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
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Preheat oven to 350F.
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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.
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Add in eggs and vanilla and mix well.
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Add the entire package of Chebe Cinnamon Roll Mix, baking soda, and salt and then mix again until well-combined.
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Add in oats and raisins and mix until just combined. The batter will be thick and dense.
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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).
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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!
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Bake for about 15 minutes until bottoms are golden brown.
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Cool and enjoy!