The ultimate, most delectable, gluten-free oatmeal raisin version of my Gluten-Free Chocolate Chip Cookies. I’ve promised a lot here, but these cookies deliver.
Like the chocolate chip version, I recommend adding a flaky sea salt such as Maldon to the tops of these gluten-free oatmeal raisin cookies before baking. As well as being immensely trendy, flaky salt in and on baked goods really makes the flavours pop. And who can resist a cookie that pops? Certainly not me.
Chewy Gluten-Free Oatmeal Raisin Cookies Recipe
The best gluten-free oatmeal cookies, perfectly chewy and tender. Add in raisins for gluten-free oatmeal raisins cookies, or chocolate chips for gluten-free chocolate chip oatmeal cookies. The dough and baked cookies can both be frozen for up to 3 months. For more gluten-free cookie inspiration, try my Awesome Gluten-Free Chocolate Chip Cookies recipe here.
1 cup unsalted butter, room temperature
2/3 cup lightly packed dark brown sugar
1/2 cup granulated sugar (fine cane sugar or white sugar)
1 tablespoon vanilla extract
1 large egg
2 1/2 cups large-flake rolled oats (plus 1/3 cup more to stir in with raisins; below)
1/2 cup gluten-free cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon xanthan gum
2 teaspoons large-flake sea salt (I use Maldon) or 1 teaspoon fine-grain salt, plus more for garnish
1/4 teaspoon ground cinnamon
1 1/2 cups raisins or chocolate chips or a combination
1/3 cup whole large-flake rolled oats
- Preheat oven to 375ºF.
- In a stand mixer fitted with a paddle attachment or in a large bowl by hand, cream butter and both sugars together until creamy and pale; stop to scrape down sides once or twice. Add vanilla and egg and mix until fully incorporated.
- In a blender or food processor, blend oats until a fine flour forms. Pulse in cornstarch, baking soda, baking powder, salt and cinnamon. Add to creamed butter mixture and mix until fully combined. Mix in raisins and 1/3 cup additional whole oats. Let dough rest for 15 minutes or cover and chill overnight.
- Using a spring-hinged scoop or spoons, scoop 2–3 tablespoons of dough onto 1 cookie sheet, for 4 cookies per sheet, spaced 2-inches apart. Sprinkle with flaky salt (optional). Bake 1 tray at a time for 10 to 13 minutes, until beginning to crackle on top and lightly brown around the edges (don’t over-bake). Let cool for 5 minutes on baking sheet; transfer to a wire rack to cool completely. Repeat baking with remaining dough.
- Store airtight room temperature for up to 5 days or freeze for up to 2 months.
Notes and Tips:
– If you have trouble with too much spreading, try chilling the dough and only bake 4 cookies per sheet (so they don’t touch). I use an XL large rimmed baking sheet, not a half-sheet pan.
– If dough is too soft, add 1/2 cup additional whole oats to batter or 1/2 cup additional oat flour/brown rice flour (or spelt, whole wheat or all-purpose flour, though they will no longer be gluten free).