Name: Gluten Free Oatmeal Raisin Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 cookies
Cuisine: American
Ingredients: 1 1/2 cups gluten-free rolled oats; 1 cup almond flour; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup raisins

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the gluten-free rolled oats, almond flour, baking soda, cinnamon, and salt. Mix well and set aside.
In a separate large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract to the butter-sugar mixture, beating until well incorporated.
Gradually incorporate the dry oat mixture into the wet ingredients, stirring until a uniform cookie dough forms.
Fold in the raisins, distributing them evenly throughout the dough.
Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet, leaving some space between each cookie.
Gently flatten each cookie with the back of a spoon or your fingers to your desired thickness.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store the Gluten-Free Oatmeal Raisin Cookies in an airtight container at room temperature for up to a week, or freeze for longer shelf life.

Ingredients

Instructions

Nutrition Facts

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