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!