These gluten-free oatmeal raisin cookies bake up with crisp edges and a soft, chewy center that holds together bite after bite. Brown sugar and certified gluten-free oats give them their classic texture, while a short dough chill helps keep the cookies from spreading too much. They are easy to make, freezer-friendly, and a reliable choice for bake sales or everyday treats
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❤️ Sandi’s Recipe Summary
The Quick Bite: These gluten-free oatmeal raisin cookies are made with simple ingredients, including gluten-free oats and flour, brown sugar, eggs, butter, vanilla, and raisins. The dough chills before baking to control spread and improve texture, making this recipe reliable with multiple gluten-free flour blends. The cookies freeze well and can be made dairy-free or gum-free with simple adjustments.
This is the cookie recipe I have been making for my family for over 15 years. When we went gluten-free, you couldn’t buy a loaf of bread in the grocery store. I made it slightly differently because gluten-free flour blends didn’t exist at the time. This recipe has evolved from using single flours and starches to testing multiple flour blends as they became available.
This cookie recipe is tried and true and works every time. It is critical to use gluten-free oats grown under the purity protocol to avoid cross-contamination with wheat.
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 – Certified gluten-free rolled oats are essential in this recipe. They provide the classic oatmeal cookie texture and help create chew in the center of the cookie. Because oats are frequently cross-contaminated with wheat during growing and processing, it is important to use oats that are certified gluten-free. (See below for more information.)
- Binder – If your flour blend doesn’t contain a binder, please add 3/4 teaspoon of xanthan gum. Read Why Binders are Important in Gluten-Free Baking to learn more.
- Raisins – You can use brown or golden raisins.
- Brown Sugar – Brown sugar adds moisture and sweetness to these cookies. Substitute coconut sugar if you prefer a less sweet option.
- Baking Powder – For best results, use aluminum-free baking powder.
- Butter – Use unsalted butter. Plant-based butter can be used if you are dairy-free.
- Vanilla Extract – Use pure vanilla extract. With a simple ingredient list, pure vanilla extract adds a noticeable flavor that you will not get from using immitation vanilla.
Make these cookies gum-free using my DIY Gluten Free Flour Blend. My blend works well in this recipe.
Why you must use gluten-free oats.
This is one of the most frequently asked questions I receive. Oats have become a topic of controversy in recent months. Oats do not contain the same gluten as wheat, barley, and rye, but are frequently grown near wheat crops, and it is very easy for oats to come into contact with wheat when they are processed.
Gluten Free Watchdog has been testing a lot of oats and has found many have failed, meaning they contain over 20 ppm of gluten.
A Note From My Kitchen
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 are gluten-free. This is one of my go-to cookies when we are 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. Allowing the dough to chill helps eliminate any graininess from the rice flour.
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: The dough should be moist and scoopable, not dry or crumbly. 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 making these cookies:
- 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.
- 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!
Frequently Asked Questions:
Yes, but the texture will change. Quick oats absorb liquid faster and break down more, resulting in softer cookies with less chew. For classic oatmeal raisin cookies with structure and texture, rolled oats are best.
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.
Chilling the dough helps control spreading and allows the oats and flour to hydrate fully. This improves texture, reduces graininess, and helps the cookies bake with crisp edges and chewy centers instead of flattening.
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.
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
You can flash-freeze dough balls on a baking tray and then store them in a freezer-safe zipper bag. Bake from frozen, adding 2-3 extra minutes. To freeze baked cookies, cool completely, then place in a sealed bag and freeze. Thaw at room temperature.
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 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.