PREPARE THE COOKIE DOUGH

1. In a small mixing bowl, whisk together the gluten-free 1:1 flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In a large mixing bowl with an electric hand mixer (or the bowl of a stand mixer fitted with the paddle attachment), mix together the butter, light brown sugar, and granulated sugar for ~1-2 minutes until creamy and smooth.
3. Add the vanilla extract and egg and mix until well incorporated, scraping down the sides and bottom of the bowl as needed.
4. Add the dry ingredients and mix on low until no flour streaks remain.
5. Using a rubber spatula, fold in the oats and raisins until they are evenly distributed throughout the dough (and fully coated by the dough).
6. Allow the dough to rest at room temperature for ~15-20 minutes while the oven preheats.

BAKE THE COOKIES

1. Preheat the oven to 350F and line two large baking sheets with parchment paper.
2. Use a cookie scoop to scoop the dough into 2 1⁄2 tbsp portions (50g) and place six cookies on each pan, spaced a few inches apart. Use a spatula or the bottom of a glass to lightly press down on the top of each cookie to slightly flatten.
3. Bake one tray at a time on the middle rack of the oven for 9-12 minutes. The edges will be slightly golden and the center will be slightly underdone and pale in color.
4. Remove from the oven and place the tray on a wire cooling rack. Use a large round cookie/biscuit cutter or the rim of a small bowl to gently swirl the cookies around to slightly push in the edges, creating an even round shape.
5. Allow the cookies to cool on the pan for ~10 minutes and then transfer to the wire rack to finish cooling.