Gluten Free Oatmeal Raisin Cookies
These browned butter gluten free oatmeal raisin cookies are soft, chewy and so easy to make. With a rich nutty flavor from the brown butter, sweetness from the raisins and perfectly crisp edges to round it all out.
I know gluten free oatmeal raisin cookies are probably one of those things that most people pass up. But let me tell you, this is not an ordinary oatmeal raisin cookie! We have browned butter which adds a really rich, nutty flavor, a good amount of brown sugar for that molasses flavor and vanilla bean paste to round out the flavors.
These cookies are sweet, nutty, chewy with crispy edges and require no chill time so they’re ready to eat in about 30 minutes. If love this recipe, try my oatmeal cookie bars next!
Before we get started…
- If you really aren’t a raisin fan, you can definitely swap for chocolate chips instead. Even blueberries would be great here!
- The butter must be browned in this recipe, you can’t skip this step! Some of the liquid cooks off when we brown it, so you will end up with too much butter if you don’t brown it.
- Oats are naturally gluten free, but they can be contaminated during processing. Be sure to use certified gluten free if you are baking for someone with an allergy or Celiac.
How to make gluten free oatmeal raisin cookies
Preheat the oven to 350 degrees Fahrenheit.
Add the butter to a pot or skillet over medium heat. Stir until melted, then let it continue to simmer until the milk solids at the bottom brown. This will take about 5-8 minutes depending on your pan.
Be sure to watch it carefully as butter can go from golden to burnt really quickly. You want it a golden to light brown color, but not too dark. Transfer to a mixing bowl and let cool for about 5 minutes.
Add in both the brown and white sugars and beat with an electric mixer for about 30 seconds, then add in the egg and vanilla and beat until combined.
Add in the dry ingredients aside from the raisins and beat to combine. Fold in the raisins.
Scoop using a medium cookie scoop and add to a baking sheet lined with parchment paper, leaving enough space between each cookie for spreading.
Bake for 11-14 minutes or until lightly golden brown on the edges. They will continue to firm as they cool, so I suggest removing from the oven when they still look soft.
Use a circle cookie cutter to swivel around the edges if desired (this creates perfectly round cookies) and sprinkle with flaky salt. Let cool before serving. Enjoy!
Ingredient swaps
Butter. You need real butter for this recipe! Vegan butter doesn’t really brown very well, and browning the butter is a key step for the best flavor and texture.
Sugar. A mix of brown and white sugar will give the cookies a chewy center but keep that delicious crispy edge.
Oats. I opted for quick oats for these cookies, which I recommend, but you can use rolled/old fashioned oats if you prefer. Keep in mind the texture will be a bit grittier with rolled oats over quick.
Flour. I used Bob’s Red Mill 1:1 Baking Flour, which I recommend! You can use a different blend, but make sure it has xanthan gum in the mix.
Egg. This recipe calls for just one egg, so you can safely swap it a vegan alternative. I suggest a store bought egg replace, flax egg or 4 tablespoons of apple sauce.
How to store and freeze
Once prepared, these gluten free oatmeal raisin cookies will keep at room temperature for about 3 days. I like to warm them up in the microwave so they get nice and soft again!
You can also freeze these cookies either before or after baking. To freeze after baking, let the cookies cool completely, then transfer to a freezer safe bag and freeze for up to 1 month. Reheat at 300 until warm through the center.
To freeze before baking, scoop the dough into balls, add to a freezer safe bag and freeze for up 1 month. Bake right from frozen but at 325 and for a few extra minutes to account for the frozen dough. They may not spread as much, but will still be delicious!
Troubleshooting tips
If you notice your cookies aren’t spreading, be sure you are measuring the flour properly! You want to spoon and level, don’t scoop right from the bag or you will end up with more than you actually need.
Also be sure to check that your baking soda is fresh as this is a key ingredient that encourages spreading of cookies.
More cookie recipes to try!
If you want more recipes straight to your inbox, be sure to subscribe to my email list. If you make this recipe, be sure to tag me on instagram and leave a comment below!
Gluten Free Oatmeal Raisin Cookies
by: claire cary
These browned butter gluten free oatmeal raisin cookies are soft, chewy and so easy to make. With a rich nutty flavor from the brown butter, sweetness from the raisins and perfectly crisp edges to round it all out.
/ /
12
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Add the butter to a pot or skillet over medium heat. Stir until melted, then let it continue to simmer until the milk solids at the bottom brown. This will take about 5-8 minutes depending on your pan.
Be sure to watch it carefully as butter can go from golden to burnt really quickly. You want it a golden to light brown color, but not too dark.
Transfer to a mixing bowl and let cool for about 5 minutes.
Add in both the brown and white sugars and beat with an electric mixer for about 30 seconds.
Add in the egg and vanilla and beat until combined.
Add in the dry ingredients aside from the raisins and beat to combine.
Fold in the raisins.
Scoop using a medium cookie scoop and add to a baking sheet lined with parchment paper, leaving enough space between each cookie for spreading.
Bake for 11-14 minutes or until lightly golden brown on the edges. They will continue to firm as they cool, so I suggest removing from the oven when they still look soft.
- Use a circle cookie cutter to swivel around the edges if desired (this creates perfectly round cookies) and sprinkle with flaky salt.
Let cool before serving. Enjoy!
Notes
If you only have rolled/old fashioned oats, that will work, but the texture of the cookies will be a bit different.
Serving: 1cookie / Calories: 254kcal / Carbohydrates: 41g / Protein: 3g / Fat: 13g / Saturated Fat: 7g / Sodium: 152mg / Fiber: 3g / Sugar: 18g