The holiday season is the perfect time to indulge in some delightful guilt free treats made with “good for you” ingredients. These cookies are a festive favorite and make for a charming addition to any Christmas celebration.
This Christmas, make sure to have a plate of these scrumptious cookies ready for friends and family—after all, nothing says “happy holidays” quite like homemade goodness!
Gluten Free Oatmeal Raisin Cookies
Ingredients
- 1 ½ cups gluten free rolled oats
- ½ cup raisins or dried cranberries
- 1 stick unsalted butter softened
- ½ cup light brown sugar
- ¼ cup organic cane sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup + 2 tbsp gluten free flour blend
- ¼ tsp xanthan gum Omit if your gluten free flour blend already contains
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
Instructions
- In a small bowl, pour hot water over the raisins until completely covered. Set aside for about 5 minutes, until the raisins have plumped up. Then drain the water.
- In a large mixing beat together the softened butter, light brown sugar, sugar and orange zest until a bit fluffy. You can also use a drop of doterra Wild Orange essential oil if you don’t have a orange on hand.
- Add in the egg and vanilla and mix until combined.
- In a separate mixing bowl, whisk together the dry ingredients: gluten free flour blend, xanthan gum if using, baking powder, baking soda, salt and cinnamon. Then pour mixture into the wet butter mixture.
- Use a rubber spatula to finish mixing it all together until it becomes a smooth dough. It's okay if the dough is sticky looking, that's normal.
- Add in the oats and raisins and mix with a rubber spatula until combined.
- Place saran wrap over the bowl and chill the cookie dough in the fridge for about 30-60 minutes.
- When there is about 10 minutes left in the chilling process, preheat the oven to 350ºF and line large baking sheets with silicone baking mats or parchment paper.
- Once the dough is chilled, use a cookie or ice cream scoop to scoop individual balls onto the lined baking sheets. Leave about 1 inch between the cookies.
- Bake the oatmeal cookies for 10-12 minutes or until they are light golden brown around the edges. You want the cookies to look underbaked to get that soft and chewy texture.
- Remove from oven and allow cookies to cool for a few minutes on the cooking sheet, then transfer to a wire baking rack to cool.
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