Gluten-Free Oatmeal Raisin Cookies -

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Gluten-Free Oatmeal Raisin Cookies

Soft and buttery gluten-free oatmeal raisin cookies are an easy gluten-free riff on a classic cookie recipe.

Prep Time10

Cook Time15

Chill Time1

Total Time1 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 192kcal

In a large bowl, using an electric mixer, cream the butter and sugars until light and fluffy, about 2 minutes. Add the egg and mix thoroughly.
In a medium bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, and salt, then mix it into the butter mixture until well combined. Add the oats and raisins on low speed and mix until well blended.
Place the dough in the fridge to chill for 1 hour or up to 3 days.
When ready to bake the cookies, heat the oven to 350°F and line two baking sheets with parchment paper.
Scoop out tablespoons of batter, roll them into balls, and place them on the prepared sheets about 1 inch apart. Place in the oven and bake for 15-20 minutes until lightly browned. Remove cookies from oven, cool on pan for 5 minutes, then place cookies on a wire rack to cool completely.
Cookies may be stored in an airtight container at room temperature for 5 days.

Add more spices. For oatmeal raisin spice cookies, whisk in some ground ginger or nutmeg along with the cinnamon, or try adding a pumpkin pie spice blend for a fall-forward cookie.

Brown the butter. For depth of flavor, brown the butter before adding it to the dough. If you choose to take this step, make sure to cool the butter slightly before proceeding with the recipe (you don't want it to be too hot to cook the egg!). You could use a whisk and spoon rather than a mixer to streamline the process if you go this route.

Dairy-free options. Substitute non-dairy butter for the butter, or use coconut oil (either refined or unrefined coconut oil is fine). You could melt the coconut oil first or keep it semi-solid and cream it with the sugars.

Egg-free. I haven't made these cookies egg-free, but you could try 1 flax egg in place of the egg to hold the dough together.