These gluten free oatmeal raisin fonio cookies are quick and easy to make. The Fonio Flour in this recipe adds a nice nutty flavor and texture.
INGREDIENTS:
1/2 C unsalted, browned butter at room temperature
1 C raisins soaked in spiced rum at least 8 hours
3/4 C packed dark brown sugar
1/4 C granulated sugar
1 egg, room temperature
1 Tbsp vanilla
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 C gluten free all purpose flour
1/2 C Shipetaukin Fonio flour
1 C gluten free rolled oats
DIRECTIONS:
Soak 1 cup raisins in spiced rum or bourbon for at least 8-12 hours prior to baking cookies. Put raisins in a bowl and pour in just enough liquid to cover them. Drain raisins completely before putting into dough.
Preheat the oven to 325 degrees.
In a large bowl mix together the flours, baking soda, baking powder, salt and cinnamon and set aside.
In a mixing bowl blend together the brown and granulated sugar, butter and vanilla until combined. Mix in the egg.
Add in the flour mixture slowly until fully incorporated.
Mix in the oats and raisins.
Scoop tablespoon sized rounded mounds onto a parchment lined baking sheet. Flatten them a bit and bake each batch for 12-14 minutes, until golden brown.
Enjoy!
