Description
These Gluten-Free Oatmeal Raisin Cookies are a deliciously chewy and wholesome treat made with certified gluten-free oats and flour. Perfectly spiced with cinnamon and sweetened with both brown and granulated sugars, they are a delightful option for those avoiding gluten without sacrificing flavor. Soft coconut oil adds moisture and richness, while plump raisins bring bursts of natural sweetness. Easy to prepare and baked to golden perfection, these cookies are ideal for snacks or dessert.
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 ensure the cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free oats, gluten-free all-purpose flour, baking soda, ground cinnamon, and salt. Stir these together thoroughly to evenly distribute the leavening agents and spices.
- Cream Sugars and Oil: In another bowl, beat the softened coconut oil with the brown sugar and granulated sugar until the mixture is creamy and smooth, ensuring sugars begin to dissolve and incorporate well with the fat.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the sugar and oil mixture. Mix well until the mixture is smooth and fully combined, which helps with the texture of the cookie dough.
- Combine Wet and Dry Mixtures: Gradually add the dry oat mixture into the wet ingredients, stirring just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Raisins: Gently fold the raisins into the dough to evenly distribute them without breaking their shape or the dough structure.
- Form Cookies: Use a tablespoon or a cookie scoop to drop rounded spoonfuls of the dough onto the prepared baking sheet, making sure to leave space between each as they will spread slightly during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges turn golden brown, indicating they are perfectly baked.
- Cool: Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents them from breaking.
Notes
- For a vegan option, substitute eggs with flaxseed meal mixed with water (1 tbsp flaxseed meal + 3 tbsp water per egg, let sit for 5 minutes).
- Ensure the oats used are certified gluten-free to avoid cross-contamination for those with gluten intolerance.
- You may substitute raisins with other dried fruits like cranberries, chopped dates, or dried cherries.
- Softened coconut oil can be swapped with melted butter or any neutral-tasting oil if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
