Gluten Free Oatmeal Chocolate Chip & Raisin Cookies

Thanks to Bob’s Red Mill for giving us Gluten-Free Rolled Oats. Which means we can have not only oatmeal itself, but, Hooray! OATMEAL COOKIES!.. And these are also with added Chocolate Chips and Raisins.
For me it doesn’t get any better!

In its plain state, this recipe originally came from “”.
In tweaking it, or shall I say, utilizing the ingredients I had on hand, I added the extras and on another occasion, also made it DAIRY-FREE!

So, kudos to her and in case you want to see my version, here it is.
May I say, call the kids! For that matter, call everyone you know whose gluten intolerant or a Celiac like me. They are yummy!


3 Cups Gluten-Free Rolled Oats ( Bob’s Red Mill was used in this)
½ Cup Sorghum Flour
½ Cup Tapioca Flour
¼ Cup Garbanzo Bean Flour
¼ Cup Brown Rice Flour
¼ Teas Xanthan Gum
1 Teas. Salt
¼ Teas Nutmeg
1 Cup Brown Sugar ( I prefer organic, but regular is fine too)
1 Cup Cane Sugar ( again I use Organic)
2 Sticks Sweet Butter (or Butter substitute, such as Earth Balance, etc)
2 Large Eggs
1 Teas. G-F Vanilla Extract
¾ Cup Chocolate Chips
½ Cup Raisins

Have the butter at room temp and place in a large bowl or in the stand Mixer and add the 2 sugars. Beat until well blended. Add vanilla and eggs, beating until well incorporated.

In a separate bowl combine the dry ingredients, ( except the oats), sifting if you prefer. I did not and had great success. Slowly add the dry into the larger bowl with the wet ingredients. Add the oats next, perhaps stirring in by hand since it becomes drier  and drier.
Lastly add the chips and the raisins, again stirring by hand. Make sure you’ve blended them into the batter completely.

The dough is very wet and sticky, so it requires refrigeration for 2 – 3 hours.

When ready, preheat the oven to 350 degrees.
I use Silpat mats on my “air-bake” cookie sheets, but parchment paper on your sheet works equally as well.
Place on cookie sheet using an ice cream scoop or any thing of that size, spaced apart realizing they will spread a bit.
Bake approx. 15 -18 minutes, checking that they coming along nicely, since not all oven temps are accurate. They are done when the edges are slightly golden but the centers are soft when touched slightly.

Cool on a rack and then store in an airtight container. Of course, while you’re packing them you’ll just have to try one or two. And everyone else will agree they’re delicious.


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