Deliciously Soft & Chewy Gluten-Free Oatmeal Raisin Cookies
Indulge in these delightful Soft & Chewy Oatmeal Raisin Cookies that everyone can enjoy, regardless of dietary restrictions! This gluten-free recipe, inspired by celiac.com, is modified for the best flavor and texture. The combination of wholesome oats and plump raisins creates a comforting treat that’s perfect with a glass of milk or a hot cup of tea. Remember, chilling the dough is key to achieving that ideal chewy texture, preventing too much spread while baking. Also, if you're not gluten-sensitive, feel free to substitute regular all-purpose flour and avoid quick oats for the best results. Enjoy every bite of this delicious dessert that yields approximately three dozen cookies, perfect for sharing or stocking your cookie jar!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Butter
1/2 cup (softened)
Granulated Sugar
1/2 cup
Brown Sugar
1/2 cup (firmly packed)
Egg
1
Egg White
1
Gluten-Free Vanilla Extract
1/2 teaspoon
Gluten-Free Flour
1 1/2 cups (use your favorite mixture)
Ground Flax Seeds
1 tablespoon
Baking Soda
1/2 teaspoon
Baking Powder
1 teaspoon
Salt
1/4 teaspoon
Cinnamon
1 teaspoon
Gluten-Free Oats
1 1/2 cups
Raisins
1/2 cup
Instructions
1
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
2
Add the egg and egg white one at a time, mixing thoroughly after each addition until well incorporated.
3
Stir in the vanilla extract until evenly mixed.
4
In a separate bowl, whisk together the gluten-free flour, ground flax seeds, baking soda, baking powder, salt, and cinnamon until well combined.
5
Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined.
6
Gently fold in the gluten-free oats and raisins until evenly distributed throughout the dough.
7
Cover the bowl with plastic wrap or a lid, and refrigerate the dough for a minimum of 2 hours (or overnight for best results) to allow the flavors to meld and the dough to firm up.
8
Preheat the oven to 350°F for static ovens or 325°F for convection ovens.
9
Once chilled, use a tablespoon to portion the dough into balls and place them at least 2 inches apart on a parchment-lined baking sheet.
10
Bake for approximately 10 minutes, or until the edges are lightly browned but the centers remain soft. They will continue to firm up as they cool.
11
Allow cookies to cool on the parchment paper for a few minutes before transferring them to a wire rack to cool completely.
12
Store the cooled cookies in an airtight container with layers of wax paper or parchment paper to prevent sticking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cookie recipe?
Deliciously Soft & Chewy Gluten-Free Oatmeal Raisin Cookies.
Is this recipe suitable for people with gluten sensitivities?
Yes, it is specifically designed to be gluten-free and celiac-friendly.
How many cookies does this recipe yield?
This recipe yields approximately three dozen cookies.
How long should the dough be chilled?
The dough should be refrigerated for a minimum of 2 hours, though overnight is best.
Why is chilling the cookie dough necessary?
Chilling prevents the dough from spreading too much and ensures a chewy texture.
What is the oven temperature for a static oven?
The oven should be preheated to 350°F.
What is the oven temperature for a convection oven?
The oven should be set to 325°F.
How long do the cookies need to bake?
Bake the cookies for approximately 10 minutes.
How do I know when the cookies are finished baking?
The edges should be lightly browned while the centers remain soft.
What is the first step in making the dough?
Beat the softened butter and sugars together until light and fluffy for 2-3 minutes.
How much butter is required?
The recipe calls for 1/2 cup of softened butter.
What types of sugar are used?
It uses 1/2 cup of granulated sugar and 1/2 cup of firmly packed brown sugar.
How many eggs are needed for this recipe?
You will need one whole egg and one egg white.
What amount of vanilla extract should be added?
Use 1/2 teaspoon of gluten-free vanilla extract.
How much gluten-free flour is used?
The recipe requires 1 1/2 cups of your favorite gluten-free flour mixture.
What is the role of flax seeds in this recipe?
One tablespoon of ground flax seeds is added to the dry mixture for texture and binding.
How much baking soda and baking powder are needed?
Use 1/2 teaspoon of baking soda and 1 teaspoon of baking powder.
How much cinnamon is in the cookies?
The recipe includes 1 teaspoon of ground cinnamon.
What type of oats are recommended?
1 1/2 cups of gluten-free oats should be used.
Can I use quick oats?
It is recommended to avoid quick oats for the best texture results.
How many raisins are added?
The recipe calls for 1/2 cup of raisins.
How should the cookies be spaced on the baking sheet?
Place the dough balls at least 2 inches apart.
Should I use parchment paper?
Yes, bake the cookies on a parchment-lined baking sheet.
How should I cool the cookies?
Let them cool on the parchment for a few minutes before transferring to a wire rack.
How should the finished cookies be stored?
Store them in an airtight container with layers of wax or parchment paper.
Can I use regular flour if I am not gluten-sensitive?
Yes, you can substitute regular all-purpose flour if you do not have dietary restrictions.
How should the butter be prepared?
The butter should be softened before mixing.
What is the salt measurement for this recipe?
The recipe uses 1/4 teaspoon of salt.
How should the dough be portioned?
Use a tablespoon to portion the chilled dough into balls.
Who inspired this recipe modification?
The recipe was inspired by celiac.com and modified for improved flavor and texture.