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The Best Gluten Free Oatmeal Raisin Cookie Recipe – Easy!

Stack of 7 Gluten Free Oatmeal Raisin Cookies
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You will love this easy, turnkey recipe if you like thick and chewy, buttery gluten-free oatmeal raisin cookies scented with vanilla and cinnamon and studded with raisins

Ingredients

3 Cups Gluten-Free Old Fashioned Oats (I used Bob’s Mill Certified Gluten-Free Oats)

1 and 1/2 Cups Gluten-Free All-Purpose Measure for Measure Flour (I used Cup 4 Cup)

1 Cup Light Brown Sugar (adds a caramel flavor)

1/4 Cup White Sugar

14 Tablespoons Butter ( 1 Stick plus 6 Tablespoons)

2 Teaspoons Pure Vanilla Extract has the best flavor.

1 Teaspoon Baking Soda– this helps the cookies rise (I used Bob’s Mills GF Baking Soda)

1/2 Teaspoon Sea Salt

1 Teaspoon Cinnamon

2 Large Eggs

1 Cup Raisins

Instructions

Preheat the Oven to 350 degrees F.

  1. Melt Butter in a saucepan over low heat and cool to room temperature.
  2. Whisk cooled Butter, Eggs, Sugar, and Vanilla in a large bowl until smooth.
  3. Mix Gluten-Free Oats, Gluten-Free Flour, Sea Salt, Cinnamon, and Baking Soda in a large bowl.
  4. Combine Wet and Dry ingredients with a wooden spoon until well blended.
  5. Add Raisins. Combine well. The dough will be sticky and thick!
  6. Using a 1/4 cup spring-loaded cookie scoop, make 12 cookie dough balls. Place six cookie balls on a cookie sheet lined with parchment paper or a silicon liner. Bake in the middle rack for 15-20 minutes until light golden brown. Start with 15 minutes and then check every minute or two. 
  7. Remove from pan and let cool on the baking sheet for 15 minutes before transferring to a wire rack. Enjoy!

 

Notes

*You can freeze the unbaked Oatmeal Raisin Dough Balls onto a lined baking sheet. After frozen, you can place the frozen cookie balls into an airtight container. You can bake them straight from the freezer. It will take a few extra minutes of baking time. 

*These are big chewy cookies that store well. You can keep them in an airtight bag or container for 3-4 days. Alternatively, you can freeze individual cookies. When ready to eat, defrost on the counter or put in the microwave for 30 seconds.

  • For best results, do not overbake the cookies. When they are light golden brown, remove them from the oven and let them cool in the pan.

  • Use old-fashioned oats rather than quick oats. I love  Bob’s Red Mill Certified GF Organic Gluten Free Oats. If you use Quick Oats, the taste will be the same, but the texture will be completely different.

  • Always purchase Oats that say gluten-free on the label, such as Bob’s Mill GF Old Fashioned Oats. Cross-contamination is real and can jeopardize your progress if you are on a doctor-prescribed gluten-free diet.

  • When measuring flour, scoop flour and level with a knife.

  • Let them cool completely before moving to a wire rack. Wait until they are at room temperature before storing them in an airtight container.

Find it online: https://delectablefoodlife.com/chewy-amazing-gluten-free-oatmeal-raisin-cookies/