The nutty praline adds a touch of sophistication but can be omitted if you want a more traditional cookie. Ingredient tip: Oats are often contaminated with wheat during processing, so look for dedicated gluten-free oats (Bob’s Red Mill now offers them).
Recipe Ingredient Details:
2 cups pecans or walnut halves and pieces (chopped)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup pure maple syrup
1 1/2 cups raisins
8 tablespoons (1 stick) unsalted butter (softened)
3/4 cup light brown sugar (packed)
1/4 cup pure maple syrup
2 teaspoons vanilla extract
3/4 cup millet or quinoa flour
3/4 cup Alison's GF Baking Mix (see related articles below)
1 1/2 teaspoons guar or xanthan gum
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups gluten-free rolled oats
To make praline, heat a medium skillet over medium heat. Place pecans in pan, stirring frequently, until lightly toasted, about 5 minutes. Reduce heat to low and mix in cinnamon, nutmeg, and salt. Add syrup and raisins. Stir constantly, cooking until mixture thickens and is very sticky, about 2 minutes. Transfer to a plate to cool.
Preheat oven to 350˚. Line two large baking sheets with baking liners or parchment paper.
With an electric mixer, beat butter, brown sugar, syrup, eggs, and vanilla until well blended. In a medium bowl, whisk together millet or quinoa flour, GF Baking Mix, guar or xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly add dry ingredients to wet ingredients, mixing until smooth and incorporated. On low speed, blend in oats and praline.
Scoop 1 heaping tablespoon dough into hands, round into a ball, and flatten into a disk; place on baking sheet. Repeat with remaining dough, spacing about 2 inches apart. Bake 15 minutes, until lightly browned—they will be soft out of the oven and will set while cooling. Transfer to a rack to cool.
Recipe Additional Notes:
PER SERVING (1): 188 cal, 42% fat cal, 9g fat, 3g sat fat, 22mg chol, 2g protein, 26g carb, 2g fiber, 102mg sodium
Wed, 2008-10-01 19:41