Gluten Free Raisin Oatmeal Cookies Recipes

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SOFT & CHEWY OATMEAL RAISIN COOKIES - GLUTEN FREE



Soft & Chewy Oatmeal Raisin Cookies - Gluten Free image

A recipe from www.celiac.com that I have altered slightly. If your flour mix does not include xanthan gum, add 1 T of ground flax seed (although you may add it anyway as the outcome of the recipe won't be affected). It is also very important to chill the dough before you bake them - they won't spread as much. NOTE; If you are making this recipe as a non-gluten free recipe using regular all-purpose flour, do not use quick oats as the recipe was made with regular long cooking oats.

Provided by LARavenscroft

Categories     Dessert

Time 2h35m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 14

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 egg
1 egg white
1/2 teaspoon gluten-free vanilla extract
1 1/2 cups gluten-free flour (use your favorite mixture)
1 tablespoon ground flax seeds
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups gluten-free oats
1/2 cup raisins

Steps:

  • Cream the sugars and butter until fluffy.
  • Add the eggs one at a time and thoroughly incorporate into the batter.
  • Stir in the vanilla.
  • In a separate bowl, combine all dry ingredients (except oats), mixing well.
  • Stir into the creamed mixture until integrated.
  • Stir in the oats and raisins.
  • Cover the bowl and chill until cold, at least 2 hours.
  • Preheat oven to 350 F for static ovens or 325 F for convection.
  • Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
  • Bake for about 10 minutes, or until lightly brown.
  • Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.

GLUTEN-FREE RAISIN OATMEAL COOKIES



Gluten-Free Raisin Oatmeal Cookies image

Created for a friend, a crispy cookie full of flavor that satisfies both gluten-free and non-gluten-free friends/family. Enjoy!

Provided by Terri Johnson

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 1h53m

Yield 36

Number Of Ingredients 15

1 cup pecan halves or pieces
1 ⅓ cups light brown sugar
½ cup unsalted butter, at room temperature
½ cup shortening
2 eggs, at room temperature
2 teaspoons vanilla extract
1 ½ cups gluten-free all-purpose baking flour
1 (.25 ounce) package unflavored gelatin
2 teaspoons unflavored gelatin
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
3 cups gluten-free oats
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
  • Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.
  • Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.
  • Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  • Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 20.4 g, Cholesterol 17.1 mg, Fat 8.5 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 91.7 mg, Sugar 10.8 g

GLUTEN FREE OATMEAL RAISIN COOKIES



Gluten Free Oatmeal Raisin Cookies image

We love this gluten-free twist on classic oatmeal cookies! We made sure these gluten-free oatmeal raisin cookies would be just as chewy as the originals by including bananas and almond butter to give them a little extra moisture. Raisins add a natural sweetness, but you could also add sweetened dried cranberries for a colorful twist! This recipe takes less than an hour to make, with no freezing or rolling required, so these are perfect to make for a midweek treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 36

Number Of Ingredients 11

2 cups Gluten Free Chex™ oatmeal (from 16-oz bag)
1/2 cup rice flour blend
1/4 cup butter, melted (4 tablespoons)
1 ripe banana, mashed
2 eggs
3/4 cup crunchy almond butter
3/4 cup raisins
1 cup packed brown sugar
1 teaspoon gluten-free vanilla
1 teaspoon ground cinnamon
1/2 teaspoon gluten-free baking powder

Steps:

  • Heat oven to 350°F.
  • In large bowl, mix all ingredients. Cover; let stand for 10 minutes. On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
  • Bake 16 to 19 minutes or until edges are golden brown. Place cookie sheet on cooling rack. Cool 3 minutes before removing cookies from cookie sheet.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 8 g, TransFat 0 g

CLASSIC GLUTEN FREE OATMEAL RAISIN COOKIES (DAIRY FREE)



Classic Gluten Free Oatmeal Raisin Cookies (Dairy Free) image

Classic Gluten Free Oatmeal Raisin Cookies (Dairy Free): deliciously chewy gluten free oatmeal raisin cookies with crispy edges and sweet, juicy raisins. Wonderfully gluten and dairy free.

Provided by Demeter | Beaming Baker

Categories     Dessert

Time 39m

Number Of Ingredients 15

1 cup gluten free oat flour - if using homemade oat flour, make sure it's very finely ground (not coarse)*
1 ½ cups gluten free rolled oats
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional, but recommended)
1/8 teaspoon ground cloves (optional, but recommended)
1/3 teaspoon salt
½ cup melted coconut oil
½ cup + 2 tablespoons coconut sugar
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
1 ½ teaspoons pure vanilla extract
2 tablespoons pure maple syrup
¾ cup raisins
½ cup walnuts, chopped (optional)
2-3 tablespoons raisins

Steps:

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  • In a medium bowl, stir together all the dry ingredients. Set aside.
  • In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
  • Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until no flour patches remain. Fold in raisins and walnuts, if using.
  • Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature until just soft enough to scoop, but still very firm and chilled.
  • Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press raisins into cookies-this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies; flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
  • Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

Nutrition Facts : ServingSize 1 cookie, Calories 91 calories, Sugar 7g, Sodium 32mg, Fat 4g, SaturatedFat 3g, UnsaturatedFat 0g, TransFat 0g, Carbohydrate 13g, Fiber 1g, Protein 1g, Cholesterol 0mg

SUGAR-FREE, GLUTEN-FREE OATMEAL RAISIN COOKIES



Sugar-Free, Gluten-Free Oatmeal Raisin Cookies image

These cookies are free of sugar, dairy, and gluten (use certified gluten-free oats if you can't tolerate even a trace).

Provided by Bobbiann

Categories     Drop Cookies

Time 25m

Yield 34 cookies, 34 serving(s)

Number Of Ingredients 15

1 cup unsweetened applesauce
2 eggs, lightly beaten
1/4 cup water
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup oatmeal
1 cup brown rice flour (or other gluten-free flour, such as Bob's Red Mill)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 cup raisins
1/4 cup walnuts (finely chopped)

Steps:

  • Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
  • Use a cookie scoop to drop onto parchment-lined baking sheet.
  • Bake at 375°F for 10 to 15 minutes or until browned.

Nutrition Facts : Calories 64.8, Fat 3.3, SaturatedFat 0.5, Cholesterol 10.9, Sodium 34.4, Carbohydrate 7.9, Fiber 0.7, Sugar 2.1, Protein 1.2

GLUTEN-FREE OATMEAL COOKIES



Gluten-Free Oatmeal Cookies image

Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 3 dozen

Number Of Ingredients 12

4 1/2 cups gluten-free old-fashioned oats, divided
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chocolate chips
3/4 cup raisins

Steps:

  • Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
  • In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
  • In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
  • Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.

Nutrition Facts : Calories 293 g, Fat 14 g, Fiber 3 g, Protein 5 g, SaturatedFat 8 g

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