Gluten-Free Iced Oatmeal Raisin Cookies
Oatmeal raisin cookies are just lovely. And even more so with a touch of icing. As I continue to make my way through this never ending bag of oatmeal flour, I thought - why not oatmeal on oatmeal? And it works! Its a nice cookie that stays soft and doesn’t feel too heavy. This recipe makes just over a dozen biscuits and you can double the recipe. Enjoy!
Ingredients
1/2 cup/ 50 grams oatmeal flour
pinch of ground cinnamon
pinch of baking soda
pinch of salt
3/4 cup (70 grams) old-fashioned rolled oats (you could use instant, but it will be a tough cookie, literally)
1/4 cup/ 50 grams butter, softened to room temperature (you can use salted butter too!)
1/4 cup/45 grams brown sugar
1/8 cup/25 grams granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon molasses
1/2 cup/60 grams of raisins
Glaze(optional) : 1/2 cup/ 75grams of powdered sugar, 1 Tablespoon of milk, 1 Tablespoon of vanilla
Directions
In one bowl mix all the dry ingredients(oatmeal flour, oatmeal, baking soda, cinnamon) and set aside. If your raisins are looking sad, soak them in some warm water to resuccitate. Then drain the water when they plump up again and set aside. In another bowl cream together the butter with both the brown and white sugar. Use a hand mixer or a whisk. Add the vanilla and one egg, then add the molasses. Slowly add the flour mixture and once it is combined stir in the raisins. (If you absolutely hate raisins - don’t use them, and this is still a great cookie). Once mixed through, it will be on the softer side of dough. I recommend chilling the dough at least an hour before baking so the cookie dough doesn’t spread while baking. The result is better. I usually keep it in the fridge overnight.
When you are ready to bake, bring the oven to 350F/175C. Use a small scoop or a heaping tablespoon of dough on a cookie sheet with parchement paper. Bake for 9-13 minutes depending on your oven. They will be soft but browned when ready. Let them cool at least 30 minutes before adding the glaze, or it will just become a liquid mess. For the glaze, mix the sugar, milk and vanilla in a bowl. This will be more like a liquidy paste - if you want a very stiff icing, just add more sugar. If you prefer a light glaze reduce the sugar and add a bit more milk. Dip the cookies and let the glaze set for 30 minutes. Done!