With gluten-free all-purpose flour (such as Cup4Cup brand), it’s easy to make classic thick and chewy oatmeal raisin cookies gluten-free.
Satisfy your sweet tooth with this easy-to-make recipe for Gluten-Free Oatmeal Raisin Cookies.
1. Info for Gluten-Free Oatmeal Raisin Cookies
- Cook Time: 27 min
- Total Time: 27 min
- Servings: 15
- Calories: 308.48 kcal
2. Ingredients for Gluten-Free Oatmeal Raisin Cookies
- 1 cup unsalted butter (softened)
- 1 1/2 cups light brown sugar (packed)
- 1/4 cup granulated sugar (50g per 1/4 cup)
- 2 eggs
- 2 tsp. vanilla extract
- 2 1/4 cups gluten-free all-purpose flour
- 2 3/4 cups quick-cooking oats
- 2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup raisins
- 1/3 cup finely chopped walnuts (optional)
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
Place the butter, brown sugar, and granulated sugar in a medium bowl. Use a mixer to beat on medium speed until well combined, about 1 minute.
Add the eggs and vanilla extract and continue to beat until smooth, about 30 seconds.
Add the gluten-free flour, oats, spices, baking soda, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until thoroughly combined.
Fold in the raisins and walnuts.
Preheat the oven to 350°F.
Divide the cookie dough into 30 balls, using roughly 1 1/2 tablespoons of dough for each, and arrange them spaced 1 1/2 inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes. Alternately, freeze the dough balls on a small tray or large plate and transfer to the baking sheets after freezing.
Bake the cookies on middle rack of oven until puffy and golden brown at the edges, 15-17 minutes.
Check to see that cookies are done. Remove from oven or add time as needed.
Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.