Gluten-Free Oatmeal Raisin Cookies

Ingredients

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• 1.5 cups gluten-free oats Shop
• 1.5 cups gluten-free all-purpose flour blend Shop
• 0.75 cup granulated sugar Shop
• 0.5 cup unsalted butter, softened
• 2 large eggs
• 1 tsp pure vanilla extract Shop
• 0.5 tsp ground cinnamon Shop
• 0.5 tsp salt
• 0.5 tsp baking soda Shop
• 1 cup raisins Shop

Instructions

1. 1 Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the gluten-free oats, gluten-free all-purpose flour blend, ground cinnamon, salt, and baking soda until thoroughly combined. Set this dry mixture aside.
2. 2 In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed. Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the pure vanilla extract until fragrant.
3. 3 Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no dry streaks remain. Be careful not to overmix the dough. Gently fold in the raisins with a spatula until they are evenly distributed throughout the cookie dough.
4. 4 Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. You can gently flatten the tops of the dough balls with your palm or the bottom of a glass if you prefer flatter cookies. This step should take about 5-10 minutes.
5. 5 Bake for 12-15 minutes, or until the edges are golden brown and the centers appear set but still slightly soft. The cookies will continue to firm up as they cool. Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to set properly and achieve their best chewy texture.

Nutrition (per serving)

Tips & Notes

• Soak the raisins in hot water for 10 minutes and pat them dry. Plump raisins stay soft and don't pull moisture from the cookies.
• Let the dough rest for 15-20 minutes before scooping so the oats and flour blend absorb moisture. The cookies hold their shape better.
• Use only oats labeled gluten-free, as the ingredient list says. Unlabeled oats are often processed alongside grains that contain gluten.

Common questions