These are the best oatmeal raisin cookies you'll ever find. They're a classic oatmeal cookie that's soft and chewy and baked in less than 15 minutes. They use gluten free rolled oats and sweetened with coconut sugar.
Oatmeal raisin cookies are a classic cookie that never gets old. There's nothing like a warm, freshly-baked homemade cookie straight from the oven. If you loved my oatmeal chocolate chip cookies, then you'll love these oatmeal raisin cookies.
Whether you're making oatmeal cookies only to realize that you've run out of brown sugar, or you simply want to use a brown sugar alternative - then this is the recipe for you. Just like my gingerbread cookies, they're soft and chewy with crispy edges. They're made with coconut sugar and have raisins in every bite.
These cookies are just as delicious as my classic chocolate chip cookie recipe. They're made with simple ingredients, use gluten free rolled oats and it's refined sugar free.
They're so easy to make and require no chill time. Bake them for family and friends or simply whip up a batch to have at home for a cozy night in. Trust me, after the first bite, you'll want to keep them all to yourself.
Step by Step Instruction
- Dry Ingredients. In a medium bowl, combine the rolled oats, gluten free flour, salt, baking soda, and ground cinnamon and set aside.
- Wet Ingredients. In a large bowl, use a handheld or stand mixer to beat the butter, coconut sugar and organic cane sugar until light and fluffy, about 2 minutes.
- Combine Ingredients. Add the egg and vanilla extract, then slowly mix in the dry ingredients until just combined (careful not to overmix the batter). The dough will be sticky.
- Add Raisins. Fold in the raisins and using a medium sized cookie scoop (or medium spoon) scoop the oatmeal cookie dough and place them on a prepared baking sheet with parchment paper, leaving room for them to spread. Gently press down on top of each of the cookie dough balls with the back of a spoon to slightly flatten them.
- Bake and Cool. Only place 1 to 4 cookies sheet in the oven at a time for 8-10 minutes or until the outside edges are slightly golden and set. Do not over bake. Leave the cookies on the baking sheet for 1-2 minutes then, using a spatula, transfer them to a wire rack to cool completely.
Storage and Freezing
- For Storage - keep the oatmeal raisin cookies for up to 7 days in an airtight container in the fridge. When you're ready to eat one (or five), warm them in the microwave for 5-10 seconds for a warm, fresh out of the oven, gooey taste. Make sure not to overheat the cookies or else they will become hard and crispy.
- Freeze the cookie dough - using a cookie scoop, scoop the cookie dough into little balls and place them on a parchment lined baking sheet and place them in the freezer until they are firm. Then, transfer the cookie dough into a ziploc freezer bag and freeze for up to 2 months. When you're ready to bake them, allow the dough to soften at room temperature before baking.
- Freezing the baked cookies: The baked cookies can be stored in a freezer bag and frozen for up to 2 months. Let them thaw at room temperature before you're ready to eat them.
Add-ins and Substitutions
Here are a few variations of different mix-ins you can try when making these homemade cookies from scratch:
- Easy swaps - you can easily swap out the gluten free flour for all purpose flour, coconut sugar for brown sugar or organic cane sugar for granulated white sugar if preferred.
- Dried Cranberries - another great option to add into the batter or substitute for the raisins.
- Chocolate chips - Semi-sweet, milk chocolate, dark chocolate, or white chocolate chips all make great substitutes. You can also use chocolate chunks for a more chocolatey taste in every bite.
- Chopped nuts - Feel free to replace the raisins with your favorite chopped nuts like pecans, walnuts, or almonds.
- Plain - you can also simply leave them plain without any add-in's and enjoy them as is.
This recipe can easily be doubled to make some extra to share. Trust me, after the first bite, you'll want to keep them all to yourself. So grab yourself a plate and a tall glass of cold milk and enjoy!
Classic Oatmeal Raisin Cookies
Ingredients
- 1 cup salted butter softened
- ¼ cup + 2 tablespoon organic cane sugar
- ½ cup + 2 tablespoon coconut sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2¼ cup old fashioned oats
- 1¾ cup gluten free flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup raisins
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine the rolled oats, gluten free flour, salt, baking soda, and ground cinnamon and set aside.
- In a large bowl, use a handheld or stand mixer to beat the butter, coconut sugar and organic cane sugar until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract, then slowly mix in the dry ingredients until just combined (careful not to overmix the batter). The dough will be sticky.
- Fold in the raisins and using a medium sized cookie scoop (or medium spoon) scoop the oatmeal cookie dough and place them on a prepared baking sheet with parchment paper, leaving room for them to spread.
- Gently press down on top of each of the cookie dough balls with the back of a spoon to slightly flatten them.
- Only place 1 to 4 cookies sheet in the oven at a time for 8-10 minutes or until the outside edges are slightly golden and set. Do not over bake.
- Remove the cookies from the oven and leave the cookies on the baking sheet for 1-2 minutes then, using a spatula, transfer them to a wire rack to cool completely.
Notes
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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