Soft-Baked Gluten Free Raspberry Lemon Oat Flour Cookies
There is something absolutely magical about the combination of tart raspberries and zesty lemon. It feels like sunshine in a bite! If you are looking for a cookie that is thick, pillow-soft, and naturally gluten-free friendly, you have just hit the jackpot.
These Soft-Baked Gluten Free Raspberry Lemon Oat Flour Cookies are incredibly comforting. By using oat flour, we get a wonderfully tender, melt-in-your-mouth texture that pairs beautifully with the bursts of jammy, frozen raspberries.
Let’s get baking!
🛒 Ingredients You’ll Need for Soft-Baked Gluten Free Raspberry Lemon Oat Flour Cookies
The Wet Ingredients
½ cup butter (dairy or non-dairy), room temperature
1 cup white granulated sugar
1 egg
1 tbsp fresh lemon juice
1–2 tbsp lemon zest (don't skimp on this!)
1 tsp vanilla extract
The Dry Ingredients
2 ¼ cups oat flour, spooned and leveled
1 ½ tbsp cornstarch (our secret weapon for softness!)
⅛ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup frozen raspberries, broken up into small pieces
👩🍳 Step-by-Step Instructions
1. Cream the Base
In a large mixing bowl or the bowl of your stand mixer, combine your room-temperature butter and granulated sugar. Cream them together on medium speed for about 1 minute until the mixture is smooth and slightly fluffy.
2. Mix the Wet Ingredients
Add the egg, lemon juice, lemon zest, and vanilla extract to the butter mixture. Beat for about 30 seconds until well combined.
3. Build the Dough
Add all of your dry ingredients (oat flour, cornstarch, baking soda, baking powder, and salt) to the bowl—minus the raspberries. Mix just until a soft dough forms.
Give the dough a quick taste test here! If you want a more intense citrus flavor, this is the perfect time to fold in that extra lemon extract or a bit more zest.
4. Gently Fold in the Berries
Carefully fold in your broken-up frozen raspberries. Mix just until they are distributed.
⚠️ Pro Tip: Work quickly and gently here! If you overmix, the raspberries will thaw and bleed, turning your dough entirely pink. We want beautiful pockets of fruit!
5. Scoop and Chill
Using a 2-tablespoon cookie scoop, portion the dough out onto a baking sheet lined with parchment paper. Once scooped, pop the baking sheet into the fridge to chill for 1 hour. Do not skip this step! Chilling prevents the cookies from spreading into flat puddles.
6. Bake to Perfection
When your dough has about 15–20 minutes left to chill, preheat your oven to 350°F (175°C).
Once chilled, bake the cookies for 14 to 17 minutes. You are looking for the edges to be just lightly golden brown and the tops to look set.
🛑 The Hardest Part: Letting Them Cool!
When you pull these out of the oven, they will be incredibly soft. Let them cool on the baking sheet for about 15 minutes first. This allows the oat flour to set so the cookies don't break apart. Afterward, safely transfer them to a wire rack to finish cooling completely.
🍪 Texture Preference: These cookies are designed to be soft. However, if you prefer a cookie with a bit more crunch and crispier edges, simply leave them in the oven for an extra 2–3 minutes!
How to Store
Keep these cookies in an airtight container in the fridge for up to 4 days (the fresh fruit makes them happy in the cold!). They also freeze beautifully if you want to save some sunshine for a rainy day. Enjoy!
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