½cupraisins(covered with boiling water or tea for five minutes, then squeezed dry)
Instructions
Position a rack in the upper third of the oven and preheat to 375ºF. Line two rimless cookie sheets with parchment paper.
Spread the oats on a small baking sheet lined with parchment paper. Toast the oats until golden and fragrant, about 5 minutes. Remove from the oven and let cool to room temperature.
Make the Cookie Dough
Place the white and brown sugars in a large bowl. Stir in the melted butter and let cool to warm, about 5 minutes.
Stir in the egg and vanilla (if using) until smooth.
Place a mesh strainer over the bowl and sift in the sweet rice, oat, and tapioca flours, baking soda, and salt (and spices, if using).
Stir the dough vigorously to combine, then stir an additional 60 strokes. This activates the stickiness of the tapioca flour which makes extra sturdy and chewy cookies.
Stir in the toasted, cooled oats and chocolate or raisins until combined.
Let the dough sit for a few minutes until thick enough to scoop, or chill briefly.
Bake the Cookies
Form the dough into balls that are about 2 ½ tablespoons large (a #24 cookie scoop works well).
Place the dough balls on the prepared cookie sheets, spacing them 2-3 inches apart.
Top each dough ball with a pinch of flaky salt, if using.
Bake the cookies until the edges are set and starting to color but the centers are puffed and look underbaked, 8-12 minutes.
Remove the cookies from the oven and pull them, parchment and all, onto wire racks to cool. They will be delicate at first, but will continue to firm up as they cool.
Store the cookies at room temperature for up to 5 days.
Notes
*Ingredient subs:
In place of both of the sugars you can substitute coconut sugar by weight
For sweet rice flour, sub by weight a gluten-free all-purpose flour blend such as Bob's Red Mill 1 to 1.
For oat flour, sub by weight sorghum, teff, millet, or light buckwheat flour.
For tapioca flour, sub by weight arrowroot flour or cornstarch.
Make-Ahead:
Cover the dough and let stand 1-2 hours at room temperature before baking.
Or scoop the dough into balls and chill airtight until ready to bake, up to 1 week. Or freeze for up to 2 months. Allow the dough balls to soften a bit before baking.
Variations
Nutty cookies: stir in 3/4 cup toasted pecans or walnuts with the chocolate or raisins
Nibby cookies: stir in 2 tablespoons cacao nibs with the chocolate
Note that for the raisin version, the cookies will be on the sweeter side. Feel free to decrease the sugar by 2-4 tablespoons if you like; the cookies will spread less with less sugar.
Nutritional values are based on one of fifteen cookies.