These oatmeal raisin cookies are made with gluten-free flour and they are amazing!
The oatmeal raisin cookie is like the ugly cousin to the more favoured and sought after chocolate chip cookie. Never picked first, always just settled for, oatmeal raisin cookies suffer, in part, due to their very confusing nature. Are they healthy (oatmeal, raisins)? Are they a dessert (sugar, butter)? Are they always trying to trick us (from a distance those raisins can pass for chocolate chips)? A cookie should not be so complicated. Still, given the chance, we think that oatmeal raisin cookies are ultimately appreciated, because like unconventionally beauties, they have much to offer.
There tend to be two general categories of oatmeal raisin cookies. The large, flat and crispy disks that you probably had in your high school cafeteria. Or, the smaller, chewy cookies that you may have also had in your high school cafeteria (we don’t know where you went to school people). Our oatmeal raisin cookies fall into the second category and we think that they’ll convert even those of you itching to scroll through our Recipe List to find our chocolate chip cookie recipe instead (don’t bother…we haven’t posted it yet).
There are a few things that make our oatmeal raisin cookies so special. First, we soak our raisins in boiling water, plumping them up and avoiding hard, shriveled raisins in our cookies. Next, we add just a touch of maple syrup, which adds a lovely sweetness you wouldn’t get with the brown sugar alone. We also use oat flour in combination with gluten-free flour and a combination of spices to give these cookies great flavour. They really are a thing of beauty!
How to make the best oatmeal raisin cookies
Choose the right oatmeal for oatmeal raisin cookies:
The oatmeal you use should be large flake oats; do not use instant oatmeal, and do not use steel-cut oats. The brand you use does not matter too much, but pay attention to the label. While oatmeal is gluten-free, it may come into contact with gluten containing products during manufacturing and transportation. If this is a concern for you, read the packaging carefully.
How to make oat flour:
Although you can purchase oat flour, there is absolutely no need to do so, as long as you have a blender or food processor. Simply whiz up your oatmeal until it resembles a fine flour and use that. We love to have oat flour ready and waiting in the refrigerator to quickly make other recipes like our vegan oatmeal cups.
Use melted butter in this recipe:
Sometimes when you crave something sweet and want to whip it up quickly you have to deal with softening a hard and cold block of butter. There are certainly kitchen hacks that allow you to do this easily and quickly, but you don’t have to bother with that here! Our oatmeal raisin cookies require melted butter! Nothing could be easier. Melt your butter, measure out the desired quantity, and bake away!
Soak your raisins in boiled water to plump them up.
We love this trick! Rehydrating your raisins in some boiling water will plump them out and keep them juicy, even after drying out a bit during the baking. This pretty much ensures that you won’t be stuck with any hard, overly dry, shriveled up raisins in your cookies. Just be sure to pat them as dry as possible after you drain them – you don’t want to add water to your cookie dough.
Looking for more cookie recipes? Check these out:
Chocolate crinkle cookies
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Oatmeal raisin cookies
- Stand mixer with paddle attachment (or hand held mixer)
- Baking tray
- Parchment paper
- Mini ice cream scoop (optional)
- 1 ½ cups (225 grams) raisins
- 2 cups (500 mL) boiling water
- ¾ cup (180 grams) melted unsalted butter
- 1 cup (200 grams) brown sugar we use dark brown sugar
- 2 large eggs
- 2 tbsp (30 mL) maple syrup
- 3 cups (300 grams) large flake oats
- ½ cup oat flour
- 1 ½ cups flour, gluten-free you can also use regular all purpose flour
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium size bowl combine your raisins with your boiled water. Ensure that your raisins are submerged. Add more boiling water if required. Set aside.1 ½ cups (225 grams) raisins, 2 cups (500 mL) boiling water
- In the bowl of your stand mixer combine the melted butter, eggs, brown sugar and maple syrup. Beat using your paddle attachment for 8 - 10 minutes.¾ cup (180 grams) melted unsalted butter, 1 cup (200 grams) brown sugar, 2 large eggs, 2 tbsp (30 mL) maple syrup
- Meanwhile, in a medium size bowl combine the oats, oat flour, gluten-free flour, cinnamon, nutmeg, salt, and baking soda. Mix until well combined.3 cups (300 grams) large flake oats, ½ cup oat flour, 1 ½ cups flour, gluten-free, 2 tsp cinnamon, ½ tsp ground nutmeg, 1 tsp baking soda, 1 tsp salt
- With your mixer speed set to low slowly add in your dry ingredients. Mix until just combined. Add in your vanilla extract and mix.1 tsp vanilla extract
- Drain your raisins and pat them dry with paper towels to dry them out as much as possible. Add your raisins to the batter and mix until just combined.
- Line your baking tray with parchment paper and shape your cookies. Place your cookies on the baking tray, leaving about 1 inch between cookies on the tray. We like to use a mini ice-cream scooper. If you don't have a mini ice-cream scoop, use a tablespoon. Each cookie should be approximately 30 grams each. Do not flatten your cookies.
- Bake in the middle rack of your oven for approximately 12 minutes or until golden brown on bottom.
- Allow cookies to cool on the baking tray for 2 - 3 minutes before transferring them to a cooking rack.