These oatmeal raisin cookies are made with gluten-free flour and they are amazing!
Keyword: Cookie, gluten free
Author: Mia Kouppa
Stand mixer with paddle attachment (or hand held mixer)
Mini ice cream scoop (optional)
1 ½cups(225 grams) raisins
2cups(500 mL) boiling water
¾cup(180 grams) melted unsalted butter
1cup(200 grams) brown sugarwe use dark brown sugar
2tbsp(30 mL) maple syrup
3cups(300 grams) large flake oats
1 ½cupsflour, gluten-free you can also use regular all purpose flour
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.
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.