Somewhere between crispy and chewy lies the home of the oatmeal rasin cookie and that’s just what these delicious traditional cookies are.



  • 1/2 cup sugar
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup cornstarch
  • 1 1/2 cups gluten free oats (I suggest Bob’s Red Mill)
  • 1 tsp xantham gum
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup raisins
  • 1/2 cup margarine
  • 1 egg
  • 1/2 tsp vanilla extract

Mix dry ingredients cream in butter, then add raisins if you haven’t already. Beat in eggs and vanilla. Spoon by the tablespoon onto an ungreased cookie sheet, leaving about 2″ between cookies. Bake at 375 until no golden and not moist looking on top (about 15 minutes, give or take).

They’ll firm up as they cool, but shouldn’t be doughy when you tale them out. Makes about 2 dozen.