Gluten Free Oatmeal Raisin Cookies Recipe
I was once in a play with this woman who had the most incredible body – she was fit, toned, strong, and beautiful.
I asked her what her secrets were and she proceeded to tell me all the usual stuff – “I eat right,” “I drink 8 glasses of water every day,” “I exercise almost every day,” “I stretch” … you know, all the kinds of things you should do.
And then she leaned in and whispered to me, “But my real secret is I eat a cookie every day. The same cookie every day, one I absolutely love. A big, delicious cookie!”
I can see the logic in that. When you know you have a reward waiting for you, it is so much easier to do all the right things.
If I were going to eat a cookie every day, it would most likely be from this Gluten Free Oatmeal Raisin Cookies Recipe.
It’s not the sexiest cookie in my arsenal, or the prettiest – more homey than fancy. But boy, does it taste amazing. Crispy around the edges, a little chewy on the inside, sweet, wholesome, and delicious.
To keep this reward more in tune with the way I like to live my life these days, I use organic sugar and brown sugar from Wholesome!, certified organic gluten free oats, organic unsalted butter, and cage free eggs. It makes for an indulgence I don’t feel at all bad about. Even if I eat one every day.
Gluten Free Oatmeal Raisin Cookies Recipe
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup Wholesome! organic sugar
- 1 cup Wholseome! organic light brown sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 ½ cups gluten free oats
- 2 cups gluten free all-purpose flour
- ½ teaspoon kosher or fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups raisins
Instructions
- Preheat oven to 375 degrees. Line baking sheets with either parchment paper or silicone baking mats.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, granulated sugar and brown sugar on medium speed until very light and fluffy, about 5 minutes. Turn the mixer to low and add the eggs, one at a time, mixing until each egg is fully incorporated, scraping down the sides of the bowl with each addition. Add the vanilla extract and mix well.
- Put 1½ cups of the oats in a blender or food processor and grind it to a powder. In a large mixing bowl, whisk together the ground oats, the remaining 1 cup of un-ground oats, flour, salt, baking powder and baking soda.
- With the mixer on low, add all but ½ cup of the flour/oat mixture to the butter mixture gradually and mix until just combined. With a large spatula, scrape the sides and bottom of the mixing bowl and make sure everything is well combined. Toss the raisins in with the ½ cup flour/oat mixture and coat the raisins well. Fold into the batter.
- Spoon the batter onto the prepared pans using between 1 and 2 tablespoons of batter per cookie, depending on how large you like them, leaving about 2 inches of space between each cookie.
- Bake for 12 - 15 minutes or until set and golden brown.
- Let cookies cool in the pan for 5 minutes and then transfer to wire racks to finish cooling.
Nutrition
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Ooooh, I love me a good oatmeal cookie. But just one a day? :)
This is the second time I’ve made them–even at 1 tablespoon, they’re a good size cookie (and it gave me 5.5 DOZEN). Delicious, simple.
Had a near fainting episode in my primary care provider’s office last week, and she said I should always carry a snack with me (and don’t do “intermittent fasting”, but spread calories out over all my waking hours, to prevent this from happening again). So, two small oatmeal cookies seems sensible–doctor’s orders!
Haha yes! An oatmeal cookie a day keeps the doctor away ;)