Makes about 2-1/2 dozen cookies Difficulty
2 cups gf flour 1-1/4 teaspoons ginger 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon baking soda 1/4 teaspoon salt 2 sticks unsalted butter, softenend 1/2 cup brown sugar 1/4 cup granulated sugar 1/4 cup pure maple syrup 1 large egg 1/2 cup raisins 1-1/2 cup pecans, coarsley chopped, plus about 36 perfect halves for topping
Preheat oven to 375 degrees F.
In a medium bowl, combine gf flour, ginger, allspice, cinnamon, salt and baking soda.
In a separate bowl, using an electric mixer, blend butter and sugars together until creamy and fluffy. Beat in syrup and egg.
Using a wooden spoon, stir in dry ingredients, then stir in raisins and chopped pecans.
Spoon rounded tablespoons of cookie dough onto a large cookie sheet (about 2 inches apart). Bake for 12 minutes or until cookies are set and lightly browned on bottom.
We used The Gluten-Free Pantry’s Country French Bread Mix flour for the gf flour in this recipe. (www.glutenfree.com)