gluten fee oatmeal aisin cookies
Hello and welcome to solsarin. This post is about” gluten free oatmeal raisin cookies“.
gluten fee oatmeal aisin cookies with almond flou
The Ingredients
- Almond flour– Blanched almond flour or superfine almond flour is preferred. You can use almond meal, but your cookies will be studier, nuttier, and thicker.
- Quick oats- Also known as instant oatmeal. Be sure to use certified gluten free oats, if needed.
- Granulated sweetener of choice– Either brown sugar, white sugar, coconut sugar, or sugar free subs can be used.
- Salt- Brings out the sweetness, and balances the flavors.
- Baking powder and baking soda– A combination of the two is used to give the cookies some rise and spread.
- Egg– Room temperature egg.
- Butter– Softened and unsalted. You can also use melted coconut oil.
- Vanilla extract– A must for any good cookie recipe!
- Milk of choice– You only need this if your dough is too thick!
- Chocolate– Either chocolate chips or a chopped up chocolate bar.
The Instructions
In a large mixing bowl, combine your dry ingredients and mix well. Add in your wet ingredients and mix until combined. Then, fold through the chocolate chips using a rubber spatula. If your dough is too thick, add 1-2 tablespoons of milk, or enough until it is formable.
Now, using a cookie scoop or large spoon, scoop out heaping tablespoons of dough and roll into balls. Place the balls of cookie dough onto a lined sheet and gently flatten each one. Bake the cookies for around 10 minutes, or until the edges become golden and the chocolate has melted.
Finally, remove the cookies from the oven and let them cool on the pan completely.
Tips to make the best almond oatmeal cookies
- Do not overbake the cookies, as they continue to cook as they are cooling down.
- Try to use a chopped up chocolate bar instead of chocolate chips, to ensure pools of chocolate with every bite!
- For almond flour oatmeal raisin cookies, swap out the chocolate for raisins instead.
- If you’d like to make these cookies without eggs, use an egg replacement like flax eggs or a formulated egg substitutes.
storage & freezing instructions
Store cooled cookies in a covered container at room temperature for up to 5 days.
Cookies can be frozen for up to two months by placing in freezer-safe container or ziplock bags.
Nutrition
gluten fee oatmeal aisin cookies recipe
Gluten-Free Cookie FAQ
If you’ve ever made gluten-free cookies that turn out crumbly it’s probably because of the flour blend you’re using. It’s important to pick a flour blend that contains a binder like xanthan gum This recipe also has an extra egg to hold the cookies together. This gluten-free oatmeal cookie recipe is perfectly designed for non-crumbly cookies!
This dough freezes great! Just scoop rounds of the dough onto a parchment lined baking sheet and freeze. The frozen dough balls can be baked directly out of the freezer. Just add 1-2 minutes to the bake time.
Ingredients to make healthy oatmeal raisin cookies
- Egg – for choosing good quality eggs, check out this post
- Butter – we have tested this recipe with both unsalted butter and vegan butter. Both created great, tender cookies
- Cane sugar – we like this organic cane sugar from Thrive Market
- Brown sugar – use a light brown sugar, such as this one from Thrive Market
- Vanilla – we prefer pure vanilla extract with no added sugars, such as this one
- Gluten-free quick-cooking oats – by using quick-cook oats, you get a softer and chewier cookie. If you only have old-fashioned oats on hand, they will work just fine. We recommend whirling old-fashioned oats quickly in a food processor to break the oats into smaller pieces
- Gluten-free flour blend – we like Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. You can also use regular all-purpose flour if you don’t need or want cookies that are gluten free
- Baking soda
- Fine salt
- Ground cinnamon
- Raisins
- Walnuts – chopped walnuts or walnut pieces work best for this recipe
How to Make this Oatmeal Raisin Cookie Recipe
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the egg, butter, cane sugar, brown sugar, and vanilla.
- Add the quick-cooking oats, gluten-free flour, cinnamon baking soda, and salt; mix well. Fold in the raisins and walnuts.
- Using a cookie scoop, scoop dough out into 18-20 balls and place on the prepared baking sheet. Bake for 12-14 minutes or until lightly golden brown and cookies are set in the center. Remove from the oven, let cool slightly on the baking sheet before transferring to a wire rack to finish cooling.
Gluten free oatmeal raisin cookies
Make these into arguably more traditional gf oatmeal raisin cookies by replacing the chocolate chips, by weight, with raisins. My favorite type of raisin for baking (and eating) is Thompson raisins, since they’re plump and big, but not oversized.
Other dried fruits
Replace some or all of the chocolate chips with chopped dried apricots, dried cranberries, or even pitted, chopped dates. Toss the dates in some flour first, though, since dates are super sticky!
Tips For Making The Best Gluten-Free Oatmeal Cookies
- Soften your butter. Take the butter out of the refrigerator and allow to soften on the counter for 10-15 minutes.
- It’s super important to measure the gluten-free flour correctly. Use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup), and use the spoon and level method.
- Always use a greased cookie scoop. I use a 1 ½ tablespoon cookie scoop. It was a game-changer for me!
- I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I buy it at Walmart.
gluten fee oatmeal aisin cookies no flour
These gluten-free oatmeal raisin cookies use no flour to make a soft, chewy cookie even better than the ones you grew up on! Enjoy an old-fashioned oatmeal cookie in minutes because no chilling or speciality ingredients are required for this recipe!
Ingredients
- 1/3 cup unsalted butter (or coconut oil, liquefied)
- 1 1/2 cups certified gluten-free rolled oats
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, firmly packed
- 1/8 tsp sea salt
- 1 tsp vanilla extract (I use this brand] or [homemade)
- 1 egg
- 2/3 cup mini chocolate chips]; finely chopped [raisins]; finely chopped [dried cranberries; 2/3 cup finely chopped nuts; or, combination of all these ingredients that equals no more than 2/3 cup total (optional)
Instructions
- Melt the butter and set aside to cool slightly. Place oats in a medium-sized mixing bowl. Stir in both sugars and the salt and blend to break up any lumps.
- In a medium-sized bowl, whisk together the melted butter, vanilla extract, and egg. Stir this egg mixture into the oat mixture and add chocolate chips or raisins (if used), mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
- Chill the dough about 30 minutes.
- Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
- Chilled dough will still be somewhat soft. Form the dough into 1-inch balls (or lumps; don’t stress) and place on the baking sheet about 2 inches apart. Flatten each ball down very slightly.
- Bake for 10 to 13 minutes or until the edges are nicely browned (but not too brown; mine actually are too brown in these photos) and the tops of the cookies are medium golden in color.
- Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a spatula. (I placed mine on my cold screened porch for 10 minutes as they were already sufficiently cooked and I didn’t want them to bake any further on the cookie sheet.)
gluten fee oatmeal aisin cookies with honey
Notes and Tips
- Lining the baking pan with a parchment sheet is very important because it will make your baking pan come out clean and your cookies release effortlessly.
- I used the old-fashioned oats for this recipe. However, you can use the quick oats for this.
- I also used all-purpose flour but wheat flour will work perfectly well
- It is advisable to use a metal baking pan over glass pans because glass pans retain heat longer and it may over bake the cookies
- Since the dough will turn out quite wet it is very important to place it in the fridge before baking it for at least 20 minutes. Please don’t miss this step it is very important
- If you have any leftover simply store it in an airtight container on the tabletop for up to 3 days.
Ingredients
- 1 Cup oats
- 3/4 Cup All purpose Flour
- 2 tbsp Coconut Oil
- 1 tsp Vanilla extract
- 1 tsp Cinnamon Powder
- 1.5 tsp Baking powder
- 1 Egg
- 1/2 Cup Honey
- 1/4 Cup Raisins
- Salt Pinch
Instructions
-
In a bowl, whisk together the Oats, Cinnamon powder, Baking powder and Salt
-
In a separate bowl, whisk the Egg, Coconut Oil, and Vanilla extract till fluffy. (About 1 minute)
-
Mix the Oats and the whisked Egg and Coconut until combined. Add the Honey and fold till just combined.
-
Add the flour in two batches. Fold in the first half until just combined. Repeat for the second half. Then, fold in the Raisins and place it in the Fridge for 20 minutes to solidify.
-
Drop one heaping mound of cookie dough into the prepared sheet spacing them about 2 inches apart and Place in a 325F preheated oven for about 12 to 14 minutes or until slightly brown.
-
Leave to cool completely before serving.
gluten fee oatmeal aisin cookies healthy
The Ingredients
- Rolled Oats (Old fashioned oats)- A must for a cookie that requires oatmeal! This also replaces any need for flour. Be sure to use gluten-free rolled oats to keep this recipe 100% gluten-free.
- Banana- Mashed, overripe banana replaces the need for any oil or butter, while also providing sweetness. The riper the bananas are, the sweeter the cookies will be.
- Almond Butter OR peanut butter- I prefer using almond butter, but peanut butter or another alternative works.
- Raisins- The key add-in ingredients for the cookies! I recommend using a good quality brand of raisins, that are plump and juicy. See my trick below for instant fat and juicy raisins!
- Cinnamon- Optional, but gives added flavor to the cookies.
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