Full of oats and juicy raisins, these lightly spiced gluten free oatmeal raisin cookies are thick with crispy edges and chewy centers!
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Are you team soft or team crisp when it comes to cookies? Although I haven't really met a cookie I didn't like, if I were to request my favorite it would have to be soft. And when thinking about oatmeal cookies, I definitely want a chewy cookie as well. I've tried making all kinds of oatmeal cookie recipes, but none of them measured up to my expectations until I found this one. They're soft AND chewy and also have slightly crisp edges so you get the best of ALL worlds in one cookie!
What You'll Need to make these cookies
- Kim's all purpose gluten free flour blend -- a store bought blend may be substituted, but hasn't been tested
- Baking soda
- Granulated sugar
- Light brown sugar
How to make the cookies
- Whisk dry ingredients in a medium bowl and set aside.
- Cream the sugars and butter until light, but not fluffy.
- Add eggs, one at a time, and then add flour slowly on low speed.
- Stir in oats and raisins until fully combined.
- Scoop cookie dough onto parchment-lined baking sheet. It's not necessary, but I roll each between my palms to smooth.
- Freeze dough until solid.
- Bake cookies from frozen until golden brown on the outside and the centers no longer look doughy.
Gluten Free Oatmeal Raisin Cookie FAQs
All oats are technically gluten free, but not all oats are grown and/or processed separately from wheat. I only use oats, such as these (affiliate link), which are free from gluten contamination through proper growing, dedicated equipment, and frequent testing.
They'll still be good tasting cookies, but if not frozen they won't be thick and chewy on the inside. Take the extra time to freeze now and you'll be rewarded with soft and chewy, thick oatmeal raisin cookies later.
Absolutely! Chocolate chips would be wonderful in these cookies.
If you've been craving a thick, chewy oatmeal raisin cookie, look no further. These cookies are so easy to make so there's no excuse not to get in the kitchen now and make them!
Gluten Free Oatmeal Raisin Cookies
- 2 sheet pans
- 2½ cups (350 g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1¼ cups (275 g) butter, softened
- 1⅓ cups plus 1 tablespoon (320 g) granulated sugar
- ⅓ cup plus 2 tablespoon (100 g) light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoon vanilla
- 1¾ cups (180 g) rolled oats (I only use Purity Protocol oats to ensure gluten free)
- 2 cups (300 g) raisins
- In a medium bowl, whisk together all dry ingredients (gf flour blend, baking soda, salt, cinnamon, and nutmeg); set aside.
- Cream butter in a large bowl. Slowly add granulated sugar and brown sugar and continue to cream just until light, but not fluffy (30 seconds to 1 minute). Add eggs, one at a time, and beat until smooth (scraping down the sides of the bowl in between, if necessary). Add vanilla.
- Turn mixer down to low and slowly add flour mixture, followed by oats and raisins.
- Scoop dough into large balls using a large cookie scoop (or use a spoon to drop large mounds onto baking sheet). Roll balls between palms to smooth (not necessary, but will help create perfectly round cookies when baked).
- Freeze dough balls until solid, at least one hour, but dough balls can be frozen for up to two months in an airtight container or ziptop bag.
- Preheat oven to 350° F. Remove dough balls from freezer and place on parchment-lined baking sheet, at least 2 inches apart.
- Bake from frozen for 20-23 minutes, or until the centers of the cookies no longer look raw and the outsides are golden brown.
Adapted from Chef Lindsey Farr's Chewy Oatmeal Raisin Cookies