Classic Soft and Chewy Oatmeal Raisin Cookies (Gluten-Free)

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Modeled off another version of my gluten-free oatmeal raisin cookies, this cookie bakes up differently thanks to the incorporation of a gluten-free flour blend. The end result is a soft, chewy, slightly puffed cookie interior with a just-browned, perfectly set exterior that’s more akin to a classic oatmeal raisin cookie.

Here’s why you’ll LOVE this recipe:

• It’s clean eating and gluten free.
• The texture of these cookies are perfect with a soft center, chewy outside and slightly crispy edges.
• The bites of raisin adds the perfect touch of soft, fruity sweetness.
• The whole grain rolled oats adds both texture and heart healthy fiber, minerals and antioxidants.
• More to that, the main flour used is almond flour which is loaded with fiber and healthy fats.
• This recipe uses coconut sugar which is a low GI sweetener and it adds a great caramel flavor to the cookies.

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To Make These Cookies We’ll Need the Following:

• Coconut Sugar: This is our sweetener and aside from adding a great rich caramel flavor to our cookies, it is also a low GI index sweetener.
• Super Fine Blanched Almond Flour: This makes up the bulk and body of our cookies and is our main flour. Gluten-free, it’s a great and healthy wheat-flour alternative!
• Old-Fashioned Rolled Oats: I like to use rolled oats which are made from oat grains that are steamed to soften them and then pressed flat with a roller. They cook much faster than steel cut oats, and adds the perfect texture and chew to these cookies that you won’t get with instant oats.
• Raisins: Opt for a sugar-free variety of sun-dried raisins.
• Butter: I’ using a batch of my Browned Butter to add a whole new depth of flavor, it’s honestly so easy to make but not necessary, if preferred you can also use softened salted or unsalted butter.
• Gluten Free Flour: I use a small amount of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
• Salt: I’m using a pink Himalayan salt but you can also use a sea salt.
• Cinnamon Powder: This is a signature ingredient for oatmeal raisin cookies that you might not have noticed before! Whether you use cassia or Ceylon, it’s up to your personal preference.
• Egg: A whole large egg acts as our main binder for our cookies.
• Baking Powder: This is our rising agent that helps our cookies bake and texture.
• Vanilla extract: This adds a wonderful flavor and depth to our cookies. Alternatively you can use maple extract if you like.

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Let’s Get Baking!

To a mixing bowl, add in your coconut sugar, brown butter, vanilla extract and egg and stir or whisk together until fully combined into a thick caramel-like mixture.

Add in the old-fashioned rolled oats (if you like you can pulse your oats a few times in a mini-food processor to break them down a bit for better incorporation and dispersion) to your butter/egg/sugar mixture. Once mixed in add the dry ingredients including the almond flour, gluten free flour, cinnamon, salt, baking powder and raisins. Mix your ingredients together until fully incorporated and set your dough to chill in the fridge for 1 hour to as long as 24 hours.

Once chilled, scoop equal portions of dough onto a parchment lined baking tray. This recipe will make about 20-24 tbsp-sized scoops of cookies or 10-12 larger cookies.

With your portions placed onto the tray, gently press the domed tops down to flatten the cookies into an even disc. This allow for even cooking since these cookies won’t spread too much.

Bake your cookies in a pre-heated oven set to 350F for 10-12 minutes or until the bottom edges have begun to brown.

Once your cookies are baked, remove the tray from the oven and allow them to cool for about 10-15 minutes without disturbing them as they will be soft and will need to set and cool. Once cooled, well, you know the drill! Grab yourself a glass of milk and get ready to enjoy a delicious cookie treat!