Easy Gluten Free Oatmeal Raisin Cookie Recipe A Delight
Gluten free oatmeal raisin cookie recipe: A delightful treat that combines chewy oats, plump raisins, and warm spices, all without gluten. A comforting classic.
Equipment
- Measuring cups and spoons
- Mixing Bowls (various sizes)
- Electric mixer (stand or hand-held)
- Baking sheet
- Parchment Paper
- Cookie scoop or spoon
- Wire Rack
Ingredients
- 1 cup (120g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups (240g) certified gluten-free rolled oats
- 1 cup (150g) raisins
Instructions
- Step 1: Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375F (190C). Line a baking sheet with parchment paper. This prevents sticking and ensures easy cleanup.
- Step 2: Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt. Ensure ingredients are evenly distributed.
- Step 3: Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for a tender cookie.
- Step 4: Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. The mixture should be smooth and creamy.
- Step 5: Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
- Step 6: Fold in Oats and Raisins: Gently fold in the gluten-free rolled oats and raisins until evenly distributed throughout the dough.
- Step 7: Drop Dough Onto Baking Sheet: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Step 8: Bake: Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Step 9: Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Optional Tips: For a chewier cookie, substitute melted coconut oil for half of the butter. Chopped nuts, such as walnuts or pecans, can be added for extra flavor and texture.
Notes
Variations
The gluten free oatmeal raisin cookie recipe lends itself well to numerous adaptations, accommodating various preferences and dietary needs. Subtle changes can yield distinct flavor profiles, while more significant alterations allow for broader inclusivity.
- Ingredient Swaps:
- Replace raisins with dried cranberries, chopped dates, or dried apricots for a different chewy fruit component.
- Substitute walnuts, pecans, or almonds for the oats to create a nuttier texture and flavor. Ensure nuts are finely chopped.
- Experiment with different extracts such as almond or maple in place of vanilla.
- For a richer flavor, brown the butter before creaming it with the sugars.
- Regional Twists:
- Add a touch of molasses for a deeper, more robust flavor reminiscent of old-fashioned molasses cookies.
- Incorporate spices like cardamom or star anise for an exotic Middle Eastern-inspired twist.
- Dietary Adjustments:
- For a vegan option, substitute the butter with coconut oil and the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons of water).
- Reduce the sugar content by using a sugar substitute appropriate for baking.
- Add a tablespoon of chia seeds for added fiber and nutritional value.
Serving Suggestions
Gluten free oatmeal raisin cookies are versatile and can be served in various contexts. These cookies complement an afternoon tea or coffee break, providing a satisfyingly sweet treat. They are also well-suited as a light dessert after lunch or dinner. Serving them slightly warmed enhances the chewy texture and aroma. The cookies pair well with a glass of milk, almond milk, or a scoop of vanilla ice cream. During festive occasions, they can be packaged as gifts or included in dessert platters.
Storage Tips
Proper storage is essential to maintain the freshness and texture of gluten free oatmeal raisin cookies. Once completely cooled, the cookies should be stored in an airtight container at room temperature. This helps prevent them from drying out or becoming stale. When stored properly, these cookies can maintain their quality for up to 3-5 days. For longer storage, cookies can be frozen in a freezer-safe container for up to 2 months. To thaw, simply remove the desired number of cookies from the freezer and allow them to come to room temperature before serving.
Frequently Asked Questions
- Question 1: Can I use quick oats instead of rolled oats?
While quick oats can be used, the texture of the cookies will be slightly different, resulting in a softer, less chewy cookie. Rolled oats provide a more substantial texture. - Question 2: What if I don’t have xanthan gum?
Xanthan gum helps to bind the gluten-free flour. If omitted, the cookies may be more crumbly. Other binding agents like flaxseed meal can be used as a substitute. - Question 3: Can I freeze the cookie dough?
Yes, the cookie dough can be frozen. Form the dough into individual cookies and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time. - Question 4: My cookies spread too thin, what did I do wrong?
Possible reasons include using melted butter instead of softened, or not chilling the dough before baking. Ensure butter is properly softened and consider chilling the dough for 30 minutes before baking.