Description
These Gluten-Free Oatmeal Raisin Cookies are a delicious and hearty treat made with certified gluten-free oats and flour. Softened coconut oil and a blend of brown and granulated sugars provide a rich texture and sweetness, while warm cinnamon adds a cozy flavor. Perfect for those with gluten sensitivities or anyone seeking a wholesome cookie alternative, these cookies are flavorful, chewy, and easy to bake at home.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten-free rolled oats (Make sure to use certified gluten-free oats.)
- 1 cup gluten-free all-purpose flour (Look for blends that include xanthan gum.)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (For added flavor.)
- ½ teaspoon salt
Wet Ingredients
- ½ cup coconut oil, softened (Can substitute with another oil.)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs (Can substitute with flaxseed meal for a vegan option.)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup raisins (Can substitute with other dried fruits.)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free rolled oats, gluten-free all-purpose flour, baking soda, ground cinnamon, and salt. Stir these together until well incorporated.
- Cream Wet Ingredients: In a separate bowl, beat the softened coconut oil with the brown sugar and granulated sugar until the mixture becomes creamy and smooth.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the sugar and oil mixture, mixing thoroughly until smooth and fully combined.
- Combine Mixtures: Gradually add the dry oat mixture to the wet mixture. Stir gently until just combined, being careful not to overmix the dough to keep the cookies tender.
- Fold in Raisins: Gently fold the raisins into the dough ensuring even distribution throughout.
- Shape Cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet. Leave sufficient space between each dough ball, as the cookies will spread slightly while baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes or until the cookie edges turn a golden brown color.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- Ensure oats and flour are certified gluten-free for true gluten-free baking.
- To make vegan, substitute eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
- For a different twist, try substituting raisins with dried cranberries or chopped dates.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the unbaked dough balls for up to 3 months; bake from frozen adding a couple of extra minutes to cooking time.
