Pay just $7.50 for postage
to get a
$10 Store Credit.
Folks who TRY gfJules,
come to RELY on gfJules.
SEE FOR YOURSELF!Try NOW!
This gluten free oatmeal raisin cookie recipe is ALSO the THE BEST OATMEAL RAISIN COOKIE RECIPE, EVER! Tall order, I know, but even non-gluten free friends have raved about how moist and chewy these treats are! Try for yourself and let me know!
Please be sure to buy certified gluten-free oats! There can be a big difference between ‘gluten free oats’ and ‘certified gluten free oats.’ Accept no substitutes, as oats have been found to be contaminated with gluten at least 60% of the time … unless they are produced by certified gluten-free manufacturers.
And, when it comes to baking gluten free oatmeal raisin cookies, not all oats are created equal. Larger, stiffer oats aren’t as good at absorbing the moisture in a cookie, which can cause the cookies to fall apart (which is very disappointing, but it does make a nice crumble for ice cream or yogurt!). Always choose “instant” or “quick” oats (certified gluten-free, of course!) when baking oatmeal cookies. You won’t regret it!
After hearing from so many of you who could not find this style of certified gluten-free oats in stores, I sourced them from a company I TOTALLY trust. So now gfJules™ offers CERTIFIED gluten-free, organic quick oats. They’re absolutely perfect for your gluten free oatmeal raisin cookies!
Just mix, scoop, bake & enjoy!
This gluten free oatmeal raisin cookie recipe is also the THE BEST OATMEAL RAISIN COOKIE RECIPE, EVER! Period. Try gfJules TODAY. You’ll see!
*If your raisins are hard or you just prefer super soft raisins in your cookies, cover 1/2 cup of raisins with water in a saucepan with a cinnamon stick (optional) and bring to a boil. Boil gently for one minute, stirring so they do not stick to the bottom of the pan. Drain, then add to your recipe!
Cream the sugars and butter until light and fluffy. Add applesauce or eggs and thoroughly incorporate into the batter. Stir in the vanilla last.
In a separate bowl, whisk together all dry ingredients (except oats), mixing well. Gradually stir into the creamed mixture until integrated. Add in the oats and raisins.
Preheat oven to 350° F (static) or 325° F (convection).
Scoop the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. If the dough is too sticky to roll, either scoop without rolling, or refrigerate or freeze until very cold before baking.
Bake for 8 – 10 minutes, or until light brown.
If you can wait, let them cool on a wire rack before removing.
Yield: 2-3 dozen cookies.
You can bake this recipe as bar cookies by lining a 8×11 or 9×13 pan with parchment or oiled foil. Scoop dough into the lined pan and smooth with a rubber spatula. Bake for 20-25 minutes, depending on how thick the dough is/big the pan is — the thicker the dough/smaller the pan, the longer they’ll need to cook.
Remove to cool on a wire rack. Pull up on the parchment or foil to neatly remove from the pan. Once cooled, slice into bars.
*This recipe and over 149 more, also available in my cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!
Don’t forget these delicious cookies can be baked into BARS instead! Even faster and easier!
Pin for later!