Spicy "Oatmeal" Cookies

These will make your whole house smell wonderful. You'd never guess that there's no oatmeal in them! I know that oatmeal is still very controversial for celiacs, but until I see definitive research on them and sources of tested and reliable GF oats, I'm not willing to take chances...it's not worth it.

1/2 cup softened butter
1/2 cup butter-flavored shortening (this helps keep the cookies from spreading too much)
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose GF flour (I use Bob's Red Mill Gluten-Free Flour Mix for these)
1/2 tsp xanthan gum
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3/4 cup quinoa flakes
3/4 cup rolled buckwheat flakes
2 tbsps ground flaxmeal (you can omit this if you want to)
1 1/2 cups sweetened flaked coconut
1 1/2 cups raisins

Preheat the oven to 350 degrees F.

In a large bowl cream together the butter, butter flavored shortening, brown sugar and white sugar until fluffy. Beat in the eggs, and vanilla until smooth. Add the GF flour mix, xanthan gum, baking soda, cinnamon, cloves, and salt; beat until combined. Finally, stir in the quinoa, buckwheat, flaxmeal and raisins.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!