Your family and friends won’t know these are gluten free. I love to have these with my morning coffee.
Servings: about 3 dozen, depending on sizePrep Time: about 20 minutes Cook Time: 8 to 9 minutes
1/2 cup butter
1/2 cup brown sugar, firmly packed
1 tablespoon plain yogurt (I use goat milk yogurt or Greek yogurt)
1 cup oat flour
3/4 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons xanthum gum
2/3 cup whole rolled oats
1/2 cup raisins (I often add currants as well)
Preheat oven to 350. Grease a cookie sheet.
Cream butter and sugar in a medium sized bowl. Add the eggs. Mix until lighter and thicker. Add all the other ingredients, except the raisins.
Beat until thick and creamy. Beat in the raisins. The dough will be very soft. Drop by teaspoonfuls onto the prepared pan.
Bake for 8 to 9 minutes, or until lightly browned, all ovens vary. Allow to cool for just a minute or so, for easier removal from the cookie sheet. Transfer to cotton towel or rack to cool completely.
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