15-Minute Gluten-Free Oatmeal Raisin Cookies (No Flour)

Name: 15-Minute Gluten-Free Oatmeal Raisin Cookies (No Flour)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: ½ cup unsalted butter (softened); 1 ⅓ cup creamy peanut butter; ¾ cup light brown sugar; ¾ cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 ½ teaspoon baking soda; 3 cups quick-cooking oats (certified gluten-free); 1 ½ cup raisins ((or chocolate chips))

6 steps

Prep:5minCook:10min

These flourless gluten-free oatmeal raisin cookies are soft, chewy and incredibly easy to prepare. The cookie dough requires no chill time, which means these soft-baked cookies are ready in just 15 minutes!

Updated at: Thu, 21 Nov 2024 21:49:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories5727.8 kcal (286%)

Total Fat300.1 g (429%)

Carbs687.9 g (265%)

Sugars430.1 g (478%)

Protein136.3 g (273%)

Sodium2649.6 mg (132%)

Fiber53.9 g (192%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

½ cupunsalted butter

softened

1 ⅓ cupcreamy peanut butter

¾ cuplight brown sugar

¾ cupgranulated sugar

2eggs

large

2 teaspoonsvanilla extract

1 ½ teaspoonbaking soda

3 cupsquick-cooking oats

certified gluten-free

1 ½ cupraisins

or chocolate chips

Instructions

Step 1

Preheat the oven to 350°F. Line baking sheets with parchment paper, silicone baking mats, or leave ungreased.

Step 2

In a large bowl cream together the softened butter, peanut butter, and both sugars. Mix on high for 2 minutes so it's nice and creamy.

Step 3

Add the eggs, vanilla, and baking soda. Mix well then add the oats and raisins. Mix on low until all combined.

Step 4

Shape into golf ball-sized balls (to do this quickly use a 1.5 tablespoon medium cookie scoop) and place 2 inches apart on ungreased baking sheets. Press down slightly.

Step 5

Bake for 9-11 minutes, rotating pans halfway through. Be careful to not over bake (edges will be set and middle will be slightly underdone). Cool on baking sheets 5 minutes before transferring to a wire rack to cool.

Step 6

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