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
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.
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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!
These taste great. I followed the recipe exactly, even refrigerating them, but they spread. I had more like one giant cookie. I’m not sure what went wrong.
Hi Debbie, Just to confirm, you chilled the batter? This gives the oats time to absorb a little more of the liquid. You didn’t mention the flour blend you used. They all vary depending on the starch amount. You can also add 1-2 TBSP of additional flour.
These are absolutely the best!!! I have tried so many oatmeal raisin cookie recipes and these hit the mark on all levels. Thank you!!
You made my day, I am so glad you loved these cookies!
I used sprouted rolled oats. Otherwise I followed the directions perfectly and these did not turn out. The oats tasted raw inthe cookies. Also were not crisp and had to bake the For 15 minutes because they were flat and raw after 10
I am sorry to hear this recipe didn’t work for you. Did you use thick cut oats? I haven’t had anyone complain about raw oats before, but I have never used sprouted oats.
i have been making this recipe for oatmeal raisin cookies a couple of years now. my husband can eat gluten so he bought some oatmeal raisin cookies from the Amish and said he liked these much more! As much as people enjoy Amish baked goods he said they were not as flavorful.
Thank you so much for your kind words. I have never tried Amish baked goods, but I suspect it is a big honor that my cookies tasted better.
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!