Classic Gluten Free Oatmeal Raisin Cookies (Dairy Free)
Classic Gluten Free Oatmeal Raisin Cookies (Dairy Free): deliciously chewy gluten free oatmeal raisin cookies with crispy edges and sweet, juicy raisins. Wonderfully gluten and dairy free.
Servings: 24 -30 cookies (mine made 27)
Ingredients
Dry Ingredients
- 1 cup gluten free oat flour – if using homemade oat flour make sure it’s very finely ground (not coarse)*
- 1 ½ cups gluten free rolled oats
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional, but recommended
- 1/8 teaspoon ground cloves optional, but recommended
- 1/3 teaspoon salt
Wet Ingredients
- ½ cup melted coconut oil
- ½ cup + 2 tablespoons coconut sugar
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
Add-ins
- ¾ cup raisins
- ½ cup walnuts chopped (optional)
Optional Topping
- 2-3 tablespoons raisins
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, stir together all the dry ingredients. Set aside.
- In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
- Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until no flour patches remain. Fold in raisins and walnuts, if using.
- Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature until just soft enough to scoop, but still very firm and chilled.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press raisins into cookies—this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies; flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
- Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
More Gluten Free Dairy Free Cookies
Notes
*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy/crumbly cookies. Otherwise, try buying ready-made gf oat flour.
Storing Instructions: Store in an airtight container at room temperature for 1-2 weeks.
Freezing Instructions: store in a freezer-friendly container or bag. Keep for up to 1-3 months. Thaw at room temperature for about 10-20 minutes before enjoying. Or, warm in the microwave for about 5-10 seconds.
Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 30 servings per recipe, made without optional ingredients.
Nutrition
Serving: 1cookie | Calories: 91kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 32mg | Fiber: 1g | Sugar: 7g