Oatmeal raisin cookies are strong in my food memory banks. Every year for the holidays they were the cookies I looked forward to the most.
After going gluten-free, I struggled to find oatmeal raisin cookies that were chewy and soft on the inside rather than crispy all the way through. I longed for them so I started to make my own.
Crispy on the outside and soft and chewy on the inside, my cookies have a touch of cinnamon, delicious raisins and of course gluten free oats. To get this wonderful texture and flavor, the sugars are creamed with the dairy free “butter” and for the gluten free flour, I use my own baking blend. I hope you enjoy these delicious oatmeal raisin cookies as much as I do!
discover. cook. enjoy.
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Gluten-Free, Dairy-Free Oatmeal Raisin Cookies
Crispy on the outside and chewy on the inside these flavor-filled cookies will satisfy your cookie cravings!
Suggested Tools
Spatulas
Glass Measuring Cups
Prep Bowls, 4 inch
Mixing Bowl Set
Stand Mixer
Sheet Pans and Cooling Rack
Scooper 1 1/3
The Ingredients
The Flours, Oats & Raisins
- 66 grams sweet rice flour
- 40 grams rice flour, white
- 40 grams sorghum flour
- 97 gram tapioca starch
- 288 grams oats, gluten free
- 160 grams raisins
- 4 grams baking soda
- 2.6 grams cinnamon
- 3 grams kosher salt
- 1 gram xanthan gum
For Creaming the Sugar
- 144 grams light brown sugar, packed or 3/4 cup
- 96 grams granulated sugar, or 1/2 cup
- 196 g Earth Balance Buttery Spread, (14 tbsp) or butter if making dairyful
- 2 large eggs
- 3.5 grams vanilla extract, or 1 tsp
The Process
Mise en Place
- Preheat your oven to 350 degrees. You will need two sheet pans if you bake all the cookies at one time. Prepare for by setting out your tools and measuring your ingredients.
Measure All Your Ingredients
- Measure the Earth Balance into a bowl, and then break it up into small pieces, either with a knife or your hands (which is messy but much more fun). Make sure the Earth Balance is cold and not room temperature.
- Measure the granulated sugar into a bowl. Measure the light brown sugar into a bowl. Crack the eggs into a small bowl. Measure the vanilla into a small bowl.
- Measure the sweet rice flour, white rice flour, sorghum flour, tapioca starch , gluten-free oats, raisins, baking soda, cinnamon, kosher salt, and xanthan gum and place in a bowl.
Cream the Sugar and Butter
- Add both sugars to your stand mixer bowl and then add the Earth Balance. Mix on low speed with the paddle attachment to slowly combine the sugar and butter, for about 30 seconds. Turn up the speed to 3 or 4 and mix until the sugar and Earth Balance becomes fluffy and starts to expand up the sides of the mixing bowl.
Add the Egg and Vanilla
- Start the mixer on low and add the eggs and vanilla. Increase speed to 2 or 3 and mix until the eggs and vanilla are well combined with the creamed sugars.
Add the Flour, Oats & Raisins
- Turn the mixer on low and the blend of flours, oats, and raisins, about one cup at a time until the dough begins to combine. You may need to increase the speed as you add the dry ingredients. Do not over-mix. You are combing at this stage, not heavily mixing.
Portioning the Cookies
- Using a 2 ounce scoop, or spoon size of your choosing, scoop out the dough and place on the sheet pan. Leave enough space between the dough balls to allow for expansion while cooking. Repeat until the pans are filled and there is no cookie dough left. If you are not baking all the cookies now, see not about freezing the dough balls below.
Bake the Cookies
- Place the sheet pan of portioned cookie dough into the 350 degree oven and bake for 15 minutes or until the cookies are starting to brown on the edges. When the cookies are done, the tops of the cookies will look a bit wet, and this is okay, and as they cool, this appearance will fade. Remove the cookies from the oven and let them cool for about 10-15 minutes. Then, remove the cookies from the pan with a spatula and put the cookies on a cooling rack to further cool. Enjoy!
Freeze the Dough
- If you do not want to bake all the cookies at one time, portion them onto a sheet pan and place in the freezer. Once the dough balls are frozen, transfer to a freezer bag and store in the freezer for up to three months. When you want to bake the frozen dough balls, place them on a sheet pan and bake for 15-20 minutes in a 350 degree oven.
Video
Notes
Although any certified gluten-free flours and starches will work wonderfully, I recommend Bob's Red Mill: https://www.bobsredmill.com/
There are several gluten-free certified suppliers for oats and I recommend Bob's Red Mill: https://www.bobsredmill.com/
Nutrition
Calories: 204kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 16mgSodium: 167mgPotassium: 122mgFiber: 2gSugar: 10gVitamin A: 23IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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