I have been making these cookies for years and now everyone looks for them each St. Patrick's Day. A few months ago, I found out I have Celiac disease. After making 3 batches of this for everyone else (schools, work, family, etc!) I just tried a gluten free version. I substituted the flour with gluten-free all purpose flour, added 1/2 tsp of xanthan gum and followed the rest of the recipe as I always do (raisins, 1/2 cup buttermilk, no caraway seeds, dropped on cookie sheet). I needed to bake the gluten free cookies about 16-17 minutes, as opposed to 12 for the regular batch. They're still more cake-like and less like a cookie (but they are still warm so they may just need some time). It's not EXACT but it is very, very close to these cookies! I'm still learning about baking with different gluten free flours and will post an update as I tweak this recipe going forward. So far I am so happy to be able to enjoy these gluten free!
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I have been making these cookies for years and now everyone looks for them each St. Patrick's...