Gluten-Free Oatmeal Raisin Cookies (Vegan Option) (Edit recipe)

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Soft, chewy, and bursting with sweet raisins, these gluten-free oatmeal raisin cookies are a classic that cannot be beat. With 10 simple ingredients and 30 minutes, you'll be enjoying the best oatmeal raisin cookies in no time! Bonus: the recipe can be made gluten-free, dairy-free, vegan, nut-free, lactose-free, or regular.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

12 minutes

INGREDIENTS

11

Serves: 15

Ingredients

.5 cup Butter, Salted, (114 g) room temperature *plant-based or regular
.75 cup Brown Sugar, (150g)
1 whole Egg, or .25 cup applesauce
1 tsp Vanilla Extract
.75 cup Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill, (90 g) *can sub regular flour
3 Tbsp Cornstarch, (24g)
1 tsp Cinnamon, Ground
1 tsp Sea Salt, fine
1.5 cups Gluten-Free Rolled Oats, (120g) *can sub regular rolled oats
1 cup Raisins, (145g)
.5 cup Walnuts, (60 g) optional, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350ºF and prepare two large cookie sheets with parchment paper.
In a stand mixer or of large mixing bowl with hand mixer, cream the butter and brown sugar on high speed for 2-3 minutes or until light and fluffy.
Add in the vanilla extract and egg (or applesauce) and mix on high until well combined.
Measure in the flour, cornstarch, cinnamon, and salt and mix on low until a soft dough forms.
Add the oats, raisins, and walnuts (if using) and mix until just combined. The dough will still be quite sticky, itu2019s okay.
With a large 3 tablespoon cookie scoop, place the cookie dough onto the prepared cookie sheets approximately 2 inches apart.
Bake for 10-12 minutes or until the edges are a light golden brown and the center appears underbaked. Remove from the oven and immediately shape any errant cookie edges back into place with a butterknife or spoon.
Allow the cookies to fully cool on the cookie sheets. They will continue to set while cooling.
Store leftover cookies in an airtight container at room temerpature for up to 5 days or frozen for up to 6 months.

Notes

The cookies will spread a bit more if you are using applesauce instead of egg and also if omitting the walnuts.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	230
Fat:	9 g
Carbohydrates:	35 g
Protein:	3 g
Cholesterol:	16 g
Sodium:	212 mg
Fiber:	2 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.