You will love this easy gluten free oatmeal raisin cookies recipe. Not only are they chewy and filled with sweet raisins, but they just melt in your mouth. These cookies are easy to make from scratch in about 20 minutes!
I can't believe I have never posted an 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.
This is the cookie you want to take a big bite out of and horde the batch for yourself!
Why These Cookies Are Great:
If you love a soft, slightly chewy oatmeal raisin cookie, this recipe is for you. I use simple, easy-to-find ingredients, and this recipe is one of the best! I would say this leans toward a classic oatmeal raisin cookie. You can even add nuts for a bit of protein.
I include a dairy-free option for my gluten- and dairy-free readers. If you are a cookie fanatic like us, you will want to check out my delicious gluten free cookie recipes!
We've made these GF Raisin cookies numerous times and love them! It can be difficult for my daughter who is Celiac to find a great treat and this cookie is one she loves! We chose, however, to use only ¼ cup sugar and added a further ½ teaspoon of Cinnamon. Delicious!"Elizabeth C., Pinterest comment
Try my gluten free oatmeal raisin cookie and make them into these gluten free oatmeal cream pies too!
There are a few brands of certified gluten free oats, and they are all good. I mostly buy this because you get four bags for a lower price.
- 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 - See note below for important cross-contamination information.
- Raisins - You can use brown or golden.
- Brown sugar - Substitute coconut sugar if you would like these to be lower glycemic
- Butter - Use unsalted. If you are dairy-free, use vegan butter.
And just in case you are fairly new to gluten free and wonder if raisins are gluten free, they are. You must be careful if you purchase raisins through a bulk container. (You know those big barrels.) Cross-contact can happen, so buy raisins pre-packaged.
Check out this fun Gluten Free Oatmeal Raisin Cookies web story too!
How to make these cookies:
I hope you agree this is the best gluten free oatmeal cookie recipe ever. My kids certainly think so :-).
Step 1: Preheat your oven to 350º F. Add your dry ingredients to a large bowl and whisk to blend them all together.
Step 2: In a smaller bowl, add your wet ingredients and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix well.
Your gluten free oatmeal cookie dough will look like this picture. Moist and easy to scoop.
Step 4: Use a
Press down slightly with your hand to flatten the oatmeal cookies. Don't eat that gluten free oatmeal cookie dough since there are raw eggs! (I know you will be tempted!!) Trust me, these gluten free oat cookies are just as good baked!!
Step 5: Bake, remove from the oven and allow to cool. Lastly, grab one of the gluten free oatmeal raisin cookies and take a bite 🙂
And don't forget to check out some of my favorite gluten free cookies for a cookie exchange!
Substitution and Variations:
- If you love old-fashioned glazed oatmeal cookies, you can easily make a glaze with powdered sugar and water. Just use ½ cup powdered sugar to 2 teaspoons water. Gradually additional add water as needed to make it runny!
- Add nuts like walnuts or pecans to this cookie recipe. ½ cup should be enough.
- Try adding M&Ms or Heath Candy Bar Bits.
- Make them extra large and use them to make ice cream sandwiches.
For more tips, check out this Gluten Free Cookie Troubleshooting Guide.
Expert Tips and Recipe FAQ:
You can use gluten free quick oats, but it will affect the texture a lot in these cookies, making them a lot softer.
You can use vegan butter to make these cookies dairy-free.
I like to store my homemade oatmeal cookies in an air-tight container. They will keep up to 4 days, or 3-4 months in the freezer.
This is one of the biggest questions I get asked. These gluten free oatmeal cookies are full of healthy oats and it is important to make sure you stay safe eating them. It is so important it is to make sure your oats are certified gluten free.
Oats themselves are gluten free but they frequently come into contact with gluten when they are processed. Trader Joe's, Bob's Red Mill, and several other companies have gluten free oats available.
These were fantastic! I did make a substitution and use all gf flour instead of almond. My whole family loved them, even those who were not gluten free!"Sarah T.
Used this recipe to make oatmeal butterscotch cookies I loved as a kid."Susan L.
These were good. I used chocolate chips instead of raisins. I would make them again, didn't taste gluten free."Erika S.
Pinterest user Heather H changed them this way "GF husband loved these! Used flour mix for all the flour and ½ cup brown sugar instead of coconut sugar."
More Delicious Gluten Free Cookie Recipes:
- 3 Ingredient Gluten Free Peanut Butter Granola Bars
- Easy Gluten Free Chocolate Chip Cookies
- Gluten Free Skillet Oatmeal Cookie
- Gluten Free Butter Pecan Cookies
Gluten Free Oatmeal Raisin Cookies
- 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 sugar
- ⅓ cup brown sugar (*See note)
- ½ teaspoon ground cinnamon
- 1 large egg
- 10 tablespoons butter melted
- 2 teaspoons pure vanilla extract
- ⅓ cup raisins
- Preheat the oven to 350º F.
- In a large bowl, add all dry ingredients and mix well.
- Pour the wet ingredients into the dry ingredients, add raisins and mix well.
- Use a cookie scoop to drop dough balls on a parchment-lined cookie sheet. Press slightly on each with your hand to flatten a little.
- Bake 8-10 minutes until done. Remove from the oven onto a cooling rack.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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.
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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!