"More cookies please!" This is what you'll hear when a plate of these gluten free oatmeal raisin cookies are within reach! This recipe has a chewy but soft texture and a generous helping of raisins. This classic gluten free oatmeal raisin cookie recipe rivals any store bought one!
These chewy oatmeal raisin cookies have a special place in my baking collection. They are finally THE ONES! They're the perfect balance of chewy and thick, soft, but not crumbly, that makes everyone reach for seconds. This is an all time favorite recipe that makes a large batch so you’ll have plenty to go around.
Classic Oatmeal Raisin Cookies at a Glance
As far as cookies go, very few rival the taste, flavor and texture of these chewy gluten-free oatmeal raisin cookies. They're soft on the inside with a delicious chewy texture and have crispy edges on the outside. But what makes them more amazing...
- The recipe uses 2 kinds of sugars - light brown sugar and granulated sugar. Brown sugar keeps them chewy while granulated sugar keeps them from spreading too much.
- One word - cinnamon! Cinnamon is a delicious, essential spice in this recipe, and in this French toast casserole recipe and these cinnamon rolls too!
- They're dairy free! Yep, vegan butter works amazingly well here!
- Want a big batch of delicious cookies? These oatmeal cookies with plump, juicy raisins is your recipe! This classic recipe makes about 4 dozen cookies, so bake sales, road trips and sharing are all encouraged!
- It's easy and quick. There is a 30-minute rest time, but the recipe is super easy and doesn't take long to mix together.
Ingredients & Substitutes in Gluten-Free Oatmeal Raisin Cookies
Below is the simple ingredients list and a substitute if there is an acceptable one to use in the recipe:
- Vegan Butter - The Country Crock brand of vegan butter was used. Earth Balance also works well. Regular unsalted butter may be substituted. Solid coconut oil is not recommended.
- Brown Sugar - Light brown sugar or dark brown sugar may be used. Coconut sugar may be substituted but it does change the flavor slightly.
- Granulated Sugar - Regular white sugar was used in the recipe. Swerve sweetener may be substituted but it does alter the flavor.
- Eggs - Large eggs were used in the recipe. For an egg substitute, check out this post about flax eggs and chia eggs.
- Pure Vanilla Extract - There is no substitute for the vanilla extract.
- Gluten-Free Flour Blend - The King Arthur Measure for Measure Gluten Free Flour Mix was used in the recipe. Do not substitute with individual gluten free flours.
- Xanthan Gum - If your gluten-free all purpose flour mix has xanthan gum in it, then do not add more. Only add it if your flour blend does not have it. Reference this post if you'd like to substitute the xanthan gum.
- Cinnamon - Use ground cinnamon; there is no substitute for the cinnamon.
- Baking Soda - There is no substitute for the baking soda.
- Salt - The salt can be reduced or omitted for a low salt diet.
- Certified Gluten-Free Oats - If you are on a gluten-free diet, make sure the brand is certified gluten-free - Bob's Red Mill is a good option. Quick oats or rolled oats can be used with equally good results.
- Raisins - Plump, sweet raisins are an essential ingredient. However, if you want to change up the recipe, chocolate chips can be substituted.
Exact measurements and the steps for making these chewy oatmeal cookies are in the recipe card below.
Note About Gluten Free Oats
Although sometimes mistaken for it, oats are not one of the gluten-containing grains. Oats on their own are gluten free but sometimes those on a gluten-free diet have trouble with oats due to cross contamination in the production facility. It is very important to ensure your oats are certified gluten free like this brand.
How to Make This Gluten Free Oatmeal Raisin Cookie Recipe
Step One: In the large bowl of a stand mixer beat the vegan butter and both sugars using the paddle attachment on medium speed until creamy.
Step Two: Add the eggs and remaining wet ingredients and mix again. Then add the dry ingredients. And, bonus points for the dry ingredients… they don’t even need to be mixed in a separate bowl – just add them right in to the mixing bowl. Stir the oats and raisins in with a sturdy wooden spoon and viola – cookie batter!
Step Three: Using a cookie scoop, portion the cookies dough balls onto a cookie sheet lined with parchment paper.
Step Four: Leave the cookies in the ball shape as they will spread during baking.
Step Five: Remove the baked cookies from oven and, after cooling on the baking sheet for 5 minutes, remove to a wire rack to cool completely.
Pro Tips For Chewy Oatmeal Raisin Cookies
1. Room Temperature Ingredients
Gluten free baking recipes are really picky when it comes to temperature. (Check out these gluten free English muffins to see what the heating and cooling process does to the batter.) If a few items are too cold and others are too warm, they won’t fully combine to create a thick delicious batter. So before starting the recipe, make sure to bring your eggs to room temperature and let your butter soften at room temperature too.
2. Weigh Ingredients
It is very important to measure by weight whenever weight is given in a recipe. This gluten free oatmeal cookie dough can be too dense or too soft if the flour mix is off by even a Tablespoon. The measuring cup measure is only given as guide.
3. Storing Cookies
The best way to store any remaining cookies is in an airtight container at room temperature. I do not recommend freezing baked cookies as the flavor does not taste as good as fresh.
Oatmeal cookie dough may be frozen before baking, however. Portion individual balls of dough on a cookie sheet, freeze, then place the frozen balls of dough in an airtight container to store in the freezer.
Gluten Free Oatmeal Raisin Cookie Recipe FAQs
Quick oats, instant oats, old fashioned oats… what's the difference? While they’re all in the oats family and all readily available, they produce completely different results. Old fashioned oats are larger and absorb more liquid. Instant oats are used more for instant oatmeal. Quick cooking oats are smaller in size and work perfectly in this recipe.
The gluten free flour mix that has been tested to work well in this recipe is this one: King Arthur Measure for Measure Gluten free flour mix. It’s a high quality blend that produces excellent cookies!
The eggs can be substituted with an egg substitute. However, they will not be as thick and may spread more than they would if they were made with eggs.
Real, dairy butter can be used with no other changes to the recipe.
This is an important step that many bakers will skip, but I want you to have the best cookies ever, so don't skip it!
Once the batter is fully mixed, set it aside for 30 minutes. (Use this time to clean up the cookie making mess and prepare the cookie sheets!) The batter will not be visibly different after 30 minutes, but the flours and oats will have absorbed the liquids and will produce noticeably better cookies!
We can thank the brown sugar for this, but these cookies will stay nice and fresh for up to 3 days! Yes, 3 days (if you've been baking my bread recipes you know that 3 days is like an eternity!)
Just place them in a plastic bag and seal - they'll stay as delicious as the day you made them.
More Oatmeal & Oat Flour Recipes
Gluten Free Oatmeal Raisin Cookies Recipe: Soft & Chewy
- ¾ cup vegan butter softened
- 160 grams brown sugar about ¾ cup
- 100 grams granulated sugar about ½ cup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 200 grams King Arthur Measure for Measure gluten free flour blend about 1 ½ cups
- ½ teaspoon xanthan gum omit if your blend contains it
- 1 teaspoon gluten free baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 270 grams gluten free oats uncooked, about 3 cups
- 1 cup raisins
- In large mixing bowl, beat butter and sugars on medium speed until creamy, about 30 seconds.
- Add the eggs and vanilla and beat on medium speed for 2 minutes.
- Add the gluten free flour mix, xanthan gum (if needed), baking soda, cinnamon and salt. Mix on low-medium for 2 minutes, scraping down the bowl as needed.
- Stir in the oats and raisins; mix well.
- Set the batter aside to rest for 30 minutes.
- Heat oven to 350°F. Place parchment paper on each baking sheet.
- Drop dough by rounded tablespoonfuls onto parchment lined cookie sheets.
- Bake 12 to 13 minutes. Cool 5 minutes on cookie sheets. Remove to wire rack to cool completely.
- Bring all ingredients to room temperature before mixing.
- Use gluten free oats for best results.
- Let batter rest the full 30 minutes before portioning.
- Use a cookie scoop to portion out the batter and leave each cookie in a ball shape as they will flatten during baking.
- Bake using parchment lined pans for easy clean up.
For more delicious gluten free baking recipes, check out:
- Gluten Free Breadsticks
- Gluten Free Cinnamon Raisin Artisan Bread
- Gluten Free Yeast Rolls in Under an Hour
- Gluten Free Belgian Waffles
- Gluten Free Gingerbread
- 15 Gluten Free Dairy Free Christmas Cookies
And don't miss these gluten free baking essentials: