The Best Gluten-Free Oatmeal Raisin Cookies
These are my favorite cookies! I think you and even the non-gluten-free eaters in your life will love them too!
They taste delicious, are chewy and feel indulgent, but (surprise!) they are actually very healthy at the same time. Full of oats, walnuts, raisins, these are cookies you can feel good about eating. They are low in fat too, will no butter, just some coconut oil! (I routinely use coconut oil instead of butter in baked goods—it’s the best!) And continuing the high-nutrient theme, the main sweetener is maple syrup. How awesome is that?
If you would like these to not be gluten-free, of course just use regular flour in place of the gluten-free flour. For gluten-free, just get a package of “gluten-free flour”—there are tons of them on the market today. These are a mix of non-glutinous flours that are combined into one flour mix that works well in a variety of uses. They work great!
These cookies are naturally vegan.
- 1 ¾ cups walnuts (plus a couple extra tablespoons chopped walnuts to mix in at the end with the raisins)
- ¾ cup gluten-free flour
- 2 cups regular oats, divided
- 1-2 tbsp chia seeds
- ½ cup Sucanat (or brown or coconut sugar)
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup pure maple syrup
- 2 tbsp almond milk
- 3 ½ tbsp coconut oil
- 2 tsp pure vanilla extract
- ⅔ cup raisins
Preheat oven to 350°F. Place walnuts on a baking sheet. Toast walnuts in oven for about 10 or less minutes, until golden in color. Watch carefully so as not to burn. When walnuts are toasted, remove from oven and cool for a few minutes.
Save a couple tablespoons of the walnuts for adding in at the end (the chopped chunks will give some nice chewiness) and dump the rest of the walnuts into a food processor (11-cup food processor or larger) and process until just finely ground, no more.
In a medium-sized bowl, mix together the flour, 1 cup oats, chia seeds, sugar, baking soda, and cinnamon. Now add the dry ingredients to the food processor with the walnuts and process for about 20-30 seconds until mixed. Dump dry ingredients into a medium or large bowl.
Put the coconut oil in a small glass or metal bowl. If the coconut oil is not already soft, leave the bowl over the oven (or put in the oven) for a couple minutes to soften it. Then remove it from the heat. In the same bowl, stir in the maple syrup, almond milk, and vanilla. Stir well. Add it to the dry ingredients bowl and mix until thoroughly combined. Mix in the remaining 1 cup of oats by stirring or with hands. Fold in the ⅔ cup of raisins and bit of chopped walnuts.
Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 10 minutes at 350°F and no longer. Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack for 10-15 minutes.
Makes about 16 large cookies.