A little retro, but definitely a classic, these gluten free oatmeal raisin sandwich cookies are perfect for those with gluten sensitivities. * Recipe on GoodieGodmother.com
Gluten Free Oatmeal Raisin Sandwich Cookies
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 
Servings: 18 cookie sandwiches
Author: Mary (The Goodie Godmother)
Ingredients
Cookie Batter
  • 8 tbsp unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup gluten free all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/4 cups gluten free rolled oats
  • 1/2 cup raisins
Cinnamon Cookie Filling
  • 2 tbsp butter, softened
  • 2 tbsp coconut oil
  • 1 cup powdered sugar
  • 1 tsp ground cinnamon
Instructions
  1. Preheat the oven to 375 F, line 2 baking sheets with parchment paper and set aside.

  2. Cream the butter and sugar in the bowl of a stand mixer or in a mixing bowl using a hand mixer on medium speed until light and fluffy, 1-2 minutes.

  3. Add the egg and vanilla extract

  4. Stir together the flour, salt, baking soda, and baking powder in another bowl, then add to the butter and sugar mixture.

  5. Stir in the oats and raisins.

  6. Use a 1 tbsp sized cookie scoop (small size) to scoop the cookies onto your baking sheet. Press slightly to flatten.

  7. Bake 6-8 minutes until the cookies have a very light golden coloring along the bottom edge, rotating the pans once during baking. Remove from the oven and allow to set on the pan for 2-3 minutes before removing to a wire rack to cool completely while you prepare the filling.

  8. Prepare the filling by beating together the coconut oil and butter until combined, then stirring in the powdered sugar and cinnamon. Place into a piping bag with the tip cut off and pipe onto one cookie, then top with another to make your sandwich.

  9. Store in an airtight container up to a week.