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!
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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 one cookie that you will want to take a big bite out of and horde the batch for yourself!
Why this gluten free oatmeal cookie recipe is so worth making:
If you love a soft slightly chewy oatmeal raisin cookie, this is the recipe for you. I use simple easy to find ingredients and this recipe is one of the best! I would say this leans towards a classic oatmeal raisin cookie, you can even add nuts for a bit of protein.
I include a dairy-free option for my readers who are both gluten free and dairy-free. If you are a cookie fanatic like we are, you will want to check out all of my delicious gluten free cookie recipes!
Try my gluten free oatmeal raisin cookie and make them into these gluten free oatmeal cream pies too!
Ingredient notes:
- 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. Where you have to be careful is 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 
Step 3
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 cookie scoop to drop dough balls onto a baking sheet. Press down slightly with your hand to flatten slightly. Don't eat that gluten free oatmeal cookie dough since there are raw eggs in there! (I know you will be tempted!!)
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 in there! (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.
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.
Reader Reviews:
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
Recipe
Gluten Free Oatmeal Raisin Cookies
Ingredients
- 1 cup gluten free flour blend * see note
- 1 ¼ cups gluten free whole rolled oats * see note
- 1 teaspoon baking soda
- 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
Instructions
- 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.
Notes
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.
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Christine
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?
Sandi Gaertner
Hi Christine, that was for an optional Irish cream icing. I removed the text from that spot to make it less confusing. Thank you!
Laurel
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!
Sandi Gaertner
I am glad you loved them. I like that you were able to use a combination of coconut oil and Earth Balance!
Marian
Hi!!Can i use almond flour instead of the GF flour blend?
Thanks!!
Sandi Gaertner
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.
Marian
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!
Sandi Gaertner
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.
Alene
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!
Sandi Gaertner
You are going to love it 🙂
lisa
Thanks for the recips. Just took them out of the oven. Loved them. I added chocolate chips to it.
Sandi Gaertner
You are very welcome Lisa! I am glad you enjoyed the recipe. Have a great weekend!
Renee Rogers
Just curious could these be made with Coconut flour? I usually keep an all purpose gf flour on hand but have run out.
Thanks
Sandi Gaertner
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?
nicole lamy
Hi , I have but allergies, what can I replace almond flour with?
Sandi Gaertner
Hi Nicole, Feel free to omit the almond flour and add 1/4 cup additional gluten free flour blend :-).