Gluten-Free Chewy Oatmeal Raisin Cookies
These chewy oatmeal raisin cookies are delicious! They're made with GF oats and full of raisins. The cookies are soft, crispy on the edges, and moist in the centre. Super easy to make and perfect as a snack, breakfast, or any moment of the day!
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 cups gluten-free old-fashioned rolled oats
- ½ cup raisins
Instructions
- Whisk together the gluten-free all-purpose flour, baking soda, baking powder, ground cinnamon, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 2 minutes). Add the eggs and vanilla extract, and beat for about 1 minute until well integrated.
- Add the sifted flour mixture and beat until just incorporated. Avoid overmixing. Using a rubber spatula, fold in the gluten-free rolled oats and raisins until evenly distributed.
- 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.
- Scoop the dough into balls, then place them about 2 inches apart on the prepared baking sheet.
- Bake for 12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet before removing to a wire rack.
Notes
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.