Gluten-free Oatmeal Raisin Cookies
Classic gluten-free oatmeal raisin cookies with crisp edges and a chewy texture! These cookies are so easy to make, require no chilling, and can be easily dairy-free!
Servings: 36 cookies
Ingredients
- ½ cup butter softened, or coconut oil for dairy-free
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup 1:1 gluten-free flour blend King Arthur Measure for Measure or Pamela's Artisan Blend Gluten-free Flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon table salt
- ¼ teaspoon nutmeg
- 1 ½ cups gluten-free old-fashioned oats
- ¾ cup raisins
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or use non-stick baking sheets.
- In a small bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In a separate bowl, cream together the butter and sugars. Then add the egg and vanilla and mix well.
- Add in the dry ingredients and blend until combined.
- Stir in the oats and raisins.
- Scoop 1 tablespoon of dough and roll into a ball. Place 2 inches apart on cookie sheets.
- Bake at 350°F for 9-10 minutes or until cookies are light golden brown.
Notes
- You want fresh, plump raisins for this recipe. If yours look a little past their prime, soak in hot water for 10 minutes, drain and dry before adding to the recipe.
- 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.
- You can use quick-cooking oats in this recipe but the final look and texture may be slightly different.
- Steel-cut oats will not work in this recipe.
