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Gluten-free Oatmeal Raisin Cookies

A stack of warm, fresh baked cookies is an easy addition to your weekend baking, plus a nutritious treat to have within reach. Made with oats, raisins, walnuts, and cinnamon, these soft and chewy Gluten-Free Oatmeal Raisin Cookies will fly out of the cookie jar!

Prep: 10 minsCook: 12 minsTotal: 22 minutes
Servings: 18-20 cookies 1x

Ingredients

  • 1 egg
  • ½ cup unsalted butter, softened* 
  • ½ cup cane sugar
  • ⅓ cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups quick-cooking oats (160g)
  • ¾ cup gluten-free flour blend (111g)**
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup raisins
  • ⅓ cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the egg, butter, cane sugar, brown sugar, and vanilla. 
  3. Add the quick-cooking oats, gluten-free flour, cinnamon, baking soda, and salt; mix well. Fold in the raisins and walnuts.
  4. Using a cookie scoop, scoop dough out into 18 to 20 rounds and place on the prepared baking sheet. Bake until lightly golden brown and set in the center, 12-14 minutes. Remove cookies from the oven and let cool slightly on the baking sheet before transferring to a wire rack to finish cooling.

Notes

*For dairy-free, use vegan stick butter, such as Miyoko’s Cultured Vegan Butter
**If you don’t need gluten-free cookies, you can use the same amount of regular unbleached all-purpose flour. For gluten-free flours, we recommend
 Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour.

Store cooled cookies in a container with a lid at room temperature for up to 1 week. 

Freeze cookies in a freezer-safe container/bag for up to 3 months.

Nutrition Information

  • Serving Size: 1 cookie
  • Calories: 160
  • Fat: 7 g
  • (Sat Fat: 3 g)
  • Sodium: 67 mg
  • Carbohydrate: 22 g
  • (Fiber: 1 g
  • Sugar: 11 g)
  • Protein: 2 g
  • Cholesterol: 19 mg

Dietary

© The Real Food Dietitians
Recipe By: Ana Ankeny

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