The Best Gluten-Free Oatmeal Raisin Cookies: Easy & Chewy
I have a confession to make, I used to believe that gluten-free cookies could never be as good as the real deal. I thought they’d be dry, crumbly, or lacking that perfect chew. But then, after countless baking experiments, I cracked the code for the softest, chewiest, and most irresistible Gluten-Free Oatmeal Raisin Cookies
Servings: 18 cookies
Calories: 120kcal
Ingredients
- 1 ½ cups gluten-free rolled oats
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup raisins
Instructions
- Gather all your ingredients first, gluten-free oats, gluten-free flour, softened butter, and a room temperature egg. This will make everything easier and faster.
- Cream the butter, brown sugar, and granulated sugar until smooth, then add the egg and vanilla extract and mix until combined.
- In another bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt.
- Gradually add the dry mix to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in the raisins (and any nuts if using), then scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, leaving space between them.
- Warm the oven to 350°F (175°C), then bake the cookies for about 10 minutes, until the edges turn golden and the centers are firm.
- Let them cool on the baking sheet briefly before transferring to a wire rack to cool completely. Enjoy your cookies!
Notes
- Only use certified gluten-free oats to ensure your cookies stay completely gluten-free.
- Mix the dough gently, overmixing can make the cookies tough.
- Keep an eye on the bake time.