Soft & Chewy Oatmeal Raisin Cookies - Gluten Free

"A recipe from www.celiac.com that I have altered slightly. If your flour mix does not include xanthan gum, add 1 T of ground flax seed (although you may add it anyway as the outcome of the recipe won't be affected). It is also very important to chill the dough before you bake them - they won't spread as much. NOTE; If you are making this recipe as a non-gluten free recipe using regular all-purpose flour, do not use quick oats as the recipe was made with regular long cooking oats."
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by FOOD4FU3L photo by FOOD4FU3L
photo by FOOD4FU3L photo by FOOD4FU3L
photo by geneva.hodge photo by geneva.hodge
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
2hrs 35mins
Ingredients:
14
Yields:
3 dozen
Serves:
36
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ingredients

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directions

  • Cream the sugars and butter until fluffy.
  • Add the eggs one at a time and thoroughly incorporate into the batter.
  • Stir in the vanilla.
  • In a separate bowl, combine all dry ingredients (except oats), mixing well.
  • Stir into the creamed mixture until integrated.
  • Stir in the oats and raisins.
  • Cover the bowl and chill until cold, at least 2 hours.
  • Preheat oven to 350 F for static ovens or 325 F for convection.
  • Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
  • Bake for about 10 minutes, or until lightly brown.
  • Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.

Questions & Replies

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  1. bobperkins
    Can you use the regular 10-15 minutes to cook them oats or do you have to use the 60 second oats for this recipe?
     
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Reviews

  1. AllergyGirl
    These are great, especially considering they didn't use any xanthan gum (usually a GF baking MUST). The only thing I would change is the baking time. The ones I put in for 10 minutes were still raw in the middle, but the ones I put in for 15 minutes burned. I think 12 minutes would be perfect.
     
  2. UmmBinat
    These turned out only OK for us but that may probably be due to not using baking powder because of corn allergy and not using cream of tartar for other reasons, both found in gluten free baking powder. I also tried both not waiting the two hours refrigerator time and waiting as DD (toddler) was expecting them immediately. I used just one large egg, halal vanilla paste, white rice flour and half the amount of tapioca starch, guar gum, no flax seeds, additional baking soda and a little organic apple cider vinegar to replace the left out baking powder, sea salt, no raisins out of preference plus the rest of the ingredients.
     
  3. melissak412
    This is a must have gluten free recipe that even a normal person would enjoy. It's great to have recipes I can make to take to a potluck that I can eat, and no one would know the difference. I have gotten lots of compliments on the texture and moistness of these cookies. Thank you so much for submitting it!
     
  4. mary7128
    Great recipe! I skipped the brown sugar and just used a cup of palm sugar and almond flour to make it low carb.
     
  5. laura.wright3
    First I must mention that I thought I had rolled oats when I told my preschoolers we were making these cookies. Nope. Steel cut oats. I toasted them in the toaster oven, and the cookies turned out great! Soft, chewy and a lot of nutty texture. I did 1/2 cup toasted steel cut oats and 1 cup oat flour so the hard oats wouldn’t take over the cookie. Worked great. I also left out the white sugar. 1/2 cup brown sugar plus the raisins made them sweet enough.
     
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Tweaks

  1. FOOD4FU3L
    Awesome pointers! Great recipe! for the GF flour, I use 1/2 cup of Chickpea flour and 1 cup of Cassava flour. I add 2 scoops of Whey protein powder - chocolate flavor (so I can have these post-run, with coffee. Haha), and I use all 1/2 cup of Coconut Sugar instead of Brown Sugar. 1 cup of rolled oats, plus 1/2 cup of chopped almonds. And 1/3 cup of dried Cranberries and 2 TBSP raisins. The rest was as written.
     
    • Review photo by FOOD4FU3L
  2. mary7128
    Great recipe. A few things I did. I used 1 cup of coconut palm sugar, and I used almond flour as my flour., and Bobs Red Mill whole oats. I used Kerry Gold butter and pastured eggs. The rest was as written. Fabulous - a new family favorite!
     
  3. laura.wright3
    Steel cut oats instead of rolled. Left out white sugar.
     

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