Oatmeal raisin cookies
These oatmeal raisin cookies are made with gluten-free flour and they are amazing!
Servings: 40 cookies
Calories: 102kcal
Equipment
- Stand mixer with paddle attachment (or hand held mixer)
- Baking tray
- Parchment paper
- Mini ice cream scoop (optional)
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
Cookies can keep at room temperature in a tightly sealed container for several days.
Baked cookies can be frozen. Thaw at room temperature.
Although we made these cookies with gluten-free flour you can substitute with an equal amount of all-purpose (regular) flour if you prefer.
Nutrition
Calories: 102kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 122mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg