3 cups gluten free old-fashioned rolled oats
1/2 cup warm water
3/4 cup plus 2 tablespoons almond flour
2/3 cup gluten free flour blend
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/8 teaspoon ground nutmeg
1 cup packed brown sugar
1/2 cup granulated sugar
8 tablespoons unsalted butter, melted and cooled
1 large egg, plus 1 large yolk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup raisins


  1. Preheat oven to 375 degrees.
  2. Spread oats evenly on a rimmed baking sheet and bake until lightly browned (about 10 minutes, stirring half way through) cool on a wire rack.
  3. Transfer half of the cooled oats to a bowl and stir in the water. Cover bowl with plastic wrap and let it sit until water is absorbed (about 10 minutes).
  4. Whisk almond flour, flour blend, salt, baking powder, xanthan gum, and nutmeg together.
  5. Whisk brown sugar, granulated sugar, melted butter, egg, yolk, oil and vanilla together in a large bowl until well combined and smooth.
  6. Stir in flour mixture, oat-water mixture, and remaining toasted oats using a rubber spatula until soft homogeneous dough forms.
  7. Fold in the raisins. Cover bowl with plastic and let it sit for half an hour to reduce the gritty texture of gluten free baked goods.
  8. Preheat oven to 325 degrees.
  9. Line two baking sheets with parchment paper.
  10. Working with 2 generous tablespoons of dough a time, roll into balls and space 2 inches apart. Press dough into 1/2″ thickness using the bottom of a greased measuring cup.
  11. Bake cookies, 1 sheet at a time, until the edges are set and beginning to brown, but centers are still soft and puffy. 22-25 minutes, rotating the sheet half way through baking.
  12. Let the cookies cool for 5 minutes and then transfer them to a wire rack.

Cooking can be stored in an airtight container at room temperature for up to 2 days.