Oatmeal Raisin Cookies- gluten free, top 8 allergen free

Comfort can come in the form of a cookie, right?! When I think of cookie comfort, I think of warm and chewy oatmeal raisin cookies. I know, I know, don’t get on me about the raisins! There is a very heated debate about oatmeal raisin vs oatmeal chocolate chip cookies. There is a place for both and we wouldn’t leave either of the camps out to dry, so bear with us. The waft of cinnamon with the sweet sugary cookie mixed in just smells heavenly. Add vanilla in there and you have the perfect trio.

Back in the dinosaur era (ok fine, when we were kids ;-) ), there were only oatmeal raisin cookies.  That meant you either loved them or hated them.  Then someone much younger and smarter than our generation decided that you could take the same cookie and swap the raisins for chocolate chips.  Voila, everyone is happy! So no matter what era you grew up in, raisins or chocolate, we have great news for you. You can make safe and delicious oatmeal raisin or oatmeal chocolate chip cookies! These can be made ahead and frozen for quick and easy fresh baked cookies anytime you want. Head on over and grab one of our Rustic Scoop™ Cookie Mixes so you can make these cookies!

Rustic Scoop™ Oatmeal Chocolate Chip Cookies

Oatmeal Raisin Cookies

1 Rustic Scoop™ Cookie Mix

1 teaspoon Ground cinnamon

3 Flax Eggs (3 Tablespoons flax meal + 9 Tablespoons hot water) or 3 whole eggs

1 Cup (130g Gluten Free Rolled Oats)

7 Tablespoon Shortening

7 Tablespoon Stick Butter

1 teaspoon Vanilla extract

⅔ Cups Chocolate Chips or Raisins


Preheat oven to 350°F and prepare a cookie sheet with parchment paper.

In a mixing bowl cream together shortening and butter.  Next add the vanilla, and flax eggs.  Then add the Rustic Scoop™ Cookie Mix, oats, and cinnamon.  After the dough is well combined, mix in the raisins (or chocolate chips).  Using a medium cookie scoop, place dough balls onto the prepared cookie sheets leaving 1 inch between cookies.  Gently press the tops of the dough balls until they are just barely flat. They should not have a rounded top. Put your cookie dough pucks in the freezer for 10 minutes. If you want to make these later, put them in an airtight container once they are fully frozen.  When ready to bake them, bake for 10-12 minutes or until golden on top. Makes 22-25 cookies.  Enjoy!

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