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Gluten-Free Oatmeal Raisin Chocolate Chunk Cookie
Recipe by Sonja Grant
Oat of This World
One thing that I miss the most about being gluten free is really great cookies. Oatmeal raisin, chocolate chunk have always been one of my favorites, and I’m so glad to be able to share this rocking recipe. The cinnamon and molasses will take your taste buds over the edge, and make the flavor delightfully unique. My husband (who’s not gluten free) says they’re some of the best cookies he’s ever had! I hate the typically grainy feel of gluten free cookies, but these cookies are so incredibly moist and chewy that you cannot taste any difference (just make sure you have a good quality gluten free flour…I use Trader Joes).

  1. Preheat your oven to 375 degrees
  2. Whisk together your gluten free flour, baking soda, salt and cinnamon and then set the mixture aside
  3. Then, cream together the butter, vegetable oil, brown and granulated sugars, molasses, and vanilla. Then beat in the eggs, one at a time.
  4. Mix together your dry and wet ingredients, until just combined
  5. Gently fold in the oats, raisins and dark chocolate chunks
  6. Refrigerate your dough for at least 30 minutes, but not longer than 2 hours
  7. Roll cookie dough into one-inch balls and place them on a prepared baking sheet
  8. Bake your cookies at 375 degrees for 10-11 minutes
  • Gluten free flour x 1 1/2 cup
  • Baking soda x 1 teaspoon
  • Kosher salt x 1 teaspoon
  • Cinnamon x 1 tablespoon
  • Unsalted butter, softened x 1 cup
  • Vegetable oil x 2 tablespoon
  • Sugar x 3/4 cup
  • Dark brown sugar, firmly packed x 1 cup
  • Molasses x 1 tablespoon
  • Vanilla x 1 tablespoon
  • Large Eggs x 2
  • Oats x 3 cup
  • Raisins x 1 cup
  • Dark chocolate chunks x 1 cup

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