Why You’ll Love this Gluten Free Oatmeal Raisin Cookies Recipe
You’ll absolutely adore this gluten-free oatmeal raisin cookie recipe! It’s a perfect blend of chewy oats and sweet raisins, creating a comforting treat that satisfies any craving.
I love how simple it’s to whip up—just mix, bake, and enjoy! The aroma wafting through your kitchen while they bake is irresistible.
Plus, you won’t even miss the gluten; the texture is spot-on, and every bite is packed with flavor.
These cookies are versatile too; you can easily add nuts or chocolate chips if you’re feeling adventurous.
They make for a delightful snack or a sweet addition to any gathering. Trust me, once you try these cookies, you’ll keep coming back for more!
Ingredients of Gluten Free Oatmeal Raisin Cookies
When it comes to baking, the right ingredients can make all the difference, and this gluten-free oatmeal raisin cookie recipe is no exception. You’ll want to gather a few key items that will help you whip up a batch of cookies that aren’t only delicious but also safe for those avoiding gluten.
Don’t worry if you’re not a baking pro; these ingredients are pretty straightforward and easy to find. Plus, the end result will have you feeling like a cookie connoisseur, even if you’re still figuring out how to not burn the edges. Ready to explore the pantry?
Here’s what you’ll need to make these delightful cookies:
- 2 cups rice flour
- 1 cup potato starch
- 1/2 cup arrowroot
- 1 teaspoon xanthan gum
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup light brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla essence
- 1 1/4 cups gluten-free flour
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 3/4 cups rolled oats
- 1 cup raisins
Now, let’s chat a bit about these ingredients. Rice flour, potato starch, and arrowroot are your gluten-free heroes in this recipe. They work together to give the cookies a lovely texture, while xanthan gum acts as a binder, ensuring your cookies don’t crumble into oblivion.
Feel free to adjust the sweetness; if you’re like me and enjoy a little less sugar, you can tone down the white or brown sugar without sacrificing too much flavor. And raisins? They’re the little nuggets of joy in this recipe, but if you’re not a fan, you can swap them for chocolate chips or even nuts for a delightful crunch.
Just remember to have fun with it; baking is all about experimenting and making it your own.
How to Make Gluten Free Oatmeal Raisin Cookies
Now that you have all your ingredients lined up and ready to go, let’s plunge into the wonderful world of baking gluten-free oatmeal raisin cookies. First things first, preheat your oven to a cozy 375°F (190°C). This guarantees that by the time your dough is ready, your oven is primed for action, just like a sprinter at the starting line.
In a large mixing bowl, grab that 3/4 cup of softened butter and your 3/4 cup of white sugar and 3/4 cup of light brown sugar. Mix them together until the blend is smooth and creamy—think of it as a fluffy cloud of sweetness. I like to use a hand mixer for this part, but if you’re feeling extra strong, a good old-fashioned wooden spoon will work too.
Once that’s looking good, beat in the 2 eggs and 1 teaspoon of vanilla essence until everything is combined and a bit fluffy. It’s at this point you might want to stop and inhale deeply—because trust me, that vanilla aroma is heavenly.
Next, let’s tackle the dry ingredients. In a separate bowl, stir together the 2 cups of rice flour, 1 cup of potato starch, 1/2 cup of arrowroot, 1 teaspoon of xanthan gum, 1 teaspoon of baking soda, 3/4 teaspoon of cinnamon, and 1/2 teaspoon of salt. This is where the magic happens, as these ingredients come together to create the perfect gluten-free structure for your cookies.
Gradually add this dry mixture to your butter-sugar mixture, mixing it in just until combined. Now, fold in the 2 3/4 cups of rolled oats and 1 cup of raisins—this is where your cookie dough starts to take shape, and honestly, it’s hard not to sneak a bite.
Spoon out teaspoonfuls of the dough onto a cookie sheet, giving them a little space to spread during baking. Bake those beauties in the oven for about 8 to 10 minutes, or until they’re golden brown.
Once you pull them out, let them cool on a rack, and try not to eat them all in one sitting. I mean, I wouldn’t judge you if you did, but your cookie jar might start looking a little empty too soon. Happy baking!
Gluten Free Oatmeal Raisin Cookies Substitutions & Variations
Baking gluten-free oatmeal raisin cookies doesn’t mean you have to stick strictly to the original recipe. You can easily make substitutions to suit your taste or dietary needs.
For instance, if you don’t have rice flour, try almond flour for a nuttier flavor. You can swap out the raisins for dried cranberries or chocolate chips for a fun twist.
If you’re looking for a lower sugar option, use coconut sugar instead of white and brown sugars. Want extra nutrition? Add chopped nuts or seeds into the mix.
If you’re avoiding dairy, coconut oil works well in place of butter. These variations not only keep things interesting but also allow you to personalize your cookies to your liking!
What to Serve with Gluten Free Oatmeal Raisin Cookies
What pairs best with warm, freshly baked gluten-free oatmeal raisin cookies?
I love serving them with a cold glass of almond milk or a steaming cup of cinnamon-spiced tea. The creamy texture of the milk complements the chewy cookies perfectly, while the tea adds a comforting warmth.
If you’re looking for something more indulgent, a scoop of vanilla or dairy-free ice cream takes the experience to another level. You could even create an ice cream sandwich by placing a scoop between two cookies!
For a light touch, fresh fruit, like sliced apples or berries, balances the sweetness and adds a revitalizing contrast.
Whichever you choose, these pairings elevate the simple joy of enjoying homemade cookies.
Additional Tips & Notes
When making gluten-free oatmeal raisin cookies, a few simple tips can elevate your baking experience. First, make sure your oats are certified gluten-free; cross-contamination can happen easily.
I also recommend chilling the dough for at least 30 minutes before baking. This helps the cookies hold their shape and enhances the flavors. If you prefer a chewier texture, add an extra egg yolk; if you want them crunchier, try baking a minute longer.
Don’t forget to keep an eye on them, as ovens can vary. Finally, store any leftovers in an airtight container to maintain their freshness.
Enjoy your delicious cookies, and feel free to experiment with add-ins like nuts or chocolate chips!