Ingredients

• 1 cup pecan halves or pieces
• 1.33 cups light brown sugar
• 0.5 cups unsalted butter , at room temperature
• 0.5 cups shortening
• 2 eggs , at room temperature
• 2 teaspoons vanilla extract
• 1.5 cups gluten-free all-purpose baking flour
• 1 , .25 ounce
• 2 teaspoons unflavored gelatin
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 0.25 teaspoons ground ginger
• 3 cups gluten-free oats
• 1 cup raisins

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
3. 3 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.
4. 4 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.
5. 5 Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
6. 6 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
7. 7 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.

Nutrition per serving