, flax meal, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
Cream butter substitute. Add coconut crystals and truvia. Add eggs one at a time.
Add dry ingredients 1/4 C at a time.
Add steel cut oats. Then rolled oats. Then raisins.
Scoop 1 Tbl size balls of dough onto a cookie sheet. (I used parchment sprayed with coconut oil baking spray.) Bake at 350F for 20 minutes. Cool on a cookie rack.
[A note about the recipes found on this blog: These recipes are made with my personal restrictions in mind. Please do your own research about gluten free, dairy free and sugar free ingredients. I do not guarantee that recipes on this blog are 100% gf df sf.]