These gluten free oatmeal raisin cookies are chewy, soft, and loaded with white chocolate chips! The sweetness of white chocolate against the tartness of raisins is sure addicting!
This oatmeal cookie recipe is based on my gluten free oatmeal cookies with chocolate chips. This recipe is similar to it, but instead, we will replace the chocolate chips with raisins and white chocolate chips.
Some of the few essential ingredients needed to make these delicious gluten free oatmeal raisin cookies are mentioned below.
- Gluten-Free Flour Mix: The gluten-free flour mix used for this recipe consists of White Rice Flour, Tapioca Flour, Brown Rice Flour, and Xanthan Gum. The recipe card below shows the quantity required for each.
- Brown Sugar: The addition of brown sugar helps make the cookies moist and soft. No one likes dry cookies!!
- Rolled Oats: I used old-fashioned rolled oats for this recipe. Make sure to use certified gluten-free oats. I used Bob's Red Mill Gluten-Free Old Fashioned Rolled Oats.
- White Chocolate Chips: White chocolate chips pair perfectly with dried raisins. However, you can use milk or dark chocolate instead.
Gluten Free Raisin Oatmeal Cookies From Scratch
Making these GF oatmeal cookies is simple, but there are a few tricks and tips to ensure that they do work!
- Combine the dry ingredients: You will first want to sift, add and combine the dry ingredients such as white rice flour, tapioca flour, brown rice flour, xanthan gum, baking soda, baking powder, ground cinnamon, and salt.
- Beat the butter & sugar: Using a standalone mixer, with the paddle attachment fitted or handheld blender, beat the butter, white sugar, and brown sugar at medium-high speed until light and fluffy. This takes 2-3 minutes. Do not overbeat the butter and sugar.
- Add the wet ingredients: Now, add the eggs one at a time and beat until combined. Then add the vanilla extract and beat until combined.
- Make the cookie dough: Add the dry ingredients to the wet ingredients and beat until just combined. Then add the rolled oats, raisins, white chocolate chips and fold them into the dough using a spatula.
- Chill the dough: Cover the dough with plastic wrap and chill it for at least one hour.
- Preheat the oven to 180°C (356°F).
- Bake the oatmeal cookies: Roll 3 tablespoons of cookie dough into a ball, and place each ball at least 5 cm apart on a baking tray aligned with parchment paper. Bake the cookies for 10-12 minutes or until the edges are golden. The center of the cookies might look undone, but it will further bake as the cookies cool down on the tray.
Making these cookies dairy-free is simple and works well. Here are the needed substitutions:
- Unsalted Butter: Use a one-to-one ratio when substituting vegan butter or vegetable shortening for butter.
- Chocolate Chips: Use dairy-free white chocolate chips or semi-sweet chocolate chips.
Gluten Free Oatmeal Raisin Cookies
- 102 grams of White Rice Flour
- 61 grams of Tapioca Flour
- 40 grams of Brown Rice Flour
- ½ teaspoon of Xanthan Gum
- 1 teaspoon of Baking Soda
- ½ teaspoon of Baking Powder
- 1 ½ teaspoon of Ground Cinnamon
- 1 teaspoon of Salt
- 220 grams of Unsalted Butter at room temperature.
- 200 grams of Brown Sugar
- 125 grams of White Granulated Sugar
- 2 Large Eggs
- 1 ½ teaspoon of Vanilla Extract
- 250 grams of Gluten-Free Old Fashioned Rolled Oats
- 120 grams of Dried Raisins
- 80 grams of White Chocolate Chips
- Add and combine white rice flour, tapioca flour, brown rice flour, xanthan gum, baking soda, baking powder, ground cinnamon, and salt to a bowl. Set the dry ingredients aside.
- Using a standalone mixer, with the paddle attachment fitted or handheld mixer, beat the butter, brown sugar, and white granulated sugar on medium-high speed until light and fluffy (2-3 minutes). Then, add the eggs one at a time and beat until combined. Pour the vanilla extract and mix until combined. Now, add the dry ingredient and beat at low speed until combined.
- Add and fold the rolled oats into the dough, followed by the white chocolate chips and raisins.
- Wrap the dough with plastic wrap and chill it for 30 minutes.
- Preheat the oven to 180°C (356°F)
- Roll three tablespoons of oatmeal cookie dough into a ball, and transfer it to a baking tray aligned with parchment paper at least 5 cm ( 2 inches ) apart.
- Bake the cookies for 10-12 minutes or until the edges are golden. Allow the cookies to cool down on the tray for 5 minutes before transferring them to a cooling rack.
- Make-Ahead Instructions: The gluten free oatmeal cookie dough can be prepared the night before. Wrap the cookie dough in plastic wrap and store it in the fridge for up to 24 hours. Before baking, let the cookie dough sit at room temperature for 30-60 minutes to soften up.
- Storage Instructions: The cookies can be stored in an air-tight container at room temperature for up to four days. They can be stored in the fridge for up to 14 days.