Gluten-Free Maple Walnut Oatmeal (Print Version)

Chewy oatmeal cookies with maple sweetness, crunchy walnuts, and plump raisins. Wholesome gluten-free treat ready in under 30 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups gluten-free rolled oats
02 - 3/4 cup gluten-free all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup pure maple syrup
08 - 1/4 cup light brown sugar, packed
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Add-Ins

11 - 3/4 cup chopped walnuts
12 - 2/3 cup raisins

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the oats, gluten-free flour, baking soda, cinnamon, and salt.
03 - In a large bowl, beat the softened butter with maple syrup and brown sugar until creamy and well combined.
04 - Add the egg and vanilla extract to the wet mixture, beating until smooth.
05 - Gradually mix the dry ingredients into the wet ingredients until just combined.
06 - Fold in the walnuts and raisins with a spatula.
07 - Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
08 - Bake for 10–12 minutes, or until edges are lightly golden and centers are still soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The maple syrup creates this incredible caramelized flavor that you just can't get from regular sugar
  • They're naturally gluten-free without that strange gritty texture that plague some GF baked goods
  • The chewy oats and crunchy walnuts make every bite interesting and satisfying
02 -
  • Gluten-free flour blends vary wildly, so stick with one that includes xanthan gum for best results
  • Overbaking is the enemy, these cookies continue cooking on the hot sheet after leaving the oven
  • The dough benefits from chilling for 30 minutes if your kitchen is particularly warm
03 -
  • Use real maple syrup, not pancake syrup, for authentic flavor
  • Let your butter soften at room temperature, never microwave it or the texture will suffer
  • Rotate your baking sheets halfway through for even browning

Go Back