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Oatmeal Raisin Cookies (Gluten Free)

  • 1/4 cup Butter, unsalted (room temperature)*
  • 1 cup Gluten Free Rolled Oats
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Sea Salt
  • 1 tsp Xanthan Gum
  • 1 cup Sorghum Flour Blend (see below)
  • 1 tsp Vanilla
  • 1 Egg, large
  • 1 cup packed Brown Sugar, light
  • 1/4 cup Walnuts, chopped


Preheat the oven to 375°F. Line a 15x10-inch baking sheet (not nonstick) with parchment paper.

In a large mixing bowl, beat the butter and sugar with an electric mixer on low speed just until blended. Beat in the egg and vanilla. Add the Sorghum Flour Blend, xanthan gum, salt, cinnamon, baking soda, and nutmeg and beat just until the ingredients are blended. Beat in the oats, raisins, and nuts.

Shape 16 pieces of dough into 1½ inch balls with wet hands and place the balls at least 2 inches apart on the prepared baking sheet. If your baking sheet is too small to hold 16 cookies, bake the cookies in two batches.

Bake 12 to 15 minutes, or until the cookies are lightly browned around the edges. Remove the baking sheet from the oven and let the cookies cool 2 to 3 minutes on the baking sheet. Transfer them to a wire rack to cool completely. Store in a covered container to maintain softness.

Sorghum Flour Blend: Whisk together, 1½ cups sorghum flour, 1½ cups potato starch, 1 cup tapioca flour. Makes 4 cups.

Oatmeal Raisin Cookies (Gluten Free)



Products Used in this Recipe

Baking Aids

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Gluten Free
Baking Soda

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Baking Aids
Sea Salt

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Gluten Free
Xanthan Gum

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1 Review

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Emma February 27, 2013
This recipe was surprisingly simple and delicious. The cookies came out chewy and tasted delicious. It it yielded quite a few tasty nuggets, about 3/ 8 cookie batches. I did end up baking the last two batches for 10 minutes instead of 12, I felt the first batch came out to crispy.

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