This post is all about how to make a chewy and soft Gluten Free Oatmeal Raisin Cookie.

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Published September 8, 2023
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Ingredient Replacements

Although this recipe for Gluten Free Oatmeal Raisin Cookies is easy, the cost can be a bit larger than a typical recipe. Cooking Gluten Free has not been known to be frugal, but for health reasons, it is often necessary.

To partake in dessert with Hashimoto’s and needing to be Gluten Free and Dairy Free, such as cookies, there needs to be ingredient replacements to be a safe recipe.

Two ingredients in a typical cookie recipe are flour and butter. Both are essential ingredients and have varying ingredients to replace these two.

Butter

This recipe calls for 1/2-pound butter. However, to make this recipe Dairy Free, an alternative butter source must be used. What a blessing to live in such a time as this that we have so many food alternatives.

Instead of cows’ butter, a great vegan alternative is Blue Bonnet Vegan Butter. It is non-dairy, gluten free, and great for baking.

Another alternative is using vegetable shortening as it is also dairy free and gluten free.

An alternative is Earth Balance Vegan Buttery Sticks. These are non-dairy, non-hydrogenated, gluten free, no MSG, and non-GMO.

Flour

There are many varieties of Gluten Free flours available on the market today. My newest favorite is Bob’s Red Mill 1-to-1 Gluten Free Flour, which is a blend of many flours that help to create a close representation of traditional flour.

The ingredients included in this flour blend are Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, and Xanthan Gum.

Recipe

Gluten Free Oatmeal Raisin Cookies Ingredients

1/2-pound Vegan Butter, softened
1 cup Brown Sugar
1/2 cup Sugar
2 Eggs
1/2 tsp Salt
1 cup Raisin
1 tsp Vanilla Extract
1 1/2 cup Gluten Free Flour
1 tsp Baking Soda
1 tsp Cinnamon
3 cups Gluten Free Oats

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Gluten Free Oatmeal Raisin Cookies

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Set the butter to rest to room temperature for 20 minutes. Butter needs to be room temperature to properly mix with the sugars.

3. In a medium bowl, measure and add the 1 1/2 cup Gluten Free flour, 1 tsp Baking Soda, 1 tsp Cinnamon and 1/2 tsp Salt, whisk well and set aside.

My favorite bowl is a nesting bowl set from Wolfgang Puck. The bottoms have an anti-slip silicone base.

4. In the bowl of a KitchenAid mixer, add the 1 cup Brown Sugar and 1/2 cup Sugar. Brown sugar is made of only 2 ingredients. Check out the recipe by clicking HERE or the link below.

5. When room temperature, cut the 1/2-pound Vegan Butter into 1/4-inch cubes. By cutting the butter, it helps to blend better into the sugar.

6. Add the butter to the KitchenAid mixer and then cream the ingredients together until creamy using the paddle attachment. Begin with the machine on LOW, then turn it to MEDIUM until the butter and sugars are combined.

7. Add 2 eggs and 1 tsp Homemade Vanilla Extract to the mixer and mix until just combined. Vanilla Extract is quite easy to make. Check out the recipe by clicking HERE or the link below to have the most aromatic and simple homemade recipe.

Homemade Vanilla Extract – How to make it at home

8. To the butter mixture in the KitchenAid bowl, add 1/2 Gluten Free flour mixture and mix on LOW until just combined. Do not over mix. Add the remaining Gluten Free flour and mix well, making sure to not overmix.

9. Measure and then add the 3 cups Gluten Free Oats to the mixture and mix until completely combined. Use a spatula to scrape down the edges of the bowl to incorporate all of the dry bits.

10. Add 1 cup Raisins to the mixture and then mix well.

11. Place a piece of Parchment Paper on a baking stone. When working with Gluten Free recipes, using Parchment Paper helps the baked goods to be removed easily from the baking pans, and also prevents any cross contamination from flour baked items.

12. Measure out 1-2 Tbsp of the Gluten Free Oatmeal Raisin cookie dough and drop them off onto the Parchment Paper. This batter is slightly sticky, so be sure to not try to press down the cookies or form them into a circle. They will bake out to a traditional round cookie shape normally.

13. Bake the Gluten Free Oatmeal Raisin Cookies for 10-12 minutes or until golden brown. Gluten free baked goods tend to bake differently than traditional gluten foods. Make sure to watch the cookies as they bake and remove them when they are golden brown.

14. Remove the baking stone from the oven and then rest the cookies on the baking stone for 2 minutes before removing them to a cooling rack.

15. Use a spatula and transfer the cookies to a cooling rack to cool completely. Store the cookies in an airtight container when cooled.

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This post was all about how to make Gluten Free Oatmeal Raisin Cookies that are chewy and soft.
~Monica

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