These gluten and nut free oatmeal raisin cookies are soft, chewy, and warmly spiced with cinnamon and cardamom. Perfect for anyone with dietary restrictions, they’re just as delicious as the classic version—no one will miss the gluten or nuts! Enjoy them as a snack or dessert, and share with friends and family who have allergies or sensitivities.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum, or add 1/2 tsp if not included)
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 3 cups gluten-free old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, cardamom, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the oats and raisins until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your gluten and nut free oatmeal raisin cookies with a hint of cardamom!
