Soft & Chewy Oatmeal Raisin Cookies
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
  • ¾ cups gluten-free flour blend (I used Bob’s Red Mill)
  • ⅔ teaspoon xanthan gum
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup coconut palm sugar
  • ¾ cup + 1 tablespoon gluten-free rolled oats
  • ¼ cup + 1 tablespoon vegan butter (I used Earth Balance Soy Free Spread)
  • 1 egg
  • ½ teaspoon pure vanilla extract
  • ⅓ cup (packed) raisins
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, add flour, xanthan gum, baking soda and salt, and whisk to combine.
  3. Next, add in the coconut palm sugar and the oats and whisk again to combine.
  4. In another bowl, add the vegan butter, egg, and vanilla, and mix slightly to whisk the egg with the butter.
  5. Add the wet mixture to the dry mixture and stir, mashing the butter in with the oat mixture, until everything is well combined and the batter is very thick.
  6. Fold in the raisins.
  7. Using slightly wet, clean hands, make golf-ball sized balls of the cookie batter and place on a large plate or baking sheet (that will fit into your freezer).
  8. Chill the cookie balls in the freezer for 15 minutes.
  9. Once chilled, cover two baking sheets with parchment paper and arrange the balls on the baking sheets about 2 inches apart (8 balls per pan).
  10. Bake for 12 minutes. Remove from the oven and carefully (very carefully as the cookies will be soft!) using a spatula transfer each cookie to a cooling rack.
  11. Allow the cookies to cool for 10-15 minutes.
  12. Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/soft-chewy-oatmeal-raisin-cookies/