These Gluten Free Oatmeal Raisin Cookies are incredible cookies to make. They have the perfect balance of chewiness and softness, and each bite is full of the sweetness of brown sugar and cinnamon. So grab your apron, gather your ingredients, and let's go on a baking adventure! Make them in 20 minutes.
I can't believe I have never posted 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 is the cookie you want to take a big bite out of and horde the batch for yourself! If you have Celiac disease or are gluten intolerant, there is no reason why you can't enjoy incredible cookies!
If you are a cookie fanatic like us, you will want to check out my delicious gluten free cookie recipes!
Why These Cookies Are Great:
- This recipe is for you if you love a soft, slightly chewy oatmeal raisin cookie.
- 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 add all sorts of fun mix-ins like M&Ms, chocolate chips, and nuts.
- I include a dairy-free option for my gluten and dairy-free readers.
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
- These oatmeal cookies are gluten-free, nut-free, and soy-free.
- Make them dairy-free by using plant-based butter.
- If you can not eat xanthan gum, make these cookies gum-free using my DIY Gluten Free Flour Blend. It works well in this recipe.
- 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.
- Certified Gluten Free Oats - See 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
- Baking Powder - For best results, use aluminum-free baking powder.
- Butter - Use unsalted butter.
- Vanilla Extract - Use pure vanilla extract as it will yield a better flavor than imitation vanilla.
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 in a bulk container. (You know those big barrels.) Cross-contact can happen, so buy raisins pre-packaged.
Tips For Sucess:
- Let the cookie dough sit for 15-20 minutes before baking. I do this in the refrigerator so the dough chills simultaneously. This allows time for the oats to soften and the rice flour in the gluten free flour blend to soften. This will eliminate grittiness.
- Use a cooled
cookie sheetwhen baking. Don't use a hot cookie sheetand put the batter on it. The cookies will start baking/spreading immediately, and it messes with their shape. Use a couple of sheets and rotate them out when making large batches of cookies.
Variations and Mix-Ins:
- 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.
This is the main brand of gluten free oats I use both for breakfast and in many of my baking recipes. Bob's Red Mill certifies their oats, which means they are grown with the purity protocol to ensure there is no cross-contamination.
Are Oats Gluten Free?
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 ensure you stay safe eating them. It is so important it is to make sure your oats are certified gluten free.
Oats have become controversial 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. Do not buy Trader Joe's gluten free oats, as these have been unable to the tested. Bob's Red Mill, pictured above, and several other companies have certified gluten free oats available.
How To Make Gluten Free Oatmeal Raisin Cookies:
Step 1: Preheat your oven to 350º F. Add your dry ingredients to a large
Step 2: In a smaller
Your gluten free oatmeal cookie dough will look like this picture. Moist and easy to scoop.
🔑 Sandi says: EVERY gluten free flour blend has a different grain-to-starch ratio, and this can affect your cookie dough in big ways. If your dough is made with a starchy gluten free flour blend, you may need to add more flour.
Step 4: Drop dough balls onto a cookie baking sheet with a medium-sized
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 the cookies at 350º F for 10 minutes. Remove them from the oven and allow to cool on a wire cooling rack.
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!
You can use gluten-free quick oats, but it will affect the texture of these cookies, making them much softer.
I like to store my homemade oatmeal cookies in an airtight container in the refrigerator. Gluten free baked goods tend to spoil quicker than gluten baked goods. They will keep fresh for up to 5 days in the fridge.
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, almost 18 minutes.
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.
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
*As an Amazon Associate, I earn a small commission from qualifying purchases.
- 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 unsalted butter melted
- 2 teaspoons pure vanilla extract
- ⅓ cup raisins
- 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 15-20 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 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.
This post was updated from an older October 2017 post with more recipe details and tips.
Simplifying the art of baking and cooking gluten-free recipes.