Gluten Free Oatmeal Raisin Cookies

Hubby’s favorite cookies are Oatmeal Raisin. When we were dating my mom would make them for him regularly. She really liked him which was good because my dad had to learn to like him. It took a few years for him to come around. Everything is fine now but you know how a dad can be with his daughter, no one is good enough. At least until he has proven himself. Anyway, back to the cookies. I decided to take my mom’s recipe and make it gluten free so I could enjoy them too. The texture of these gluten free Oatmeal Raisin cookies are a little different but they turned out close to the original. Since we both really love raisins I added more but you can adjust to your taste if you don’t love them as much as we do, or substitute chocolate chips for the raisins because I have been known to do that too.

Gluten Free Oatmeal Raisin Cookies

Ingredients:

1/2 cup white sugar
1 cup brown sugar
1 cup butter
2 eggs
1 tsp vanilla
1 1/2 cup gluten free flour (I use Bob’s Red Mill)
1/2 tsp xanthan gum
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups gluten free rolled oats (I use Bob’s Red Mill)
1 1/2 cup raisins

Gluten Free Oatmeal Raisin Cookies 3

Instructions:

Heat oven to 350 degrees.
Cream butter and sugars on medium speed until light and creamy.
Add eggs and vanilla, beat well.
In a separate bowl sift flour, xanthan gum, baking soda, cinnamon, and salt together then add to butter mixture, mix well.
Add oats and raisins, mixing well.
Place batter by tablespoon fulls onto ungreased baking sheet.
Bake approximately 7 minutes or until very light golden brown. They will darken as they cool. Be careful of burning the bottom.
Cool on baking sheet for one minute then transfer to wire rack and cool completely.
Use a metal spatula, the bottom can be a little sticky.

Gluten Free Oatmeal Raisin Cookies 1

You can easily make regular oatmeal raisin cookies by using regular flour and omitting the xanthan gum. I was worried about hubby liking these as much as the original but he really liked them.

Makes 3 1/2 dozen! Enjoy!

{ 4 comments… add one }
  • Kayla November 19, 2015, 8:34 am

    I am making these today, omitting the xantham gum, and using an extra egg.

  • Shanda August 8, 2016, 3:21 pm

    Instead of butter, can I use coconut oil?

  • Joy December 13, 2017, 8:44 am

    This recipe is wonderful! I used 1-1 Bob’s Red Mill flour (blue bag), omitted the xanthum because this GF flour has it in it already, and halved the sugars (because White Chocolate Chips I’ve found add a certain amount of sweetness). In place of the raisins I used half cup each of white choc chips, craisins, and walnuts! Yummy! I let it rest in the fridge covered with saran wrap for about 20 min or so and in between baking. No sticking, but it took about 9-10 min in my oven to get the gentle browning just right. Thank you for such a great recipe!

  • Jeanette Potter February 21, 2019, 11:48 am

    I used the GF flour in the blue bag also. Added dates and walnuts. Want to add coconut next time. Mine did not stick. Tried the trick with putting them in the frig between baking. Thanks!

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