Do you remember Archway cookies? They were one of my childhood favorites that I wanted to share with my kids. So when Isaiah was diagnosed with gluten intolerance and dairy intolerance, I spent hours in the kitchen playing around with ingredients to get that signature soft-baked texture.
The trick? Pulsing together the flour, oats and raisins until coarsely ground before mixing in the remaining ingredients. I also eventually figured out the best way to make the sugary sweet icing, which magically stays on top without disappearing into the crevices.
If you prefer your cookies crisp, bake for about 2 minutes more. The cookies will keep in an airtight container layered between sheets of parchment paper for up to 1 week.
For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.
Make the cookies: Preheat the oven to 350 ̊F with racks in the middle and upper third. Line two baking sheets with parchment paper.
Pulse the flour, oats and raisins in a food processor until coarsely ground, about 2 minutes. In a large bowl with an electric mixer, beat together the sugar, shortening, oil, rice syrup, cinnamon, baking soda, baking powder and salt on medium speed until fluffy. Add the egg and mix until blended, about 30 seconds. Reduce the speed to low and mix in the oat mixture until just combined. Refrigerate the dough for 10 minutes.
Using a 1½-inch ice cream scoop, drop the dough onto the baking sheets about 2 inches apart. Bake, switching the pans from top to bottom and front to back halfway through, until golden and just set, about 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack set over parchment paper and cool completely.
Meanwhile, make the icing: Whisk together the confectioners’ sugar, water and melted short- ening until smooth. Dip the tops of the cookies in the icing to coat, letting the excess drip off. Let set on the rack for at least 30 minutes before serving.