Our friend MinneCeliac made great use of a box of Chēbē Cinnamon Roll mix. She creates this quick and delicious old-time favorite with her own gluten-free style.
“This is a perfect and easy cookie recipe filled with warm, inviting flavors of cinnamon, oats, and raisins…and probably memories of your youth! They hold together really well and are a great snack for kids and adults. If you don’t like raisins, then you can sub out chocolate chips and make this cookie just as delicious!” – MinneCeliac
Recipe and photos by MinneCeliac
- 1 package Chebe Cinnamon Roll Mix
- 1/2 cup palm oil shortening
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 cup gluten-free oats
- 1 cup raisins
- 1/4 tsp salt
Preheat oven to 350F.
Mix palm oil shortening and brown sugar until smooth and fluffy. It will start to coat the sides of the mixing bowl when it’s all combined.
Add in eggs and vanilla and mix well.
Add the entire package of Chebe Cinnamon Roll Mix, baking soda, and salt and then mix again until well-combined.
Add in oats and raisins and mix until just combined. The batter will be thick and dense.
For all of my cookie making, I like to use the OXO Good Grips Medium Cookie Scoop which holds 1 1/2 Tbsp of dough. Fill the cookie scoop and then form into balls. Place balls of dough onto two parchment paper lined cookie sheets (12 per sheet).
Squish the cookie dough balls down with your hand to make discs. These won’t change shape much during the cooking process so make them the size and thickness you prefer!
Bake for about 15 minutes until bottoms are golden brown.
Cool and enjoy!