09 Dec GF Raisin Oatcakes
I couldn’t decide if I wanted to make a scone or a cookie and came up with these amazing oatcakes! Very low in sugar, full of heart healthy, gluten-free oats and endless possibilities for variations. I eat them as a snack or for breakfast on the run with a dirty chai. They freeze well so make a double batch and freeze some for later.
Gluten Free Raisin Oatcakes
Makes 8 cookies
Preheat oven 400˚F
Dark cookie sheet (for optimal browning) lined with parchment paper
¾ cup instant oats
¼ cup millet flour
¼ cup arrow root flour*
1½ tablespoon glutinous rice flour (also called “sweet rice” flour)
2-4 tablespoons coconut sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon psyllium husk powder
¼ teaspoon Himalayan salt
⅛ teaspoon cream of tartar
⅛ teaspoon flax seeds
¼ cup raisins (chocolate chips, cacao nibs, walnuts, blueberries)
¼ cup cashew milk
3 tablespoon butter, softened
*you can substitute the arrow root for cornstarch or ⅛ cup arrow root and ⅛ cup cornstarch. The more cornstarch you add, the crisper the cookie will be.
In a large bowl, combine the oats, millet, arrow root, glutinous rice flour, sugar, cinnamon, baking powder, psyllium, salt, cream of tartar and flax seeds. Add the raisins and coat with the dry mixture.
Using gloves, work the butter into the dry ingredients coating all the oats. Add the cashew milk, a little at a time, kneading to form a dough. (It should be wet, but not sticky).
Form into 8 balls and place on cookie sheet. Use your fingers to shape and press down to ¼ to ½-inch thick.Thinner oatcakes will be crisper and cook quicker. Thicker oatcakes will be more like a scone in consistency.
Transfer to oven. Bake for 10-13 minutes, or until lightly golden, not brown.
Transfer to wire rack and cool.
Enjoy plain or top with jam, butter or chocolate spread.
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