These gluten free oatmeal raisin cookies are delicious cookies that are perfect for someone on a gluten-free diet. Their soft center and chewy texture will have you running for seconds.
As someone with celiac disease, I know firsthand how tricky it can be to find tasty gluten-free desserts. I have always loved baking, so going gluten-free was a big adjustment.
Luckily, my mom and a good friend were diagnosed with celiac disease around the same time as me, so we were figuring it out together. Now, we have tons of fantastic gluten-free recipes that everyone loves (even if they aren’t gluten free).
We have so many gluten-free desserts, like these cherry chip cookies, and people rarely can tell they are gluten-free. We also have incredible breads like our gluten free sourdough and gluten-free zucchini bread.
Our gluten-free crescent rolls and sourdough crescent rolls are super popular and go really fast in my house. These gluten-free cinnamon rolls are also absolutely divine.
This recipe is perfect for those avoiding gluten but still craving a sweet treat. These cookies are soft, chewy, and filled with juicy raisins, making them a great snack any time of day.
These cookies are an all-time favorite in my house, and I know they will be the same in yours! The plump raisins and chewy centers combined with the crispy edges make the perfect cookie.
Why you should make this recipe
- It requires simple ingredients, making it an easy recipe.
- Oatmeal raisin cookies are a classic cookie.
- Everyone will feel included because of the gluten-free option.
Ingredients needed
- Butter – Make sure you set the butter out an hour or so before baking so it is soft enough to mix.
- Brown sugar – Brown sugar helps keep the cookies moist while adding caramel flavor.
- White sugar – You have to have sugar in a cookie recipe!
- Vanilla extract – The delicious vanilla flavor makes these cookies sweet and delectable.
- Eggs – For a vegan option, use flax eggs instead of regular eggs.
- All-purpose gluten-free flour – We love King Arthur’s gluten-free flour for our gluten-free recipes. This gluten-free flour blend is a 1:1 substitute for regular flour, making it easy to replace in recipes.
- Almond flour – Almond flour provides a nutty and rich flavor to the cookies.
- Certified gluten-free oats – Make sure the packaging says “certified” on the front to avoid a gluten exposure.
- Baking powder – Without baking powder, cookies would go flat and wouldn’t be fluffy. Baking powder and soda are essential in baking.
- Baking soda – Baking soda helps cookies get their texture and volume.
- Cinnamon – A bit of cinnamon goes a long way in these chewy oatmeal cookies.
- Raisins – You can’t have oatmeal raisin cookies without raisins!
- Chopped nuts (optional) – I recommend pecans.
How to make gluten free oatmeal raisin cookies
Mix wet ingredients
First, preheat the oven to 375 degrees. Then, grab a large bowl and the wet ingredients.
Combine butter, brown sugar, vanilla, sugar, and eggs in a stand mixer. Mix until there are no clumps.
Mix dry ingredients
Now, grab a separate medium-sized bowl. Mix the gluten-free all-purpose flour, almond flour, oatmeal, cinnamon, baking powder, and baking sugar until combined.
Whisk together until combined. I recommend using a whisk because it combines dry ingredients really well.
Combine ingredients
Once the dry ingredients are well combined, it is time to mix them into the wet ingredients. Slowly pour the dry ingredients into the large mixing bowl the wet ingredients are in.
Pour a little bit at a time in the bowl as it mixes so there isn’t a huge mess. Putting all the dry ingredients in at once while mixing will send the ingredients flying everywhere.
Chill
After combining the ingredients, it is time to put the dough in the fridge. Let it cool for about 30 minutes.
This step is completely optional but highly recommended. The cookies rise better when the dough starts baking when cold.
Bake
Use a cookie scoop and place the dough balls evenly on a prepared baking sheet. I like to have two cookie sheets and always have one on deck for when the cookies in the oven are done.
Bake for 10-12 minutes or until golden brown. I always start to keep an eye on them around 8-9 minutes to make sure they do not burn.
Tips for recipe success
- Use an ice cream scoop –Use an ice cream or cookie scoop to easily partition the batter. This way, the cookies will be the same size and perfectly round
- COOKIE TIPS
- Chill out! – While note required, chilling the batter takes extra time yes, but I it will yield the best cookies. This allows the butter to harden so the cookies do not flatten while baking. Chill for 30 minutes if you decide to do this step.
- Don’t overbake – When the edges start to turn golden brown, and the fresh cookie smell fills your kitchen, that’s when you’ll know the cookies are done. If you overbake, the texture will not be as soft and fluffy.
Storage and Freezing
Storage – Store these cookies in an air-tight container or ziplock bag on the counter for up to 5 days. Make sure the cookies have cooled to room temperature on a wire rack before storing.
Freezing – You can freeze these delicious gluten free cookies or even the cookie dough. If freezing the cookie dough, let it thaw in the fridge for a few hours before baking.
FAQ
Rolle oats vs. quick oats?
Rolled oats won’t absorb as much liquid as quick oats, so they’ll be a tad bit flatter but have more moisture.I like using rolled oats, but you can use quick oats or a combination of both. And make sure your oats are certified gluten-free!
Are oats gluten-free?
While oats are technically speaking, gluten free. They are highly cross contaminated with wheat. So it is very important to use certified gluten-free oatswhen baking with them.
Can you make these cookies vegan?
Yes, you can make vegan oatmeal raisin cookies by swapping out eggs for flax eggs and butter for vegan butter.
Ways to enjoy
These classic oatmeal raisin cookies would pair well with our mocktails, especially our 1-minute Roy Rogers drink. It’s so refreshing and has that delicious cherry flavor.
Our gluten-free monster cookies are massive and incredibly tasty. Kiddos love those cookies, just like they love our peanut butter reindeer cookies. Those and these easy spider cookies are always a hit with the kids.
If you are an oatmeal fan, try our vegan oatmeal chocolate chip cookies or our gluten-free oatmeal chocolate chip cookies. We also have these gluten free Oatmeal Cream Pies Little Debbie Copycat cookies.
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Gluten Free Oatmeal Raisin Cookies
Ingredients
- 1/2 pound Butter
- 1 cup Brown Sugar
- 1 cup White sugar
- 1 tablespoon Vanilla
- 2 Eggs
- 1 1/2 cups all-purpose gluten-free flour
- 1/2 cup almond flour
- 2 1/2 cups certified gluten-free oats
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 12 ounces raisins
- 1/2 cup Chopped nuts (optional, I prefer pecans)
Instructions
- Preheat oven to 375 degrees
- In a large bowl, combine butter, brown sugar, vanilla, sugar, and eggs together until there are no clumps
- In a medium bowl, whisk gluten-free all-purpose flour, almond flour, oatmeal, cinnamon, baking powder and baking soda together until combined
- Slowly incorporate the dry ingredients with the wet ingredients
- Once combined, fold in nuts (if using) and raisins
- Let dough chill for 30 minutes (optional)
- Using a cookie scoop, place evenly on a prepared baking sheet and bake 10-12 minutes
Notes
Cookie tips
- Chill out! – While note required, chilling the batter takes extra time yes, but I it will yield the best cookies. This allows the butter to harden so the cookies do not flatten while baking. Chill for 30 minutes if you decide to do this step.
- Don’t overbake – When the edges start to turn golden brown, and the fresh cookie smell fills your kitchen, that’s when you’ll know the cookies are done. If you overbake, the texture will not be as soft and fluffy.
Marge says
Any ideas for making these cookies diabetic-friendly? I can’t use most artificial sweeteners because of erythritol. Less sugar?
Chandice says
Yes, I would just lower the amount of sugar as raisins are are already very sweet. 🙂
dee says
The cookies tasted great but mine didn’t spread out. It was a big clump. But still good.
Chandice says
Thanks for sharing… I like to smack the cookie sheet down to spread them out a bit just after they come out of the oven. 🙂 Glad you liked them!