THE RECIPE JOURNAL · Dessert
Gluten-Free Raisin-Studded Oatmeal Cookies
These chewy oatmeal cookies are packed with sweet raisins and made entirely gluten-free, perfect for a cozy snack or dessert. They’re easy to whip up and deliciously satisfying for anyone craving a wholesome treat.
FROM THE KITCHEN • Gluten-Free Raisin-Studded Oatmeal Cookies
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and line two baking sheets with parchment paper. While the oven warms up, toast the pecans right on the baking sheets for about 5 minutes until they smell nutty and delicious. Let them cool for a bit, then chop them roughly.
02
Step 2
In a large bowl, cream together the brown sugar, butter, and shortening until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
03
Step 3
In a separate bowl, whisk together the gluten-free flour, gelatin, baking powder, salt, cinnamon, and ginger. Gradually mix these dry ingredients into the wet mixture on low speed. Fold in the toasted pecans, oats, and raisins until everything is well combined.
04
Step 4
Wrap the dough tightly in plastic wrap and pop it in the fridge for at least an hour to firm up.
05
Step 5
When you’re ready to bake, drop spoonfuls of dough about two inches apart on the prepared sheets. Bake for around 13 minutes, or until the edges turn a lovely golden brown. Let the cookies sit on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Enjoy!
Why you’ll love it
These cookies offer a wholesome twist on a classic favorite. They are naturally gluten-free and packed with chewy raisins, making them both healthy and satisfying. Perfect for anyone looking for a sweet treat without gluten.
How to serve
Enjoy these cookies with a warm cup of tea or a glass of cold milk. They also pair well with a dollop of yogurt or a handful of fresh fruit for a balanced snack.
Storage & leftovers
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed bag for up to three months and thaw at room temperature before serving.
