These classic gluten free oatmeal raisin cookies are soft and chewy in the center, and loaded with hearty oats and raisins.
This post is made in partnership with Life’s Grape, who kindly sent me some of their products to try. I only promote companies and products I truly stand behind, and all opinions are my own.
Are you a chocolate chip or raisin fan when it comes to cookies?
Truly, I’m both… but I really prefer raisins if I had to choose.
Oatmeal raisin cookies were a childhood favorite of mine. Maybe even more so than chocolate chip cookies! So when I found out I had celiac a few years ago, I was definitely upset I couldn’t have them anymore.
Wait… aren’t raisins gluten free?
The simple answer is yes. Raisins on their own are gluten free. However, I run into this problem with raisins and nuts all the time when grocery shopping… none of the packages are labeled gluten free, and they almost always say they are processed on the same equipment as wheat. Unless they are labeled and tested, it’s just not a risk I’m willing to take.
Several months ago I found Life’s Grape Vine-Dried Grapes and have been so excited to try their products – so far they are the only brand of raisins I have found that is actually labeled gluten free without any other allergen warnings regarding wheat! Here’s what else is on their label:
100% Fruit
Gluten Free
No Added Sugars
Sodium Free
Cholesterol Free
Fat Free
Non-GMO
Vegan
Life’s Grape raisins spend more time drying on the vines (not the ground), allowing them to reach peak flavor, nutrition, and juiciness. They are seriously delicious and even come in minis!
So, you can imagine after trying them that the first thing I did was make these Gluten Free Oatmeal Raisin Cookies.
I chose to use melted butter instead of creaming together the sugar and butter. I tend to have better success with my baked goods (even cookies) by using oil or melted butter. This does mean the dough will be a bit softer and will require more chilling time before baking, but it helps to make a softer, chewier cookie.
Similarly, I also used all brown sugar to help create a soft and chewy center. This was actually a little mistake on my end… I ran out of granulated sugar. And you know, they still tasted delicious. If you prefer not to use all brown sugar or have run out, you could substitute ¼ cup of the brown sugar for granulated sugar.
How To Make Gluten Free Oatmeal Raisin Cookies
These cookies are pretty easy to make, but they do require chilling time.
Start by whisking together your dry ingredients in a medium mixing bowl: Bob’s Red Mill 1:1 gluten free baking flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl, mix together melted butter, brown sugar, 1 egg, and vanilla extract.
Pour the dry ingredients into the wet ingredients, then mix until everything is combined. Finally, fold in the oats and raisins until they are evenly coated and distributed.
The batter will be fairly soft and tacky at this time. It’s really important to cover the bowl and chill in the refrigerator for 1 hour before baking. If you try to bake them right away, they will spread too much and will become flat.
When ready to bake, scoop out your cookies, roll into balls, and place onto a parchment-lined baking sheet. Press down on the top of the cookies very slightly (not too much! Just a little so they aren’t totally round). Then bake for 12-14 minutes.
What Flour To Use For Gluten Free Oatmeal Raisin Cookies
For these cookies, I used Bob’s Red Mill 1:1 gluten free baking flour. Not sponsored or anything, this is just the flour that I have been using for a long time and seems to work the best for me!
I haven’t tested others, but you should be able to use any 1:1 gluten free flour that contains xanthan gum for this recipe. Some of my readers really like Pilsbury and Cup for Cup. Just be sure to measure by weight, as gluten free flours can all weigh a bit different from each other.
If not measuring by weight, I highly recommend spooning the flour into your measuring cup and then leveling it off before weighing. This helps to prevent you from using too much flour, which could result in a different texture cookie.
I truly hope you enjoy these cookies as much as we did! If you make them, be sure to comment below, add a Pinterest review, or tag @zestandlemons on Instagram.
Looking for More Gluten Free Cookie Recipes?
Peanut Butter Chocolate Chip Cookies
Gluten Free Oatmeal Raisin Cookies
These classic gluten free oatmeal raisin cookies are soft and chewy in the center, and loaded with hearty oats and raisins.
Ingredients
- ¾ cup (110g) Bob’s Red Mill 1:1 gluten free baking flour
- ½ Tbsp cornstarch
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- 8 Tbsp unsalted butter, melted and cooled
- ¾ cup brown sugar, packed
- 1 large egg
- 1 ½ tsp gluten free vanilla extract
- 1 cup gluten free rolled oats
- 1 cup raisins (I used Life’s Grape)
Instructions
- In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and salt until combined. Set aside.
- In a large mixing bowl, whisk together melted butter, and brown sugar until smooth. Add the egg and vanilla extract and whisk to combine.
- Add the dry ingredients to the wet ingredients and mix with a rubber spatula or wooden spoon until everything is totally combined. Fold in the oats and raisins, making sure they are evenly coated and distributed. The dough will be slightly soft and tacky.
- Leaving the dough in your mixing bowl, cover the bowl with plastic wrap or foil and refrigerate the dough for 1 hour. This is necessary for thicker, chewier cookies.
- Preheat the oven to 350℉ and line two baking sheets with parchment paper. When your oven has preheated, take the dough out of the refrigerator and scoop out the dough with a large 2" cookie scoop. Place each scoop of dough on your baking sheets 2-3 inches apart (I suggest no more than 9 cookies per sheet), and flatten the tops just a tiny bit with the palm of your hand.
- Bake for 12-14 minutes until the edges are slightly golden brown, but the centers are still soft and pale. They will look underdone, but will be soft and chewy as they cool. Allow to cool on the baking sheet for 5-10 minutes before removing and placing on a wire cooling rack.
Notes
Chilling: This cookie dough needs to be chilled for 1 hour before baking. If not chilled long enough, they will be too hard to scoop/roll into balls and will be much thinner when baked. If chilling longer than 1 hour, your dough will get too hard may be crumbly - if that’s the case, the bowl out at room temperature for about 30-40 minutes until it’s soft enough to scoop out.
Flour: I always use Bob’s Red Mill 1:1 gluten free baking flour, which contains xanthan gum. If you use a different flour mix, I cannot guarantee you will have the same results. However, this recipe should work just fine with another 1:1 or cup for cup flour that contains xanthan gum. Be sure to measure by weight, as not all gluten free flours are created equal and differ in weight.
Size: I like using a large 2” cookie scoop for really big cookies. You can absolutely use a smaller cookie scoop if you wish! Baking time should be similar.
Sugar: I used all brown sugar, but you can substitute ¼ cup of the brown sugar for granulated sugar if you don’t have enough (½ cup brown sugar + ¼ cup granulated sugar).
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