Gluten-Free Oatmeal Raisin Cookies
Delightful gluten-free oatmeal raisin cookies that combine the chewiness of oats with sweet raisins, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups gluten-free rolled oats Make sure to use certified gluten-free oats.
- 1 cup gluten-free all-purpose flour Look for blends that include xanthan gum.
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon For added flavor.
- ½ teaspoon salt
Wet Ingredients
- ½ cup coconut oil, softened Can substitute with another oil.
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs Can substitute with flaxseed meal for a vegan option.
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup raisins Can substitute with other dried fruits.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the gluten-free oats, flour, baking soda, cinnamon, and salt together until combined.
- In another bowl, beat the softened coconut oil, brown sugar, and granulated sugar until creamy.
- Add the eggs and vanilla extract to the sugar mixture. Mix until smooth and fully combined.
- Gradually incorporate the dry oat mixture into the wet mixture. Stir until just combined, avoiding overmixing.
- Fold in the raisins gently to evenly distribute them throughout the dough.
Baking
- Use a tablespoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly.
- Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for 3-5 days. For longer storage, freeze in a zip-top bag.