Gluten Free Oatmeal Raisin Cookies
There is nothing simpler than a good homemade oatmeal cookie with a glass of cold milk. So if you are looking for gluten free oatmeal cookies then this is the recipe for you. These Gluten Free Oatmeal Raisin cookies are super easy to make and are easily adaptable to suit your taste.
Servings: 12 Cookies
Calories: 286kcal
Ingredients
Ingredients for Gluten Free Oatmeal Raisin Cookies
- 110 grams Unsalted Butter
- 100 grams Light brown sugar
- 60 grams Granulated sugar
- 1 Large Egg (Weighs 50g without the shell) Room temperature
- 1 teaspoon Vanilla extract
- 210 grams Gluten free All-purpose flour
- 1 teaspoon Baking Powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ½ teaspoon Baking Soda (AKA bicarbonate of soda) Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ½ teaspoon Salt
- ¼ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum.
- 100 grams Gluten free Oats
- 100 grams Raisins
Instructions
How to make Gluten Free Oatmeal Raisin Cookies
- Melt butter and once cool add to sugar and mix until creamy.
- Add the egg and vanilla extract into the butter and sugar mixture, then beat until smooth.
- In a separate bowl combine flour, oats, baking soda, baking powder, salt, Xanthan gum, and gluten free oats then add to wet ingredients, and mix with a wooden spoon until it has all combined.
- Add in the raisins until evenly distributed in the cookie dough place the cookie dough in the fridge for 15 minutes to firm up.
- Line 2 baking sheets with parchment paper.
- Use a cookie scoop or ice cream scoop to make cookie balls each weighing 50g each and place them on the lined baking sheet and return to the fridge to chill for a further 15 minutes.
- Preheat the oven to 170°C/325°F/Gas mark 3 while the cookies are chilling.
- Place the cookie dough on the baking sheets leaving around 2 inches between each cookie. I would not put more than 6 cookies on each baking sheet as you want to allow plenty of room for them to spread.
- Place the baking sheet in the center of the oven and bake for around 15 minutes, or until the edges of the cookies are a slight golden color. Remove them from the oven and let them cool on the baking sheet until they are firm before transferring them to a cooling rack.
- For the best and uniform baking results, I recommend placing each baking sheet of cookies in the oven individually. They tend to bake most evenly when positioned in the center of the oven.
Notes
Substitutions -
- Dairy Free - To make dairy free oatmeal cookies use your preferred dairy free butter block.
- Brown Butter - Want to add the caramelized flavors of brown butter then check out my gluten free oatmeal cookies with brown butter as this step will work perfectly for these gluten free raisin oatmeal cookies.
- Cinnamon - Add ½ teaspoon of ground cinnamon to the cookie dough. I often do this to add another layer of flavor to the cookies which is perfect for the holiday season.
- Raisin alternatives - Don't want to use raisins then you can substitute them for chocolate chips, chopped nuts, dried cherries, or other dried fruits.
- Tip #1: Use good quality ingredients as very few ingredients are required for these gluten free raisin oatmeal cookies the quality of the ingredients used will impact the end result and flavor of the cookies.
- Tip #2: Melting the butter in the microwave on short blasts will prevent the butter from burning.
- Tip #3: Wait until the butter has cooled slightly before adding the egg as we don't want the egg to start cooking with the heat from the butter.
- Tip #4: Weighing each cookie ball individually ensures that they are all the same size and will bake evenly.
- Tip #5: For best results, I recommend baking each baking sheet individually in the center of the oven. This ensures that they will all bake evenly.
Nutrition
Serving: 1cookie | Calories: 286kcal | Carbohydrates: 40g | Protein: 6.9g | Fat: 11.4g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.4g | Cholesterol: 160.2mg | Sodium: 245.9mg | Potassium: 114.9mg | Fiber: 1.2g | Sugar: 19.1g