Gluten-Free Oatmeal Raisin Cookies

Gluten-Free Oatmeal Raisin Cookies

Slightly crisp on the outside with a chewy center, these Gluten-Free Oatmeal Raisin Cookies will make you want more. With a dairy-free and vegan option, this is a cookie recipe everyone will love.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 160kcal

Author Tessa

Ingredients

1 ½ cups (180g) gluten-free oat flour*
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 cup (6oz) coconut oil room temperature**
½ cup (120g) organic cane sugar
¾ cup (110g) coconut sugar
2 large eggs room temperature (or 2 T ground flaxseed + 6 T water)
2 teaspoons pure vanilla extract
3 cups (300g) gluten-free oats
1 cup (150g) raisins

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper. If using flax eggs, combine ground flaxseed and water in a small bowl and set aside.
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 the eggs into the coconut oil mixture 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 #40 cookie scoop or tablespoon, drop rounded scoops of dough onto the the prepared cookie sheet, spacing about 1 ½ to 2 inches apart.
It is important to pack the cookie dough in the scoop, otherwise there will be too much spread during baking.
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.

Notes

*You can make your own gluten-free oat flour by pulverizing about a cup and a half of certified gluten-free oats in a food processor to make one and a half cups gluten-free oat flour.

**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.

To store: Make sure the freshly baked cookies have cooled completely. Keep them in an airtight container at room temperature for up to one week.

To freeze: Place the cookies in an airtight container or freezer bag, separating layers with parchment or wax paper if needed. When ready to eat, allow them to thaw at room temperature.

Adapted from The Kitchn and with guidance from Flourless.

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