Gluten-free Oatmeal Raisin Cookies

This gluten-free oatmeal raisin cookie recipe is a classic! A chewy oatmeal raisin cookie with crispy edges! This easy to make recipe requires no chilling and also includes a diary-free option!

Raisins. Either you love them or you hate them. It seems there is no middle ground on this topic! At least in our house there isn't.

Some people love raisins, especially in an oatmeal cookie or a gluten-free cinnamon raisin biscuit! Others feel there is no place for a raisin, especially where chocolate chips should be! If you're here, I assume you're a fan of raisins and I assure you this a great recipe to use them in!

This gluten-free oatmeal raisin cookie recipe is made from scratch but very simple! Perfect if you have little helpers around who like to dump and stir.

These cookies are a little chewy in the center from the oats and a little crispy around the edges, making them the perfect cookie!

Next time, be sure to check out some of my other oatmeal cookie recipes like these chewy gluten-free chocolate chip oatmeal cookie bars, perfect for potlucks or road trips. Or this classic gluten-free oatmeal cookie recipe topped with icing, another chewy cookie with crisp edges.

Simple Ingredients

• Gluten-free Flour Blend: You'll want to use a gluten-free cup-for-cup or 1:1 flour blend for baking for this recipe. My go-to is King Arthur Measure for Measure or Pamela's Artisan Blend All-purpose Flour.
  
  Other all-purpose blends, such as Bob’s Red Mill or Namaste, will likely work as well as long as they have xanthan gum or another binder already included.
• Oats: Be sure you are using gluten-free old-fashioned oats, read more on that below!
• Raisins: You want plump, juicy raisins. If they look a little past their prime, soak the raisins in hot water for 10 minutes, drain and dry before adding to the recipe.
• Butter: For Dairy-free, simply swap the butter with coconut oil. I tested both versions and both were great. Earth balance vegan buttery sticks is another option.
• Egg: I haven't tested this recipe with flax eggs but it may work well. This substituted with the oil for butter would provide a vegan option.
• Warm spices: Cinnamon and nutmeg add to that classic cookie taste. The nutmeg is somewhat of a secret ingredient that adds just a hint of intrigue!

Making the Cookies

1. Cream the butter and sugars together in a large bowl.
2. Add the eggs and vanilla and mix well.
3. Blend in the dry ingredients.
4. Stir in the oats and raisins.
5. Use a cookie scoop for uniformly sized cookies. Then roll into balls and bake!

Helpful Tip

No need to cool these cookies on a wire rack. I find it's best to just let them cool right on the pan! This lets the cookies set a little, making them less likely to crumble apart. Once set, feel free to remove them to a rack, plate, or storage container.

Gluten-Free Oats

Oats are a confusing topic in the gluten-free community. Standard oats are not gluten-free, even though oats themselves are a gluten-free grain. This is because oats are often grown in fields near wheat or where wheat was grown previously. The oats can become contaminated anywhere along in the process from growing in the field, during harvesting, or during the milling and packaging process.

If you have Celiac Disease, I would encourage you to do some research about oats in order to make the best decision concerning which oats you should consume. Just buying oats labeled gluten-free may not even be good enough.

Purity protocol oats or certified gluten free oats are the safest oats for those with Celiac Disease. Also, while oats are good for you, it may be the type of food you want to consume only on a limited basis. Here are some great articles on the topic if you're interested in learning more:

• This article from Gluten-free Watchdog lists the companies currently producing purity protocol oats.
• Gluten-free Watchdog recommends purity protocol oats with the exception of Quaker Oats due to their methods of sorting and testing.

Types of Oats to Use

• Aside from gluten-free oats, the type of oat also matters. I used old-fashioned rolled oats in this recipe.
• You can use quick-cooking oats but the final look and texture may be slightly different.
• I don't even know if steel-cut gluten-free oats are available, but they will not work in this recipe.

Variations

• Feel free to substitute the raisins for chocolate chips, butterscotch chips, or white chocolate chips!
• Add some of your favorite nuts.
• Chopped pretzels would be a crunchy and fun addition.
• Try replacing the raisins with m&m's!

Storage and Freezing

• Once baked, store these cookies in an airtight container at room temperature for several days.
• Baked cookies can also be frozen in an airtight container.
• To freeze the dough:
  • Scoop the dough out into dough balls like you would for baking.
  • Place on a cookie sheet so the balls are not touching.
  • Freeze the dough balls until firm, about 30 minutes.
  • Then place them in an airtight container or bag and freeze for up to 3 months.
  • Bake the cookies from frozen, no need to thaw. You may need to add an extra minute or two to the baking time.

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