Gluten Free Oatmeal Raisin Cookies are a winter favorite (and a year-round favorite if we're being honest).
Seriously, these cookies turn out perfectly golden and chewy every time. They taste just like your classic oatmeal cookie and are so good people won't even believe it's gluten-free.
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How to Make Gluten Free Oatmeal Raisin Cookies:
Gluten Free Oatmeal Raisin Cookies are so easy and quick to make, you'll be saying goodbye to store-bought for good. For Christmas cookies, make a double or triple batch. You can also freeze cookies after they are baked. (I have not yet tried to freeze these cookies unbaked and then cooked them from frozen. I will be sure to update here when I do that.) Simply take as many cookies out at a time as you want, let them thaw at room temperature for 15-30 minutes, and enjoy within 3 days.
- Preheat oven to 350 F.
- Grease a large non-stick cookie sheet (or two small non-stick cookie sheets) with butter or organic cooking spray.
- In a large mixing bowl, add butter, brown sugar, white sugar, and vanilla extract. Using an electric mixer, beat until mixture is evenly distributed. Add egg, beat until incorporated.
- Add gluten-free all-purpose flour, baking soda, cinnamon, and salt. Mix until combined.
- Using a silicone spatula, stir in the oats and raisins.
- Use a cookie scooper or a tablespoon measurement to measure out the cookies (1 tablespoon = 1 cookie). Place cookies two inches apart on your prepared cookie sheet(s).
- Bake for 8-12 minutes, or until cookies are golden brown and the middle is slightly firm to the touch. Tip: All oven temperatures vary, so please keep an eye on your cookies as they are cooking.
- Allow to cool for 5-10 minutes to firm up before transferring to a wire rack. Let cool completely before storing in an airtight container at room temperature. Eat within 3-4 days.
- Enjoy!
Equipment
You only need basic kitchen tools to make Gluten Free Oatmeal Raisin Cookies. I recommend:
- A wire cooling rack is a must
- I like to use a cookie scoop when scooping my cookies
- Parchment paper
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Gluten Free Oatmeal Raisin Cookies
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Ingredients
- 1 ¼ cups certified gluten-free, organic whole rolled oats*
- ¾ cup high quality gluten-free all purpose flour containing xanthan gum I use Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 5 tablespoon unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- 1 large egg
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup raisins
Instructions
- Preheat oven to 350 F. Grease a large non-stick cookie sheet (or two small non-stick cookie sheets) with butter or cooking spray. Set aside.
- In a large mixing bowl, add butter, brown sugar, white sugar, and vanilla extract. Using an electric mixer, beat until evenly distributed.
- Add egg, and beat until incorporated.
- Add gluten-free all-purpose flour, baking soda, cinnamon, and salt. Mix until combined.
- Using a silicone spatula, stir in the oats and raisins.
- Use a cookie scooper or a tablespoon measurement to measure out the cookies (1 tablespoon = 1 cookie). Place cookies two inches apart on your prepared cookie sheet(s).
- Bake for 8-12 minutes, or until cookies are golden brown and the middle is slightly firm to the touch. Tip: All oven temperatures vary, so please keep an eye on your cookies as they are cooking.
- Allow to cool for 5-10 minutes before transferring to a wire rack. Cool completely before storing in an airtight container at room temperature. Enjoy!
Laurie
I decided to whip up a batch of these oatmeal cookies on my day off. As promised this recipe is quick and easy to follow and the cookies turn out golden and chewy!! Not overly sweet so you can eat several of them and feel guilt free. My batch made about 20 cookies. I will double the recipe next time because they are so good and will be devoured pretty fast. Thanks for the great recipe!
madison
Glad you loved the cookies!