Name: Gluten-Free Vegan Oatmeal Raisin Cookies recipe
Ingredients: Gluten-Free All-Purpose Flour Blend: 1 ½ cups (approx. 180-190g). Crucial Note: Use a blend specifically designed for baking that contains xanthan gum. Brands like Bob’s Red Mill 1-to-1 Baking Flour, King Arthur Gluten-Free Measure for Measure Flour, or similar blends work well. If your blend doesn’t contain xanthan gum, you’ll need to add about ¾ teaspoon separately. Weighing your flour is highly recommended for accuracy in gluten-free baking.; Certified Gluten-Free Rolled Oats: 1 ½ cups (approx. 135g). Crucial Note: Oats are naturally gluten-free but often cross-contaminated with wheat during processing. Ensure your oats are certified gluten-free if baking for someone with celiac disease or severe sensitivity. Use old-fashioned rolled oats, not instant or steel-cut, for the best chewy texture.; Vegan Butter or Solid Coconut Oil: ½ cup (113g), softened but still cool to the touch. If using coconut oil, use refined unless you want a distinct coconut flavour. Ensure it’s solid but scoopable, not melted. Vegan butter sticks often provide better results similar to dairy butter.; Brown Sugar: ¾ cup (165g), packed. Light or dark brown sugar works. Brown sugar adds moisture and a classic caramel flavour. Coconut sugar can be substituted but may slightly alter texture and flavour.; Granulated Sugar: ¼ cup (50g). Contributes to crisp edges and spread. Cane sugar or regular white sugar works.; Flax Egg: 1 tablespoon ground flaxseed meal + 3 tablespoons water. This acts as our vegan binder, replacing the traditional egg. (See Instructions Step 1 for preparation). Chia seeds (1 tbsp ground + 3 tbsp water) can also work.; Unsweetened Plant-Based Milk: 1-2 Tablespoons (e.g., almond, soy, oat – ensure oat milk is GF if needed). Adds a little extra moisture if the dough seems too dry. Optional, but sometimes needed depending on the flour blend.; Vanilla Extract: 1 ½ teaspoons. Pure vanilla extract provides the best flavour.; Baking Soda: 1 teaspoon. Our primary leavening agent. Make sure it’s fresh!; Ground Cinnamon: 1 teaspoon. The classic warming spice for oatmeal cookies. Feel free to add a pinch of nutmeg or allspice too, if desired.; Salt: ½ teaspoon. Balances the sweetness and enhances flavours. Use fine sea salt or kosher salt.; Raisins: 1 cup (approx. 150g). Use regular or golden raisins. You can adjust the amount to your preference. Ensure they aren’t excessively dry; plump ones are best.; Optional Add-ins: Chopped Walnuts or Pecans: ½ cup; Vegan Chocolate Chips: ½ – ¾ cup (Enjoy Life, Simple Truth, etc.); Unsweetened Shredded Coconut: ¼ – ½ cup; Other Dried Fruit (cranberries, chopped dates, apricots): Substitute for some or all of the raisins.

Ingredients

- Gluten-Free All-Purpose Flour Blend: 1 ½ cups (approx. 180-190g). Crucial Note: Use a blend specifically designed for baking that contains xanthan gum. Brands like Bob’s Red Mill 1-to-1 Baking Flour, King Arthur Gluten-Free Measure for Measure Flour, or similar blends work well. If your blend doesn’t contain xanthan gum, you’ll need to add about ¾ teaspoon separately. Weighing your flour is highly recommended for accuracy in gluten-free baking.

- Certified Gluten-Free Rolled Oats: 1 ½ cups (approx. 135g). Crucial Note: Oats are naturally gluten-free but often cross-contaminated with wheat during processing. Ensure your oats are certified gluten-free if baking for someone with celiac disease or severe sensitivity. Use old-fashioned rolled oats, not instant or steel-cut, for the best chewy texture.

- Vegan Butter or Solid Coconut Oil: ½ cup (113g), softened but still cool to the touch. If using coconut oil, use refined unless you want a distinct coconut flavour. Ensure it’s solid but scoopable, not melted. Vegan butter sticks often provide better results similar to dairy butter.

- Brown Sugar: ¾ cup (165g), packed. Light or dark brown sugar works. Brown sugar adds moisture and a classic caramel flavour. Coconut sugar can be substituted but may slightly alter texture and flavour.

- Granulated Sugar: ¼ cup (50g). Contributes to crisp edges and spread. Cane sugar or regular white sugar works.

- Flax Egg: 1 tablespoon ground flaxseed meal + 3 tablespoons water. This acts as our vegan binder, replacing the traditional egg. (See Instructions Step 1 for preparation). Chia seeds (1 tbsp ground + 3 tbsp water) can also work.

- Unsweetened Plant-Based Milk: 1-2 Tablespoons (e.g., almond, soy, oat – ensure oat milk is GF if needed). Adds a little extra moisture if the dough seems too dry. Optional, but sometimes needed depending on the flour blend.

- Vanilla Extract: 1 ½ teaspoons. Pure vanilla extract provides the best flavour.

- Baking Soda: 1 teaspoon. Our primary leavening agent. Make sure it’s fresh!

- Ground Cinnamon: 1 teaspoon. The classic warming spice for oatmeal cookies. Feel free to add a pinch of nutmeg or allspice too, if desired.

- Salt: ½ teaspoon. Balances the sweetness and enhances flavours. Use fine sea salt or kosher salt.

- Raisins: 1 cup (approx. 150g). Use regular or golden raisins. You can adjust the amount to your preference. Ensure they aren’t excessively dry; plump ones are best.

- Optional Add-ins:
  - - Chopped Walnuts or Pecans: ½ cup
  - - Vegan Chocolate Chips: ½ – ¾ cup (Enjoy Life, Simple Truth, etc.)
  - - Unsweetened Shredded Coconut: ¼ – ½ cup
  - - Other Dried Fruit (cranberries, chopped dates, apricots): Substitute for some or all of the raisins.

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Instructions

1. Prepare the Flax Egg: In a small bowl, whisk together 1 tablespoon of ground flaxseed meal and 3 tablespoons of water. Set aside for at least 5-10 minutes to thicken into a gel-like consistency. This mimics the binding properties of a traditional egg.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and promotes even baking.

1. Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour blend, certified gluten-free rolled oats, baking soda, ground cinnamon, and salt. Whisking helps distribute the leavening agent and spices evenly, ensuring consistent flavour and rise in every cookie. Set aside.

1. Cream Butter and Sugars: In a large bowl, using a stand mixer with the paddle attachment or a handheld electric mixer, beat the softened vegan butter (or solid coconut oil) on medium speed until smooth and creamy, about 1 minute. Add the packed brown sugar and granulated sugar. Beat on medium-high speed for 2-3 minutes, scraping down the sides of the bowl occasionally, until the mixture is light, fluffy, and well combined. This step incorporates air, which contributes to the cookie’s texture.

1. Add Wet Ingredients: Add the prepared flax egg and vanilla extract to the creamed butter/sugar mixture. Beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed. The mixture should look cohesive.

1. Combine Wet and Dry: Gradually add the dry ingredient mixture (from Step 3) to the wet ingredients in the large bowl. Mix on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cookies. Stop mixing as soon as most of the flour streaks disappear. If the dough seems exceptionally dry or crumbly (this can vary with GF flour blends), add 1 tablespoon of plant-based milk and mix briefly. Add a second tablespoon only if absolutely necessary.

1. Fold in Raisins: Remove the bowl from the mixer (if using). Add the raisins (and any optional nuts or chocolate chips) to the dough. Use a sturdy spatula or wooden spoon to fold them in evenly. Ensure they are well distributed throughout the dough.

1. Scoop the Dough: Use a medium cookie scoop (about 1.5 – 2 tablespoons) or two spoons to drop rounded mounds of dough onto the prepared baking sheets. Space them about 2 inches apart, as they will spread during baking. Aim for uniform size so they bake evenly. You should get approximately 18-24 cookies depending on size.

1. (Optional but Recommended) Chill the Dough: For thicker, chewier cookies with less spread, cover the baking sheets with plastic wrap and chill the scooped dough in the refrigerator for at least 30 minutes (or up to an hour). This allows the gluten-free flours to hydrate and firms up the fat, preventing excessive spreading.

1. Bake: Place the baking sheets in the preheated oven. Bake for 10-14 minutes. The exact time depends on your oven and the size of your cookies. The cookies should look set around the edges and lightly golden brown. The centres might still look slightly soft or underdone – this is key for a chewy texture! They will continue to firm up as they cool. Avoid overbaking, which leads to dry, hard cookies.

1. Cool: Remove the baking sheets from the oven. Let the cookies cool on the baking sheets for 5-10 minutes. They will be delicate initially, and this allows them to set further. After 5-10 minutes, carefully transfer the cookies using a spatula to a wire rack to cool completely.

1. Enjoy! Once cooled, indulge in your delicious homemade Gluten-Free Vegan Oatmeal Raisin Cookies!

Nutrition

Serving Size: one normal portion
Calories: 120-180