I really love oatmeal raisin cookies. It always surprises me to learn that so many people hate them, and hate even more biting into one of them thinking it’s chocolate chip only to find out it’s oatmeal raisin. I actually think I prefer oatmeal raisin to chocolate chip any day; they’re just better.
I love the cinnamon in the dough, the saltiness complimenting the sweet fruit, and the chewiness of the oats. I don’t make gluten-free cookie recipes often since they can be a hassle and a disaster, but these seemed worth it.
Make sure the oats you buy are tested gluten-free if serving these to someone with allergies.
Gluten-Free Oatmeal Raisin Cookies
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients(Makes 1 1/2 dozen):
- 1 1/4 cup brown rice flour
- 1 1/2 cups gluten-free oats
- 1/2 cups raisins
- 3/4 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 eggs
- 1/2 cup butter, melted
- 1/2 cup milk or water
Method:
- Mix together the brown rice flour, oats, raisins, sugar, cinnamon, salt, and baking soda.
- Mix in the eggs, butter, and liquid and mix completely.
- Refrigerate the dough for about 20 minutes until it sticks to itself.
- Preheat your oven to 350 degrees.
- Spoon about an ounce of dough into a small mound on a non-stick baking tray leaving about 3-inches apart for the cookies to spread. Repeat with all the dough.
- Bake for 12-15 minutes until the centers of the cookies are form. Remove from the oven and let cool before lifting off the tray.
When these first came out of the oven, they were a little cakey but once they cooled the texture got chewier.
Oatmeal raisin cookies are the best! I love to throw a few dark chocolate chunks in there as well, then it’s the best of both worlds.
Those look like the oatmeal raisin cookies from Subway – aka the best cookies in the world! {Minus whatever funky ingredients Subway uses in their version}
I love the taste of oatmeal cookies, but I am a raisin hater! Okay, actually raisins by themselves are awesome. But when they are in baked goods it’s so annoying! Oatmeal chocolate chip for me. 🙂
Cinnamon, salty-sweet, sweet fruit, chewy oats, no chocolate…. these things are all marvellous. Nasty squidgy raisins? Not so much. However, I think this would be wonderful if tart dried cherries were used instead, so I’m going to squint and “misread” the recipe.
I have really grwon to love oatmeal cookies. This is a great recipe. I’m going to make them this weekend!!
My daughter recently found that she is allergic to gluten. She is a trooper and has adapted well, but I’m sure these cookies will be a real treat for her.
I hope I’m not stepping on anyone’s toes here… but if she likes chocolate chip, Alton Brown’s Chewy Chocolate Chip Cookies are to die for!
i think oatmeal raisin cookies are the best kind out there. i would pick them over any other kind 10 times out of 10.
do you think less baking time would make them more gooey inside? i like suppppper soft cookies.
[…] baking is a crapshoot. Before I came out with a batch of oatmeal raisin cookies that looked halfway decent, I had a big tray of cookies that spread too much and wouldn’t hold […]
I made these last night. Though they are very good, (my boys loved them) They ran on the pan and made one big cookie. They were also a bit to cakey for me. I love the flavour, so what did I do wrong? Help!
That’s how my first crack at these came out but after adding the full 3 eggs to the recipe they seemed to come out well. It might have been that the dough wasn’t cold enough or the oven hot enough when the cookies went in. I left a good 3-4 inches in between each cookie for when they spread out so that they wouldn’t touch.
[…] From thewannabechef.net […]
Love this recipe, thank you so much!
I modified it and “vegan-ized” it using:
3/4 unsw. apple sauce for eggs –
vegan spread for butter –
1 cup of xylitol for sugar –
The apple sauce makes the cookies unbelievably chewy and perfect, and they still harden well enough.
I like the taste of the dough. Can’t wait to see how they turn out!
I added 1/4 tsp Xanthan Gum, 1/2 tsp baking powder and 1/2 cup of almond milk. The batter is resting in refridgerator. I will keep you posted on how they turn out. Fingers crossed.
They taste great !! Thank-you so much for all the wonderful tips.
Add an extra 1/4 cup of raisins and 1 tsp of vanilla extract. I believe this will complete the flavor.
How long did you let then rest in the fridge before baking. I’m assuming the almond milk was in lieu of reg. milk? Thank you
I made these cookies and they are divine. I also found the cookie
dough thin and runny but I followed the directions and put the
dough in the fridge for 30 minutes. The oatmeal seemed to
suck up the liquid because I had perfect cookie dough when I
removed the bowl from the fridge. Beautiful little cookies.
This is the best website for recipes.
Just made them and added chocolate chips and a large spoonful of peanut butter (crunchy) and they are very good…the tip about putting in fridge for 20 minutes is best advice!!!! I find most GF cookies spread out like a pancake and this really solved that so I will be doing that with my other cookie recipes 🙂
Thank you for posting this recipe! I added dried cranberries in place of raisins and ground brown rice into flour in the blender. Awesome! Added the touch of vanilla that one poster suggested. Thanks, again!
Was super disappointed with this recipe!
Not sure what happened..I used white rice flour vs brown, and they feel like sponges:( They did not spread out and look completely different than what I expected
This is a nice recipe I just finished the cookies. I added 1tsp of vanilla, and used 1cup of raisins (mandatory!) not 1/2 cup. Also I substituted coconut oil for butter, and coconut sugar for regular. The coco oil and coco sugar I just happened to have extra of so no other reason for using them.
I kept them in the fridge for an hour (something came up) and they did not flaten so pushed them flat with a spoon, half way trhough the bake cycle. They are great !! And not too sweet just how I like them.