These cinnamon oatmeal cookies are gluten free and celiac safe, when made with certified gluten free oats. A perfect start to your day! Packed with oats, raisins, warming cinnamon, and a touch of sweetness. They’re ideal for busy mornings or just a filling and delicious snack. For an extra breakfast touch, just drizzle some plain yoghurt with a sprinkle of cinnamon and nutmeg on top to give them a more festive flavour. Here’s a how to make these cookies, along with a few tips to get them just right!
STEPS TO MAKING CINNAMON OATMEAL COOKIES
Soak the raisins:
Add the raisins to tea, water or apple juice. Soaking will help keep the raisins from drawing moisture out of the cookie dough, resulting in a softer, more evenly textured cookie.
Melt the Butter:
Place the butter in a medium saucepan, remove it from the heat and add the maple syrup, cinnamon, nutmeg and soaked raisins.
Mix the Dry Ingredients:
Combine the flours, sugars, psyllium husk, flax seed, salt coconut and oats in a bowl.
Add the Wet Ingredients into the Dry:
Place the baking soda into a small bowl, add the boiling water and gently stir as it foams a little. Then add the yoghurt, baking soda and water into the dry ingredients. Pour in the butter mixture and combine all the ingredients well.
Bake:
Scoop the dough onto a parchment paper llined baking sheet and bake until golden around the edges.
Tips and Tricks For These Cinnamon Oatmeal Cookies
Do soak the raisins for at least 10 minutes to plump them up.
Space the cookies at least 2 inches apart because they will flatten and spread.
To avoid over-baking, watch closely during the last few minutes. They should look golden on the edges and set in the centre. At the same time, do not underbake these cinnamon oatmeal cookies.
Store in an airtight container for up to a week, or freeze for longer freshness.
These cookies are versatile and forgiving, so feel free to adapt the ingredients based on your favourite flavours
How To Measure The Ingredients
In my recipes I use measurements in grams because it is not only precisely accurate but it is quick and easy. Consequently, you need a kitchen scale to make this recipe. Using a kitchen scale allows for direct weighing of ingredients in one step. You just tare the scale and keep adding more ingredients. Here’s the link to the scale that I use, but there are cheaper ones as well.
Cinnamon Oatmeal Cookies
Ingredients
- 50 g raisins
- 1 cup black tea or water
- 100 g cold butter
- 50 g maple syrup
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 40 g brown rice flour
- 40 g sorghum flour
- 40 tapioca starch
- 50 g white sugar
- 75 g brown sugar
- 1/4 tsp psyllium husk powder
- 3 g finely ground flax seed
- 1/4 tsp salt
- 20 g finely shredded unsweetened coconut
- 160 g certified gluten free rolled oats
- 60 g boiling water
- 40 g Greek yoghurt
- 1 tsp baking soda
Instructions
- Soak raisins in a cup pf brewed black tea. Use water or apple juice if preferred. Place the raisins in a bowl and cover them with warm tea. Let them soak for about 10 minutes, then drain and pat dry.
- Place the butter in a medium saucepan, and cook on medium heat until the butter has just melted. This should take 2 to 3 minutes. Remove the saucepan from the heat and allow it to cool slightly. Add the maple syrup, cinnamon, nutmeg and soaked, drained raisins. Allow the butter mixture to cool to lukewarm.
- Preheat the oven to 350°F (177°C).
- In a medium bowl, add the brown rice flour, sorghum flour, tapioca starch, white sugar, brown sugar, psyllium, flax seed powder, salt coconut and oats
- Place the baking soda into a small bowl, add the boiling water and gently stir as it begins to foam.
- Add the yoghurt, baking soda and water into the dry ingredients. Pour in the butter mixture and combine all the ingredients very well.
- Scoop the dough using a tablespoon size scoop and space the cookies about 2 inches apart. There is no need to flatten them because they will do this in the oven as they bake.
- Bake the cookies for 12 to 15 minutes at 350°F or until golden brown on the outer edges.
- Let the biscuits cool for about 10 minutes on the baking tray before moving them to a wire rack to cool.
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