Today I craved oatmeal cookies– gluten free, of course! I couldn’t decide between chocolate chip or raisin, so I made both. The smell of toasted oatmeal cookies baking in the kitchen still lingers hours later as I write this. Yum!
Chocolate Chip & Raisin Toasted Oatmeal Cookies
Crispy, Soft & Chewy
It’s hard to imagine how all three of those words are used to describe one delicious cookie. But our Flour Farm oatmeal cookies are crispy on the outside and soft and chewy on the inside. Dave and our daughter can not get enough of them. Dave votes raisin, Vi votes chocolate chip, and I just shove in whatever crumbs they leave me.
Why do our cookies taste so amazing? We combine toasted oatmeal with our Flour Farm flour. The blend is magically delightful! Toasting organic rolled oats is as simple as spreading the oats out on a rimmed baking sheet covered with unbleached parchment. Toast the oats at 350 degrees Fahrenheit for 15-20 minutes. About half way through the baking process, I give the oats a good stir. Remove the pan from the oven and cool for about 15 minutes. If not using right away, store in an airtight container for 2-3 days.
Oatmeal ready to toast
There you have it! Please comment below and let us know how this recipe worked for you. Do you prefer chocolate chip or raisin? Do you have another add-in that you want to share? We love to hear from you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!
Products from Amazon.com
Recipe Inspiration: Chelsea’s Messy Apron, The Recipe Critic (adapted original recipe)
Photos by DuPree Productions
Lovin’ in the Flour Farm Oven!
Equipment: Digital Scale (preferred), Cookie Sheets, Rimmed Baking Sheet, Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached Parchment, Stand Up Mixer with Paddle Attachment or Hand Mixer
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring butter and eggs to room temperature
- Toast oats at 350 degrees Fahrenheit (177 C) for 15-20 minutes on a parchment lined, rimmed baking sheet. Stir oats half way through baking time. Cool toasted oats for at least 15 minutes.
- Preheat the oven to 400 degrees Fahrenheit (204 C)
Choose Gluten Free, Non-GMO, & Organic Ingredients.
- 240g (8.5 oz) Flour Farm Organic Gluten Free Flour Blend (2 C + 3T)
- 225g (7.9 oz) Gluten Free Rolled Oats – Toasted (2 1/2 C)
- 1 tsp Aluminum Free, Double Acting Baking Powder (4g)
- 1 tsp Baking Soda (4.5g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 1/2 tsp Ground Cinnamon (1.5g)
- 210g (7.4 oz) Light Brown Cane Sugar (1 C)
- 105g (3.7 oz) Cane sugar (1/2 C)
- 227g (8 oz) Softened Butter (1 C or 2 sticks)
- 2 Large Pasture Raised Eggs (100g)
- 1/2 T Pure Vanilla Extract (7.5 ml)
- 2 C Mini Chocolate Chips or Raisins (choc 184g/6.5 oz, raisins 127g/4.5 oz)
Please read prep note above before you begin, thank you!
Step 1: Toast oats as instructed in the prep note.
Step 2: Combine dry ingredients in a medium bowl. Set aside
Step 3: In a bowl fitted to a stand up mixer, or a large mixing bowl, cream together the butter and sugars. Add each egg, one at a time and blend until mixed. Add the vanilla and beat until combined.
Step 4: Add the dry blend to the wet mix and beat on low until combined. Gently mix in the “add-ins”.
Step 5: Drop onto parchment covered baking sheets. We use different sized scoops to drop depending on the desired size of cookies.
Step 6: Bake in the center of the oven for 8 minutes. Do not overcook or your cookies will be crunchy instead of chewy.
Step 7: Remove from the oven and allow to cool on the pan for a few minutes before transferring cookies to a cooling rack.
To store: When cookies finish cooling, store in an air-tight container. They stay delicious for 2 days, or freeze for up to a month.
The nutrition information provided below is for the recipe as written using organic salted butter and organic raisins. If adding chocolate chips instead of raisins, the nutrition information is as follows: Calories 110, Total Fat 5g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 15mg, Sodium 85mg, Total Carbohydrates 15g, Fiber 1g, Sugars 8g, and Protein 1g.
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 85mg
- Fat: 4.5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Gluten Free Toasted Oatmeal Chocolate Chip Raisin Cookies