Printable Gluten-Free Oatmeal Raisin Cookies Recipe Card
Thick, chewy gluten-free oatmeal raisin cookies are the perfect treat for any time you get a craving for cookies! Feel free to print or pin this recipe card for easy reference when shopping for ingredients or making these cookies.
Servings: 48 cookies
Calories: 81kcal
Ingredients
- 3/4 cup vegan butter, softened
- 160 grams brown sugar, about 3/4 cup
- 100 grams granulated sugar, about 1/2 cup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 200 grams King Arthur Measure for Measure gluten-free flour blend, about 1 1/2 cups
- ½ teaspoon xanthan gum, omit if your blend contains it
- 1 teaspoon gluten-free baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 300 grams gluten-free oats uncooked, about 3 cups
- 1 cup raisins
Instructions
- Add the butter and sugar to a large mixing bowl or the bowl of a stand mixer. Beat them on medium speed until creamy, about 30 seconds.
- Add the eggs and the vanilla extract to the butter-sugar mixture. Beat on medium speed for about 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 with the rubber spatula as needed.
- Stir the oats and raisins into the cookie dough until evenly combined.
- Set the cookie dough aside to rest for 30 minutes. This gives the baking soda time to start working. It also gives the flour and oats time to absorb moisture.
- While the dough is resting, preheat the oven to 350°F (176°F). Place a piece of parchment paper on each cookie sheet.
- Drop the dough by rounded tablespoonfuls onto parchment-lined cookie sheets. Make sure they’re evenly spaced and not touching on the sheet.
- Bake for 12 to 13 minutes until the edges of the cookies are set and slightly golden brown, and the centers are still soft.
- Cool for 5 minutes on cookie sheets. Remove to a wire rack to cool completely.
- If you haven’t used up all of the dough, repeat Steps Seven through Nine until the dough is gone.
- Here, it’s perfectly okay to sample the cookies! Store the ones you don’t eat right away in an airtight container on the counter for up to 3 days. In the unlikely event that they don’t get used up before then, they can be stored in an airtight container or resealable plastic bag in the freezer. Just thaw them out on the counter when you want them.
Notes
For the best texture, let the dough rest for the full 30 minutes before baking. This helps hydrate the gluten-free flour and oats so the cookies bake up softer and chewier.
Nutrition
Calories: 81kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 71mg | Potassium: 50mg | Fiber: 1g | Sugar: 6g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
