Gluten-Free Oatmeal Raisin Cookies

Who says you can’t have oatmeal raisin cookies when you’re gluten-free? Make sure to purchase certified gluten-free quick oats for these recipes, as regular oats processed in facilities that also process wheat products can be easily contaminated.

Makes: 24 cookiesHands-on: 25 minutesTotal: 55 minutesDifficulty: Easy

Makes: 24 cookies

Ingredients

  • ⅔ cup butter, softened
  • 1½ cups brown sugar
  • ½ cup unsweetened applesauce
  • 2 tsp. vanilla extract
  • 2 Tbsp. honey
  • 1 cup sorghum flour
  • ¾ cup arrowroot starch
  • 1 tsp. xanthan gum
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. allspice
  • ½ tsp. salt
  • 2 cups gluten-free rolled oats
  • ½ cup raisins

Directions

  • Preheat oven to 350°F. Line 4 baking sheets with parchment paper and set aside.
  • In a large bowl, cream together butter and brown sugar. When thoroughly combined, stir in the applesauce, vanilla, and honey.
  • In a medium bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking soda, baking powder, cinnamon, allspice, and salt. Slowly stir dry ingredients into the creamed sugar mixture. Stir gluten-free quick oats into the thick batter. Finally, fold in the raisins.
  • For each cookie, form 2 tablespoons of cookie dough into a ball and place 2" apart on baking sheets.
  • Bake for 12–15 minutes, turning baking sheet around halfway through, just until the edges of the cookies are golden-brown and tops are slightly brown. Remove from oven and allow to cool on the baking sheets for 15 minutes before removing to a cooling rack.

Recipe Information

Makes: 24 cookies

Ingredients

  • ⅔ cup butter, softened
  • 1½ cups brown sugar
  • ½ cup unsweetened applesauce
  • 2 tsp. vanilla extract
  • 2 Tbsp. honey
  • 1 cup sorghum flour
  • ¾ cup arrowroot starch
  • 1 tsp. xanthan gum
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. allspice
  • ½ tsp. salt
  • 2 cups gluten-free rolled oats
  • ½ cup raisins

Directions

  • Preheat oven to 350°F. Line 4 baking sheets with parchment paper and set aside.
  • In a large bowl, cream together butter and brown sugar. When thoroughly combined, stir in the applesauce, vanilla, and honey.
  • In a medium bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking soda, baking powder, cinnamon, allspice, and salt. Slowly stir dry ingredients into the creamed sugar mixture. Stir gluten-free quick oats into the thick batter. Finally, fold in the raisins.
  • For each cookie, form 2 tablespoons of cookie dough into a ball and place 2" apart on baking sheets.
  • Bake for 12–15 minutes, turning baking sheet around halfway through, just until the edges of the cookies are golden-brown and tops are slightly brown. Remove from oven and allow to cool on the baking sheets for 15 minutes before removing to a cooling rack.

Nutrition Information

Nutrition Information
Amount per serving
Calories170
Total Fat6g
Saturated Fat3g
Cholesterol15mg
Sodium120mg
Total Carbohydrate27g
Dietary Fiber1g
Sugars13g
Protein2g