Can I use a different gluten free flour blend?

Yes, feel free to try another blend. I can't guarantee they will all work the same and can't afford to try them all, so it's up to you to make adjustments as necessary! I can confirm that cassava flour makes a great replacement, but I'd recommend reducing the amount of flour by about 2 tablespoons.

What kind of oats should I use?

Use rolled oats or quick-cooking oats for best results! Personally, I don't like using thick-cut oats; they don't cook through enough for something quick-cooking like cookies. However, I use rolled oats weekly for my high protein overnight oats , so I always have those on hand!

Why refrigerate the dough?

This solidifies the fats in the dough, preventing the cookies from over-spreading. Don't skip this step for the perfect cookies!

My cookies didn't spread. What happened?

My guess would be too much flour or the butter and sugar weren't creamed long enough — it can take up to 5 minutes! If you refrigerated the dough, leave the dough out of the fridge to come to room temp before baking more. Or, you can hasten the spreading process by gently pressing the balls of dough down with the bottom of a glass before popping in the oven.

My cookies spread too much! What can I do?

If you have batches left to bake, refrigerate the dough! If the dough is already cold, though, you may have to add a couple tablespoons more flour.

Gluten Free Oatmeal Raisin Cookies

Description

Gluten free oatmeal raisin cookies use brown sugar for deep flavor with lots of oats & raisins to make sure there's no mistaking the cookie!

Ingredients

Scale

1 3/4 cups + 2 tablespoons Bob’s Red Mill gluten free 1:1 flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon kosher salt
16 tablespoons butter, room temperature
1 1/2 cups dark brown sugar
2 large eggs, room temperature
1 1/2 cups rolled oats
1 1/4 cup raisins (preferably sugar free)

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Instructions

In a large mixing bowl, combine the gluten free flour, baking soda, and kosher salt. Stir until uniform.
Add the butter and brown sugar to the bowl of a stand mixer. Beat at medium speed to cream the butter and sugar together for 3-5 minutes, until the mixture is fluffy and lighter in color. Add the eggs and continue to beat until fully incorporated. Remove the mixing bowl from the stand and add the flour mixture, stirring with a spatula until a uniform dough is formed. Fold in the oats and raisins with a large spatula. For best results, set the bowl aside to rest for 30 minutes to allow the gluten free flour a headstart in absorbing moisture.
When ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Using your hands, form 1 inch balls of dough and place them about 3 inches apart on the baking sheet. Bake at 350 degrees for 12-14 minutes. Let the cookies cool for a couple minutes on the baking sheet before removing to a wire rack to cool. Repeat as necessary in batches to use all of the dough.

Notes

If the dough is sticking to your hand or cookies are spreading too much: Pop the dough in the refrigerator for 30 minutes so the fat has a chance to solidify and prevent the cookies from spreading too much.