Warm up 2 cups of water in the microwave for about 2-3 minutes.
Add the raisins to the hot water and let them rest for at least 15-20 minutes.
6 Ounces Raisins.
Make the oatmeal cookie dough.
Whisk the gluten-free oats, 1:1 flour, corn starch, baking soda, xanthan gum (if needed), and salt together in a small bowl.
2 ½ Cups Gluten-free Old Fashion Oats, 1 ½ Cups Gluten-free 1:1 Flour, 2 ½ Tablespoons Corn Starch, 1 Teaspoon Xanthan Gum, 1 Teaspoon Baking Soda, ½ Teaspoon Salt
In a separate bowl, whisk together the sugar, brown sugar, and melted butter.
½ Cup Sugar, 1 Cup Brown Sugar, ¾ Cup Melted Butter
Add the egg, vanilla, and molasses to the butter and sugars.
2 Large Eggs, 1 Teaspoon Vanilla, 1 Tablespoon Molasses
Stir the bowl of dry ingredients into the bowl of wet ingredients.
Fold in the soaked raisins.
Chill the dough for two hours.
Bake your gluten-free oatmeal raisin cookies.
Preheat your oven to 350 °F and line a baking sheet with parchment paper.
Scoop about a tablespoon of cookie dough and roll it into a ball.
Place the cookie dough balls a few inches apart on the baking sheet. (These cookies do spread, so give them some room.)
Bake the oatmeal raisin cookies for 8-10 minutes, depending on your oven.
Allow the cookies to rest on the baking tray for about five minutes before transferring them to a cooling rack to cool completely.
Tips and tricks for the best gluten-free oatmeal cookies.
Measure your gluten-free flour by weight to get the most accurate results every time.
Use melted but cooled butter. You want your butter melted but not so hot that it will scramble the eggs once they are added.
Add a pinch of cinnamon. I tend to leave it out because my husband is not a cinnamon fan, but the combination of cinnamon and raisin is delicious.
Mix by hand. I am usually on team mixer when baking, but for this gluten-free oatmeal raisin cookie recipe, I like to do them by hand. This helps to keep all the gluten-free oats intact and not become mushy.
Let the dough rest. - You want this gluten-free cookie dough to rest for at least an hour, if not two. This will help keep the cookies from spreading too much while being baked.
Do NOT overbake these cookies. I find in my oven that 8 minutes is all they need. The cookies will look a little soft in the middle when they are done.
Let the cookies rest on the baking tray before moving them to a cooling rack.