These hearty cookies are just sweet enough and have a satisfying taste and texture that's energizing. I've been known to enjoy these as breakfast cookies!
Author: Amy Green
Recipe type: Dessert
Cuisine: American
Serves: 8 big cookies
Ingredients
½ cup raisins
¾ cup water
½ cup sesame seeds
1¼ cups Amy’s Basic Flour Blend (see below)
1¼ cups gluten-free rolled oats
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon xanthan gum
¼ teaspoon kosher salt
½ cup thawed frozen apple juice concentrate
2 tablespoons oil
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F, and line a baking sheet with a silpat or parchment paper.
Cover the raisins with the water in a microwave-safe bowl. Heat in the microwave for 1½ minutes and set aside to soak for at least 10 minutes.
Drain the raisins and reserve the soaking water. Chop the raisins coarsely.
Heat a large sauté pan over medium-low heat and add the sesame seeds. Toast by stirring constantly with a wooden spoon until they begin to turn golden and are fragrant, about 5 to 10 minutes.
In a large bowl, whisk together the toasted sesame seeds, flour blend, oats, cinnamon, xanthan gum, baking powder, and salt.
Put the thawed apple juice concentrate in a glass measuring cup. Add the reserved raisin water and 2 tablespoons oil. If necessary, add water to equal a total of 1⅛ cups liquid.
Add the raisins to the dry ingredients and then stir in the wet ingredients.
Cover and refrigerate the dough for 20 to 30 minutes.
Use a spring-release ice cream scoop (yes, a big one) to evenly portion the batter onto your prepared baking sheet. Use moist fingertips to flatten the cookies to about ½-inch thick.
Bake the cookies for 25 minutes, or until lightly golden brown.
Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 2 days, then individually wrap and freeze the leftovers.
Notes
Amy’s Basic Flour Blend (Sorghum-Garfava Blend): In a medium bowl, whisk together 1 cup sorghum flour, 1 cup garbanzo fava bean flour, ½ cup potato starch, and ⅓ cup tapioca starch. Store the flour blend in an airtight container in the refrigerator for optimal freshness. Makes about 2⅞ cups.
Sesame-Free Option: You can substitute sunflower seed or flaxseed for the sesame seeds. If using flaxseed, skip the toasting step. For seed-free cookies, omit the seeds and increase the oats to 1¾ cups. If you are okay with tree nuts, sliced almonds or chopped walnuts or pecans are also good substitutes for the sesame seeds.