Chocolate Raisin Biscuits Gluten Free Or Not Recipes
CHOCOLATE RAISIN BISCUITS- GLUTEN FREE OR NOT
These are great biscuits. They are very rich and my whole family love them. I usually make a double batch so that I can keep some for later. The recipe was in the "Super Food Ideas" magazine in 2004. You can make them lactose free by using dark chocolate and a lactose free margarine, such as Nuttelex. Feedback from review by Polly_Waffle_kid- these biscuits have been made on regular wheat flour and turned out perfectly. (My thanks to you PWK:) )
Provided by Jubes
Categories Dessert
Time 1h10m
Yield 24 biscuits, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 170 degrees Centigrade. Line biscuit trays with baking paper.
- Melt half of the chocolate and set aside to cool.
- Beat the butter and sugar until pale and creamy. Add the egg and beat well. Stir in the melted chocolate.
- Sift in the flour and baking powder. Stir gently to combine. Fold into the mix the remaining chopped chocolate and the shopped raisins.
- Refrigerate for 30 minutes or until firm.
- Roll tablespoonfuls of the mixture into balls and then place onto the trays. Flatten with the back of a metal spoon.
- Bake 15-20 minutes or until golden.
- Stand 5 minutes before transferring to a wire rack to cool.
Nutrition Facts : Calories 124.3, Fat 7.8, SaturatedFat 4.5, Cholesterol 24.1, Sodium 62.4, Carbohydrate 13.4, Fiber 0.5, Sugar 11.3, Protein 1.2
GLUTEN FREE OATMEAL RAISIN COOKIES
We love this gluten-free twist on classic oatmeal cookies! We made sure these gluten-free oatmeal raisin cookies would be just as chewy as the originals by including bananas and almond butter to give them a little extra moisture. Raisins add a natural sweetness, but you could also add sweetened dried cranberries for a colorful twist! This recipe takes less than an hour to make, with no freezing or rolling required, so these are perfect to make for a midweek treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- In large bowl, mix all ingredients. Cover; let stand for 10 minutes. On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
- Bake 16 to 19 minutes or until edges are golden brown. Place cookie sheet on cooling rack. Cool 3 minutes before removing cookies from cookie sheet.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 8 g, TransFat 0 g
GLUTEN FREE CHOCOLATE CHIP, RAISIN, WALNUT COOKIES
These relatively healthy absolutely delicious chocolate chip cookies are a gluten-free adaptation of my favorite chocolate chip cookie. The raisins keep the cookies moist but they are hardly noticeable. It is easiest if you use a pre-made gluten free flour mix. Just about any mixture will do but I use Food Philosopher (registered) brown rice flour mixture and here is the breakdown of the ingredients that make up that mixture*: 1 1/2 cups brown rice flour 1/3 cup potato starch 8 teaspoons tapioca flour 1/2 teaspoon tapioca flour. I have had success with other gluten-free flour mixes but this one works the best for me.
Provided by Yankiwi
Categories Drop Cookies
Time 25m
Yield 32 cookies, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 190 degrees C (375 degrees F).
- Mix all dry ingredients in a large bowl. (Use a stand mixer if available.).
- Mix the oil, egg and sugars until pale and creamy looking. Add the vanilla and water.
- Pour the liquid ingredients into the dry ingredients and mix until thoroughly combined. If the chocolate chips fall out of the dough, add a little more water.
- Using two spoons, drop small walnut sized piles of the mixture onto Teflon or baking-paper-lined oven sheets, leaving about 4-5cm between each to allow spreading as they cook.
- Place, one tray at a time, in the middle of the oven and bake for 10-11 minutes until not quite golden brown. Be careful not to overcook, they are still tasty but crumbly.
- Cool on baking tray for a few minutes, then on racks until completely cool before transferring to an airtight container for storage. They keep well for a few days, otherwise store in the freezer.
Nutrition Facts : Calories 250, Fat 11.7, SaturatedFat 1.9, Cholesterol 13.2, Sodium 121.8, Carbohydrate 35.5, Fiber 1.6, Sugar 18.7, Protein 2.7
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