gluten free oatmeal raisin cookies

Gluten Free Oatmeal Raisin Cookies

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    Crispy and chewy oatmeal raisin cookies that are completely gluten-free! These cookies are large and in charge, sure to be a new family favorite.


    Oatmeal raisin cookies are my favorite! Who’s with me? I know chocolate chip are most people's favorites, but you cannot go wrong with a chewy and delicious oatmeal raisin cookie!

    This oatmeal raisin cookie is completely gluten-free. I wanted to give a gluten-free option for all my gluten-intolerant followers as this is a prevalent food intolerance these days. If you’re not gluten-free, you can substitute for regular all purpose flour at a 1:1 swap.

    ingredients in gluten free oatmeal raisin cookies

    What Ingredients are Needed for Gluten Free Oatmeal Raisin Cookies?

    Rolled Oats: Certified gluten-free old fashioned rolled oats work best for this recipe. Make sure you grab the ones that are certified gluten-free. Even though oats are naturally gluten-free, they are often cross-contaminated in production facilities. 

    Gluten Free Flour Blend: I used Premium Gold All Purpose Gluten Free Flour Blend that is a 1:1 swap for regular all purpose flour. I got mine on Amazon and there are a ton of other gluten free flour blend options available. 

    Raisins: I prefer Thompson seedless raisins but you can swap for golden raisins here if you prefer! Other fun swaps for raisins are walnuts, chocolate chips, or peanuts.

    Butter: Unsalted butter, softened to room temperature so it can easily be beaten.

    Vanilla Extract: To enhance the flavors.

    Light Brown Sugar: Darkens the cookie and adds that delicious molasses flavor.

    Granulated White Sugar: Helps give these cookies their chewy texture and of course adds some sweetness!

    Cinnamon and Nutmeg: Just a small amount adds a ton of extra flavor. Omit if you’re not a fan. 

    Baking Soda: Aids in raising the cookies.

    Eggs: Help to bind the cookies together.

    Salt

    unbaked cookie balls

    Kitchen Tools Needed for this Recipe

    • Various-sized mixing bowls
    • Baking tray with parchment paper
    • Electric hand mixer or stand mixer with paddle attachment 
    • Spatula
    • Spoons 
    • Wire cooling rack

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    baked cookies on a tray

    How to Make Gluten Free Oatmeal Raisin Cookies

    Step One: Preheat the oven to 350° F and line a baking sheet with parchment paper. In a medium bowl, add the flour, baking soda, salt, cinnamon, and nutmeg. Stir to combine.

    Step Two: In a large bowl with an electric hand mixer or in a stand mixer with the paddle attachment, add the butter and both sugars. Beat until light and fluffy. Add the eggs and vanilla. Beat until combined. Incorporate the dry ingredients into the wet ingredients in sections into dry ingredients are fully incorporated and a cookie dough starts to form. Fold in the oats and raisins.

    Step Three: Using a tablespoon, scoop cookie dough onto the prepared baking sheet, leaving 2” of space between each cookie dough ball. TIP: Store the remaining cookie dough batter in the fridge while the first batch is baking. This will chill the dough and make it less sticky/easier to work with.

    Step Four: Bake for 12-13 minutes or until lightly golden brown. Let cool on a baking sheet 1-2 minutes before placing on a wire cooling rack.

    gluten free oatmeal raisin cookies

    Gluten Free Oatmeal Raisin Cookies

    Crispy and chewy oatmeal raisin cookies that are completely gluten-free! These cookies are large and in charge, sure to be a new family favorite.


    Prep time: 15 min |

    Cook time: 12 min |

    Total time: 27 min

    Cuisine: American |

    Serves: 28

    Ingredients:


    Directions:

    1. Preheat the oven to 350° F and line a baking sheet with parchment paper.
    2. In a medium bowl, add the flour, baking soda, salt, cinnamon, and nutmeg. Stir to combine.
    3. In a large bowl with an electric hand mixer or in a stand mixer with the paddle attachment, add the butter and both sugars. Beat until light and fluffy. Add the eggs and vanilla. Beat until combined.
    4. Incorporate the dry ingredients into the wet ingredients in sections into dry ingredients are fully incorporated and a cookie dough starts to form. Fold in the oats and raisins.
    5. Using a tablespoon, scoop cookie dough onto the prepared baking sheet, leaving 2” of space between each cookie dough ball*.
    6. Bake for 12-13 minutes or until lightly golden brown. Let cool on a baking sheet 1-2 minutes before placing on a wire cooling rack.
    Notes:
    1. *While the first batch is baking, I like to store the rest of the cookie dough in the fridge to chill. Makes it easier to work with and less sticky!
    2. Store in an airtight container at room temperature for up to a week.

    Nutrition Facts

    Serving Size 1 cookie

    Serves 28


    Amount Per Serving
    Calories 165
    Total Fat 5g
      Saturated Fat 3g
      Trans Fat 0g
    Cholesterol 24mg
    Sodium 84mg
    Total Carbohydrate 29g
      Dietary Fiber 2g
      Sugars 8g
    Protein 3g

     

    Find on MyFitnessPal as: TWW - Gluten Free Oatmeal Raisin Cookies


    Author: Christine

    |

    Course: Desserts

    |

    Cuisine: American

    Keywords: Cookies, Oatmeal Raisin Cookies, Under 30 Minutes


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