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!
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 1.5 tablespoon medium 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.
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Notes
additions / modifications
Make one dough and two delicious gluten-free oatmeal cookies! Divide the dough in half and add 3/4 cup chocolate chips to half of it and 3/4 cup raisins to the other.
For a traditional spiced oatmeal raisin cookie, add 1 1/2 teaspoons cinnamon and 1/4 teaspoon nutmeg.
For an added salty crunch, reduce the raisins to 1 cup and add 1/2 cup chopped walnuts or pecans.
Other great additions are white chocolate chips, coconut, dried cranberries, or butterscotch chips (read label for gluten-free). Simply add any combination of mix-ins desired, equally 1 1/2 cups.
You may substitute gluten-free old fashioned oats, but chill the dough for 1 hour before dropping on baking sheets.
For dairy-free gluten-free cookies, replace butter with a softened vegan butter stick. They may spread a bit more, though. To offset this, chill the dough for 1 hour before baking.