Today, I’m going to share my gluten free oatmeal raisin cookies recipe. I love baking, and as my husband is gluten intolerant, it’s hard to find fresh baked goods for him in the shops. So, whenever the opportunity arises (i.e. Little Man is in a good mood and happy enough on his play mat), I get baking.
Back at the start of lockdown, I was planning on baking some chocolate chip cookies one day, but asked my husband if he had any special requests. He asked for oatmeal raisin cookies. I’d never baked them before so I researched a bit online and made my own substitutions to make them gluten free. They’re actually an ideal cookie to make GF, because the oats help to bind them and reduce the floury/crumbly texture that you often get with gluten free baking. For the busy mum (or dad) on the go, the finished cookies can also be frozen and reheated later – see instructions further down this post.
Now, onto the important bit…
Gluten Free Oatmeal Raisin Cookies Recipe
Assemble the following ingredients:
- 200g sugar (ideally a golden caster, or a mix of brown and white sugar also works well)
- 150ml sunflower oil (or other veggie oil)
- 1 egg
- 100g raisins or sultanas
- 120g gluten free flour
- 300g oats (make sure they’re specifically gluten free oats if you’re baking for a coeliac)
- 1/2 tsp xantham gum (not essential if you don’t have it, but helps with binding gluten free bakes)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp bicarbonate of soda
Gluten Free Oatmeal Raisin Cookies – The Method
These cookies are super quick and easy to assemble, because the oil base makes mixing them very simple.
1. Pour 50ml of boiling water over your raisins/sultanas and leave to soak.
2. Preheat your oven to 180 C.
3. Line two baking trays with parchment.
4. Mix the sugar, oil and egg in a bowl until well combined.
5. Add the water from the raisins/sultanas, the cinammon and the vanilla extract, and mix.
6. Add the flour, xantham gum and bicarbonate of soda and mix. Then, add the oats and mix.
7. Add the raisins and mix. Your cookie batter is now complete!
8. Dollop the batter into the baking sheets. Gluten free cookies never spread quite as much as regular cookies, so get them into roughly the thickness and shape you want, but still aim to leave a couple of centimetres gap between cookies.
9. Bake for 12 – 15 mins until golden brown, and cool on the trays. Voila! Your cookies are ready.
Freezing and Reheating Your Cookies
These gluten free oatmeal raisin cookies freeze really well! It’s perfect so that next time you can have that fresh baked cookie taste with even less effort. Ideally freeze them on a tray, before transferring into a bag or container for storage.
You can keep the cookies in the freezer for up to two months. To reheat, simply pop them on a baking tray (from frozen) in an oven pre-heated to 140 C, for 10 – 15 minutes. Everyone will think you just baked them!
More Gluten Free Recipes
Looking for more yummy gluten free recipes? Why not try this recipe for (highly addictive) gluten free rocky roads? They’re perfect to make with kids as they don’t even require baking!
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