Chewy Gluten Free Oatmeal Raisin Cookies are soft and delicious. Butter, sugar, oats, molasses, and raisins give these a flavor that is so good no one will know that they are gluten free!
It is no secret that cookies are one of my favorite things to make. Not only do I love making cookies I love making gluten free cookies so good that no one will know that they are gluten free.
I love the challenge of taking a really good cookie recipe and making it gluten free.
Today’s cookie is a chewy gluten free oatmeal raisin cookie that I adapted from Sally’s Baking Addiction soft and chewy oatmeal raisin cookie.
My goal when making a recipe gluten free is to get the best possible result.
I want a cookie that is so good no one will know that it is gluten free. I don’t just want a good gluten free cookie I want a great gluten free cookie.
I changed up the flour and made a few other small changes to make them so good that no one will know they are gluten free!
Now let’s tackle a few common gluten free cookie questions.
Can I use a gluten free flour blend in a cookie recipe?
You can use a gluten free flour blend in many recipes to make them gluten free. I could have done that with this recipe, but most of the time I get better results when I use individual gluten free flours.
This recipe is good with a gluten free flour blend, but it is even better when I use individual gluten free flours. When I use the individual flours I can control the ratio and get just the right amount of each ingredient for the recipe.
Are oats gluten free?
This is a complicated question. Yes, pure not contaminated, oats are gluten free, but most oats are contaminated. You need to be sure your oats are labeled gluten free and come from a reputable source. The Kitchn and Bob’s Red Mill both have great articles on the subject.
Not everyone that is gluten free can tolerate oats though. There is a big debate about this and many people don’t think you should ever eat oats if you are gluten free.
I can tolerate oats and so can both my daughters who eat gluten free. My advice on oats is to do your research and do what is best for you.
Now for the recipe for chewy gluten free oatmeal raisin cookies!
- 1 cup white rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup borwn sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 3 cups old fashioned gluten free oats
- 1 cup raisins
- 1/2 cup chopped walnuts, optional
- In a bowl combine rice flours, cornstarch, xanthan gum, baking soda, cinnamon, and salt. Set aside.
- In a mixing bowl cream butter, brown sugar, and granulated sugar. Mix for 2-3 minutes.
- Scrape down sides of the bowl and add vanilla and molasses. Mix until combined.
- Slowly add in flour mixtures just until combined. Add in oats, raisins, and nuts if using. Mix on low just until combined.
- Refrigerate the dough for at least 60 minutes. Don't skip this step. The cookies have the best texture and cook the best when the dough has been chilled.
- Preheat oven to 350 degrees.
- Scoop cookie batter onto cookie sheet using about 2 tablespoons dough per cookie. I use a cookie scoop for this.
- Bake for 10-12 minutes or until cookies are set and edges are slightly browned.
- Let cool on cookie sheet for 3-4 minutes then remove cookies from cookie sheet and place on a wire rack to finish cooling.