Soft and Chewy Gluten-Free Oatmeal Cookies with Raisins
These gluten-free oatmeal cookies with raisins are soft, chewy, and packed with warm spices, hearty oats, and plump raisins. This easy gluten-free oatmeal raisin cookie recipe brings nostalgic homemade goodness for everyone to enjoy, whether gluten-free or not!
Equipment
- Oven
- Parchment paper
- Mixing bowl
- Stand mixer with paddle attachment
- Spatula
- Wire rack
Ingredients
- 1 cup pecan halves or pieces
- 1 ⅓ cups light brown sugar
- ½ cup unsalted butter, at room temperature
- ½ cup shortening
- 2 eggs at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups gluten-free all-purpose baking flour
- 1 (.25 ounce) package unflavored gelatin plus 2 teaspoons
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 cups gluten-free oats certified gluten-free
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent sticking and ensure easy cleanup.
- Spread the pecans evenly on one of the baking sheets and toast in the preheated oven for about 5 minutes, until fragrant. Let them cool for 5 minutes before chopping coarsely.
- In a stand mixer fitted with the paddle attachment, combine brown sugar, butter, and shortening. Beat on medium speed until light and fluffy, about 2–3 minutes. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, sift together the gluten-free flour, gelatin, baking powder, salt, cinnamon, and ginger. Slowly add this mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the toasted pecans, oats, and raisins using a spatula. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling helps prevent spreading while baking.
- Drop spoonfuls of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 13 minutes or until the edges are golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Chill the dough for at least 1 hour to prevent spreading during baking. Experiment with mix-ins like dried cranberries, chocolate chips, or unsweetened coconut flakes for a fun twist!