These simple, rustic-style gluten-free raisin-oatmeal cookies are sweetened only with fruit. Based on a mixture of gluten-free baking flour and oats, they are a light, almost biscuit-like cookie that works for breakfast, a light snack or a mildly-sweet dessert.
This recipe requires only 10 ingredients (if you don’t count the salt) which you stir together easily with a spoon. And the cookies are quick – they bake in about 10-12 minutes, depending on your altitude and how crisp you want the cookies.
This would be a great recipe to make with children, who would enjoy rolling and flattening the balls of dough if very young, and stirring too if they’re a bit older.
How sweet are these cookies?
If you are expecting a very sweet cookie you might be disappointed! If you are not used to fruit-sweetened baked goods, you might find this more like a biscuit. And I don’t use monkfruit or other keto sweeteners to achieve low-sugar baked goods.
There are so many great reasons to reduce your sugar intake that it is worth working toward an unsweetened cookie if you haven’t done that already. And for young children, like my 2-year-old grandson, who hasn’t yet gotten used to “typical” sweet baked goods, these are a great treat.
Why don’t these cookies turn brown during baking?
In baking, most of what accounts for the color when cookies turn brown is the sugars that caramelize with the heat. No sugars = no browning.
Is there another way to make these cookies turn brown?
According to Street Directory.com, sugar-free baked goods can look pasty and uncooked because there is no sugar to caramelize. You can simulate the browning by spraying the surface of the batter or dough with a bit of cooking spray before putting it in the oven.
Be advised that I have not tried the cooking spray trick, however, so I can’t vouch for it in this recipe. And we don’t mind the cookies not browning.
Shop raisin-sweetened oatmeal cookies
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Step 1. Wet ingredients.
How you soften your butter will depend on the temperature of your kitchen. In my Honolulu house, butter left on the countertop is nearly always soft enough to use in this recipe as-is.
In my Denver kitchen in the wintertime, the butter left on the countertop will be semi-solid, so I need to place it in the microwave for 30 seconds to be sure it will mix well with the apple butter.
Warm the butter in a medium heatproof bowl, and stir the apple butter into it. Once the apple butter and the butter are creamed together, simply beat in the egg and the vanilla.
Step 2. Dry ingredients added to wet.
Place the dry ingredients in a small bowl and stir them together.
Stir the dry ingredients into the wet. At first the mixture will seem to have too much liquid, but as the flour and oats hydrate, it will thicken up. Make sure other the ingredients are well incorporated before you stir in the raisins.
Fold in the raisins, making sure they don’t stick together in clumps.
Step 3: Baking
If you haven’t already, preheat the oven to 350 degrees F.
Use a cookie scoop or tablespoon to scoop up the dough. I aim for a rounded tablespoonful per cookie. Scoop the dough into your hand and roll it into a ball. Then flatten each ball on the parchment paper on the cookie sheet until it’s about ½ inch thick.
Bake the cookies for 10 minutes (sea level) to 12 minutes (high altitude). Let them cool in the pan for just a couple of minutes after removing them from the oven and then transfer them to a rack to finish cooling.
If you REALLY want to add a little sweetness, you could drizzle cookies these with icing – I may yet make such a batch and will share if I do.
If you make this recipe, please let me know! Leave a comment, rate it, pin it, and don’t forget to tag a photo #amealinmind on Instagram. I’d love to see what you come up with. Thank you so much!!
I have shared this recipe on Fiesta Friday #
Other cookie recipes to try
Raisin-Sweetened Oatmeal Cookies - Gluten-Free
- ½ cup salted butter softened
- ½ cup apple-pluot butter or applesauce
- 1 egg or flax egg
- 1 teaspoon vanilla
- 1 cup gluten-free baking flour I used Better Batter
- ½ teaspoon xanthan gum since Better Batter doesn’t contain any
- 1 cup oats
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup raisins chopped or currants
- Preheat oven to 350 degrees.
- Cream the butter and apple butter together until blended. It may not be totally blended but the butter should be in small clumps. (note 1)
- Add the egg and vanilla and mix well.
- In a separate bowl combine remaining ingredients except raisins or currants.
- Add the dry ingredients to the butter mixture and mix well. Fold in the raisins.
- Grease cookie sheet or line with parchment paper or silpat.
- Roll tablespoon-sized scoops of dough into balls, then flatten onto sheet.
- Cook for about 10 minutes for a softer cookie, 12 minutes for a crisper one (or at high altitude), or until they feel set. (note 2)
Please pin for later!