Gluten Free Oatmeal Raisin Cookies

Name: Gluten-Free Oatmeal Raisin Cookies
Prep time: 15 min
Cook time: 13 min
Ingredients: GLUTEN FREE COOKIE BAKING MIX; ½ c. butter; 1 egg; 1 T. milk or cream; 1 ½ tsp. vanilla; ¾ c. quick oats; ¾ c. raisins; 1 t. cinnamon; ¼ tsp. clove; 1/2 c. nuts (optional)

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Ingredients
Make your own ingredients
How to make Gluten Free Oatmeal Raisin Cookies
Storage & Freezing
FAQ’s

These Oatmeal Raisin Cookies are rich and buttery, loaded with raisins, warm spices, and pecans, bake up with crispy edges and a chewy center.

Ingredients

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

How to make Gluten Free Oatmeal Raisin Cookies

Step 1: Make cookie batter
Beat together butter and egg. Add Cookie Baking Mix and additional ingredients. Let batter rest 15 minutes, and then mix again.

Step 2: Chill cookie dough
Scoop into cookie pucks. Chill batter 30 minutes up to overnight.

Step 3: Bake
Pre-heat oven to 350° and bake for 13 – 15 minutes.

Step 4: Storage
Store chilled cookie pucks up to one week in the refrigerator. Freeze up to 6 months.

Storage & Freezing

Pre-baked cookies:

You can make the batter and store until ready to bake.
Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

To thaw frozen cookies, allow them to come to room temperature before opening the container.

Store baked cookies in airtight container on counter 1-2 days.

Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.

Wholesome (minimally processed)

Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

FAQ’s

What is the best pan to bake these cookies on?

Use light-colored, aluminum cookie sheets to reflect even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may burn or darken on the edges before they are fully cooked through.
For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.

How can I get even browning on my cookies?

For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.

How can I make my cookies thin and crispy?

Scoop out cookie dough and put straight into the oven and use parchment paper and scoop cookie dough and put them right into the oven as it will create more spread.

How can I make my cookies thick and chewy?

Chill the batter and bake on Silpat baking mat and bake on Silpat baking mat to ensure less spread.