We’ve been in New Orleans for the last couple days, visiting with friends and, as with most visits back here, stopping in at all my old favorites. While hot and dreadfully humid to be sure, there is a comfort in the way the thick air hugs you, the towering oak trees greet you, and the ghostly whoosh of the streetcar becomes the background soundtrack you forgot you needed.
Comfort. Comfortable. Comforting. All those things. We all have those things and places, I think, and for good reason. Sometimes it’s as simple as a cookie. I have been working on this gluten-free oatmeal raisin cookie recipe for a few weeks now, and I can finally say it brings me back t0 the oatmeal raisin cookies I remember loving.
I asked on Instagram a little while ago if people preferred oatmeal cookies with raisins or without. In my not-so-statistical analysis, oatmeal raisin was the overwhelming winner. In addition, I got the most wonderful ideas for other things that should go into oatmeal cookies–cherries, chocolate chips, nuts, coconut–I won’t say I didn’t think about adding it all into one cookie, because wouldn’t that be good?!
These oatmeal raisin cookies consist of gluten-free oat flour, gobs of whole oats, raisins, and sweetened with unrefined organic cane sugar and coconut sugar. Besides the simple ingredients, there are a couple things about these cookies that I think are necessary for a proper oatmeal raisin cookie: a good amount of pure vanilla extract and a good amount of ground cinnamon.
You probably noticed that these are dairy-free. I went back and forth with using butter for this recipe or going dairy-free with coconut oil with the fear that the cookies would miss that necessary buttery flavor. But coconut oil won out because I think it gives the cookie a chewier consistency, and with the vanilla and cinnamon in tow, the buttery, magical oatmeal raisin flavor still exists.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
- 1½ cups gluten-free oat flour*
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 cup coconut oil, room temperature**
- ½ cup organic cane sugar
- ¾ cup coconut sugar
- 2 eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups gluten-free oats
- 1 cup raisins
- Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
- In a medium bowl, combine oat flour, baking powder, salt, and cinnamon. In a large bowl, cream coconut oil, cane sugar, and coconut sugar together with a hand mixer until light and fluffy.
- Mix in the eggs one at a time, followed by vanilla extract.
- With the hand mixer on low, add in the dry ingredients. Mix until combined. Stir in the whole oats until evenly combined, and lastly, fold in the raisins.
- Using a tablespoon, drop rounded scoops of dough onto the the prepared cookie sheet, spacing about 1½ to 2 inches apart. Bake for 13-15 minutes or until cookies start to turn a golden brown.
- Allow cookies to rest on cookie sheet for about two minutes before transferring them to a wire rack to cool. Store in an airtight container.
**If you want to ensure there is not a coconut flavor to your cookies, use refined coconut oil. I have found some unrefined coconut oil has a very faint coconut flavor that I can barely detect but some have a stronger flavor. My go-to for these cookies is Crisco brand Organic Coconut Oil.
Adapted from The Kitchn and with guidance from Flourless.