I love oatmeal raisin cookies, so it’s surprising to me that it took writing this cookbook to bring one to our menu. Once I hit upon the perfect formulation for this soft and chewy cookie, I couldn’t stop taste-testing them I was head over heels! I know some of you may not be into raisins (for reasons I can’t possibly fathom), so I guess you could substitute chocolate chips instead. Or you can do both if you want to be extra sassy, adding ½ cup chocolate chips in with ½ cup raisins.
Ingredients
- 1 cup gluten-free oats
- 1 cup Bob’s Red Mill gluten-free all-purpose flour
- ½ cup organic sugar
- ¼ cup ground flaxseed
- 1½ teaspoons ground cinnamon
- 1 teaspoon sea salt
- ½ teaspoon xanthan gum
- ¾ cup canola oil
- 0.33 cup soy or coconut milk beverage
- 1 teaspoon vanilla extract
- 1 cup Thompson raisins
How to Make It
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix the oats, flour, sugar, flaxseed, cinnamon, salt, and xanthan gum until well combined.
- In a medium bowl, whisk together the oil, milk, and vanilla. Add the wet ingredients to the dry ingredients and mix well using a spatula. Fold in the raisins.
- Using a scant ¼-cup measure, roll out 12 balls of dough and place on the prepared baking sheets. Press down to flatten each cookie to about ¼ inch thick and 2½ inches in diameter, being mindful to keep them spaced about ½ inch apart.
- Bake for 15 minutes or until the tops firm up and are golden brown. Let sit on the baking sheets for at least 20 minutes, to firm up. Transfer to a cooling rack to cool completely.