These gluten-free oatmeal raisin cookies are thick, chewy, and baked to perfection. They have crispy edges and are super soft on the inside.
If you do not own a mixer then this recipe is for you! These Gluten-Free Oatmeal Raisin Cookies are quick and super easy to make, no mixer or chilling time is needed.
Gluten-Free Oatmeal Raisin Cookies store well. You can even make a double batch and freeze them, once they are cooled to room temperature a freezer-safe Ziplock bag or freezer-safe container.
If you want to learn how to make the perfect gluten-free oatmeal raisin cookies then keep on reading!
Table of Contents
What You Need to Make Gluten-Free Oatmeal Raisin Cookies
The ingredients for these gluten-free oatmeal cookies are simple pantry staples:
- Gluten-free flour blend
- Gluten-free rolled oats
- Baking powder
- Sea salt
- Organic sugar
- Organic brown sugar
- Organic brown cinnamon
- Egg
- Unsalted butter
- Pure Vanilla extract
- Raisins
How to Make Gluten-Free Oatmeal Raisin Cookies
First thing first I measure out all the ingredients.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl add all the dry ingredients: gluten-free flour blend, gluten-free rolled oats, baking powder, sea salt, sugar, brown sugar, and cinnamon. Mix everything together to combine and set it aside.
Melt butter on low heat on the stovetop or microwave and set it aside.
Using a hand whisker beat an egg until fluffy and add to the dry mixture. Then add melted butter, vanilla, and raisins.
Using a mixing spatula mix everything together well until incorporated. The cookie dough will be very thick and that is what makes these cookies thick, chewy, and absolutely amazing.
How to Bake Gluten-free Oatmeal Cookie
Using a cookie scoop, divide the dough into 12 equal pieces, each about the size of a golf ball, and place it onto the prepared baking sheets, about an inch or so apart.
Press down and shape each piece of dough with your fingers to flatten it into a disk about half-inch thick.
Bake cookies in the preheated oven to 350 F for 12 minutes or until the edges are light golden in color.
Remove from the oven and let the cookies cool and rest for 10 minutes before transferring them onto a cooling rack to cool completely.
Once cookies are cooled they are ready to be enjoyed!
Gluten-free Oatmeal Cookie Variations
Chocolate chips - you can make those chips in any flavor you like. Some ideas: milk chocolate chips, white chocolate chips, or chopped dark chocolate chips or chunks.
Nuts - you may add any kind of nuts to these cookies: coconut, walnuts, almonds, or pistachios.
More Cookie Recipes You'll Love
Check out more gluten-free desserts.
Printable Card
These gluten-free oatmeal raisin cookies arethick, chewy, and baked to perfection. They have crispy edges and are super softon the inside.
- 1 cup – gluten-flour blend
- 1 cup – gluten-free rolled oats
- 1 tsp. – baking powder
- ¼ tsp. – sea salt
- ⅓ cup – organic sugar
- ½ cup – organic brown sugar
- 1 tsp. – organic ground cinnamon
- 1 large – egg
- 4 oz. – unsalted melted butter
- 1 tsp. – vanilla extract
- ½ cup – raisins
-
First thing first I measure out all the ingredients.
-
Preheat your oven to 350°F and line a baking sheet with parchment paper.
-
In a medium bowl add all the dry ingredients: gluten-free flour blend, gluten-free rolled oats, baking powder, sea salt, sugar, brown sugar, and cinnamon. Mix everything together to combine and set it aside.
-
Melt butter on low heat on the stovetop or microwave and set it aside.
-
Using a hand whisker beat an egg until fluffy and add to the dry mixture. Then add melted butter, vanilla, and raisins.
-
Using a mixing spatula mix everything together well until incorporated. The cookie dough will be very thick and that is what makes these cookies thick, chewy, and absolutely amazing.
-
Using a cookie scoop, divide the dough into 12 equal pieces, each about the size of a golf ball, and place it onto the prepared baking sheets, about an inch or so apart.
-
Press down and shape each piece of dough with your fingers to flatten it into a disk about half-inch thick.
-
Bake cookies in the preheated oven to 350 F for 12 minutes or until the edges are light golden in color.
-
Remove from the oven and let the cookies cool and rest for 10 minutes before transferring them onto a cooling rack to cool completely.
-
Once cookies are cooled they are ready to be enjoyed!
Please follow me for more deliciousness on Facebook, Instagram, and Pinterest!
Leave a Reply