If you’re craving a nostalgic cookie with crispy edges and a soft, chewy center, these gluten-free oatmeal cookies deliver. Every bite is packed with warm brown sugar flavor, soft oats, and your favorite mix-ins such as raisins or chocolate chips. They’re easy to make, freezer-friendly, and completely customizable. There are simple options for dairy-free or gum-free baking.
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❤️ Why we go crazy over these gluten-free oatmeal cookies?
I’m surprised I’ve never shared this gluten-free oatmeal cookie recipe on my blog. I make these cookies pretty often because they are so easy to make. Mr. Fearless Dining and my kids love them, and they are also perfect for making Gluten-Free Oatmeal Cream Pies! This recipe is for you if you love a soft, slightly chewy oatmeal raisin cookie.
If you are a cookie fanatic like us, you will want to check out my delicious gluten-free cookie recipes!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I have tested three different flour blends in this recipe. King Arthur Measure for Measure, Bob’s Red Mill 1 to 1 GF Blend, and Authentic Foods Multi-Blend. This doesn’t mean other blends won’t work; I only test what I have on hand.
- Gluten-Free Oats – Please see below for important information regarding cross-contamination.
- Raisins – You can use brown or golden raisins.
- Brown Sugar – Substitute coconut sugar if you would like these to be lower glycemic
- Baking Powder – For best results, use aluminum-free baking powder.
- Butter – Use unsalted butter.
- Vanilla Extract – Use pure vanilla extract for better flavor.
Make these cookies gum-free using my DIY Gluten Free Flour Blend. My blend works well in this recipe.
Are Oats Gluten-Free?
This is one of the most frequently asked questions I receive. Oats have become a topic of controversy over the past few months. Oats do not contain the same gluten as wheat, barley, and rye, but are frequently grown near gluten crops. It is very easy for oats to come into contact with gluten when they are processed and get cross-contaminated.
Gluten Free Watchdog has been testing a lot of oats and has found many have failed, meaning they contain over 20 ppm of gluten.
Testing Notes:
- I tested these cookies with three gluten-free flour blends, so you have easy options. All performed well. My gum-free blend also works great here, giving a soft but not crumbly texture.
- Allowing the dough to chill helps eliminate any graininess from the rice flour and enhances the chew. If your cookies spread too much, your dough may be too warm, or your flour blend may be too starchy.
A Note From My Kitchen
This is one of those recipes I’ve been making for years, and I’ve somehow never posted it! These cookies are quick to whip up, and I often keep a batch of dough balls in the freezer for last-minute cookie cravings. The texture is always spot on; chewy inside, crisp outside, and nobody ever guesses they’re gluten-free. This is one of my go-to cookies when we’re heading to sports events or parties.
I tested these cookies with three gluten-free flour blends, so you have easy options. All three blends performed well. My gum-free blend also works great here, giving a soft but not crumbly texture. Allowing the dough to chill helps eliminate any graininess from the rice flour and enhances the chew. If your cookies spread too much, your dough may be too warm, or your flour blend may be too starchy.
How to Make Gluten-Free Oatmeal Raisin Cookies (Step-By-Step)
Step 1: Preheat your oven to 350ºF. Use the bake cycle, not the convection setting, for even baking. Add your dry ingredients to a large
Step 2: In a smaller
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Step 3: Your gluten-free oatmeal cookie dough should resemble the picture above. Moist and easy to scoop. To minimize spreading and soften the oats slightly, chill the cookie dough for 30-45 minutes before baking.
Step 4: Drop the cookie dough balls onto a cookie baking sheet with a medium-sized
Step 5: Bake the cookies at 350ºF for 10 minutes. Remove them from the oven and allow them to cool on a wire cooling rack.
Tips For Chewy Gluten-Free Oatmeal Cookies:
- Let the cookie dough sit for 15 to 20 minutes before baking. I do this in the refrigerator so the dough chills simultaneously. This allows time for the oats and rice flour to soften to eliminate grittiness.
- Use a cooled cookie sheet when baking. Don’t put the batter on a hot cookie sheet. The cookies will start baking/spreading immediately, and it will mess with their shape. Use a couple of sheets and rotate them out when making large batches of cookies.
For more tips, check out my Gluten-Free Cookie Troubleshooting Guide and my favorite cookie-making tools.
And don’t forget to check out some of my favorite gluten-free cookies for a cookie exchange! You are sure to find a new favorite gluten free cookie recipe!
Storage and Freezing Tips:
- Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing Dough: Flash-freeze dough balls on a baking tray, then store in a freezer-safe zipper bag. Bake from frozen, adding 2-3 extra minutes.
- Freezing Baked Cookies: Cool completely, then place in a sealed bag and freeze. Thaw at room temperature.
Frequently Asked Questions:
Yes, but they make the cookies softer and less chewy.
One of my readers used Swerve instead of sugar in this recipe and said the flavor was great. She noted that the cookies needed a longer baking time, almost 18 minutes.
Several of my readers have informed me that certified oats are not available in Australia. If you live there, I have other delicious gluten-free cookie recipes without oats. Try these Gluten Free Toll House Cookies.
These were good. I used chocolate chips instead of raisins. I would make them again, didn’t taste gluten free.”
Erika S.
More Gluten-Free Cookie Recipes:
We are cookieholics, and I enjoy making cookies for friends and family. Check out my gluten-free cookie guide for more cookie recipes. These are some of my favorites.
Love This Recipe?
💬 Did you make this gluten-free oatmeal raisin cookie recipe? I would love to hear how it turned out, and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Chewy Gluten-Free Oatmeal Cookies (Dairy-Free Option)
Equipment
Ingredients
- 1 cup gluten free flour blend * see note
- 1 ¼ cups gluten free whole rolled oats * see note
- 1 teaspoon baking powder aluminum-free
- ⅛ teaspoon salt
- ½ cup cane sugar
- ⅓ cup brown sugar (*See note)
- ½ teaspoon ground cinnamon
- 1 large egg
- 10 tablespoons unsalted butter melted
- 2 teaspoons pure vanilla extract
- ⅓ cup raisins
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Instructions
- In a large bowl, add all dry ingredients and mix well.
- Pour the wet ingredients into the dry ingredients, add raisins and mix well.
- Optional: Cover the bowl with plastic wrap and chill the dough for 30-45 minutes. This will allow the oats to soften, and eliminate any grittness from the gluten free flour blend.
- Preheat the oven to 350º F.
- Use a medium-sized cookie scoop to drop dough balls on a parchment-lined cookie sheet. Press each cookie down slightly with your hand to flatten a little.
- Bake for 10 minutes until done. Remove the cookies from the oven and place them onto a cooling rack.
Notes
- Please make sure to use certified gluten free oats.
- DO use gluten free rolled oats for this recipe, NOT quick oats or steel-cut oats.
- You can use coconut sugar instead of brown sugar if you prefer. One reader used Swerve successfully to make these cookies sugar-free. She noted they needed a longer bake time using Swerve.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work. I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- To make these cookies dairy-free, use vegan butter.
- These cookies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post has been updated from an older October 2017 version, featuring more detailed recipes and helpful tips.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Hello! I haven’t tried the recipe but I was curious on your thoughts-
I’m doing a bake sale and was trying to do cookies that are both dairy/gluten free and just regular. So, if I used this recipe for both do you think it would work as well if I used regular all-purpose flour in place of the gluten-free flour?
Also, do you think using the gluten free butter will affect the cook time or amounts at all?
Thank you!
Hi Abigail, I have been gluten-free for 15+ years. I have no knowledge if wheat flour works in my recipes. All butter is gluten-free, so I am a little confused what you are asking me. Can you please clarify?
These are the best oatmeal cookies!! Just crispy enough and just chewy enough. Buttery flavor makes them even better!!
I changed the raisins (not a fan) for craisins and they were great!!
Thank you, Sandi, for another winner!!
I am so glad you loved this recipe, Cindy. Thank you so much for coming back, you made my day!
So easy and really yummy!
Will make a double batch next time.
Thanks😃
I am so happy you loved this recipe, Cindy. Thank you!
Can these be baked in a pan and cut into bars? I’m making them for a party and thought that would work better for what I need.
Hi Karen, I haven’t done this, but several of my readers have. You will need a longer baking time. I also recommend lining the pan with parchment paper instead of spraying it with oil.
Made these and thoroughly enjoyed them. I added a little more flour. I live at about 5,000 ft so I cut back on sugar a bit too. I can’t do cinnamon but they were wonderful without! I think I will make a glaze for them this go round!
I am so glad you loved these oatmeal raisin cookies. Thank you for sharing your high altitude tips, these tips always help other readers.
Easy & delish- I made them in my air fryer & they turned out perfect!
Wow, I love you made these in your air fryer. Can I ask how long you cooked them and at what temperature? I am sure other readers would love to try this.
I made a couple on Bake at 300° for 8 min & they were a bit too crumbly so I bumped it up to 350° for 7 min & they got nice & brown. Just a wee bit more darker on the bottom too, but after cooling tasted yummy & didn’t crumble as much. I have the Larger air fryer like a toaster oven.
Hi Renee, I am glad you let them cool a bit longer. Warm cookies tend to be crumbly until they cool a little. I am so glad you loved the recipe!
Wasn’t a fan. Too sweet & flour taste was noticeable. The cookie looked the same as yours that’s what drew me to making it. Being a baker. I love to find new recipes. My search continues.
Hi Gigi, thank you for trying my recipe. Honestly, the flour blend you use is a big factor. Which did you use? Most are flavorless, unless it is old/rancid or has bean flour in it. You can also reduce the sugar level to be more your taste.
What happens if gluten free quick oats are used? It’s the only type of GF oats I can find.
Hi Jan, Sorry for the delay, I was out of town. I haven’t tried quick oats. It will work, but the texture will be smoother.
This recipe is spot on! I didn’t change a single thing and they turned out so pretty and so yummy! All my family members loved them and kept coming back for more.
I am so glad you had a chance to bake a batch today. I love when everyone enjoys them, not just the gluten free folks. Have a great weekend!
These are nice and chewy. I liked that the recipe is easy and I had all ingredients on hand. I feel like they are a little more vanilla-y than traditional oatmeal cookies, so next time I will add more cinnamon and less vanilla. But great recipe. Thank you 😊
I am so glad you loved the cookies. I love the idea of using more cinnamon next time.
Made these cookies today. Hubby says they are the best gluten free cookies he has had. Winner, winner. Only problem I had was that they spread a little more than I thought they would. Or maybe I just pressed them down too much. Will make again and see how it goes. Sure didn’t hurt the taste. Yum!
I am so glad you enjoyed these cookies! Did you chill the dough? That can help with spread.
I made these with Krusteze gluten free flour and they were yummy!
I am so glad to hear that flour worked well. I keep track of flour blends and changes my readers do…that way I can share the info with others if they ask. Thank you!
I’m trying to reduce sugar as well as eating gluten free. I used coconut sugar in place of the white sugar and Truvia sweet complete brown instead of brown sugar. Since I used a mixture of coconut and almond flours, I added an extra egg for moisture and binding. They came out beautifully and delicious. Thank you. This was my first attempt at gluten free baking from scratch.
I am so glad using coconut sugar worked so well. thank you!!!
Sandi
I made this cookie recipe and it was very good.
I am so glad you loved the recipe!! Thank you, Alexis.
My mom and I love chocolate chip oatmeal cookies, would you cut the raisins by half to include the chips?
Hi Sarah, you can swap out the mix-ins any way you love.
My first batch ( I only used 1/3 of the dough as a test batch) was a little sweeter than I prefer, so I added almond flour and 1 chia egg to the rest of my dough. That one turned out WAY better than expected. It had also rested overnight. Next time, I’ll add 3/4 cup of almond flour and 1.5 chia eggs to your original recipe. It is PERFECT and I almost cried with joy!! thank youuuuu!!!
I am so glad you found a way to work with this cookie recipe as a base. I love how creative you are. Thank you!
Eek, subbing almond flour did not work.
Hi Mia, Yeah, almond flour won’t work by itself. It doesn’t absorb liquid the same way. If you want to use almond flour (maybe you are grain-free) try this recipe instead. It combines almond flour with coconut flour so they stay together better. Note almond flour is textured and you will taste that in the cookies. https://www.fearlessdining.com/paleo-almond-flour-chocolate-chip-cookies/
I don’t usually comment on recipe threads, but This is such a good recipe! A definite keeper over here! My husband loves oatmeal raisin cookies; they’re one of his favs. But I try to avoid gluten and so I can eat these too! Which may or may not be a good thing LOL but yeah, every other gluten free oatmeal cookie I’ve tried turns out crumbly and dry which he hates. But not this one, moist, chewy, flavorful and deeeelicious!!! Total fan here! Search is off for oatmeal raisin cookie recipes now! 🙂
I am so glad you and your husband loved them! It is easier to have one go-to recipe that works for both of you. Thank you so much for coming back to let me know!
They are delicious, used swerve sugar and doubled raisins! Only issue was nearly doubled the cook time to 18 mins.
It is so good to know these work with Swerve! I have a few readers who are sugar free so thank you so much for letting me know. As for the baking time, if your cookies are larger than what mine were with a cookie scoop, they would need to bake longer. Baking time varies by cookie size :-).
Holy cow! Cookies are very moist and flavorful. I made them about 45 minutes ago and they are almost gone lol
I am so glad you loved the cookie recipe, Erin. Thank you so much for coming back to let me know.
Why can I not use GF oats in this recipe?
I think you misread. You MUST use certified gluten free oats.
Flavor is amazing! In the picture of your ingredients you used baking powder but in your ingredients list you use baking soda. Any clarification?
It is funny, either works well, but I clarified in the recipe since I mostly use aluminum-free baking powder.
oh my gosh I am so glad I found you; I made these today and they were awesome; My husband loves them!
You made my day, Noreen. Thank you so much for coming back to let me know your husband loved the cookies!
These are seriously the BEST oatmeal raisin cookies I’ve had. My husband loves them too. I avoid dairy, so I used Earth Balance butter and they turned out great! Perfectly chewy. Thank you!
I am so glad you loved them, Andrea. I really appreciate your coming back to let me know.
The taste of this cookie if amazing but the spread out a lot. Used Bob’s Red Mill 1 for 1 and Bob’s Red Mill GF rolled oats. Suggestions??
Thank – Cheri
Hi Cheri, I have two suggestions to try. First, refrigerate your cookie dough for 30 minutes. If that doesn’t work, you can add 2-3 tablespoons of additional flour blend.
I’m confused in the instructions that call for withholding powdered sugar from the other dry ingredients, but powdered sugar isn’t listed in the dry ingredients. I assume the ingredients called for a half a cup of granulated sugar and a third cup of brown sugar. Is the powdered sugar in reference to a glaze after the cookie is baked?
Hi Christine, that was for an optional Irish cream icing. I removed the text from that spot to make it less confusing. Thank you!
These were great! For the oil, I used part coconut oil and Earth Balance vegan butter, and all coconut sugar for the sweetener. I used 1:1 Bob’s Red Mill gf flour. The only thing I noted was I used too much oil as they spread out a bit thinly but the taste was very good! I’ll definitely be making these again. Thanks!
I am glad you loved them. I like that you were able to use a combination of coconut oil and Earth Balance!
Hi!!Can i use almond flour instead of the GF flour blend?
Thanks!!
Hi Marian, you can’t use just almond flour by itself. Almond flour absorbs liquids differently from a flour blend and your recipe will not turn out right.
Hi !i came back to read the recipe again to make sure i have all the ingredients and reading one of the comments you suggested omitting the almond flour? I dont see it listed as part of the ingredients ..thanks for your help!
Hi Marian, that was an older comment when I did have almond flour in the recipe. I had since improved upon my recipe and removed the almond flour, making them nut-free.
I have been looking for a recipe for a gluten free oatmeal cookie that I actually like. I recently made a recipe for them on the back of my package of Prairie gluten free oatmeal. So so only. I will keep trying, and this will be my next one! I always have KA Measure for Measure in the house too. Thank you!
You are going to love it 🙂
Thanks for the recips. Just took them out of the oven. Loved them. I added chocolate chips to it.
You are very welcome Lisa! I am glad you enjoyed the recipe. Have a great weekend!
Just curious could these be made with Coconut flour? I usually keep an all purpose gf flour on hand but have run out.
Thanks
Hi Renee, I don’t recommend plain coconut flour. It won’t hold together by itself, and it needs a TON of extra moisture b/c coconut absorbs so much. This recipe wouldn’t work. Maybe you can find a recipe online that combines coconut flour with another flour like almond?
My batter turned out dry… what did I do wrong? I did substitute sugar with additional coconut sugar, but I do that all the time in recipes.
Hi Melissa, what gluten free flour blend did you use? Coconut sugar doesn’t absorb liquids the same as brown sugar, but it could be a blend of reasons. Let me know the flour blend you used and if you level off your measuring cups and I will try to help.
Hi , I have but allergies, what can I replace almond flour with?
Hi Nicole, Feel free to omit the almond flour and add 1/4 cup additional gluten free flour blend :-).
Delicious! I used a flax egg and kept it as cookie dough, my favorite 🙂 Thank you for the recipe, love trying different combo’s of flours to see what kind of flavor it yields.
What a delicious idea Katie. Thank you so much for coming back to let me know, you made my day!
Would it be possible to obtain calorie count and carb count for your
recipes? Besides having celiac I am a diabetic 2 candidate. I am certain
that I am not alone. This oatmeal cookie sounds delish but I need more
information.
Hi Barb, the short answer is yes. I am trying to add this to all of my recipes. The long answer is it takes a LONG time to do this for each of my 400+ recipes. I am trying to update 1-2 old posts per day, but it is difficult to carve out time many days. I should have this new recipe finished with this information by tonight…though you may have to leave the icing off because of the sugar.