15-Minute Gluten-Free Oatmeal Raisin Cookies (No Flour)

These flourless gluten-free oatmeal raisin cookies are soft, chewy and incredibly easy to prepare. The cookie dough requires no chill time, which means these soft-baked cookies are ready in just 15 minutes!

Prep Time 5

Cook Time 10

Total Time 15

Servings cookies

Author Melissa Erdelac

Ingredients

½ cup unsalted butter softened
1 ⅓ cup creamy peanut butter
¾ cup light brown sugar
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ teaspoon baking soda
3 cups quick-cooking oats certified gluten-free
1 ½ cup raisins (or chocolate chips)

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment paper, silicone baking mats, or leave ungreased.
In a large bowl cream together the softened butter, peanut butter, and both sugars. Mix on high for 2 minutes so it's nice and creamy.
½ cup unsalted butter, 1 ⅓ cup creamy peanut butter, ¾ cup light brown sugar, ¾ cup granulated sugar
Add the eggs, vanilla, and baking soda. Mix well then add the oats and raisins. Mix on low until all combined.
2 large eggs, 2 teaspoons vanilla extract, 1 ½ teaspoon baking soda, 3 cups quick-cooking oats, 1 ½ cup raisins
Shape into golf ball-sized balls (to do this quickly use a 2 tbsp cookie scoop and place 2 inches apart on ungreased baking sheets. Press down slightly.
Bake for 9-11 minutes, rotating pans halfway through. Be careful to not over bake (edges will be set and middle will be slightly underdone). Cool on baking sheets 5 minutes before transferring to a wire rack to cool.

Notes

Storing and Freezing

Store in airtight container at room temperature. For optimal freshness, I recommend wrapping 2-3 stacked cookies in plastic wrap and storing in a container up to 1 week.

These cookies also freeze very well. After wrapping the cookies in plastic wrap, transfer to a ziplock freezer bag. Freeze up to 3 months, thawing at room temperature.

Nutrition