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Gluten Free Oatmeal Raisin Cookies :: Gluten Free, Dairy Free, and Nut Free
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5 from 1 vote

Gluten Free Oatmeal Raisin Cookies :: Gluten Free, Dairy Free, and Nut Free

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or unbleached parchment paper.
  • Cream the palm shortening, coconut sugar, sugar, molasses, and vanilla with hand beaters, and then add the eggs and blend until creamy.
  • Add the oats, flour, baking soda, and salt and blend to combine. Add the raisins and use a spatula to combine evenly.
  • Roll 2-inch balls of cookie dough in your hand and place on the lined baking sheet. Press the dough into a disk with the palm of your hands, being sure to leave space around each cookie.
  • Bake the oatmeal raisin cookies at 350 degrees for 12 minutes until the edges are lightly golden brown for a chewy cookie. For a crunchier texture, bake an extra 2-3 minutes. Leave the cookies on the baking sheet for a few minutes before transferring to a cooling rack. They will be soft at first and firm up as they cool.
  • The oatmeal raisin cookies will keep on the counter or pantry in an airtight container for 2 days before they start drying out too much. If you have some left after a day or so, I suggest freezing them to maintain their chewy texture and moisture. They can go into a freezer bag easily, and they thaw out fast at room temp, or you can put them in a warm oven.