Oatmeal raisin cookies anyone? Hope you’re all having a great week and if you have kids at home, hope the first days of school are getting off to a smooth start. Here’s a lunch box or after school treat for all you cookie lovers out there…soft, chewy, oatmeal raisin cookies spiced with cinnamon and a hint of nutmeg. These really do taste like the old-fashioned classic we know and love, and no one would ever guess they’re made without gluten!
Chewy Oatmeal Raisin Cookies (GF)
Prep time
Cook time
Total time
Author: Healthy Cooking Daily
Recipe type: Gluten Free Snack, Cookies
Serves: 12
Ingredients
Wet
- ½ c butter, softened at room temperature
- 1 c coconut sugar
- 1 egg
- 1 tsp vanilla
Dry
- 2½ c oats divided
- 3 tablespoons arrowroot starch/flour
- 1 teaspoon baking soda
- 1½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ c raisins
- ½ c chopped walnuts (optional)
Instructions
- Preheat oven to 350°F
- Line 2 baking sheets with parchment or non-stick silicone mats.
- Transfer 1½ cups of oats in a spice grinder/blender to produce oat flour and add to a medium bowl.
- Add the rest of the oats, baking soda, cinnamon, nutmeg, salt, and arrowroot and set aside.
- In a large bowl beat the butter with a hand mixer until creamy and soft.
- Add the sugar, egg, and vanilla and scrape the sides with a spatula until evenly combined.
- Add the flour mixture and beat for 1-2 minutes on medium speed.
- Fold in the raisins and optional nuts.
- Using a 2-inch ice-cream scoop or spoon, drop the dough on the baking sheets leaving plenty of space between.
- Bake for 19-22 minutes reducing the oven to 325 three quarters of the way through.
- If your oven doesn't cook evenly like mine, rotate your pans halfway through as well.
- Let the cookies cool completely before moving them off the pan.
- Makes 11-12 large cookies.
- Enjoy!
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