Do you have that one food that reminds you of your childhood?
For me, it’s oatmeal cookies. Usually chocolate chip oatmeal cookies, but sometimes cinnamon raisin. (And once, my mom accidentally added cayenne pepper instead of cinnamon… I bet you’ve never tasted a cayenne oatmeal raisin cookie before!)
My mom made oatmeal cookies every Sunday afternoon. As a little girl, I sat on the counter and helped stir. Then as a teenager, I always looked forward to my afternoon study break with milk and cookies. I’d pack them in my lunches during the week and have them as an afternoon snack or dessert. All of my friends loved my mom’s cookies, too. They were her specialty.
Needless to say, her cookies weren’t gluten-free–but I’ve finally tweaked her recipe to create the perfect gluten-free oatmeal raisin cookies! They taste exactly like my mom’s and they’re just plain good. Also, I made these ones vegan, so you can eat all the cookie dough you want ;P
As Eric said when he tried these cookies, “Now that’s an oatmeal raisin cookie.”
So here’s the recipe!
Oatmeal Raisin Cookies (Gluten-Free & Vegan)
Makes 15 2″ cookies
Ingredients:
- 1/4 c. softened vegan butter*
- 1/4 c. brown sugar
- 3 tbsp. white sugar
- 1/2 tbsp. ground flaxseed + 1 1/2 tbsp. water**
- scant 1/4 tsp. salt
- 1/4 tsp. vanilla
- 1/2 c. gluten-free measure-for-measure flour***
- 3/4 c. gluten-free oats
- 1/4 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 c. raisins
Instructions:
- To begin with, preheat oven to 350F and grease or line a baking sheet.
- Cream butter and sugars. Then, add flax egg, salt, and vanilla, and mix well.
- Add the flour, oats, baking soda, and cinnamon. Then, mix into the wet ingredients all at once to ensure even incorporation.
- Mix in raisins.
- Drop batter by heaping tablespoonful onto baking sheet. Or, for neater cookies, roll into balls by hand and flatten slightly.
- Finally, bake for 12-15 minutes depending on desired doneness.
Notes:
*Use regular butter if you’re not making these vegan!
**Let the flaxseed and water sit for 5-10 minutes before adding to the cookies. They will gel to create a vegan “flax egg.”
***For these cookies, King Arthur Measure-for-Measure Gluten-Free Flour is the best flour that I have found. It’s a light, starchier blend that creates soft, moist, chewy cookies, similar to wheat flour. However, other 1:1 gluten-free baking mixes should work as well 🙂
Looking for more tasty gluten-free recipes? Our recipe collection is growing–check it out here!
What’s that one recipe you remember from your childhood? Do you still make it at home? In addition to these gluten-free oatmeal raisin cookies, I have lots of other sweet and savory recipes from my parents that we eat every week. I definitely inherited my love for cooking from my mom and dad!