I am a sucker for oatmeal raisin cookies, especially when the raisins are plump and fresh, as they add so much natural sweetness to the buttery cookies. Most of my oatmeal cookie variations are based around different spice combinations and mix-ins, but theseÂ Gluten Free Oatmeal Raisin Cookies change up the flour for a cookie that is not only tasty, but suitable for those working with dietary restrictions such as gluten intolerance or a wheat allergy. They’re also a great recipe if you want to simply give gluten free baking a try!
The cookies start out with a gluten free all purpose flour blend. I like to use King Arthur or Trader Joe’s blends, both of which work consistently well in cookie recipes. The flour is blended with cinnamon, nutmeg, salt and baking soda, then added to the rest of the dough ingredients, which include butter, sugar and plenty of oatmeal.
Oats do not contain gluten but not all oatmeal is gluten free, as the plants where oats are processed sometimes also process wheat grains, leading to the potential for cross contamination. I am not on a gluten free diet myself, so this is not a problem for me, but you should take care to read the labels on your oatmeal to ensure that it is gluten free before using if you are baking for yourself or someone else with dietary restrictions.
I almost always prefer to use quick cooking oats in my cookies. Quick cooking oatmeal is nothing more than rolled oats that have been chopped up into finer pieces. These pieces cook more quickly when you’re preparing a bowl of oatmeal – hence the name – but they work well in cookies because they produce a very uniform result, while traditional rolled oats tend to produce slightly more rustic cookies with a bit more spread. Both types can be used here, but I recommend the quick cooking if you have the option.
The cookies have a great rise and become crisp at the outer edge, while remaining soft and tender in the center. They don’t get quite as much color as my cookies made with all purpose flour, so they may be somewhat pale when you take them out of the oven. Look for a bit of gold around the outer edge of the cookie to know when they’re done. I prefer baking these at 375F to 350F, as they overbake (and will become somewhat crumbly if they do) more easily at a lower temperature. The finished cookies will keep for several days in an airtight container.
Gluten Free Oatmeal Raisin Cookies
1 1/2 cups gluten free all purpose flour
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup butter, room temperature
2/3 cup sugar
2/3 cup brown sugar
2 large eggs
1 tbsp milk
2 tsp vanilla extract
3 cups quick cooking rolled oats
1 – 1 1/2 cups raisins
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together gluten free flour, baking soda, salt, cinnamon and nutmeg.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by milk and vanilla extract. Blend in the flour mixture, followed by the quick cooking oatmeal. Stir in raisins.
Shape cookies into 1-inch balls and arrange on prepared baking sheet.
Bake for 9-11 minutes, or until golden on the outside edges of the cookies. Allow cookies to cool and set on the baking sheets for 5-6 minutes, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen