Oatmeal Raisin Cookies (Gluten-Free)
These chewy oatmeal raisins cookies are delicious! They’re made with GF oats and full of raisins. The cookies are soft, crispy in the edges and moist in the centre. Super easy to make and perfect as snack, breakfast or any moment of the day!
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About this recipe
GF Chewy Oatmeal Raisin Cookies are soft and delicious! They are super easy to make and takes a few ingredients. Similar recipe to this Oatmeal Peanut Butter Cookies.
They’re crisp in the edges and chewy in the center. They takes, GF oats, gluten-free all-purpose flour, and full of raisins. Thay pair very well with many adds like chopped toates walnuts, almonds, or chocolate chips or chunks.
They are ones of those easy gluten-free cookies perfect as a snack, breakfast, or any moment of the day. They also freezes very well.
Ingredients:
The main ingredients of this recipe are:
- Oats: gluten-free old-fashioned rolled oats.
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter at room temperature.
- Sugar: both, white granulated sugar and brown sugar.
- Egg: room temperature eggs are better.
- Topping: raisins and you can also add chocolate chunks or chips. Chopped toasted walnuts pair very well too with these cookies.
How to make GF Oatmeal Cookies
In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
In a large bowl beat the butter, brown sugar, and granulated sugar on a medium speed until light and fluffy (about 2 minutes). Add the eggs and vanilla, and beat for about 1 minute until well integrated. Add the sifted flour mixture and beat until incorporated.
Add the oats and the raisins and mix with a rubber spatula. You can also add at this moment chocolate chips or chunks, or chopped toasted walnuts.
Let rest covered in the refrigerator for at least 1 hour.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
Roll balls of dough and place 2 inches apart on the prepared baking sheets.
Bake for 12 or until the cookies are golden brown.
Let cool before removing to a wire rack.
Storing
Cookies can be stored covered at room temperature for up to 5 days or in the refrigerator. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating.
Variation
- Flour: replace gluten-free all-purpose flour with another mix of GF flour.
- Optional adds: these cookies pair with many adds, like chocolate chips or chunks, chopped toasted walnuts or almonds.
For more related recipes
GF Chewy Oatmeal Raisin Cookies
Ingredients
- ¾ cup gluten-free all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup unsalted butter at room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 and ¼ cup gluten-free old-fashioned rolled oats
- ½ cup raisins
Instructions
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
- In a large bowl beat the butter, brown sugar, and granulated sugar on a medium speed until light and fluffy (about 2minutes). Add the eggs and vanilla, and beat for about 1 minute until well integrated. Add the sifted flour mixture and beat until incorporated.
- Add the oats and the raisins and mix with a rubber spatula. You can also add in this moment chocolate chips or chunks, or chopped toasted walnuts.
- Let rest covered in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or silicone mat.
- Roll balls of dough and place 2 inches apart on the on the prepared baking sheets.
- Bake for 12 or until the cookies are golden brown.
- Let cool before removing to a wire rack.
