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Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the oats, flour, baking soda, baking powder, salt, and cinnamon.
Step 3: Combine Wet Ingredients
In a separate large bowl, whisk the melted coconut oil, brown sugar, maple syrup, egg, and vanilla extract until smooth and well combined.
Step 4: Bring It Together
Gradually add the dry ingredients into the wet ingredients, stirring until fully incorporated. Fold in the raisins and walnuts (if using).
Step 5: Scoop & Bake
Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers look set.
Step 6: Cool & Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips for the Best Oatmeal Raisin Cookies
✔ Use certified gluten-free oats to ensure no cross-contamination
✔ Soak the raisins in warm water for 10 minutes before baking for extra plump and juicy bites
✔ Don’t overbake – the cookies will continue to set as they cool
✔ Make them nut-free by skipping the walnuts
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 5 days
- Freezer: Freeze the baked cookies for up to 3 months—just thaw before enjoying
Final Thoughts
These gluten-free and dairy-free oatmeal raisin cookies are a nostalgic treat with a wholesome twist! They’re perfect for snacking, lunchboxes, or an afternoon treat with a cup of tea. Try them out and let us know—what’s your favorite way to enjoy oatmeal cookies? 🍪✨
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