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.
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
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
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Gluten Free Oatmeal Raisin Cookies
- Total Time: 32 minutes
- Yield: 32 cookies 1x
- Diet: Gluten Free
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
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- ½ cup Unsalted Butter, at room temperature
- 1 tsp. Vanilla Extract
- 2 large Eggs
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- ½ tsp. Sea Salt
- 2 cups Gluten Free Rolled Oats
- 1 cup Gluten Free Flour
- 1 cup Raisins
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.
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Frequently Asked Questions
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.
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.
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.
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.
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.
