Classic Oatmeal Raisin Cookies
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.
Servings: 24
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
Can I use another type of flour?
The only other flour that I’ve tested for this recipe in a 1:1 ratio is white flour.
Is brown sugar necessary for cookies?
This recipe is made without any brown sugar and uses coconut sugar instead, which tastes almost identical to brown sugar.
Do I have to chill the cookie dough?
This recipe doesn’t require any chill time.
Why are my cookies hard the next day?
This typically happens when the cookies are over-baked. If you leave the cookies in the oven until they are golden brown, they will become hard. Since the cookies will continue to bake on the baking sheet when they’re cooling, I like to underbake the cookies and remove them from the oven just when they begin to brown.
Can I make these with coconut oil?
Yes, but it’s not recommended for best results. If you want to make them dairy free I recommend a vegan butter substitute.
Nutrition
Serving: 1cookie | Calories: 170kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 132mg | Potassium: 86mg | Fiber: 2g | Sugar: 5g | Vitamin A: 256IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg
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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