Soft Chewy Oatmeal Raisin Cookies Gluten Free
Delight your taste buds with these soft, chewy oatmeal raisin cookies that are completely gluten-free and packed with wholesome flavors! Made with gluten-free rolled oats and all-purpose flour, these cookies strike the perfect balance between hearty and indulgent. Warm notes of cinnamon enhance the natural sweetness of juicy raisins, while the buttery dough creates a texture that practically melts in your mouth. With a quick 15-minute prep time and a short bake, these cookies are perfect for busy days or last-minute cravings. Whether you're gluten-sensitive or simply love comforting homemade treats, these cookies are a guaranteed crowd-pleaser. Store them easily for up to a week—although they’re so good, they might not last that long!
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Recipe Information
Ingredients
- 2 cups Gluten-free rolled oats
- 1 cup Gluten-free all-purpose flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.75 cup Unsalted butter (softened)
- 0.75 cup Brown sugar (packed)
- 0.25 cup Granulated sugar
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Raisins
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
In a medium-sized bowl, whisk together the gluten-free rolled oats, gluten-free all-purpose flour, ground cinnamon, baking soda, and salt. Set aside.
In a large mixing bowl, use a handheld or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla extract to the butter-sugar mixture. Beat until fully incorporated.
Gradually mix the dry ingredients into the wet ingredients, scraping down the sides of the bowl as needed, until just combined.
Gently fold in the raisins, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers appear slightly underbaked. Avoid overbaking to maintain a soft, chewy texture.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your gluten-free soft chewy oatmeal raisin cookies! Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 570.0 g | 207% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 332.2 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 459 mg | 35% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2227 mg | 47% | |
*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.
