Gluten Free Oatmeal Raisin Cookies
Gluten Free Oatmeal Raisin Cookies are easy to make soft, chewy oatmeal cookies filled with plump raisins. You wouldn't guess they are gluten free!
Servings 20 cookies
- 1 stick unsalted butter (about ½ cup)
- ½ cup brown sugar
- 1 egg lightly beaten
- 1 teaspoon vanilla extract optional
- ½ cup gluten-free all-purpose flour
- 2 teaspoons gluten-free baking powder
- 1 teaspoon ground cinnamon
- 1 cup raisins
- 2 ½ cups whole rolled oats
Preheat oven to 350°F. Line 2 flat baking trays with baking paper.Using a stand mixer or hand-held beater, beat 1 stick softened butter and ½ cup brown sugar until creamy. Make sure to scrape down the sides of the bowl regularly.Beat in 1 egg and 1 tsp. vanilla if using until smooth.
Fold in ½ cup gluten-free all-purpose flour, 2 tsp. gluten-free baking powder, 1 tsp. ground cinnamon and 1 cup raisins, then finally fold through 2 ½ cups whole rolled oats.
Shape heaped tablespoons of mixture or use a cookie scoop and place on the trays about 1 ½ inches apart.Bake for 12-15 minutes or until golden. Cool on trays for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Use brown sugar when making these gluten free oatmeal raisin cookies. Brown sugar has a bolder flavor and higher moisture content than regular sugar, which adds to both the moistness and chewiness of the cookies. It also enhances the butteriness (technical term, of course!). You can use light or dark brown sugar.
Calories: 136kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 8mg | Potassium: 147mg | Fiber: 1g | Sugar: 5g | Vitamin A: 155IU | Vitamin C: 0.4mg | Calcium: 36mg | Iron: 0.9mg