Soft and chewy Gluten Free Cinnamon White Chocolate Oatmeal Raisin Cookies make the perfect gluten free cookies year round. Serve these warm for a sensational treat.
Obviously this post was supposed to happen a week ago. I mean, look at the background. Patriotic, I know. Let’s just do us all a favor and pretend like the 4th of July hasn’t happened yet and I actually had time to write this post before all of the Independence Day festivities were over.
Okay, thank you.
Now if I had actually written this post on time it would say something about how I always like to make sure that Braelyn has something new and exciting to eat during family/friend get-togethers. I never want her to feel left out.
Sure, if she is just going to a birthday party or to a friend’s house to play (where I know treats will be served), I will just pull something I’ve previously made out of the freezer and call it good. No guilt, no shame.
But, if she sees me going through the effort to plan a gathering at our own home (or in this case, my parents’) I feel like she should be able to eat something special, too. And it’s a good thing I went the extra mile to bake her something fresh this weekend because between all the guests that brought goodies, we had everything from TWO kinds of brownies, TWO kinds of Rice Krispies Treats, homemade chocolate chip cookies, vanilla cake batter bars, Red Vines, and a few other GLUTENOUS treats; all of which Braelyn couldn’t try.
But there sitting on a plate just for her (and two of her celiac cousins) were a mound of these freshly baked Gluten Free Cinnamon White Chocolate Oatmeal Raisin Cookies.
I do believe there was a smile on her face. And her cousins quite enjoyed them as well. I think one of them ate 4 cookies and couldn’t get past the fact that they were GLUTEN FREE. And she’s been eating gluten free for the past 8 or 9 years. Now that’s a compliment indeed.
So I didn’t mean for these cookies to be patriotic…at all. But, after making them and taking photos, I realized they kind of look red, white, and blue with the cinnamon chips, white chocolate chips, and raisins. But if you really wanted patriotic, you could just swap the raisins and cinnamon chips for red and blue candies. Keep those white chocolate chips in there, though! The cookies just aren’t the same without them.
We actually had a little mishap with these cookies. After I had plated them and covered them with plastic wrap, we headed out to the pool to swim for a few hours. Once we returned and the food was ready to be served, I realized that somebody had combined my cookies onto the regular chocolate chip cookies plate, CONTAMINATING all of my cookies that touched the other cookies.
Who done that???
No worries. Instead of freaking out, I quickly rescued the 7 or 8 cookies that were in the safe no-touch zone and set them aside for my little miss crazy pants.
Funny thing was, the rest of the guests inhaled the cookies that I left on the plate. Not a single person knew they were gluten free and they raved about the flavor combo.
Ahhh YUM! All mixed into a soft cinnamon flavored oatmeal cookie dough.
These cookies are soft, chewy, and full of that warm brown sugar flavor. SO SO SO GOOD!
And what doesn’t pair better with cinnamon than little pockets of white chocolate??? These are even better warm when those pockets of white chocolate are all soft and melty.
And just because my mom had some cinnamon chips on hand, I threw a handful of those in the cookies as well for some extra cinnamon punch.
Now just because these I served these for the 4th of July and the pictures are all patriotic with reds, white, and blues doesn’t mean these cookies are reserved just for Independence Day. These are a year-round cookie for sure! Especially when fall rolls around. Ain’t nothing like cinnamon cookies in that chilly weather.
What 4th of July treats did you serve?
- 1 stick (1/2 cup) butter, room temperature
- ½ cup shortening
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1½ teaspoons baking soda
- 1 teaspoon xanthan gum
- ½ cup sweet sorghum flour
- ½ cup brown rice flour
- ⅓ cup coconut flour
- ⅔ cup potato starch
- ¼ cup arrowroot or tapioca starch
- 1½ cups gluten free old fashioned oats
- 1 cup raisins
- ⅔ cup white chocolate chips
- ⅔ cup cinnamon chips
- Preheat oven to 350 degrees and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl or stand mixer, cream together butter, shortening, sugar, dark brown sugar, and eggs until light and smooth. Add vanilla and mix until incorporated.
- In a separate smaller mixing bowl, sift together cinnamon, salt, baking soda, xanthan gum, sorghum flour, brown rice flour, coconut flour, potato starch, and arrowroot/tapioca starch. Add dry ingredients to wet mixture and mix on medium speed until combined.
- Mix in oats, raisins, white chocolate chips, and cinnamon chips on low speed until evenly incorporated.
- Drop walnut sized balls of dough 2" apart on cookie sheet and bake one sheet at a time at 350 degrees for 10-11 minutes until golden brown.
- Slide parchment paper off onto cooling rack and allow cookies to cool and set for 5-10 minutes before serving. Store extra cookies in airtight containers at room temperature for 2-3 days or for up to 3 months in the freezer.