Gluten Free Oatmeal Raisin Cookies Recipe
I was once in a play with this woman who had the most incredible body – she was fit, toned, strong, and beautiful.
I asked her what her secrets were and she proceeded to tell me all the usual stuff – “I eat right,” “I drink 8 glasses of water every day,” “I exercise almost every day,” “I stretch” … you know, all the kinds of things you should do.
And then she leaned in and whispered to me, “But my real secret is I eat a cookie every day. The same cookie every day, one I absolutely love. A big, delicious cookie!”
I can see the logic in that. When you know you have a reward waiting for you, it is so much easier to do all the right things.
If I were going to eat a cookie every day, it would most likely be from this Gluten Free Oatmeal Raisin Cookies Recipe.
It’s not the sexiest cookie in my arsenal, or the prettiest – more homey than fancy. But boy, does it taste amazing. Crispy around the edges, a little chewy on the inside, sweet, wholesome, and delicious.
To keep this reward more in tune with the way I like to live my life these days, I use organic sugar and brown sugar from Wholesome!, certified organic gluten free oats, organic unsalted butter, and cage free eggs. It makes for an indulgence I don’t feel at all bad about. Even if I eat one every day.
- 1 cup unsalted butter at room temperature
- 1 cup Wholesome! organic sugar
- 1 cup Wholseome! organic light brown sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 ½ cups gluten free oats
- 2 cups gluten free all-purpose flour
- ½ teaspoon kosher or fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups raisins
Preheat oven to 375 degrees. Line baking sheets with either parchment paper or silicone baking mats.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, granulated sugar and brown sugar on medium speed until very light and fluffy, about 5 minutes. Turn the mixer to low and add the eggs, one at a time, mixing until each egg is fully incorporated, scraping down the sides of the bowl with each addition. Add the vanilla extract and mix well.
Put 1½ cups of the oats in a blender or food processor and grind it to a powder. In a large mixing bowl, whisk together the ground oats, the remaining 1 cup of un-ground oats, flour, salt, baking powder and baking soda.
With the mixer on low, add all but ½ cup of the flour/oat mixture to the butter mixture gradually and mix until just combined. With a large spatula, scrape the sides and bottom of the mixing bowl and make sure everything is well combined. Toss the raisins in with the ½ cup flour/oat mixture and coat the raisins well. Fold into the batter.
Spoon the batter onto the prepared pans using between 1 and 2 tablespoons of batter per cookie, depending on how large you like them, leaving about 2 inches of space between each cookie.
Bake for 12 - 15 minutes or until set and golden brown.
Let cookies cool in the pan for 5 minutes and then transfer to wire racks to finish cooling.
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