- 1 cup gluten free oat flour ( directions on how to make your own above in post)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter, ghee, or coconut oil (for vegan) – room temperature
- 1/2 cup plus 2 tbsp coconut sugar (I use THIS brand)
- 2 eggs (OR 2 flax eggs for vegan cookies made with 2 tbsp flax meal + 6 tbsp water whisked together and allow to sit for 15 minutes)
- 1 tsp vanilla extract
- 1 and 1/2 cups gluten free oats (I use THIS brand)
- 3/4 cup raisins plus more for topping
- In a small bowl, whisk together oat flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In another large mixing bowl, with a hand mixer, cream together butter/ghee/coconut oil and coconut sugar until smooth, about 2 minutes. Add in eggs and vanilla and continue to mix until well incorporated, about 30 seconds, scraping down the sides as necessary. Add in oat flour mixture and mix again until combined. Finally, fold in by hand the oats and 3/4 cup of raisins. Place mixture into freezer for 20 minutes (or in fridge for 45 minutes) to chill.
- While mixture is chilling, preheat oven to 350’F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- Once dough is chilled, use a 1 and 1/2 inch cookie scoop and roll into even-sized balls and place at least 2 inches apart on baking sheets. Gently press a few additional raisins on top of each cookie, if desired. Bake for 12-14 minutes, until edges are slightly browned. Remove from oven and allow to cool for 10 minutes then transfer to wire cooling rack to cool completely. Cookies will set more as they cool.
If using homemade oat flour, sifting the flour to give it a finer texture will give you a lighter cookie crumb. See directions in post on how to make your own GF oat flour at home.
Make 2 flax eggs by whisking together 2 tablespoons of ground flax meal and 6 tablespoons of water. Allow to sit for 15 minutes.
As always, room temperature ingredients work best when baking.
Soaking your raisins in room temperature water for 10 minutes will make them more plump and beautiful. Be sure to drain and blot them dry before adding to cookie dough.
I don’t recommend chilling your dough for longer than noted here. If they sit for too long, they may not spread. If dough is left to chill longer, allow it to sit out for about 30 minutes before rolling into balls.
I use a small 1 and 1/2 inch cookie scoop for this recipe like THIS.
Keywords: gluten free oatmeal raisin cookies