Oatiest oatmeal cookies
Prep Time
15 mins
Cook Time
12 mins

(Gluten-free, dairy-free)

Servings: 36
Author: Alton Brown
  • 450 g rolled gluten-free oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 280 g dairy-free butter
  • 180 g brown sugar
  • 100 g white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 240 g raisins
  1. Grind 250g of the oats in a food processor until the consistency of whole-wheat flour. Add the baking powder and cinnamon and pulse to combine.
  2. Combine the butter, brown sugar and white sugar in the bowl of a stand mixer, and mix on medium speed until light in colour, about 3 minutes.
  3. Reduce the mixer speed, add eggs and vanilla and mix to combine.
  4. With the mixer on the lowest speed, slowly add the oat mixture, the remaining 200g of oats and the raisins until just combined.
  5. Scoop the dough into tablespoonfuls and place onto a lined baking tray.
  6. Bake at 180C for 12 minutes. Remove from oven and let cookies cool on pans for 2 minutes.
  7. Transfer the cookies to a cooking rack to cool completely.