Perfectly crisp on the outside; soft and chewy on the inside. These Gluten Free Oatmeal Raisin Cookies are egg free and amazing in every bite.
There’s a reason why oatmeal cookies are a classic. The best cookies are crisp on the outside, soft on the inside, with the perfect amount of chew in each bite. Just the right amount of cinnamon fills every bite, and if you are like me, raisins are a must in your oatmeal cookies.
The perfect oatmeal cookie requires a delicate balance of ingredients. Oatmeal cookies that are cake-like are not preferred, and no one wants a cookie that is hard as a rock either. That middle ground is where cookie perfection lies.
The Right Balance of Fat
While many oatmeal cookies call for butter, I have opted to use three different fat sources in my recipe. First, I use salted butter for my base. Opt for cold butter straight out of the fridge. I then add oil. I tend to bake with either avocado oil or a very mild olive oil. I do not want an oil with a strong taste. Choose an oil that is mild in flavor. Avocado, canola, or your preferred vegetable oil will work well. Lastly, one ounce of cold cream cheese rounds out the trio. All three mingle together seamlessly and transform these cookies into something really amazing.
The Right Balance of Sweetener
While most cookie recipes call for a combination of granulated sugar and brown sugar, I chose to use only light brown sugar in my recipe. Not only does brown sugar add molasses undertones, but it keeps cookies soft and tender as well. I’ve also added a bit of pure maple syrup to the mix. A small taste of maple syrup adds a little something to the brown sugar.
Are Rolled Oats Gluten Free?
Oats themselves are naturally gluten free. Having said that, many commercially prepared oats share the same equipment as glutinous grains and foods. For those with celiac or gluten sensitivities, this cross contamination can be troublesome. There are gluten free oat options available if you search them out. Look for Certified Gluten Free Rolled Oats.
Baking Without Eggs
As I mentioned in my previous post about Gluten Free Chocolate Chip Cookies (Egg Free), I am allergic to eggs. It is completely possible to bake without eggs or replacers. These oatmeal cookies are egg free and I guarantee that you will not be able to tell otherwise. Here are a few tips to follow when baking cookies without eggs:
- Start with cold ingredients. Butter and cream cheese straight from the fridge to the mixing bowl.
- Cream together the butter and cream cheese thoroughly, being sure to scrape down the sides once or twice during mixing.
- When adding the dry ingredients into the wet, be sure to mix well. You will almost feel like you are overmixing, but keep with it for 60-90 seconds. The dough should hold together well.
- Once the cookies have finished baking, allow them to cool for 10 minutes on the baking sheet before transferring them to a cooking rack.
How To Form the Cookies
First begin by measuring out 2 tablespoons of dough. Roll the dough in between the palms of your hands to form a ball. Place the dough onto the baking sheet (lined with parchment paper), leaving 3 inches between each.
Next, using a flat-bottomed measuring cup or glass (I used my OXO 1/4 cup stainless steel measuring cup), lightly flatten down the cookies into rounds.
The Exact Ingredients That I Used in This Recipe:
Gluten Free Oatmeal Raisin Cookies (Egg Free)
Crisp on the outside, soft and chewy on the inside. No gluten , no eggs.
- 8 tablespoons 1 stick, cold salted butter cut into 8 slices
- 1 ounce cold, cream cheese
- 1 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons pure maple syrup
- 1/4 cup mild flavored oil (I used mild olive oil)
- 1 teaspoon ground cinnamon
- 1 cup gluten free flour blend with xanthan gum (I used King Arthur’s Measure for Measure)
- 1/8 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3 cups Certified Gluten Free Rolled Oats (NOT quick cooking or Thick)
- 1 cup raisins
- Preheat the oven to 350 degrees.
- Line a stainless steel baking sheet with parchment paper; set aside.
- Cut one stick (8 tablespoons) of salted butter into 8 slices. Add to the bowl of a stand mixer fitted with a paddle attachment. Mix together until smooth (you may have to scrape down the sides of the bowl 1-2 times).
- Add in the cream cheese (cold) and mix together with the butter until smooth.
- Add in the light brown sugar. Cream together with the butter mixture.
- Add the oil, maple syrup, and vanilla extract to the butter mixture. Mix together until smooth.
- Add in the gluten free flour, cinnamon, baking soda, and sea salt. Mix for 60-90 seconds until all of the ingredients are well incorporated.
- Add in the oats and raisins. Mix until just combined.
- Measure out dough in two level tablespoons. Roll the dough between the palms of your hands to form a ball. Place onto the prepared baking sheet, keeping the dough 3 inches apart.
- Using a flat bottomed measuring cup or glass, gently press down on the dough to create flattened cookie rounds that measure about 1/4″ thick.
- Bake for 11-12 minutes.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 10 minutes before transferring to a cooling rack.
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