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Chewy Gluten-Free Oatmeal Raisin Cookies

Three freshly baked Gluten-Free Oatmeal Raisin Cookies piled on a white plate, showcasing their chewy texture and visible raisins.
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Bake soft and chewy oatmeal raisin cookies using a gluten-free flour blend and certified gluten-free oats. This recipe avoids dryness common in gluten-free baking.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 cups certified gluten-free rolled oats
  • 1 1/2 cups raisins

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the certified gluten-free rolled oats and raisins by hand until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each mound slightly with the back of a spoon.
  8. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set but still look slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use a gluten-free flour blend that contains xanthan gum for the best texture. If your blend does not include it, add 1 teaspoon of xanthan gum to the dry ingredients.
  • Ensure your oats are specifically labeled and certified gluten-free to prevent cross-contamination.
  • For chewier cookies, slightly underbake them; they will firm up as they cool.

Nutrition

Find it online: https://savorandpin.com/gluten-free-oatmeal-raisin-cookies/