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Southwestern Style Coleslaw

This easy southwestern style coleslaw recipe has a vinegar dressing and is keto, vegan and gluten free. This slaw recipe is made without mayo and is the perfect side dish. I use bags of coleslaw mix to make this recipe quickly for weeknight meals.

a white bowl of southwestern style coleslaw next to two white plates of slaw salad.

Southwestern-style coleslaw is a vibrant, zesty take on traditional slaw, offering bold flavors perfect for warm weather and Tex-Mex meals.

This salad pairs crisp cabbage with bright, tangy dressings, that skips the mayo for a lighter, healthier alternative. Ideal as a side for pulled pork, tacos, or grilled meats, it brings freshness and crunch to the table.

It's especially popular during summer as a refreshing, no-fuss dish that works beautifully at BBQs, picnics, or taco nights.

If you are looking for more cabbage recipes try my Thai Style Cabbage Salad, my Easy Apple Slaw with Poppyseed Dressing, my Pineapple Coleslaw or my Gluten Free Coleslaw.

You can find more salads here: Gluten Free Salad Recipes

two white salad plates of southwestern style coleslaw next to a big white bowl of the slaw salad.
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Ingredients

Instructions

In a large mixing bowl pour the coleslaw mix, add the chopped red bell peppers, green onions, cilantro, sliced almonds and sunflower seeds. Set aside.

In the bowl of your food processor add the peanut or almond butter, water, coconut aminos, avocado oil, sesame oil, apple cider vinegar and hot sauce. Pulse until the ingredients are all blended together into a sauce.

Pour the sauce over the salad mix and stir together.

Serve immediately or place in the refrigerator covered to serve later.

Store in a sealed container in the refrigerator for up to 4 days.

Supplies

Frequently Asked Questions

Does coleslaw have gluten in it?

This largely depends upon what type of vinegar you use. Malt vinegars are made from barley and would contain gluten. In this recipe I use apple cider vinegar which is usually safe.

As always make sure you read the label to make sure nothing that contains gluten has been added to the apple cider vinegar. I like the tanginess the apple cider vinegar adds to the salad.

How long does gluten free coleslaw keep?

Coleslaw is generally fine for 2-4 days in the refrigerator. I actually like coleslaw the best on the second day after the cabbage has marinated in the sauce.

Be sure not to leave your coleslaw out in the sun or warm temperatures so the dressing doesn't spoil. The gluten free coleslaw needs to go back in the refrigerator after you've served it.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Southwestern Style Coleslaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy southwestern style coleslaw recipe has a vinegar dressing and is keto, vegan and gluten free. This slaw recipe is made without mayo and is the perfect side dish. I use bags of coleslaw mix to make this recipe quickly for weeknight meals.

Ingredients

Scale

Dressing:

Instructions

In a large mixing bowl pour the coleslaw mix, add the chopped red bell peppers, green onions, cilantro, sliced almonds and sunflower seeds. Set aside.

In the bowl of your food processor add the peanut or almond butter, water, coconut aminos, avocado oil, sesame oil, apple cider vinegar and hot sauce. Pulse until the ingredients are all blended together into a sauce.

Pour the sauce over the salad mix and stir together.

Serve immediately or place in the refrigerator covered to serve later.

Store in a sealed container in the refrigerator for up to 4 days.

  • Prep Time: 15 minutes
  • Category: Salads
  • Method: Mixed
  • Cuisine: Gluten Free

The Best Old Fashioned Chicken Salad

This easy old fashioned chicken salad is the classic creamy chicken salad recipe you are going to want to keep on hand all week long. Tender shredded chicken breast, crisp celery, and finely diced green onion get tossed in a simple homemade mayo dressing seasoned with white vinegar, dried dill, and dried tarragon for a rich and flavorful chicken salad that tastes like something your grandmother used to make. Made without grapes and completely gluten free, keto, and low carb friendly, this is the kind of easy make ahead lunch recipe that works for everything from gluten free sandwiches and wraps to lettuce cups, salad bowls, and gluten free crackers.

Cook the chicken in the Instant Pot and shred it right in your stand mixer and the whole thing comes together in no time.

a white bowl of the best old fashioned chicken salad on top of baby spinach and arugula.

What sets this old fashioned chicken salad apart from every other version out there is the combination of dried dill and dried tarragon in the dressing. That pairing gives the creamy mayo dressing a subtle herby depth of flavor that makes every single bite taste complex and special without requiring any complicated ingredients or techniques.

This is the gluten free chicken salad recipe I make every single week for meal prep because it keeps beautifully in the refrigerator for three to five days and actually gets better the longer it sits as the flavors meld together overnight.

Whether you are looking for a high protein gluten free lunch idea, a keto chicken salad for meal prep, or just the best old fashioned chicken salad recipe that the whole family will love, this is the one you have been looking for.

If you are looking for more easy chicken recipes try my Air Fryer BBQ Chicken Thighs, my Air Fryer Chicken Bites, my One Pan Creamy Garlic Chicken or my Air Fryer Lemon Garlic Chicken Thighs.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a white bowl of the best old fashioned chicken salad on top of baby spinach and arugula.
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Ingredients

Instructions

Add the chicken breasts and chicken broth to the bowl of your instant pot. Cook on manual for 8 minutes and let the steam release naturally. If you don't have an instant pot you can boil the chicken breasts in water on the stovetop until they are cooked completely through.

Add the cooked chicken breasts to the bowl of your stand mixer and beat until shredded. Alternatively you can use forks to shred the chicken, but the mixer is so fast and easy. Let the chicken cool slightly.

Add the shredded chicken, celery and green onions to a mixing bowl.

In a small bowl whisk together the mayonnaise, vinegar, dill weed, tarragon, salt and pepper.

Pour the dressing over the chicken mixture and stir to combine.

Serve in a gluten free sandwich, on a gluten free wrap or over a bed of salad.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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The Best Old Fashioned Chicken Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 28 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy old fashioned chicken salad is a classic creamy chicken salad made with shredded chicken breast, crisp celery, green onion, and a simple homemade mayo dressing seasoned with dried dill and tarragon. Made without grapes and completely gluten free, keto, and low carb friendly, this is the best make ahead chicken salad recipe for lunches all week long!

Ingredients

Scale

Instructions

Add the chicken breasts and chicken broth to the bowl of your instant pot. Cook on manual for 8 minutes and let the steam release naturally. If you don't have an instant pot you can boil the chicken breasts in water on the stovetop until they are cooked completely through.

Add the cooked chicken breasts to the bowl of your stand mixer and beat until shredded. Alternatively you can use forks to shred the chicken, but the mixer is so fast and easy. Let the chicken cool slightly.

Add the shredded chicken, celery and green onions to a mixing bowl.

In a small bowl whisk together the mayonnaise, vinegar, dill weed, tarragon, salt and pepper.

Pour the dressing over the chicken mixture and stir to combine.

Serve in a gluten free sandwich, on a gluten free wrap or over a bed of salad.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: American

If you make this Old Fashioned Chicken Salad I would love to hear what you think! Leave a star rating and a comment below and let me know how you served it.

Don't forget to save this recipe to your Pinterest boards so you can find it again every meal prep Sunday!

Storage

Store this old fashioned chicken salad in an airtight container in the refrigerator for up to 3 to 5 days. Because this recipe is made with mayonnaise it is important to keep it properly refrigerated at all times and never leave it sitting out at room temperature for more than two hours. This is especially important if you are serving it at an outdoor gathering or summer cookout where temperatures can cause mayonnaise based salads to spoil quickly.

Give the salad a good stir before each serving as the dressing may settle slightly as it sits. If the salad seems a little dry after a day or two in the refrigerator stir in a small spoonful of extra mayonnaise to freshen up the dressing before serving.

This chicken salad is not suitable for freezing as the mayonnaise dressing will separate and the texture of the chicken and celery will become watery and unpleasant once thawed.

Top Tip

Make the chicken salad the night before you plan to serve it and let it chill in the refrigerator overnight. This is not just a time saving tip it genuinely makes the chicken salad taste significantly better.

As the salad sits overnight the dried dill and tarragon rehydrate and bloom in the mayo dressing and the flavors meld together into a much more cohesive and deeply flavored chicken salad than you would get if you served it immediately after mixing.

Give it a good stir before serving and taste for seasoning as you may want to add a small pinch of salt or a tiny splash of white vinegar to brighten everything back up after chilling. The difference between freshly made and overnight chicken salad is remarkable and worth the extra patience every single time.

Frequently Asked Questions

What is the best way to cook chicken for chicken salad?

The Instant Pot is my favorite method for cooking chicken for this recipe because it produces the most tender and juicy shredded chicken in just 8 minutes with no babysitting required. Simply add the chicken breasts and chicken broth to the Instant Pot, cook on manual for 8 minutes, and let the steam release naturally. If you do not have an Instant Pot you can boil the chicken breasts in water or broth on the stovetop until cooked completely through, about 15 to 20 minutes depending on the size of the breasts. Rotisserie chicken from the grocery store is also a wonderful shortcut that saves significant time and still produces a delicious chicken salad.

How do I shred chicken quickly for chicken salad?

The easiest and fastest way to shred cooked chicken is right in your stand mixer. Simply add the warm cooked chicken breasts to the bowl of your stand mixer fitted with the paddle attachment and mix on low speed for about 20 to 30 seconds until the chicken is perfectly shredded. This method shreds the chicken much more evenly and quickly than pulling it apart by hand and takes just seconds. Make sure the chicken is still warm when you shred it as cold chicken does not shred as easily or as evenly.

Can I use canned chicken for this recipe?

Yes! Canned chicken is a convenient shortcut for this recipe when you do not have time to cook fresh chicken breasts. Drain the canned chicken very thoroughly before adding it to the bowl with the celery and green onion. Keep in mind that canned chicken has a softer texture than freshly cooked and shredded chicken so the finished salad will have a slightly different consistency. For the best flavor and texture fresh cooked and shredded chicken is always the preferred option but canned chicken works well in a pinch.

Can I make this chicken salad without tarragon?

You can but the dried tarragon is actually the secret ingredient that makes this old fashioned chicken salad taste so special and different from every other version. It adds a subtle herby depth of flavor that elevates the entire dressing without being overpowering or obviously identifiable. If you absolutely cannot find dried tarragon you can substitute a small amount of dried thyme or dried Italian seasoning as a mild alternative. I strongly recommend tracking down the tarragon though because it makes a genuinely noticeable difference in the finished recipe.

What do you serve with old fashioned chicken salad?

This chicken salad is incredibly versatile and works beautifully in so many different ways. I love serving it over a bed of fresh spinach or mixed greens for a light and satisfying gluten free lunch. It is also wonderful on gluten free crackers for a quick and easy snack or appetizer, in a gluten free wrap or sandwich, or stuffed into lettuce cups for a low carb and keto friendly option. For a summer gathering you can serve it as a dip with gluten free crackers and vegetables on a snack board which always goes over really well with a crowd.

Is this chicken salad keto and low carb friendly?

Yes! This old fashioned chicken salad is completely keto and low carb friendly. It is made without grapes, dried fruit, or any added sugars which means the carb count stays very low. The combination of shredded chicken breast, mayonnaise, celery, and green onion keeps this recipe high in protein and healthy fats while staying low in carbohydrates. Serve it in lettuce cups or over salad greens for a completely keto and low carb meal that is also gluten free and incredibly satisfying.

Gluten Free Peanut Butter Kiss Cookies

These gluten free peanut butter kiss cookies are chewy and delicious! This easy to make recipe is the best peanut butter cookie with a Hershey's kiss in the center. These peanut butter blossoms are a simple recipe to add to your fall baking.

a plate of gluten free peanut butter kiss cookies next to a small bowl of Hershey's kisses.

The gluten-free peanut butter kiss cookies recipe combines the classic flavors of peanut butter blossoms with a gluten-free twist, making them perfect for the holiday season. These soft and chewy cookies are topped with a chocolate Hershey's kiss, creating a delightful balance of flavors.

Ideal for Christmas baking, these gluten-free peanut butter cookies are easy to make and sure to impress at any festive gathering. Enjoy them as a sweet addition to your gluten-free holiday cookie lineup!

I love when the weather starts getting cooler and it's time to start baking! These gluten free peanut butter kiss cookies are perfect for lunches, to serve at fall gatherings or just as a sweet treat. These cookies are great for using up leftover holiday candy too!

If you are looking for more gluten free cookie recipes you might also enjoy my Gluten Free Oatmeal Raisin Cookies, these Gluten Free Old Fashioned Iced Oatmeal Cookies, my Gluten Free Monster Cookies, these Gluten Free Double Chocolate Chip Cookies or my Gluten Free Ginger Cookies recipes.

You can find all of my gluten free cookie recipes here: Gluten Free Cookie Recipes

a baking sheet of gluten free peanut butter kiss cookies.
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Ingredients

Instructions

Preheat your oven to 350 degrees. Line 3 baking sheets with parchment paper and set aside.

In the bowl of your stand mixer beat the butter, peanut butter, brown sugar and granulated sugar until combined and fluffy.

Add the egg, milk and vanilla and beat just until they are combined into the mixture.

Add the flour, baking soda and salt. Mix until just combined.

Pour about ½ cup granulated sugar into a small bowl.

Using a cookies scoop, scoop the dough, roll into a ball and the roll the dough ball in the granulated sugar. Place on the baking sheet and repeat these steps for the rest of the cookie dough.

Bake at 350 degrees for 15 minutes or until the edges are just starting to get golden brown. Remove from the oven and immediately press Hershey's milk chocolate kisses in to the center of each cookie.

Move the cookies to a cooling rack to cool completely. Store in an air tight container for up to a week.

Hint: These cookies freeze really well in a freezer safe container or bag for up to a month. I love to double the batch and freeze half of the cookies for later.

Supplies

Substitutions

  • Seasonal Hershey's Kisses - you can replace the milk chocolate kisses with seasonal flavors. Be sure to check the packaging to make sure they are gluten free!

The milk chocolate Hershey's kisses are clearly labeled gluten free on the back of the package. Be sure to check the packaging if you are using a different flavor of kisses to be sure they are also gluten free.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Peanut Butter Kiss Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 26 cookies 1x
  • Diet: Gluten Free
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Description

These gluten free peanut butter kiss cookies are chewy and delicious! This easy to make recipe is the best peanut butter cookie with a Hershey's kiss in the center. These peanut butter blossoms are a simple recipe to add to your fall baking.

Ingredients

Scale

¼ cup Unsalted Butter, at room temperature
¾ cup Creamy Peanut Butter
1 cup Brown Sugar
¼ cup Granulated Sugar, plus more for rolling cookies
1 large Egg
2 tablespoon Milk
1 teaspoon Vanilla Extract
1 ¼ cups Gluten Free Flour
1 teaspoon Baking Soda
½ teaspoon Sea Salt
26 Milk Chocolate Hershey's Kisses

Instructions

Preheat your oven to 350 degrees. Line 3 baking sheets with parchment paper and set aside.

In the bowl of your stand mixer beat the butter, peanut butter, brown sugar and granulated sugar until combined and fluffy.

Add the egg, milk and vanilla and beat just until they are combined into the mixture.

Add the flour, baking soda and salt. Mix until just combined.

Pour about ½ cup granulated sugar into a small bowl.

Using a cookie scoop, scoop the dough, roll into a ball and the roll the dough ball in the granulated sugar. Place on the baking sheet and repeat these steps for the rest of the cookie dough.

Bake at 350 degrees for 15 minutes or until the edges are just starting to get golden brown. Remove from the oven and immediately press Hershey's milk chocolate kisses in to the center of each cookie.

Move the cookies to a cooling rack to cool completely. Store in an air tight container for up to a week.

Notes

Hint: These cookies freeze really well in a freezer safe container or bag for up to a month. I love to double the batch and freeze half of the cookies for later.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Cookies, Baking
  • Method: Oven
  • Cuisine: Gluten Free

Storage

After the cookies have cooled completely store them in an air tight container for up to a week. These cookies freeze really well too. Store cookies in a freezer safe container or bag for up to one month in the freezer.

Frequently Asked Questions

Are Hershey's kisses gluten free?

Some of the flavor varieties are clearly marked on the packaging as gluten free. There are some flavors that are not gluten free though so you must check the packaging for each kind before purchasing.

Why are my gluten free cookies gritty?

The gluten free flour you use is really important for the texture of your cookies. If you use a coarse ground gluten free flour your cookies will have a gritty texture. It's important that you choose a flour that is specifically for baking.

I like Namaste Gluten Free Flour, Bob's Redmill 1-to-1 Baking Flour and King Arthur Measure for Measure Gluten Free Flour. My baked goods have turned out well using any of these flours.

Do gluten free cookies take longer to bake?

Yes, gluten free cookies do tend to take longer to bake than cookies made with a gluten flour. The outside of the cookie will be browned, but they may not be cooked through in the center.

If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.

Gluten Free Instant Pot Chicken & Dumplings

This easy homemade gluten free Instant Pot chicken and dumplings recipe is the best! The gluten free biscuits are made from scratch in this healthy soup. This is a quick Instant Pot recipe for an easy weeknight meal.

white bowls of gluten free instant pot chicken and dumplings with extra parmesan cheese grated on top.

This gluten free chicken and dumplings recipe is not only quick and easy but also a wholesome, healthy version of the classic comfort dish. The homemade dumpling recipe ensures that the dumplings are light and fluffy, and the chicken is tender and juicy.

Made from scratch with simple ingredients, it's a great option for those following a gluten free diet or anyone craving a hearty, creamy soup.

With this pressure cooker dinner recipe, you can enjoy the best gluten free chicken soup, filled with comforting dumplings, in no time! It's the perfect solution for any night of the week.

If you are looking for more Instant Pot recipes you might also enjoy my Instant Pot Beef and Vegetable Soup, my Gluten Free Instant Pot Chili Mac and Cheese, my Gluten Free Instant Pot Italian Style Pasta and Bean Soup or my Instant Pot Pesto Chicken Soup.

You can find all of my soup recipes here: Gluten Free Soup Recipes

three white bowls of gluten free instant pot chicken and dumplings with extra parmesan cheese grated on top next to a small white bowl of grated parmesan cheese.
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Ingredients

Instructions

In the bowl of your Instant Pot pour the olive oil. Add the onion, celery, corn, carrots, parsley, thyme, sea salt, black pepper and chicken. Pour the chicken broth over top.

Place your lid on your Instant Pot and make sure it's sealed. Use the Manual setting to cook the soup for 15 minutes.

When the soup is done let the steam release naturally.

While the steam is releasing mix up your biscuits in a mixing bowl. Add the flour, baking powder, sea salt, black pepper, buttermilk and egg. Beat with a mixer or by hand until combined.

After your Instant Pot has released the steam take the lid off and push the saute button. Stir the soup to break up the pieces of chicken.

Once the soup is boiling drop the biscuits in one heaping tablespoon at a time around the surface of the soup. Once all the biscuit dough is in the soup shut off the Instant Pot and place the lid on without sealing it. Let the soup with the biscuits sit for 5 minutes. This will allow the biscuits to cook in the boiling soup.

Remove the lid and serve the soup hot. I like to serve with some parmesan cheese grated on top.

Supplies

Frequently Asked Questions

Do I have to use chicken breast in this recipe?

No, this recipe for gluten free Instant Pot chicken and dumplings calls for chicken breast, but it's also a great way to use up leftover chicken. Whether you have a leftover rotisserie chicken or chicken breasts from the night before they will work in this soup.

At Thanksgiving this soup is my favorite way to use up leftover turkey. We can have turkey dinner and then turkey and dumplings soup the next day. I'm usually feeling like something lighter to eat, so this works perfectly.

Can I make gluten free biscuits for chicken and dumplings from scratch?

Yes! They are so easy to make. I place all of the ingredients into a mixing bowl and mix with my hand held blender. If they are too dry I add a splash more buttermilk. The best part is they are ingredients you may already have on hand or can get at your local grocery store.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Instant Pot Chicken & Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 7 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy homemade gluten free Instant Pot chicken and dumplings recipe is the best! The gluten free biscuits are made from scratch in this healthy soup. This is a quick Instant Pot recipe for an easy weeknight meal.

Ingredients

Scale

Instructions

In the bowl of your Instant Pot pour the olive oil. Add the onion, celery, corn, carrots, parsley, thyme, sea salt, black pepper and chicken. Pour the chicken broth over top.

Place your lid on your Instant Pot and make sure it's sealed. Use the Manual setting to cook the soup for 15 minutes.

When the soup is done let the steam release naturally.

While the steam is releasing mix up your biscuits in a mixing bowl. Add the flour, baking powder, sea salt, black pepper, buttermilk and egg. Beat with a mixer or by hand until combined.

After your Instant Pot has released the steam take the lid off and push the saute button. Stir the soup to break up the pieces of chicken.

Once the soup is boiling drop the biscuits in one heaping tablespoon at a time around the surface of the soup. Once all the biscuit dough is in the soup shut off the Instant Pot and place the lid on without sealing it. Let the soup with the biscuits sit for 5 minutes. This will allow the biscuits to cook in the boiling soup.

Remove the lid and serve the soup hot. I like to serve with some parmesan cheese grated on top.

Notes

You can easily change out chicken for turkey.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Gluten Free

Top Tip

I'm always looking for meals that are simple to make and I can have done quickly. I know I test recipes and write about food, but honestly making dinner is my least favorite thing to do. I try to make enough to have leftovers, but that still means every other day I need to come up with something for us to eat.

It can be exhausting! That's why I love a quick Instant Pot meal. I can have the soup cooking while I get some other things done and then all I need to do is mix up the biscuits to plop on top.

Gluten Free Oatmeal Raisin Cookies

These easy gluten free oatmeal raisin cookies are the classic chewy cookie you grew up eating made completely gluten free and they are so good that nobody will ever know the difference. Soft and chewy in the center with slightly golden edges, loaded with plump raisins and warm cinnamon flavor in every single bite, these cookies are made from scratch with gluten free rolled oats, gluten free flour, butter, brown sugar, and a handful of simple pantry ingredients. They come together in just 25 minutes with no chilling required and bake up perfectly every single time.

If you have been searching for the best gluten free oatmeal raisin cookie recipe that actually tastes like the real thing this is the one.

a gluten free oatmeal raisin cookie leaning again a white mug of tea on a white plate.

What makes these gluten free oatmeal cookies so special is the combination of both brown sugar and granulated sugar which gives them that deep caramel flavor and perfectly chewy texture that a great oatmeal raisin cookie is known for.

The gluten free rolled oats are the star of the show here and give every cookie that satisfying hearty bite and classic oatmeal cookie texture you love.

These are the kind of cookies that disappear fast at every gathering, bake sale, and holiday cookie plate and they freeze beautifully which means you can always have a batch on hand for lunches, snacks, and any time a cookie craving hits.

Make a double batch and freeze half because you are going to want more of these.

If you are looking for more oatmeal recipes try my Gluten Free Oatmeal Raisin Overnight Oats, my Gluten Free Pumpkin Oatmeal Cake, my Pumpkin Apple Baked Oatmeal with Streusel Topping or my Gluten Free Old Fashioned Iced Oatmeal Cookies.

You can find all of my gluten free cookie recipes here: Gluten Free Cookie Recipes

two gluten free oatmeal raisin cookies on a white plate next to a white mug of tea.
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Ingredients List

Instructions

Preheat your oven to 375 degrees.

Line three baking sheets with parchment paper.

In the bowl of your stand mixer beat the sugars and butter for about 3 minutes until creamed together. Add the vanilla and eggs. Beat until blended together.

Add the baking powder, baking soda, cinnamon, salt, rolled oats and flour to the wet ingredients. Blend until the wet and dry ingredients are combined. Add the raisins and blend just until they are combined into the dough.

Using a cookie scoop or tablespoon place twelve cookies on each baking sheet.

Bake at 375 degrees for 12 minutes or until the cookies are golden brown.

After the cookies have completely cooled store them in an air tight container for up to a week on the countertop.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Oatmeal Raisin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 32 minutes
  • Yield: 32 cookies 1x
  • Diet: Gluten Free
Print Recipe

Description

These easy gluten free oatmeal raisin cookies are soft, chewy, and loaded with plump raisins and warm cinnamon flavor in every bite! Made from scratch with gluten free rolled oats, gluten free flour, butter, brown sugar, and a touch of cinnamon and ready in just 25 minutes. The best gluten free oatmeal raisin cookie recipe that tastes just like the classic and nobody will ever guess is gluten free!

Ingredients

Scale

Instructions

Preheat your oven to 375 degrees.

Line three baking sheets with parchment paper.

In the bowl of your stand mixer beat the sugars and butter for about 3 minutes until creamed together. Add the vanilla and eggs. Beat until blended together.

Add the baking powder, baking soda, cinnamon, salt, rolled oats and flour to the wet ingredients. Blend until the wet and dry ingredients are combined. Add the raisins and blend just until they are combined into the dough.

Using a cookie scoop or tablespoon place twelve cookies on each baking sheet.

Bake at 375 degrees for 12 minutes or until the cookies are golden brown.

After the cookies have completely cooled store them in an air tight container for up to a week on the countertop.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

Be sure your rolled oats are gluten free!

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

If you make these Gluten Free Oatmeal Raisin Cookies I would love to hear what you think! Leave a star rating and a comment below and let me know how they turned out.

Don't forget to save this recipe to your Pinterest boards so you can find it again every time a cookie craving hits!

Storage

Store these gluten free oatmeal raisin cookies in an airtight container at room temperature for up to 5 days. These cookies also freeze beautifully making them perfect for making ahead and stocking your freezer. Once completely cooled place the cookies in a single layer in a freezer safe bag or airtight container with parchment paper between each layer to prevent sticking and freeze for up to 3 months. Thaw individual cookies at room temperature for about 30 minutes or warm them in the microwave for 15 to 20 seconds for a fresh from the oven experience any time you want one.

Top Tip

Use certified gluten free rolled oats rather than quick oats or steel cut oats for the best texture in these cookies. Rolled oats give you that classic hearty and chewy oatmeal cookie bite that makes a great oatmeal raisin cookie so satisfying. Quick oats will make the cookies denser and less chewy and steel cut oats will not soften enough during baking and will give you a tough and gritty texture.

Also make sure your oats are specifically labeled certified gluten free as regular oats are frequently processed in facilities that also handle wheat and can be cross contaminated even though oats themselves do not contain gluten.

Frequently Asked Questions

Do I need to use certified gluten free oats for this recipe?

Yes! This is one of the most important things to get right when making gluten free oatmeal raisin cookies. While oats themselves do not contain gluten they are frequently grown and processed alongside wheat and other gluten containing grains which means regular oats can be cross contaminated with gluten. Always look for oats that are specifically labeled certified gluten free to ensure they are safe for anyone with celiac disease or gluten sensitivity. Bob's Red Mill Gluten Free Rolled Oats are my favorite brand and are widely available at most grocery stores.

Why are my gluten free oatmeal raisin cookies flat?

Flat gluten free cookies are usually caused by one of three things. Butter that is too soft or melted rather than at room temperature will cause the cookies to spread too much in the oven. Too little flour or too much butter in the dough can also lead to flat cookies. And over creaming the butter and sugar can incorporate too much air into the dough which causes it to spread and flatten during baking. Make sure your butter is at room temperature but still slightly firm. You can refrigerate the dough for 30 minutes to one hour to help if you are getting flat cookies.

Can I substitute chocolate chips for the raisins?

Absolutely! If you are not a raisin fan you can substitute an equal amount of semi sweet chocolate chips, white chocolate chips, butterscotch chips, or dried cranberries for the raisins. All of these substitutions work beautifully with the oatmeal and cinnamon base of this cookie dough. You can also do a combination of raisins and chocolate chips for a fun twist on the classic oatmeal raisin cookie.

Can I make these cookies dairy free?

Yes! To make these gluten free oatmeal raisin cookies dairy free substitute an equal amount of a dairy free butter alternative for the unsalted butter in the recipe. The texture may be slightly different from the original but the cookies will still be soft and chewy and delicious. Make sure your dairy free butter alternative is at room temperature before creaming it with the sugars for the best results.

Can I double this recipe?

Yes! This recipe doubles easily and I highly recommend making a double batch so you can freeze half for later. Simply double all of the ingredients and bake in batches on parchment lined baking sheets. Having a stash of these gluten free oatmeal raisin cookies in the freezer means you always have a homemade gluten free treat ready to go for lunches, snacks, and any time a cookie craving hits.