These soft cookies give you that comfy-cozy made at grandmas house vibe. And yes they are gluten-free, but would you know if I never told you? Definitely not! A little trick I picked up when baking with dried fruits is to soak them for a couple minutes so they give your baking a little extra oomf. It’s super worth it, the results are wicked delicious.
Make sure your eggs and butter are room temp and that you really mix the first few ingredients together with a good electric mixer, like this one. You want it to be very light and fluffy so it bakes well. When they come out, leave them on the baking sheet for a solid 15 minutes so they can firm up and won’t fall apart when you go to transfer them to a cooling rack. Set a timer if you need to!
If you have made these and would like to share your creations feel free to send a pic or tag on Instagram @bairdsbaking . Find more recipes and short videos over there as well!
Reel of me making these found on Instagram; @bairdsbaking, check it out!
If you liked these, you may enjoy other gluten free recipes like these Banana Nut Chocolate Hazelnut Stuffed Muffins.
Soft Oatmeal Raisin Cookies (GF)
- Prep time: 15 minutes
- Bake time: 10-12 minutes
- Yields: 1.5 dozen (18 cookies)
Ingredients
- 125g unsalted butter
- 130g brown sugar
- 75g white sugar
- 2 eggs
- 1 teaspoon vanilla
- 250g gluten-free oats
- 100g gluten-free flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 125g raisins
Directions
- Preheat oven to 375F and line a large baking sheet with parchment or silicone baking mat
- In a small bowl, place raisins and fill with water, soaking for 10 minutes; drain.
- In a medium bowl, cream butter and sugars together, until smooth.
- Add in eggs, one at a time, mixing after each.
- Mix in vanilla.
- In another small bowl, combine flour, oats, cinnamon, baking powder, baking soda and salt.
- Fold flour mixture into butter mixture, using a wooden spoon.
- Fold in raisins.
- Scoop large tablespoon sized bits of dough and shape into a ball as best as you can. Dough will be very sticky!
- Bake for 10-12 minutes, bottoms and edges should be a deep golden brown.
- Let cool on sheet for 15 minutes before transferring to wire rack to completely cool.
- Enjoy!
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