Soft and chewy gluten-free oatmeal raisin cookies with a great cinnamon flavor! These cookies are so easy to make, require no chilling, and can be dairy-free, too!
5 from 3 votes
Prep Time 20mins
Cook Time 10mins
Total Time 30mins
½cupbutter,softened, or coconut oil for dairy-free
1cup1:1 gluten-free flour blend,I used Pamela's Artisan Blend Gluten-free Flour
1 ½cupsgluten-free old-fashioned oats
Preheat oven to 350°F. Line baking sheets with parchment paper or use non-stick baking sheets.
Whisk together flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
Cream together the butter (or coconut oil) and both 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.
Roll 1 tablespoon of dough into a ball and place 2 inches apart on cookie sheets.
Bake at 350°F for 9-10 minutes or until cookies are light golden brown.
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 oats in this recipe but the final look and texture may be slightly different.