Gluten-Free Oatmeal Raisin Cookies
These Gluten-Free Oatmeal Raisin Cookies are soft, chewy, and packed with wholesome oats and plump raisins. Made with gluten-free ingredients, they offer a delightful balance of sweetness and texture, making them the perfect treat for any cookie lover. Enjoy!
Equipment
- Mixing bowls
- Baking sheet
Ingredients
- ½ tsp ground cinnamon
- ½ tsp salt
- ¾ cup Bob’s Red Mill 1:1 Gluten-Free Flour Blend
- ½ tsp baking soda
- 7 tbsp unsalted butter, softened
- ¾ tsp vanilla extract
- ⅓ cup light brown sugar
- 1 large egg
- ¼ cup white sugar
Instructions
- Preheat your oven to 350°F and prepare a baking sheet by greasing it.
- In a large mixing bowl, combine the butter and sugar, and cream them together until smooth.
- Add the egg and vanilla extract, mixing thoroughly to incorporate.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined.
- Gradually add the dry mixture to the butter mixture, using a rubber spatula to fold until combined.
- Next, gently fold in the oats and raisins until evenly distributed.
- Drop heaping tablespoons of the cookie dough onto the greased baking sheet.
- Bake for 9-11 minutes, or until the edges begin to turn golden brown.
- Once baked, let the cookies rest on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
Notes
- When creaming the butter and sugar, make sure they are fully combined and fluffy before adding the eggs and vanilla.
- Allow the cookie dough to rest in the refrigerator for about 30 minutes before baking.