The Ultimate Gluten Free Oatmeal Raisin Cookie Recipe

These chewy, comforting, and utterly delicious gluten-free oatmeal raisin cookies are about to become your new favorite treat! Forget dry, crumbly gluten-free baking – this recipe delivers a soft, flavorful cookie that rivals even the best traditional recipes. Whether you’re gluten-free by necessity or choice, this Gluten Free Oatmeal Raisin Cookie Recipe will satisfy your sweet cravings. Let’s dive into creating these delightful bites!

Right after my diagnosis with celiac disease, I thought my baking days were over. Oatmeal raisin cookies were a particular favorite, and the thought of never enjoying them again was heartbreaking. But then I discovered the world of gluten-free baking, and it’s been a revelation! This gluten free oatmeal raisin cookie recipe is a testament to how delicious gluten-free baking can be. Want a simpler cookie? Check out this easy cookie recipe.

Mastering the Gluten-Free Flour Blend

The key to perfect gluten-free oatmeal raisin cookies lies in the flour blend. While you can use a pre-made blend, I encourage you to try my personal mix. This blend creates a texture that mimics the chewiness and structure of traditional cookies. It’s a game changer!

• 1 cup brown rice flour: Adds a slightly nutty flavor and light texture.
• ½ cup tapioca starch (or arrowroot starch): Contributes to the chewiness.
• ¼ cup almond flour: Enhances the moisture and adds a touch of richness.
• 1 teaspoon xanthan gum: Replaces gluten’s binding properties. Think of it as the glue that holds everything together.

Mixing Magic: Combining the Ingredients

In a large bowl, cream together ½ cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract. In a separate bowl, whisk together the gluten-free flour blend, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.

Finally, stir in 1 ½ cups rolled oats (gluten-free, of course!) and 1 cup raisins. I love using plump, juicy raisins, but you can substitute chopped dates or dried cranberries for a fun twist.

Baking to Perfection: Achieving the Ideal Texture

Drop rounded tablespoons of cookie dough onto baking sheets lined with parchment paper. Leave some space between each cookie as they will spread slightly during baking. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the edges are golden brown. Remember, oven temperatures can vary, so keep an eye on them.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to set and prevents them from crumbling. If you’re like me and love a warm, gooey cookie, enjoy one straight off the baking sheet!

Gluten-Free Oatmeal Raisin Cookie Dough Ready for Baking

Why this Gluten Free Oatmeal Raisin Cookie Recipe Works

• Perfect Texture: The carefully balanced flour blend creates a soft and chewy cookie that’s never dry or crumbly.
• Flavorful Ingredients: The combination of oats, raisins, cinnamon, and vanilla creates a warm and comforting flavor profile.
• Easy to Make: This recipe is straightforward and easy to follow, even for beginner bakers.

Variations for Your Gluten Free Oatmeal Raisin Cookie Recipe

• Chocolate Chip Oatmeal Raisin Cookies: Add ½ cup of gluten-free chocolate chips to the dough.
• Spiced Oatmeal Raisin Cookies: Add ½ teaspoon of ground ginger and ¼ teaspoon of ground cloves to the dry ingredients.
• Nutty Oatmeal Raisin Cookies: Add ½ cup of chopped walnuts or pecans to the dough. For a coconut twist, see our coconut cookies recipe.

Oatmeal Raisin Cookie Recipe FAQ

Q: Can I use quick-cooking oats instead of rolled oats?

A: Rolled oats are recommended for the best texture, but quick-cooking oats can be used in a pinch. They might result in a slightly chewier cookie. If you’re looking for another oat-based cookie, try our cookies recipe oat.

Q: How do I store gluten-free oatmeal raisin cookies?

A: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.

Perfectly Baked Gluten-Free Oatmeal Raisin Cookies

Q: Can I substitute the butter with oil in this gluten free oatmeal raisin cookie recipe?

A: Yes, you can substitute the butter with an equal amount of coconut oil or a neutral-flavored oil like canola oil. The texture might be slightly different. Looking for an alternative to traditional oatmeal raisin cookies? This cookie in a cup recipe might be just what you need!

Q: Can I make the cookie dough ahead of time?

A: Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours before baking.

Q: How can I prevent the cookies from spreading too much?

A: Chill the dough for at least 30 minutes before baking. This helps to firm up the butter and prevents excessive spreading.

Gluten-Free Baking Tips for Success

• Always use certified gluten-free oats and other ingredients to avoid cross-contamination.
• Measure your ingredients precisely, especially the flour blend. This ensures the correct ratio of ingredients for the desired texture.
• Don’t overmix the dough. Overmixing can develop the gluten-free flour’s protein and lead to a tough cookie.
• Allow the cookies to cool completely before storing them to prevent them from becoming soggy.

Ingredients for Gluten-Free Oatmeal Raisin Cookies

Looking for a classic oatmeal raisin cookie recipe using Quaker Oats? Check out this oatmeal raisin cookies recipe quaker oats.

This gluten free oatmeal raisin cookie recipe is a delicious and easy way to enjoy a classic treat without gluten. With its perfectly balanced flavors and chewy texture, it’s guaranteed to become a family favorite. So, gather your ingredients and get ready to bake a batch of these delightful gluten-free cookies. Don’t forget to share your baking experiences and any variations you try in the comments below!