Okay, so I’ve been trying to cut out gluten and dairy, right? But I still have a major sweet tooth. I was craving some cookies the other day, specifically oatmeal raisin, but I needed them to fit my new diet. So, I decided to give these gluten and dairy-free oatmeal raisin cookies a shot.
First, I preheated my oven. I set it to 350F. Got that going while I gathered all my ingredients. I wanted to make sure I had everything before starting.
Then I grabbed a big mixing bowl. I threw in some gluten-free rolled oats, a bit of gluten-free all-purpose flour, some baking soda, a pinch of salt, and a good amount of cinnamon. Oh, and some brown sugar to sweeten things up. I mixed all that dry stuff together with a whisk, making sure it was all nice and combined.
In another bowl, I creamed together some dairy-free butter and more brown sugar. I used my electric mixer for this because I wanted it to be super smooth. Once that was light and fluffy, I cracked in an egg and added a splash of vanilla extract. I mixed that all up until it was well incorporated. It’s important to make sure everything is combined.
Next, I slowly added the dry ingredients to the wet ingredients, mixing on low speed until just combined. You don’t want to overmix it, or the cookies will be tough. Then came the best part – I folded in a generous amount of raisins. I love a lot of raisins in my oatmeal cookies.
I lined a baking sheet with some parchment paper, you know, to prevent sticking and make cleanup easier. Then I scooped out rounded tablespoons of dough onto the prepared baking sheet. I made sure to leave a little space between each one so they wouldn’t spread into each other.
I popped the baking sheet into the preheated oven and baked them for about 10-12 minutes. I kept a close eye on them, though. You want them to be golden brown around the edges but still a little soft in the center.
Once they were done, I took them out of the oven and let them cool on the baking sheet for a few minutes. After they firmed up a bit, I transferred them to a wire rack to cool completely.
My Thoughts
- Taste: These cookies are actually pretty darn good! They’re sweet, chewy, and have that classic oatmeal raisin flavor.
- Texture: They’re a little softer than traditional oatmeal raisin cookies, but I think that’s because of the gluten-free flour. Still very enjoyable.
- Overall: I’m really happy with how these turned out. They satisfy my cookie craving without messing up my diet. Will definitely make them again!
So, yeah, that’s how I made gluten and dairy-free oatmeal raisin cookies. It was a fun little baking experiment, and I’m stoked with the results. Give them a try if you’re looking for a healthier cookie option!
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