As I pull a fresh batch of these cookies from the oven, the warm, spicy aroma of cinnamon and vanilla fills my kitchen.
Today, I’m sharing my gluten-free version of this classic cookie, perfect for those of us who need to avoid wheat but still crave that comforting, chewy goodness.
Why You’ll Love These Cookies
Who doesn’t adore a good oatmeal raisin cookie? These gluten-free beauties are everything you want in a cookie – soft, chewy, and bursting with flavor. Plus, they’re so easy to make! I’ve lost count of how many times I’ve whipped up a batch when sudden cookie cravings strike.
The best part? You won’t even miss the gluten. I’ve served these to friends who can eat regular cookies, and they couldn’t tell the difference. That’s a win in my book!
Ingredients You’ll Need
Let’s gather our ingredients. Here’s what you’ll need to make these delicious gluten-free oatmeal raisin cookies:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups (270g) gluten-free rolled oats
- 1 cup (150g) raisins
I always recommend using a kitchen scale for baking, especially when working with gluten-free flours. It’s a game-changer for consistency!
Let’s Get Baking!
Now that we’ve got our ingredients ready, let’s dive into the baking process. Don’t worry, it’s easier than you might think!
- Preheat your oven to 350ยฐF (175ยฐC). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla. The mixture should look smooth and creamy.
- In a separate bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, and salt.
- Gradually stir the dry ingredients into the butter mixture. I like to do this in three additions, mixing just until combined each time.
- Fold in the oats and raisins. The dough will be thick and sticky – that’s exactly what we want!
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers might look a bit underdone, but they’ll continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
And there you have it! Warm, chewy, gluten-free oatmeal raisin cookies that’ll disappear faster than you can say “pass the milk!”
Tips for Perfect Cookies Every Time
Over the years, I’ve picked up a few tricks to make these cookies even better. Here are my top tips:
- Don’t overbake:ย The cookies might look a bit underdone when you take them out, but they’ll firm up as they cool. Overbaking can lead to dry, crumbly cookies.
- Chill the dough:ย If you have time, chill the dough for 30 minutes before baking. This helps prevent spreading and gives you thicker, chewier cookies.
- Use old-fashioned oats:ย Quick oats will work in a pinch, but old-fashioned oats give the best texture.
- Plump up those raisins:ย If your raisins are a bit dry, soak them in warm water for 10 minutes before adding them to the dough. Just be sure to drain and pat them dry first!
Variations to Try
While I love the classic oatmeal raisin combo, sometimes it’s fun to mix things up. Here are a few variations I’ve tried and loved:
- Chocolate chip:ย Replace the raisins with an equal amount of chocolate chips. Dark chocolate is my favorite!
- Nutty:ย Add 1/2 cup of chopped walnuts or pecans to the dough.
- Fruity:ย Swap half the raisins for dried cranberries or chopped dried apricots.
- Spiced:ย Add 1/4 teaspoon of nutmeg and a pinch of cloves for a more complex flavor.
Storing and Freezing
These cookies stay fresh in an airtight container at room temperature for up to 5 days. But let’s be honest, they rarely last that long in my house!
If you want to freeze them, you have two options:
- Freeze the baked cookies:ย Cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. They’ll keep for up to 3 months.
- Freeze the dough:ย Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. When you’re ready to bake, just add an extra minute or two to the baking time.
Nutritional Information
For those watching their intake, here’s a rough breakdown of the nutritional content per cookie (based on a yield of 24 cookies):
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Fat | 8g |
| Carbs | 25g |
| Fiber | 2g |
| Protein | 3g |
Remember, these values can vary depending on the specific ingredients you use.
The Perfect Pairing
Now, what’s a cookie without something to wash it down? These gluten-free oatmeal raisin cookies pair beautifully with a variety of beverages. Here are a few of my favorites:
- A cold glass of milk (dairy or plant-based)
- Hot coffee or espresso
- Warm chai tea
- A scoop of vanilla ice cream (for an indulgent ice cream sandwich!)
A Little History
Did you know that oatmeal cookies have been around for centuries? They evolved from oat cakes, which Scottish soldiers would carry for sustenance during long marches. The addition of raisins came later, likely in the early 1900s, when raisins became more widely available.
It’s fascinating to think about how this humble cookie has stood the test of time, adapting to different dietary needs along the way. Now, with this gluten-free version, even more people can enjoy this classic treat!
Final Thoughts
These gluten-free oatmeal raisin cookies are more than just a treat – they’re a reminder that with a little creativity and patience, we can overcome dietary restrictions and still enjoy our favorite foods. They’re proof that “gluten-free” doesn’t have to mean “taste-free.”
So, whether you’re gluten-free by necessity or choice, or just looking for a delicious oatmeal raisin cookie recipe, I hope you’ll give these a try. And who knows? They might just become your new favorite cookie too.
Happy baking, friends! And remember, in the world of cookies, there’s always room for one more batch.
Gluten-Free Oatmeal Raisin Cookies
Description
Delight in these gluten-free oatmeal raisin cookies that are soft, chewy, and bursting with flavor. Perfect for satisfying your sweet tooth while being wheat-free!
Ingredients
Instructions
- Preheat the oven to 350ยฐF (175ยฐC) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
- Beat in eggs one at a time, then stir in vanilla until smooth.
- In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the butter mixture until just combined.
- Fold in oats and raisins until well incorporated.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are golden. Centers may look slightly underdone.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Servings 24
Serving Size 1
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Dietary Fiber 2g8%
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
