Gluten Free Oatmeal Raisin Cookies
Soft and chewy gluten-free oatmeal raisin cookies with crispy edges. Simple recipe made with gluten-free flour. Ready in under 30 minutes!
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 Oatmeal Raisin Cookies, but I never gave them a chance.
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 using plenty of oats and gluten-free flours.
“Very easy to put together and not too sweet – great flavor!” – Kathleen
My mother-in-law and one of our good friends have to avoid gluten, so I always try to make at least one cookie option for them to have at our house in the holidays.
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.
Love this recipe? Try my Apple Spice Baked Oatmeal Bar
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 just use Bob’s Red Mill 1:1 Gluten Free Flour blend. It’s a blend of two types of rice flour and sorghum flour with three types of binders: potato starch, tapioca flour and Xantham gum.
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, and it gives me so much flexibility when I need to accommodate needs around gluten!
GF Oatmeal Raisin Cookies – Ingredient 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.
- Instead of butter, you’re welcome to use vegan butter. I have had very good luck with Country Crock Plant Butter in baking. You can also use melted coconut oil, but I did miss the butter flavor when I tried this!
- You can absolutely try using a full stick (8 tablespoons) of butter. This makes the cookies moister, but I also had some fall apart when I was testing them. So, I reduced the butter a bit to make sure they held together!
Serving Suggestions
Enjoy these oatmeal raisin cookies with a cold glass of milk! If you’d like more suggestions for cookie recipes, I really like these Raspberry White Chocolate Chip Cookies, Chocolate Chip Cookies with Walnuts, Brownie Cookies or these adorable Cookie Monster Cookies!
Or, if you need another gluten free dessert idea to add to the mix, I love these gluten free Yorkshire puddings or Gluten-Free Ice Cream Sandwiches!
Storing Leftover Cookies
Store leftover cookies in an airtight container on the counter (at room temperature) for up to one week.
Like all cookies, they will get stale and dry out as time passes. To help with this, you can place a slice of white bread in the container with the cookies. It also helps to zap them in the microwave for about 10 seconds!
I hope that you enjoy these amazingly chewy GF Oatmeal Raisin Cookies! If you end up making them, I’d love to hear how it went in the comments below.
Gluten Free Oatmeal Raisin Cookies
Ingredients
Wet ingredients:
- 7 tablespoons unsalted butter, softened
- ⅓ cup light brown sugar
- ¼ cup white sugar
- 1 large egg
- ¾ teaspoon vanilla extract
Dry Ingredients:
- ¾ cup Bob’s Red Mill 1:1 Gluten-Free Flour Blend
- ½ teaspoon baking soda
- ½ heaping teaspoon ground cinnamon
- ¼ teaspoon salt
Add-ins:
- ½ cup raisins
- 1.5 cups old fashioned oats
Instructions
- 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!
Wow the best gluten free oatmeal raisin cookie recipe!!!!! I followed the exact recipe & they turned out amazing.
They looked like they were fresh from a bakery 😋 I too used parchment paper and baked 11 minutes.
Hooray! So glad they turned out for you! 🙂
I would like to use oat flour. Should I add more flour as its lighter than wheat flour.
Hi Reni! I haven’t tested this but did some research on how to pull off this swap. It looks like you should do about a cup of the oat flour and a teaspoon of corn starch instead of the GF 1:1 flour.
Could I use parchment paper instead of greasing the pan? Have you tried this?
Thanks!
Yes, you absolutely can, and I have done this successfully with these cookies! It will work great.
Soft chewy and delicious…yum!!!!!
Thank you! Glad you liked them and thanks for trying them out!
OMG!! we are expecting almost 20 inches of snow today so I decided to make these absolutely delicious gluten-free easy to make oatmeal raisin cookies! I doubled the recipe. 😊
Then I added a half a cup of coconut, 3/4 cup of walnuts and I soaked my raisins in deluded apple pie gluten-free whiskey for 20 minutes, with a half a cup of white chocolate chips.
These are one of the best cookies I’ve ever tasted in my life!
Kris, you made my day and your additions sound wonderful! 🙂
delicious!
These are great cookies. Almost like no bake. I make them iften
Thank you, Paul!
Wow! Best gluten free oatmeal cookie ever! I’m eating one right now. I followed the recipe exactly except I added walnuts. I used just under a half a cup of raisins and used about a half of a cup of walnuts. The cookies came out perfect
So glad you liked them Carolyn! The walnuts sound great. 🙂
I am so glad to find this recipe. I just made them and they turned out so good. Moist inside with a little crunch on the outside. I am looking forward to trying the other suggestions for this recipe.
So glad you liked them Irene! They are one of my favorites for sure! 🙂
The question you should be asking… What DIDN’T I like about these cookies?? They totally lived up to the hype! Thank you so much for an amazing recipe!
Yay! So glad you loved them. Thank you!
Excellent recipe. I made it as written and they were delicious and perfect. 👌🏽 Going to make again and sub chocolate chips for the raisins. 🤞
Yay! So glad you liked them. I can attest that chocolate chips are awesome in place of the raisins! 🙂
This is a great recipe and the cookies came out much better than I expected, especially since I accidently bought extra thick rolled oats (it didn’t seem to make any difference). The cookies are light, chewy and crispy around the edges. I upped the cinnamon a bit, used Irish butter, added about a half cup of walnut pieces to the dough, and baked the cookies for 12 minutes, but other than that I followed the directions exactly. From now on I will make double batches so I can share them with my friends at coffee.
Thanks so much for the wonderful recipe!
I’m so glad you like them Barbara and the additions sound great! Irish butter makes everything better (if it’s in budget)! 🙂
My husband loved it. He isn’t gf but I am and I’ve gotten kind of picky with my baking. These are really good!
I’m so glad you and your husband loved them! Thank you!
Very easy to put together and not too sweet – great flavor!
Very glad you liked them, thank you! 🙂
Very good. But took closer to 13 minutes for me
Thanks for letting me know Kath! I appreciate you reporting back and glad you enjoyed them.
I would like to make these for a bridal shower for my Gluten- free guests. Will they freeze well? I am making several varieties ahead of time and freezing them. Thanks!
Hey Debbie! Yes, these freeze super well, but I would freeze them the day of or the day after you bake! Since they use the GF flour they do dry out pretty quickly so I think it’d be best to get them in the freezer while they’re still nice and moist.
I only have salted butter… will that make a difference?
Hey Jennifer! The butter called for in this recipe will add about 1/2 teaspoon of salt altogether (when using salted butter). So, I’d just go ahead and omit the added salt if you decide to use salted butter!
I have quick cook oatmeal, and sprouted rolled oats but not old fashioned oats that are gluten free. What should I use?
Hi Jayne! I think in that case I would use the quick cook oats!
OMG delicious! Delicious!
Thanks for the easy recipe! I used King Arthur Measure for Measure GF flour and added about 1/4 c chopped walnuts. They turned out great! I look forward to trying some of your other GF recipes.
So glad they turned out and love the idea of adding walnuts! Thanks for reporting back, Ellen!
I used oat flour and then went really flat. I’m wondering how to keep them more firm. Maybe I used too much butter and need more oats. Suggesting. They taste like candy
Hi Tracie! I would recommend using a 1 to 1 gluten free baking flour like the one from Bob’s Red Mill, King Arthur or Krusteaz. These are blends of gluten free flours that I have found perform very well in baking. I have not had success using straight oat flour/rice flour/etc for these cookies.
I’d pick this recipe because I had the ingredients on hand…. I don’t do much gluten free baking because it seems very complicated… When I saw this recipe using the bob’s 1:1 and oats, I went with it. These cookies look and taste delicious. Thank you.
super easy, soft and chewy with crispy edges. everyone loved them.