Flavorful Gluten Free Buckwheat Flake or Oatmeal Raisin Cookies

Ingredients:

• 1 cup raisins, dried cranberries or dried cherries
• 2 cups Gluten Free Buckwheat Flakes or Gluten Free Rolled Oats
• 1 cup Carla's Gluten Free All-Purpose Flour Blend recipe (or GF All-Purpose Flour containing gum)
• 2/3 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3/4 cup (1-1/2 sticks) unsalted butter (or Earth Balance Sticks* for dairy-free/vegan), at room temperature
• 3/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 tablespoon pure maple syrup
• 2 teaspoons vanilla extract
• 1 cup walnut or pecan pieces (optional)

Instructions:

1. If your raisins are old and too dry, cover them in a bowl of water and microwave for 30 seconds on high. Allow them to rehydrate for 3 minutes and drain. Set on layers of paper towels to drain; set aside.
2. Add the buckwheat flakes to a large heavy skillet. (Do not skip this step as it changes the buckwheat flavor for the better.) Roast on medium-high stirring often. Towards the end of about 5 minutes, you'll need to stir constantly to prevent burning. If you see smoke at any point, immediately remove from the heat. I even remove them from the heat the last minute several times to prevent burning.
3. In a medium-sized bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg;
4. In the bowl of your electric mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium speed for 5 minutes, scraping sides and bottom of bowl as needed.
5. Add the egg, syrup, and vanilla; beat until thoroughly blended.
6. Add the flour mixture and beat until combined.
7. Scatter the buckwheat flakes/oatmeal, raisins, and walnuts on top and beat on medium speed until combined. Set aside to rest.
8. Preheat the oven to 350°F with a rack in the center of the oven and another in the top third of the oven (about 6-inches away from the top heat element).  Line 4 baking sheets (or 2 if that's all you have) with silicone baking mats or parchment paper. Using a 1-3/4 tablespoon spring-action cookie scoop, scoop dough onto the prepared baking sheets. Smoothing out the mounds, but not flattening them (unless you prefer thinner cookies.) Six cookies fit nicely on each baking sheet, spaced evenly.
9. Bake on the center rack for 8 - 9 minutes. Then, bake for 7 - 8 minutes on the higher shelf.
10. Remove the baking sheets from the oven and place the baking sheet on a wire rack to cool for 5 minutes. Remove the cookies from the baking sheets and allow to cool completely, directly on the rack.
11. Serve immediately, store in a zippered freezer bag on the counter, and freeze any cookies that will not be consume that day.

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