Gluten-free Iced Oatmeal Walnut Raisin Cookies
Not your grandmother's oatmeal raisin cookies.
Equipment
- Electric hand mixer
- Mixing Bowls
- Spatula
- Whisk
- Cookie Sheets
- Kitchen Scale
Ingredients
Dry Mixture
- 180 g Bob’s Red Mill Gluten-free 1-to-1 Baking Flour
- 102 g Sweet Rice Flour
- 56 g Potato Starch
- 50 g Tapioca Flour (Starch)
- 10 g Oat Flour
- 11 g Non-fat Milk Powder
- 1 g Baking Soda
- 1.83 g Baking Powder
- 5.55 g Sea Salt, Fine
Wet Mixture
- 300 g Unsalted butter
- 166 g Granulated Sugar
- 240 g Light Brown Sugar
- 1 Large Egg
- 3 Large Egg Yolks
Add-Ins
- 131 g Bob's Red Mill Gluten-free Quick Cooking Oats
- 190 g California Raisins
- 126 g Walnuts
Glaze
- 160 g Powdered Sugar
- 1 Tbsp Unsalted butter, Melted and cooled
- 1/4 Tsp Vanilla Extract
- 1 Tbsp Heavy Whipping Cream, Warmed
- 2 Tbsp Whole Milk
Nutrition
Serving: 1Cookie | Calories: 295kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 111mg | Potassium: 150mg | Fiber: 2g | Sugar: 21g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
Hello there!
I’m Ali, the creator of C&C, and I love food.
Unfortunately, not all food loves me back as I’m gluten-intolerant. That is why I’m sharing all of our family’s favorite, go-to recipes as well as the new ones we keep dreaming up, so that you can enjoy gluten-free food as much as we do together!
If you make this recipe, please tag it @crunch_crumb on Instagram so we can all find out how you liked it!