Name: Gluten Free Oatmeal Raisin Cookies
Prep time: 20 min
Cook time: 48 min
Total time: 68 min
Ingredients: 1/2 cup 1 stick plus 4 tablespoons butter, softened; 3/4 cup firmly packed brown sugar; 1/2 cup granulated sugar; 2 Large Eggs; 1 tsp. pure vanilla extract; 1 1/2 Cup gluten free flour blend; ½ tsp. xanthan gum; 1 tsp. gluten free baking soda; 1 tsp. ground cinnamon; 1/2 tsp. salt; 3 cups Gluten Free quick oats (uncooked); 1 cup raisins

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This is my go-to gluten free oatmeal raisin cookie recipe, with a chewy but soft texture and a generous helping of raisins. It’s a classic cookie that rivals any store bought one!

These 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. And the recipe makes a large batch so you’ll have plenty to go around.

What kind of oats are best for gluten free oatmeal raisin cookies?

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.

What kind of gluten free flour mix is used in these cookies?

The gluten free flour mix that has been tested to work well in this recipe is this one: Gluten free flour mix. It’s a high quality blend that produces excellent cookies!

Can I make substitutes in the recipe?

You can but… Any substitutes made to the recipe are altering the original oatmeal raisin cookie recipe. So substituting the flours or even the eggs might produce a different texture or a different taste.

How do I make these gluten free oatmeal raisin cookies?

The 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.

Cream the butter and sugars

That thick, sweet batter that forms when the butter and brown sugar and granulated sugar are mixed together is the first step to chewy gluten free oatmeal raisin cookies. So sweet and so fluffy, it should look fully mixed, with no specks of butter left.

Add in the rest of the ingredients

If you like an easy cookie recipe, this is definitely the one for you. Add the eggs in with the butter mixture, then 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 spoon and viola – cookie batter!

Portion the cookies

Using a cookie scoop, portion each ball of dough onto the cookie sheet. I actually use insulated cookie sheets and line them with parchment paper every time, because you know, easy clean up!

Leave the cookies in the ball shape as they will spread during baking.

If you want a cookie that’s the right balance between chewy and soft, then these gluten free oatmeal raisin cookies are the ones for you!