Go Back Email Link
–+ servings

Gluten Free Oatmeal Raisin Cookies

Course: Cookies, Dessert
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 24 cookies
Print Recipe Add to Collection

Equipment

  • 2 medium mixing bowls
  • 1 whisk
  • 2 12 cavity cookie tins, or parchment lined baking sheets
  • silicone oil brush & coconut oil / cooking spray / parchment paper

Ingredients

BUILD FLAX EGGS

  • 4 T flax meal finely ground flax seeds
  • 12 T purified water

BOWL 1 • MAIN DRY INGREDIENTS

  • 2 1/2 c gf old fashioned oats
  • 1 1/2 c GF all purpose flour
  • 1 1/2 tsp xanthan gum skip if your flour blend already contains it
  • 1 Tbs baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon; ground
  • 1/2 tsp Himalayan sea salt

BOWL 2 • OTHER INGREDIENTS

  • 1 c coconut sugar
  • 10 T coconut oil or vegan butter
  • 1/4 c pure maple syrup
  • 2 tsp pure vanilla

FOLD IN INGREDIENTS

  • 6 oz OG raisins
  • 3/4 c walnuts; raw finely chopped

Instructions

  • Preheat your oven to 350°F.
  • Oil cookie pans, or line a rimmed baking sheet with parchment paper and set it aside.

BUILD FLAX EGGS

  • In a small cup combine the flax meal and the water. Whisk well and allow it to sit for 10 minutes.

BOWL 1 • MAIN DRY INGREDIENTS

  • In the first medium mixing bowl, add all of the MAIN DRY INGREDIENTS and whisk well.

BOWL 2 • OTHER INGREDIENTS

  • In the second medium mixing bowl, add all of the OTHER INGREDIENTS along with the FLAX EGGS and whisk well.

INCORPORATE ALL INGREDIENTS

  • Pour BOWL 1 ingredients into BOWL 2 incrementally and mix until well incorporated and the dough comes together.
  • Add the FOLD IN INGREDIENTS, mixing them in evenly.
  • Allow the dough to rest for about 10 minutes to set up.
  • Using a mini cookie scoop, make 24 equally sized balls about the size of golfballs, adding them to the cookie pan or prepared baking sheets, distancing them all apart.
  • Take a spatula and flatten the cookies some.

BAKE COOKIES

  • Place the cookie pans or baking sheets in the center of the preheated oven, and bake for 20 minutes, or until lightly golden brown all over.
  • Turn off the oven and remove the cookie pans or baking sheets from the oven.
  • Allow the cookies to cool in the cookie pans or on the baking sheets for 15 minutes, before transferring to a wire rack or other storage.