Have been scouring the web for a gluten-free oatmeal raisin cookie recipe -- any tips?

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8 Comments

Shuna L. September 16, 2014
Gluten free baking, in general, needs more leavener and more hydration/moisture than wheat flour baking. Also I'm slightly distressed to see a lack of salt in these recipes - kosher or sea salt can make all the difference in flavor in GF baking - which can sometimes taste flat or pasty. "Alternative" flours are all ground differently so I tend to make an "all purpose" GF flour mix to create different textures & flavors. A last reminder: nothing is truly gluten free unless it is processed in a facility that processes no rye, barley or wheat. Wheat spores fly and contaminate on a microscopic level.
 
Haley S. September 19, 2014
Thanks, Shuna! Do you have a favorite GF flour mix? I want to start experimenting with making my own mix.
 
Liza's K. September 16, 2014
I've been using this one for ages and the cookies always come out great -

1/2 Cup plus 6 tablespoons butter, softened
3/4 Cup firmly packed dark brown sugar
1/2 Cup granulated sugar
2 Eggs
1 Teaspoon(s) vanilla
1-1/2 Cup GF flour blend
1 Teaspoon Xantham Gum
1 Teaspoon Baking Soda
1 Teaspoon ground cinnamon
1/2 Teaspoon salt
3 Cup Certified GF Oats
1 Cup raisins

Whip the butter and sugars until fluffy (it's best to do this in a stand mixer), then add the eggs and vanilla. Whip until incorporated, then add all of the other dry ingredients except the oats and raisins. Mix until there aren't any clumps. Then add the oats and raisins, mix.

Let the dough sit in the fridge overnight prior to baking.

Make into 2 oz sized cookies and put them on a cookie sheet leaving plenty of room for them to spread. Bake at 350 for about 8-10 minutes or until golden brown.
 
Lizabeth September 16, 2014
I haven't experimented with this myself yet, but maybe just substitute the wheat flour for oat flour? Obviously, the gluten helps everything stick together, so an extra egg or something like tapioca starch could help. If you need a point of reference I LOVE the thick,chewy oatmeal raisin cookie recipe on smitten kitchen. I actually veganizied these ones by using olive oil and flaxseed for butter and egg and they're my favorite oatmeal cookie. Definitely going to have to experent with a gluten free version next time...
 
Susan W. September 15, 2014
Yes!! Best cookie ever. My mom has made them for over 50 years.

ML's Oatmeal Crack/Cookies
4 cups oatmeal (not quick cook)
2 cups brown sugar
1 cup tasteless oil (it's the only time I use canola)
Mix well. Let sit, covered, overnight
Add 2 eggs and chocolate chips (raisins in your case) to taste

Scoop out spoonfuls onto parchment. Sometimes I chill the dough to help hold it together. Bake at 300°f for 10-20 minutes depending on size. They get caramelized around the edges and you'll see a little bubbling on top. Let cool on pan for ten minutes before moving to a rack. They are delicate, but store really well and are better the next day.

She said a friend of my Grandmother gave it to her so we don't know where it originated.
 
Haley S. September 15, 2014
Thanks, Susan! Would you classify them as puffy/chewy cookies or crispy/thin?
 
Susan W. September 15, 2014
Flattish and very tender chewy. They melt in your mouth.
 
Susan W. September 15, 2014
I think you could manipulate them a bit with baking time and maybe even temp to get a thicker or thinner/crispy cookie. I like the crispy edges and chewy middle, so I haven't played with the recipe at all.
 
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