Gluten Free Oatmeal Raisin Cookies Recipe: Soft & Chewy
Thick, chewy gluten free oatmeal raisin cookies are the perfect treat for anytime you get a craving for cookies!
Servings: 48 cookies
Calories: 81kcal
Ingredients
- ¾ cup vegan butter softened
- 160 grams brown sugar about ¾ cup
- 100 grams granulated sugar about ½ cup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 200 grams King Arthur Measure for Measure gluten free flour blend about 1 ½ cups
- ½ teaspoon xanthan gum omit if your blend contains it
- 1 teaspoon gluten free baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 270 grams gluten free oats uncooked, about 3 cups
- 1 cup raisins
Instructions
- In large mixing bowl, beat butter and sugars on medium speed until creamy, about 30 seconds.
- Add the eggs and vanilla and beat on medium speed for 2 minutes.
- Add the gluten free flour mix, xanthan gum (if needed), baking soda, cinnamon and salt. Mix on low-medium for 2 minutes, scraping down the bowl as needed.
- Stir in the oats and raisins; mix well.
- Set the batter aside to rest for 30 minutes.
- Heat oven to 350°F. Place parchment paper on each baking sheet.
- Drop dough by rounded tablespoonfuls onto parchment lined cookie sheets.
- Bake 12 to 13 minutes. Cool 5 minutes on cookie sheets. Remove to wire rack to cool completely.
Video
Notes
- Bring all ingredients to room temperature before mixing.
- Use gluten free oats for best results.
- Let batter rest the full 30 minutes before portioning.
- Use a cookie scoop to portion out the batter and leave each cookie in a ball shape as they will flatten during baking.
- Bake using parchment lined pans for easy clean up.
