The ultimate, most delectable, gluten-free oatmeal raisin version of my Classic Gluten-Free Chocolate Chip Cookies. Sure, 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.
- 1 cup unsalted butter, room temperature
- ⅔ cup lightly packed dark brown sugar
- ½ cup granulated sugar (fine cane sugar or white sugar)
- 1 tablespoon vanilla extract
- 1 large egg
- 2½ cups large-flake rolled oats (plus ⅓ cup more to stir in with raisins; below) (I used Bob's Red Mill Gluten-Free/Wheat-Free rolled oats)
- ½ cup gluten-free cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- 2 teaspoons large-flake sea salt (I use Maldon) or 1 teaspoon fine-grain salt, plus more for garnish
- ¼ teaspoon ground cinnamon
- 1½ cups raisins (or 1 cup raisins + 1 cup semi-sweet chocolate chips)
- ⅓ 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 ⅓ 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.
- If dough is too soft, add ½ cup additional whole oats to batter or ½ cup additional oat flour/brown rice flour (or spelt, whole wheat or all-purpose flour, though they will no longer be gluten free)