Gluten-Free Oatmeal Raisin Cookies Recipe
Equipment
- Large bowl
- Medium bowl
- Electric mixer
- Measuring Cups and Spoons
- Spatula
- Whisk
- Baking sheets
- Plastic wrap
- Parchment paper or silicone mats
- Wire rack
- Oven
Ingredients
- 1 cup of unsalted butter, softened
- 1 cup of granulated sugar
- ½ cup of brown sugar
- 2 large eggs
- 1 tsp of vanilla extract
- 3 cups of gluten-free oats
- 1½ cups of gluten-free all-purpose flour
- 1 tsp of baking soda
- ½ tsp of salt
- 1 tsp of ground cinnamon
- 1 cup of raisins
Instructions
- In a large bowl, cream together the butter and sugars with an electric mixer until light and fluffy.
- Add the eggs and vanilla and beat well.
- In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix well.
- Stir in the raisins.
- Cover the dough with a plastic wrap and refrigerate for at least an hour.
- Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about two inches of space between each cookie.
- Bake for 10 to 12 minutes or until golden brown around the edges.
- Let the cookies cool on the baking sheets for five minutes, then transfer them to a wire rack to cool completely.
Notes
Nutritional information per serving:
- Fat: 2.4g
- Protein: 0.98
- Carbs: 10.3g
- Sodium: 81mg
- Fiber: 0.4g