Gluten Free Oatmeal Raisin Cookies
Soft, chewy, and bursting with warm cinnamon and plump raisins, these gluten-free oatmeal raisin cookies are a nostalgic treat made accessible for all! Crafted with a perfect balance of gluten-free rolled oats and all-purpose flour, these cookies deliver the classic texture you love without compromising on flavor. The natural sweetness of brown sugar and raisins is perfectly complemented by a hint of cinnamon, creating a cozy and irresistible dessert. Quick to prepare, this recipe takes just 15 minutes of prep time and bakes to golden perfection in under 12 minutes, making it an easy yet satisfying option for gluten-free baking. Whether enjoyed fresh out of the oven or stored for later, these cookies are a wholesome snack your whole family will adore. Perfect for lunchboxes, teatime, or an after-dinner indulgence!
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Recipe Information
Ingredients
- 2 cups Gluten-free rolled oats
- 1 cup Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Large egg
- 0.75 cup Raisins
Instructions
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 rolled oats, gluten-free all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg to the butter mixture, and mix until fully incorporated.
Gradually add the dry ingredients from the medium bowl to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
Fold in the raisins using a spatula, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
2909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 459.9 g | 167% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 230.6 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 329 mg | 25% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
