Gluten Free Cinnamon White Chocolate Oatmeal Raisin Cookies
 
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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.
Author:
Recipe type: Dessert
Serves: 36 cookies
Ingredients
  • 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
Directions
  1. Preheat oven to 350 degrees and line baking sheets with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. Mix in oats, raisins, white chocolate chips, and cinnamon chips on low speed until evenly incorporated.
  5. 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.
  6. 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.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-cinnamon-white-chocolate-oatmeal-raisin-cookies/