In a medium bowl, whisk together the gluten free flour, cinnamon, baking soda and salt. Set aside.
In a large mixing bowl using an electric mixer, cream together the butter and sugars until well combined (about 2 minutes).
Add egg and vanilla and mix until fully combined.
Turn the mixer to low and slowly mix in the flour mixture until just combined.
Stir in the gluten free oats and raisins until fully combined.
Cover the cookie dough with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees and line baking pans with silicone liners or parchment paper.
Remove the chilled dough from the refrigerator. Use a 1.5-tablespoon cookie scoop to scoop the cookie dough and drop 2 inches apart onto the prepared pans.
Roll the dough into balls, return to the baking pans, and press down slightly to flatten each ball slightly.
Bake at 350 degrees for 10-12 minutes or until the edges are lightly browned and the top is set.
Remove from oven and allow to cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ¼ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
When making these cookies for someone with Celiac disease, consider using certified gluten free oats to be safe.
Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
Only chill the cookie dough for 30 minutes. If the dough is left in the refrigerator longer, the dough will dry out and become difficult to scoop.