Gluten-Free Raisin Oatmeal Cookies Recipe

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Toast pecans in the preheated oven until fragrant about 5 minutes. Let cool for 5 minutes. Chop coarsely.

Combine brown sugar butter and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.

Sift gluten-free flour 1 packet plus 2 teaspoons gelatin baking powder salt cinnamon and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans oats and raisins into the dough.

Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.

Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Bake in the the preheated oven until edges are golden about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.