A flavorful, crispy cookie that will please both gluten-free and non-gluten-free friends and family was made for a friend. Enjoy!
| Prep Time: | 25 mins |
| Cook Time: | 18 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 53 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 cup pecan halves or pieces
- 1 ⅓ cups light brown sugar
- ½ cup unsalted butter, at room temperature
- ½ cup shortening
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups gluten-free all-purpose baking flour
- 1 (.25 ounce) package unflavored gelatin
- 2 teaspoons unflavored gelatin
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 cups gluten-free oats
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
- Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.
- Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.
- Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 92 mg |
| Sugars | 11 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
These were interesting, and they were okay with my morning coffee. I made them for my gluten-free family members, but they were just okay for them. They could taste something a little different which was probably due to the gelatin in them. I liked that they were plump and sweet with the raisins (I used golden raisins). I think they are worth a “go” for those with gluten allergies. Thanks for the recipe!