Gluten Free Oatmeal Raisin Cookies Recipes

SOFT & CHEWY OATMEAL RAISIN COOKIES - GLUTEN FREE

Steps:

• Cream the sugars and butter until fluffy.
• Add the eggs one at a time and thoroughly incorporate into the batter.
• Stir in the vanilla.
• In a separate bowl, combine all dry ingredients (except oats), mixing well.
• Stir into the creamed mixture until integrated.
• Stir in the oats and raisins.
• Cover the bowl and chill until cold, at least 2 hours.
• Preheat oven to 350 F for static ovens or 325 F for convection.
• Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
• Bake for about 10 minutes, or until lightly brown.
• Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.

CLASSIC GLUTEN FREE OATMEAL RAISIN COOKIES (DAIRY FREE)

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a medium bowl, stir together all the dry ingredients. Set aside.
• In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
• Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until no flour patches remain. Fold in raisins and walnuts, if using.
• Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature until just soft enough to scoop, but still very firm and chilled.
• Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press raisins into cookies-this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies; flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
• Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
• In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
• In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
• Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.

GLUTEN-FREE RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
• Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.
• Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.
• Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

THE BEST GLUTEN FREE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
• In a small mixing bowl, add the raisins and cover with boiling water. Soak for 10 minutes. When done, pour through a strainer and pat dry with paper towels to remove as much moisture as possible.
• In a large mixing bowl, combine the cassava flour, almond flour, oats, cinnamon (or pumpkin pie spice), sea salt and baking powder. Stir until well combined.
• In a small mixing bowl, combine the softened coconut oil, maple syrup and vanilla; using a stainless steel whisk, whip until well combined.
• Pour the coconut oil mixture into the dry ingredients and stir well. Next, add the drained raisins and walnuts and mix until well combined.
• Using a 3 tablespoon cookie scoop, place the cookie dough onto a stoneware baking sheet, flatten slightly and place in the oven. Bake 15 minutes or until golden around the edges. Let the cookies cool on the baking stone for several minutes. Then, using a cookie spatula, carefully transfer cookies to a wire rack to cool.

EASY GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat oven. Adjust oven rack to middle position and heat oven to 350 degrees Line two baking sheets with parchment paper.
• Make the dough. Stir together melted butter and brown sugar until smooth. Add egg and vanilla extract. Mix until smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and chocolate chips or raisins. Mix until combined.
• Scoop and Bake. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don't spread much. Bake until set, about 12 minutes.
• Cool. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. (While they cook, bake the remaining dough on the second baking sheet.) Transfer cookies to a wire rack and allow to cool completely.
• Store. Keep the cookies covered on the counter for up to four days or freeze for up to three months. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.

GLUTEN FREE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375 F (190 C).
• In large bowl, cream together butter and sugars until smooth.
• Beat in the eggs and vanilla until fluffy.
• Stir together four, baking soda, cinnamon and salt.
• Gradually beat into butter mixture.
• Stir in oats and raisins.
• Place teaspoonfuls on cookie sheet. They will spread a little.
• Bake 8-10 minutes or until golden brown.
• Place on rack to cool.

GLUTEN FREE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
• In a mixing bowl whisk together flour, oats, cinnamon, salt, allspice, baking powder, and baking soda.
• Using an electric mixer or stand mixer, cream together butter, vanilla extract, and sugar. Add eggs one at a time until completely mixed in.
• Slowly add flour mixture until all ingredients are mixed together. Stir in raisins. Scoop in 1-2 inch balls onto baking sheet. Flatten slightly.
• Bake for 10 minutes, or until cookies are golden brown. Allow to cool before removing from baking sheet.

GLUTEN FREE OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix all ingredients. Cover; let stand for 10 minutes. On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
• Bake 16 to 19 minutes or until edges are golden brown. Place cookie sheet on cooling rack. Cool 3 minutes before removing cookies from cookie sheet.

OATMEAL RAISIN COOKIES (VEGAN, GLUTEN FREE)

Steps:

• Preheat oven to 350°F (175°C).
• Take half (one cup) of the rolled oats, put them into a small blender, and grind them into a flour consistency.
• Put the ground rolled oats and all other ingredients into a large mixing bowl and stir well. The batter will be stiff and sticky.
• Prepare a parchment-lined or silicone mat baking sheet pan.
• Scoop up a small spoonful of cookie batter, roll into a ball (a little smaller than a golf ball, about 1-1/2 inches or 4 cm in diameter), and arrange them on the baking sheet pan. You should get approximately 24 cookies from this recipe.*
• Take a spoon and carefully press on each ball to flatten them out slightly.
• Bake them in the oven for 15 minutes or until slightly browned on the bottom.
• Remove from the oven and let cool for 5 to 10 minutes and enjoy!