Oat Flour Oatmeal Raisin Cookies

Finished oatmeal raisin cookies stacked in rows on a cooling rack.

Your classic cookie recipe made gluten-free, these Oat Flour Oatmeal Raisin Cookies taste like childhood to me. They're perfectly spiced with cinnamon and nutmeg, with just enough vanilla to round out the flavors. These oatmeal cookies are crispy on the edges with soft centers studded with raisins.

Prep Time10

Cook Time10

Resting Time30

Total Time50

Author : Kari Peters

Cuisine: Amercian

Servings: to 24 cookies

Calories: 155kcal

Ingredients

1 stick salted butter 4 ounces
1/2 cup packed brown sugar
1/2 cup cane sugar
1 egg
1 tsp ground cinnamon
1/4 tsp nutmeg freshly grated if possible, see notes
1/4 tsp sea salt
2 tsp vanilla extract
1 1/4 cups oat flour 5.5 oz, 161 grams, see notes
2 tsp tapioca starch or cornstarch
1/4 tsp baking powder
1.5 cups rolled oats
3/4 cups raisins

Instructions

Cream the butter, brown sugar, and cane sugar together in the bowl of an electric mixer with the paddle attachment. Scrape down the sides as necessary and beat again until completely combined.
Add the egg with the mixer running waiting for it to incorporate, scrape down the sides as needed.
Add the cinnamon, nutmeg, sea salt, and vanilla and beat again to combine.
In a medium sized bowl, stir together the oat flour, tapioca starch, and baking powder.
Add the oat flour mixture a little at at time to the butter mixture beating to combine. When all the flour mixture has been combined, cover the cookie dough and let it rest for 30 minutes for the oat flour to absorb.
When the rest time is almost up, preheat the oven to 350ºF. Mix the rolled oats and raisins into the cookie dough until combined.
Portion the cookie dough out onto parchment-lined baking sheets. I use a size #40 cookie scoop which is 1.5 tbsp.
Lightly flatten the cookies, then place them in the oven to bake until golden crispy edges form with soft centers, 10-12 minutes.
Remove the cookies from the oven and let cool on the cookie sheet just long enough to set up enough to transfer to a cooling rack.
Repeat with the remaining cookie dough until all the cookies are baked.

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Notes

Freshly ground nutmeg is incredible in baking. To make this easy you can buy the spice whole as round nutmeg 'nuts', then use a microplane grater to grate it as needed.

You can also use ground nutmeg, it just doesn't have the same punch of flavor. I don't use nutmeg in large quantities, so grating it fresh makes the best sense all around!

For these cookies to be gluten-free, make sure the oat flour you use is certified gluten-free.

To store – place the cooled oatmeal cookies in an airtight container and store them at room temperature for up to 4 days. I freeze most of my batch right away to keep them as fresh as possible. It just depends on how quickly you’ll go through them in your house!

Nutrition