The Best Gluten Free Oatmeal Raisin Cookies
No one will be able to tell this Gluten Free Chewy Oatmeal Raisin Cookies recipe isn’t made with traditional flour! Chewy and delicious.
Some things you just don’t learn to appreciate until you’re older! For me, this Gluten Free Oatmeal Raisin Cookies recipe is one of those things. My Mom always made classic Oatmeal Raisin Cookies, but I never gave them a chance.
Love this recipe? Try my Apple Spice Baked Oatmeal Bar
But as an adult (and a food blogger), I learned I was missing out! I love a chewy cookie, and this great recipe delivers. And, I’ve adapted it to be gluten-free!
I put these delicious cookies on our cookie trays for Christmas this year, and they were the first to go! And, not a single person knew they were gluten free.
I adapted my classic recipe for oatmeal raisin cookies with the help of my favorite gluten free baking flour. After a lot of experimenting with all the things (oat flour, xanthan gum, almond flour, etc.), to come up with an awesome gluten free flour substitute, I officially gave up! It was never as delicious. Now, I use Bob’s Red Mill 1:1 Gluten Free Flour blend.
This is NOT an ad, it’s just what I use! I’ve found it is the best all-around substitute for all-purpose flour. My son and husband can’t tell the difference when I use it!
Recipe Substitutions and Adaptations:
- Gluten-Free Oatmeal Chocolate Chip Cookies: Not a raisin lover? Substitute chocolate chips for the raisins Honestly, I can’t decide which I like better!
- If you need to omit eggs you can make a flax egg, or use this egg substitute.
- Turn this recipe into Gluten-Free Monster Cookies by adding 1/2 cup of M&M’s to the batter.
- I like old fashioned oats for this recipe, but use what you have! Quick oats will work just fine.
Store leftover cookies in an airtight container on the counter (at room temperature) for up to one week.
- 7 tablespoons unsalted butter, softened
- ⅓ cup light brown sugar
- ¼ cup white sugar
- 1 large egg
- ¾ teaspoon vanilla extract
- ¾ cup Bob’s Red Mill 1:1 Gluten-Free Flour Blend
- ½ teaspoon baking soda
- ½ heaping teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup raisins
- 1.5 cups old fashioned oats
- Preheat your oven to 350 degrees Fahrenheit. Grease a baking sheet and set aside while you mix the dough.
- In a large mixing bowl, add butter and sugar. Cream together until well combined.
- Add egg and vanilla extract, and stir well to combine.
- In a separate large bowl, add flour, baking soda, cinnamon and salt. Whisk to combine.
- Slowly add the flour mixture to the creamed butter mixture and fold with a rubber spatula to combine.
- Add oats and raisin, fold gently to combine.
- Drop cookie dough balls onto a greased cookie sheet in heaping tablespoons.
- Bake 9-11 minutes until the cookies just start to show a hint of golden brown.
- Remove from the oven and allow to rest on the cookie sheet for 1-2 minutes.
- Remove to a wire rack to cool.
- Serve warm with a big glass of milk!
Most oats are naturally gluten free, but check to make sure your oats are certified gluten free before using them.
These are chewy cookies with crispy edges. For softer cookies take 1-2 minutes off the bake time.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 99Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 17mgSodium 53mgCarbohydrates 15gFiber 1gSugar 7gProtein 2g
The nutrition for this recipe is calculated by an app and may be incorrect.