Gluten Free Oatmeal Raisin Cookies {Dairy Free Option}
These classic cookies just got even better. Not only are they the best oatmeal raisin cookies I’ve EVER had, they’re also gluten free!
Oatmeal raisin has always been my favorite cookie so naturally I wanted to perfect this recipe. These oatmeal raisin cookies are tender and chewy in the center with a slight crisp around the edges. Coming from a cookie connoisseur I can vouch that they’ll be a hit with your family and friends. The only issue I have with these cookies is they only last a day in my house because we eat them up so fast!
These cookies come together in minutes and are an easy treat to make when you’re short on time. If you’re looking for your next obsession I can speak from experience when I say these cookies are where it’s at!
Oatmeal Raisin Cookie Ingredients
- Gluten Free Flour Blend (I used Bob’s Red Mill 1:1)
- Salt
- White Sugar
- Brown Sugar
- Baking Soda
- Eggs
- Vanilla Extract
- Unsalted Butter (Use Vegan Butter for Dairy Free Option)
- Raisins
- Gluten Free Rolled Oats
- Xanthan Gum
- Cinnamon
Tips For The Perfect Oatmeal Raisin Cookies
What Type of Oats Should I Use?
For this recipe you should use gluten free old fashioned rolled oats. I found the rolled oats hold their form when you are mixing them which helps achieve that great chewy texture when the cookie is baked. If you use quick oats they will break down into the dough when you are mixing and the texture of the cookie won’t be the same. For this recipe I used Bob’s Red Mill gluten free rolled oats.
Squish Your Cookies
In order to achieve the perfect size and texture for these cookies you need to give the cookies a light press with the palm of your hand after you scoop them onto the tray. This will give them a head start when they bake and start to spread out. I found that if you don’t squish them before they go in to the oven they don’t spread out very much and you end up with cookies mounds that don’t bake evenly throughout.
Baking Time & Temperature
The time and temperature are very important when baking the cookies. If your oven is too hot or the cookies are in the oven for even a few minutes too long they can easily turn out dry and over cooked and lose their chewy texture. Make sure your oven is set to 325 F and start watching the cookies around that 10 minute mark to make sure they aren’t getting too brown on the top. The goal is to take them out when you see a nice golden brown around the edges and the center is still slightly pale. The cookies will continue to cook on the tray after you take them out so don’t worry if they look a tad under baked when you first take them out.
Can I Make These Cookies Dairy Free?
Of course! The only ingredient you need to substitutes the butter to make these cookies dairy free. To substitute the butter I would suggest using a plant based vegan butter like Earth Balance or Melt. Both of these make a great dairy free and soy free options and can be substituted 1:1 in this recipe for regular butter with great results.
Gluten Free Oatmeal Raisin Cookies
Equipment
- 2 Mixing Bowls (stand mixer optional)
- 1 whisk
- 1 Rubber Spatula
- 2 cookie sheets
- Measuring Spoons
- Measuring Cups
Ingredients
- 1 1/4 cups Gluten Free Flour Blend I used Bob's Red Mill 1:1
- 1 1/2 teaspoons Salt
- 1 teaspoon Baking Soda
- 3/4 teaspoon Cinnamon
- 2 100g Large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups Gluten Free Rolled Oats
- 1 cup Unsalted Butter Softened (substitue with vegan butter for dairy free option)
- 1 cup Brown Sugar lightly packed
- 1/3 cup White Sugar
- 1/2 teaspoon Xanthan Gum (even if your flour blend already has it)
Instructions
- Position one rack in top third of the oven, one in the bottom third of the oven and preheat the oven to 325°F. Line the cookie sheets with baking parchment.
- In a bowl add gluten free flour, salt, baking soda, cinnamon, and xanthan gum and whisk together.
- In a separate bowl cream together the softened butter, eggs, brown and white sugars, and vanilla till light and fluffy
- Mix the dry ingredients in batches into the wet ingredients till just combined, there should be no clumps of flour.
- Add the oats and raisins and mix with a spatula until everything is evenly distributed.
- Using a 2 oz scoop or a large spoon scoop out 6 balls of dough onto each prepared cookie sheet with about 1 1/2 inches between each cookie. get your hands wet and gently press onto the cookie to flatten them slightly. Bake the cookies for 12-14 minutes, rotating the tray halfway through the baking time. They should be golden brown around the edges and slightly pale in the center.
- Allow them to cool for about 7-10 minutes before removing them and placing them on a wire rack to cool completely.
