These gluten free oatmeal raisin cookies are loaded with just the right amount of raisins and nuts and feature soft centers and perfect chewy edges. With a small batch of just 5 large cookies this will be just the thing to cure your sweet tooth!
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.
¼ Cup Light Brown Sugar, 2 Tablespoon Sugar, ¼ Cup Vegan Butter
Add the egg yolk and vanilla. Beat for another 30 seconds. Scrape down the bowl.
1 Egg Yolk, 1 teaspoon Vanilla
Add in the gluten free flour, quick oats, baking soda, 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.
¼ Cup Golden Raisins, ¼ Cup Pecans
Cover the bowl with plastic wrap and refrigerate for 15 minutes.
While the dough is chilling, preheat your over to 350 °F (177 °C) and line a large baking sheet with parchment paper.
Remove your dough from the refrigerator and divide into 5 balls. Place them 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 11-13 minutes until edges are set. If you're using a dark colored pan, it may only take 10-11 minutes. Remove from the oven and cool on the baking sheet for 3 minutes. Move to cooling rack.
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Notes
QUICK OATS: If you don't have gluten free quick oats, you can use gluten free whole rolled oats. Simple place them in a food processor and pulse 2 times to chop them into smaller pieces.SUBSTITUTIONS:
Not Dairy Free - use unsalted dairy butter in the same measure.
Make it Vegan / Egg-Free - Since this recipe only uses one egg yolk, you can easily replace this with half a flax egg or even just 2 tablespoons on non-dairy milk. If you go with the milk option, the cookies will dry out a little quicker.
Make it Nut-Free - Replace the nuts with pumpkin seeds or just leave them out. Because it's just a small batch of cookie dough, there is no need to add anything to replace the missing nuts.
For the raisin haters 😉 - Replace raisins with another dried fruit like cranberries or blueberries. You can also use chocolate chips or M&Ms in place of raisins.
STORAGE: Store leftover cookies in an airtight container at room temperature for up to 3 days.