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Gluten-Free Chocolate Chip, Oatmeal & Raisin Cookies

by Sandra - Fun Without Gluten
These full-of-goodness cookies are known as “drop” cookies, which means exactly that – dough is scooped and dropped onto a baking tray. If you like your cookies slightly flatter, simply press down with a fork or use your fingers.
5 from 1 vote
Prep Time 25 mins
Cook Time 17 mins
Total Time 42 mins
Course baking, Kids' Snacks, Snack
Cuisine American
Servings 25 cookies

Equipment

  • Regular size ice-cream scoop (optional)

Ingredients
  

  • 90 g gluten-free oats
  • 220 g store-bought or homemade gluten-free plain flour
  • 1 tsp xanthan gum
  • ½ tsp  gluten-free baking powder
  • ¼ tsp salt
  • 50 g brown sugar
  • 60 g caster sugar
  • 1 egg, lightly beaten
  • 2 tbsp milk
  • 2 tsp vanilla extract
  • 110 g butter
  • 1 tbsp golden syrup
  • 1 tbsp boiling water
  • ½ tsp bicarbonate of soda
  • 50 g raisins
  • 70 g dark chocolate chips or roughly chopped dark chocolate pieces

Instructions
 

  • Soak the raisins in water for 10 minutes, drain and set aside. This step prevents the raisins from burning during baking.
  • Preheat oven to 150°C/300°F.
  • Line baking trays with baking paper or silicone mats.
  • In a medium bowl, mix the oats, flour, xanthan gum, baking powder, salt and sugars.
  • In a small bowl, mix the lightly beaten egg with the milk and vanilla extract.
  • Using a wooden spoon, add the egg mixture to the flour mixture. Mix well.
  • In a small saucepan, melt the butter with the golden syrup over a low heat.
  • Combine bicarb. of soda and boiling water in a small cup and add this to butter and golden syrup. The mixture will foam and rise up instantly. Remove from the heat.
    heated caramel in the pot
  • Stir the warm butter mixture into the cookie mixture, mixing well with a wooden spoon.
  • Drain the soaked raisins and add them together with the chocolate to the cookie mixture.
    Drain the soAdding the raisins together with the chocolate to the cookie mixture.
  • Roll the cookie mixture into equal balls or use a small ice-cream scoop to drop the balls onto the baking trays 5 cm apart.
    Dropping the cookie mixture into equal balls onto the baking trays.
  • Flatten each ball with a fork or your fingers if you like your cookies flatter.
  • Bake for 17 minutes on the middle rack, one tray at a time for even baking.
  • Test the cookie doneness by carefully sliding it on the tray with a spatula. Once it freely slides on the tray, the cookies are fully baked.
  • Cool them on the tray for 10 minutes before transferring them to a wire rack to completely cool down.
  • Store them in an airtight tin or glass jar. Avoid plastic containers as these make them soft.

Notes

  • Keeps for 5 days at room temperature in an airtight tin or glass jar.
  • Cookie dough rolled in balls are suitable to freeze
Keyword gluten-free chocolate chip cookies, gluten-free cookies, gluten-free drop cookies, gluten-free oat cookies
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