Gluten Free Oatmeal Raisin Cookies Recipe: Soft & Chewy

Raisins in cookies? Yes, they do get all the jokes. They’re easy to mistake for chocolate chips if you don’t look closely.

Sometimes I’ll actually use a mix of ordinary black raisins and golden raisins. Not only do golden raisins make the cookies more colorful, but they are also harder to mistake for chocolate chips. That reduces the most common complaint about raisin cookies right there!

Besides that, these cookies are flavorful and bake up to the perfect chewy texture with crispy edges. They’re both gluten-free and dairy-free when made using the recipe as shown.

About These Ingredients for Gluten-Free Oatmeal Raisin Cookies

Curious about any of these ingredients? Each of them brings something unique to the recipe. So let’s jump right into a closer look!

Vegan Butter

3/4 cup vegan butter, softened

Vegan butter adds a richer flavor and a bit of the moisture these cookies need. I like to use a stick version of vegan butter, like Country Crock plant butter. Go for unsalted butter if you can, because we’ll add the salt separately, and don’t want to overwhelm the cookies with salt.

Like many refrigerated ingredients, vegan butter mixes into the cookie dough better when it’s warmed on the counter for a bit before adding it to the recipe. This softens it so it blends better with the sugar.

Brown Sugar

160 grams (about 3/4 cup) brown sugar

I like to go for a brand of brown sugar that lists exactly two ingredients: sugar and molasses. If it lists just “brown sugar,” that’s a bit vague, like seeing that an ingredient list includes “spices” or “natural flavors,” and I don’t like that.

I like “sugar and molasses” because the molasses adds a more complex flavor profile to the sugar. You may have noticed that brown sugar tastes a little more like caramel, toffee, or burnt sugar than granulated sugar does if you’ve ever compared their flavors.

Granulated Sugar

100 grams (about 1/2 cup) granulated sugar

Granulated sugar helps keep the cookies from spreading too much and adds more sweetness. This is important to make sure the cookies stay chewy rather than too crispy. It also keeps the cookies from touching and fusing together while baking.

Large Eggs

2 large eggs

Eggs do much of the heavy lifting as binders and emulsifiers in gluten-free baked goods. The egg whites contain a protein that uncoils, forming a web that holds the dough together and traps moisture and air bubbles. An emulsifier in egg yolks, lecithin, prevents fat from forming large oily blobs in the dough and helps it mix better with the water in the liquid ingredients.

So don’t leave the eggs out of these cookies without having a good replacement that can do nearly the same job! They keep the cookies from falling apart, ensure they reach the perfect chewy texture, prevent them from becoming too dry, and help the ingredients mix more thoroughly.

Pure Vanilla Extract

1 teaspoon pure vanilla extract

The signature flavor of vanilla extract comes from a compound called vanillin, which is also found in imitation vanilla extract. Genuine vanilla extract also contains many other flavor compounds that make it easier to distinguish between the real stuff and imitation vanilla. The extract made from real vanilla beans will have a much more complex flavor.

The exact flavor of genuine vanilla extract can vary a bit depending on the region where the vanilla beans were harvested. I use Madagascar vanilla in this recipe for its rich, creamy flavor. Other options include Mexican vanilla, with a woody profile and a hint of spice, and Tahitian vanilla, which adds a floral, fruity profile to any recipe it’s added to.

Yes, genuine vanilla extract can be pricier! That’s why I like to stock up whenever I can find a good price. Sometimes I’ll see it on sale, either on Amazon or in the baking aisle of my local grocery store.

King Arthur Measure for Measure gluten-free flour blend

200 grams (about 1 1/2 cups) King Arthur Measure for Measure gluten-free flour blend

The tricky part of gluten-free baking is finding a good flour or flour blend to replace gluten-containing flour. King Arthur Measure for Measure gluten-free flour blend is an easy choice for beginners in gluten-free baking because it can replace wheat flour at a 1:1 ratio in many simple recipes, like these cookies. If you read the ingredient list, you may notice it includes 5 types of flour plus xanthan gum. This is necessary for adding everything you need to replace the gluten in flour.

What does gluten do in baking, anyway? Gluten is a substance that forms when proteins in wheat, rye, or barley are exposed to water and mixed. Like the protein in eggs, gluten forms a web that supports the structure of baked goods. The important thing in gluten-free baking is replacing the gluten to achieve similar results.

Xanthan Gum

1/2 teaspoon xanthan gum

Xanthan gum is a common replacement for gluten in gluten-free recipes. It can serve as a binder, improve retention of moisture and air bubbles, and add elasticity to most baked goods.

Here, I’m dialing back the xanthan gum because the flour blend already contains some. You can also leave it out or use a substitute if someone in your family has had a bad reaction to xanthan gum before. (If so, it’s not just them. Digestive issues after eating xanthan gum or guar gum, which is similar, are common in individuals who are sensitive to refined dietary fiber.)

Baking Soda

1 teaspoon baking soda

Baking soda is pure sodium bicarbonate, a mild base that reacts with acids in other ingredients to create carbon dioxide bubbles. The carbon dioxide bubbles fluff the cookies up enough to give them their nice chewy texture.

Ground Cinnamon

1 teaspoon ground cinnamon

Ground cinnamon is the “surprise ingredient” that adds a slight, sweet-spicy flavor to these cookies. The strength of that flavor can depend on which type of cinnamon you use. The chart below describes the types of cinnamon and their most common uses.

Salt

1/2 teaspoon salt

Salt is a flavor enhancer that can balance the sweet flavor of the other ingredients.

Old-Fashioned Rolled Oats

300 grams (about 3 cups) old-fashioned rolled oats, uncooked

Old-fashioned rolled oats give these cookies a denser, more substantial texture and additional chewiness that I actually like. It makes the cookies seem more satisfying. They also have a mild nutty flavor. The thing to remember is that “old-fashioned oats” and “rolled oats” are pretty much the same thing, so you might see them labeled as either one on some brands.

Raisins

1 cup raisins

The raisins add a fruity flavor that seems a bit more substantial than most fruity add-ins because they’re dried grapes. I like to get a mixed-color raisin pack that includes both black and golden raisins. Not only does this add a little more color, but it also reduces the risk of being mistaken for chocolate chips!

How to Make This Gluten-Free Oatmeal Raisin Cookie Recipe

Now that we have everything, let’s get started on these cookies. I know it’s natural to get a little impatient, but these cookies will come out much better if you don’t rush any step.

Step One: Combine Butter and Sugar

Add the butter and sugar to a large mixing bowl or the bowl of a stand mixer. Beat them on medium speed until creamy, about 30 seconds. It should look something like the image below.

Step Two: Add Eggs and Vanilla Extract

Add the eggs and the vanilla extract to the butter-sugar mixture. Beat on medium speed for about 2 minutes.

Step Three: Add Flour Mix, Xanthan Gum, Baking Soda, Cinnamon, and Salt

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 with the rubber spatula as needed.

Step Four: Add Oats and Raisins

Stir the oats and raisins into the cookie dough until evenly combined.

Step Five: Let Dough Rest for 30 Minutes

Set the cookie dough aside to rest for 30 minutes. This gives the baking soda time to start working. It also gives the flour and oats time to absorb moisture.

Step Six: Preheat Oven and Prepare Cookie Sheets

While the dough is resting, preheat the oven to 350°F (176°F). Place a piece of parchment paper on each cookie sheet.

Step Seven: Form Cookies and Place on Cookie Sheets

Drop the dough by rounded tablespoonfuls onto parchment-lined cookie sheets. Make sure they’re evenly spaced and not touching on the sheet.

Step Eight: Bake Cookies

Bake 12 to 13 minutes until the edges of the cookies are set and slightly golden brown, and the centers are still soft.

Step Nine: Cool Cookies

Cool for 5 minutes on cookie sheets. Remove to a wire rack to cool completely.

Step Ten: Bake More Cookies Until Dough Is Gone

If you haven’t used up all of the dough, repeat Steps Seven through Nine until the dough is gone.

Step Eleven: Eat or Store Cookies

Here, it’s perfectly okay to sample the cookies! Store the ones you don’t eat right away in an airtight container on the counter for up to 3 days. In the unlikely event that they don’t get used up before then, they can be stored in an airtight container or resealable plastic bag in the freezer. Just thaw them out on the counter when you want them.

Substitutions for Oatmeal Raisin Cookies

The thing to remember about substituting one flour for another is that it is finicky. I wouldn’t recommend using individual flours instead of a blend, because they don’t always have everything you need to achieve the perfect texture in these cookies. I haven’t tested other flour blends in this recipe, but if you would rather add xanthan gum separately or use a substitute, we have a gluten-free flour blend you could try. If you do, feel free to let us know how it turns out.

Psyllium husk powder and chia seeds are the easiest to use as a 1:1 replacement for xanthan gum. Here’s our handy guide to xanthan gum substitutes.

As you might suspect, you can use chocolate chips as a replacement for raisins. Other good dried fruit add-ins include craisins, dried cherries, and dried blueberries.

1/2 cup of chopped nuts also makes a good add-in.

Want to replace the eggs? For each egg you want to replace, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let the mixture sit for a few minutes to form a gel before adding it to the recipe.

The vegan or plant-based butter can be swapped out for dairy butter if you don’t mind that it won’t be dairy-free.

You can reduce or eliminate the salt if you’re following a low-salt diet.

Gluten-Free Oatmeal Raisin Cookie Recipe FAQs

While I think these cookies are pretty easy to make, we do get questions sometimes! I did my best to answer the most frequently asked ones here. If you think of one we haven’t answered yet, feel free to ask in the comments section, and we’ll do our best to answer it as soon as possible.

Do I need certified gluten-free oats for this recipe?

As a general rule, oats are naturally gluten-free, but they might have been processed in a facility that also processes gluten-containing products like flour. This introduces the risk of cross-contamination between these products. To reduce the risk of cross-contamination with gluten-containing products, look for the “certified gluten-free” label on the packaging.

Why does the cookie dough need to rest before baking?

The 30-minute rest gives the gluten-free flour and oats time to absorb moisture. It also gives the baking powder time to start creating the carbon dioxide bubbles. This helps the cookies bake up thicker, softer, and chewier instead of spreading too much in the oven.

Why did my gluten-free oatmeal cookies spread too much?

The most common reasons are using overly soft or melted butter, skipping the dough rest, using the wrong flour blend, or omitting xanthan gum when your flour blend does not already contain it. Room-temperature ingredients and the full rest time help the cookies hold their shape.

Can I chill gluten-free oatmeal raisin cookie dough overnight?

If you want to make the dough the day before, go for it! You can chill the dough overnight, but let it sit at room temperature for a few minutes before scooping if it becomes too firm. Chilling may make the cookies slightly thicker and chewier.

Why are my gluten-free oatmeal raisin cookies dry?

Dry cookies can happen if too much flour is added, the cookies are overbaked, or the dough does not have enough time to hydrate. Measuring the flour by weight is especially helpful because even small differences in flour measurements can affect the texture of gluten-free cookies.

Why did my cookies turn out gummy?

Gummy gluten-free cookies are often caused by excessive moisture, underbaking, or inaccurate flour measurements. Let the cookies cool fully on a wire rack after the 5-minute pan rest so the centers can finish setting.

More Oat Recipes

You can really do a lot with oats! These are some of my favorite recipes.

• Crowd-Pleasing Gluten-Free Oatmeal Rolls
• Crumb-Topped Banana Oatmeal Muffins
• Blender Oatmeal Crepes
• Gluten-Free Oatmeal Apple Muffins
• Flourless Banana Bread

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