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Chewy Gluten-Free Oatmeal Raisin Cookies

Delicious chewy oatmeal raisin cookies that are gluten-free, with a soft center and deep oat flavor, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups gluten-free rolled oats Pulse briefly to break them down slightly.
  • 2 cups gluten-free measure-for-measure flour Weighed or scooped & leveled.
  • 1 tablespoon cornstarch Helps to create tenderness.
  • 1 teaspoon baking powder For leavening.
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon Adds flavor.
  • 1/2 teaspoon kosher salt
Wet Ingredients
  • 1 cup butter, softened 2 sticks or 16 tablespoons.
  • 1 cup light brown sugar Packed.
  • 1 cup granulated sugar
  • 2 large eggs Room temperature.
  • 2 teaspoons vanilla extract
Mix-Ins
  • 1 cup semi-sweet chocolate chips
  • 1 cup raisins
  • Optional few extra chocolate chips & raisins To top the cookies before baking.

Method
 

Preparation
  1. Preheat your oven to 350°F and prepare baking sheets lined with parchment paper.
  2. Add rolled oats to a food processor and pulse them 3-5 times to break them down slightly.
  3. In a medium bowl, mix the pulsed oats, gluten-free flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Set aside.
  4. In a stand mixer or using a hand mixer, cream softened butter with brown sugar and granulated sugar until smooth and fluffy (about 2-3 minutes).
  5. Add the eggs one at a time, mixing until fully incorporated. Stir in the vanilla extract.
  6. With the mixer on low, gradually add half of the dry mixture, then the remaining half. Mix until just combined—don't overmix.
  7. Gently fold in the semi-sweet chocolate chips and raisins until evenly distributed.
  8. Cover the dough and refrigerate for 2 hours (up to 24 hours).
Baking
  1. Scoop the dough using a large cookie scoop (about 3 tablespoons) and roll into balls. Place 6 on each baking sheet, spacing them well.
  2. Bake one sheet at a time for 10-12 minutes, until centers are almost set. Optionally, press additional chocolate chips or raisins on top before baking.
  3. Allow cookies to rest for 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container up to 3-4 days. Freeze cooled cookies for up to 2 months. Reheat in the microwave or oven for best texture.