Lately I have been loving creating small batch recipes and this batch of gluten free oatmeal cookies is no exception. I'd say it's for my health, but the truth is I like to bake something everyday. I cannot justify all those desserts when there are leftovers lying around. So a batch of 5 cookies is perfect because my little family can finish those in one sitting.
These cookies come out with a perfectly chewy edge and soft center. I made mine with raisins and nuts, but they would be equally as good with chocolate chips, m&ms, butterscotch chips - whatever you like! Just use the same measure of mix-ins for the recipe.
What ingredients go into these gluten free oatmeal raisin cookies?
Flour - for almost all of my recipes, I use Bob's Red Mill 1:1 Gluten Free Flour Blend. You can use your own favorite flour blend but keep in mind this recipe was developed with BRM, so your final product may be slightly different.
Oats - Make sure you're using certified gluten free oats. I used quick oats here from Bob's Red Mill. If you don't have quick oats you can stick your whole rolled oats into the food processor for just 1-2 pulses to chop them into smaller sizes. I feel like the smaller bits of oats still give you the oat feeling and flavor without turning out too dry.
Baking Powder - A little bit of baking powder helps the cookies to stay a little thicker.
Butter - You can use vegan butter, if you're dairy free, or regular dairy butter. The quantity will be the same. I normally use either Miyoko's Vegan Butter or Country Crock Plant Butter in my recipes.
Brown & White Sugar - The brown sugar in this recipe helps the cookies stay soft, while the white sugar gives them a little bit of chewiness.
Eggs - Because this is a small batch recipe, we only need one large egg yolk.
Vanilla - Just a hint of vanilla to sweeten the flavor.
Raisins & Nuts - Sometimes my son asks my why I put nuts into everything? I guess because they're delicious. I have used either pecans or walnuts here, but go crazy with whatever you like. I also use golden raisins instead of the dark ones, it's just a personal preference. Feel free to replace either with chocolate chips, butterscotch chips, m&m, cinnamon chips, anything your heart desires. Just make sure to use the same measure of mixed in ingredients.
How do you make a small batch of cookies?
Making a small batch of cookies use the same method as making a large batch. You just use smaller amounts of ingredients. This is great if you want to try to a new recipe without wasting expensive gluten free ingredients or if you're single or a small family and you don't want 6 dozen cookies lying around. With most recipes I use my stand mixer, but for small batch recipes I typically mix them with a handheld mixer because I can use a smaller mixing bowl.
How many cookies does this recipe make?
This recipe makes 5 bakery sized cookies - measuring about 3 ½" across. You could use a smaller scoop and get 10 small cookies. My favorite thing about this recipe is all the cookies fit on one baking sheet, so it's less time waiting by the oven.
How do you store leftover cookies?
This is a small batch, so there might not be leftovers. If there are just keep them in an airtight container at room temperature for up to 3 days.
If you love small batch baking, check out these great recipes!
Small Batch Gluten Free Dairy Free Brownies
(Small Batch) Gluten Free Soft Peanut Butter Cookies
(Small Batch) Gluten Free Double Chocolate Chip Cookies
(Small Batch) Gluten Free Chocolate Cupcakes
(Small Batch) Gluten Free Chocolate Chip Cookies
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Small Batch Gluten Free Oatmeal Raisin Cookies
- ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 6 Tablespoon Gluten Free Quick Oats see note
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ teaspoon Cinnamon
- ¼ Cup Vegan Butter room temperature
- ¼ Cup Light Brown Sugar
- 2 Tablespoon Sugar
- 1 Egg Yolk
- ½ teaspoon Vanilla
- ¼ Cup Golden Raisins
- ¼ Cup Pecans roughly chopped, see note
- In a medium size bowl, combine your butter, brown sugar and white sugar. Beat with a handheld mixer on medium speed for 2 minutes. Scrape down the bowl.
- Add the egg yolk. Beat for another 30 seconds. Scrape down the bowl.
- Add the vanilla.
- Add in the gluten free flour, quick oats, baking powder, salt and cinnamon. Either beat on the lowest setting of fold together with a spatula.
- Once the flour is about half incorporate, add in your raisins and nuts. Continue folding in by hand until all of the dry ingredients are incorporated and the mix-ins are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for 15 minutes.
- While the dough is chilling, preheat your over to 350 degrees F and line a large baking sheet with parchment paper.
- Remove your dough from the refrigerator and scoop into ¼ cupfuls and place on the baking sheet, leaving about 3 inches between. Flatten the dough balls slightly so they resemble a hockey puck.
- Bake in preheated oven for 10-12 minutes until edges are set. I like to under bake mine a little to keep a nice sift center. Remove from the oven and cool on the baking sheet for 3 minutes. Move to cooling rack.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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