Why You’ll Love This Gluten Free Oatmeal Raisin Cookies Recipe
If you’re looking for a delicious treat that’s also gluten-free, you’re going to love these oatmeal raisin cookies. They’re soft, chewy, and bursting with flavor, making them perfect for any occasion.
I appreciate how easy they’re to whip up; you can enjoy homemade cookies without the hassle of complicated recipes. Plus, the combination of oats and raisins creates a satisfying texture that keeps me coming back for more.
Best of all, these cookies are a guilt-free indulgence, so I can share them with friends and family, knowing everyone can enjoy a delightful bite without worry.
Ingredients of Gluten Free Oatmeal Raisin Cookies
When it comes to baking, having the right ingredients is key to achieving that perfect cookie. For these gluten-free oatmeal raisin cookies, you’ll want to gather some staples that aren’t only tasty but also friendly for those avoiding gluten. Plus, these ingredients are pretty easy to find at your local grocery store or online, so you won’t need to set out on a treasure hunt. Let’s take a look at what you’ll need to create these delightful treats!
- 2 cups rice flour
- 1 cup potato starch
- 1/2 cup arrowroot
- 1 teaspoon xanthan gum
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup light brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla essence
- 1 1/4 cups gluten-free flour
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 3/4 cups rolled oats
- 1 cup raisins
Now, I’ve to tell you, when I first started baking gluten-free, I was a bit overwhelmed by all the different flours. I mean, rice flour, potato starch, arrowroot—it’s like a science experiment in the kitchen.
But trust me, each ingredient serves a purpose. The rice flour gives structure, while the potato starch adds moisture. And xanthan gum? It’s like the glue that holds everything together. Don’t skip it; otherwise, you might end up with cookies that crumble into sad little piles instead of delightful little bites.
And if you’re feeling adventurous, you can always mix in some nuts or chocolate chips for an extra twist. Just remember, the most important thing is to have fun while baking. After all, it’s not just about the cookies; it’s about the joy of creating something delicious!
How to Make Gluten Free Oatmeal Raisin Cookies
Alright, so you’ve gathered all your ingredients for those scrumptious gluten-free oatmeal raisin cookies, and now it’s time to bring them together. Let’s dive right into the magic of mixing. First, preheat your oven to a cozy 375°F (190°C). This is essential because you want those cookies to bake evenly and come out perfectly golden brown.
While that oven heats up, grab a large mixing bowl and cream together 3/4 cup of softened butter with 3/4 cup of white sugar and 3/4 cup of packed light brown sugar. You’re aiming for a smooth and fluffy texture here, so don’t rush it. Take a moment, channel your inner cookie whisperer, and beat those ingredients together until they look like a creamy cloud of deliciousness.
Next, it’s time to add some eggs to your mixture. Toss in 2 eggs and a teaspoon of vanilla essence, and then beat it all together until it’s light and airy. You might find yourself smiling at the transformation happening right before your eyes; it’s like watching a caterpillar turn into a butterfly.
Now, in a separate bowl, mix together the dry ingredients: 2 cups of rice flour, 1 cup of potato starch, 1/2 cup of arrowroot, 1 teaspoon of xanthan gum, 1 teaspoon of baking soda, 3/4 teaspoon of cinnamon, and 1/2 teaspoon of salt. Stir them well—this is the science part of baking, and you want to make sure everything is evenly distributed.
Gradually, you’ll want to fold those dry ingredients into the wet mixture, beating them in little by little until they’re fully incorporated. And here comes the fun part—stir in 2 3/4 cups of rolled oats and 1 cup of raisins. Picture the delightful texture and sweetness that’s about to come together.
Once you’ve got everything mixed nicely, it’s time to drop teaspoonfuls of dough onto a cookie sheet lined with parchment paper. Don’t worry too much about shaping them; they’ll spread out a bit as they bake.
Pop that tray in the preheated oven and let them bake for about 8 to 10 minutes. Keep an eye on them; you want them to turn golden brown, not dark brown (nobody wants burnt cookies).
Once they’re out of the oven, let them cool on a rack, and I promise, the aroma will have everyone wandering into the kitchen, wondering what deliciousness you’ve conjured up. Happy baking!
Gluten Free Oatmeal Raisin Cookies Substitutions & Variations
After mixing up those delightful gluten-free oatmeal raisin cookies, you might find yourself wanting to experiment a bit.
I love swapping out the raisins for dried cranberries or chocolate chips for a different flavor twist. You could also try adding chopped nuts, like walnuts or pecans, for extra crunch.
If you’re aiming for a healthier version, consider using coconut sugar instead of white and brown sugars. And if you’re dairy-free, coconut oil works beautifully in place of butter.
Don’t hesitate to play with spices, too—adding a touch of nutmeg or ginger can elevate your cookies to a whole new level!
Additional Tips & Notes
Although baking gluten-free oatmeal raisin cookies might seem straightforward, a few additional tips can enhance your experience.
First, make sure your butter is softened for easier mixing. I recommend chilling the dough for about 30 minutes to help the cookies maintain their shape while baking.
If you like a chewier texture, add a tablespoon of honey or maple syrup. Don’t skip the xanthan gum; it’s essential for binding.
Finally, keep an eye on your cookies as they bake; every oven is different. Let them cool on the rack for a few minutes before indulging in your delicious creation!