These Gluten Free Oatmeal Raisin Cookies are filled with raisins and lots of oats. They’re soft, chewy, and impossible to resist!
Baking with raisins isn’t something I do every day. Usually I’m looking for ways to add chocolate chips to everything I bake. But these oatmeal raisin cookies are worth changing things up every now and then.
There seems to be two camps when it comes to raisins. You either love raisins or you hate them. If you’re not a fan of raisins, but enjoy oats, you’ll want to try my Gluten Free Oatmeal Cookies.
If you like raisins, I know you’ll love these cookies. The chewy oat texture and classic raisin flavor makes them irresistible. I challenge you to make them and eat just one. 😊
(This post contains affiliate links. Read my disclosure policy here.)Do Oats Contain Gluten?
Pure oats are gluten free, but most packaged oats have the potential of cross-contamination. If the oats are processed in a facility that also processes wheat, barley, and rye, it’s possible the oats are no longer free of gluten. For more information see, The Oat-Conundrum: Are Oats Gluten-Free?
As a Celiac, I’m always careful to use certified gluten free oats. Not all people living with Celiac disease can tolerate oats. If you can eat oats, you’ll want to use oats that are certified gluten free.
What kind of Gluten Free Flour should I use?
Make sure to use a good quality all-purpose gluten free flour when making these cookies. I like to use Bob’s Red Mill 1 to 1. Your results may vary depending on the gluten free flour you use.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top.
How to Make Gluten Free Oatmeal Raisin Cookies
In a medium bowl, whisk together the gluten free flour, cinnamon, baking soda and salt (photo 1). Set aside.
In a large mixing bowl using an electric mixer, cream together the butter and sugars until well combined (about 2 minutes) (photo 2).
Add egg and vanilla and mix until fully combined (photo 3).
Turn the mixer to low and slowly mix in the flour mixture until just combined (photo 4).
Use a wooden spoon to stir in the gluten free oats and raisins until fully combined.
Cover the cookie dough with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350 degrees and line baking pans with silicone liners or parchment paper.
Remove the chilled dough from the refrigerator. Use a 1.5-tablespoon cookie scoop to scoop the cookie dough and drop 2 inches apart onto the prepared pans.
Roll the scoops of dough into balls, return to the baking pans, and press down to flatten each ball slightly.
Bake at 350 degrees for 10-12 minutes or until the edges are lightly browned and the tops are set.
Remove from oven and allow to cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
Baker’s Tips
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/4 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- When making these cookies for someone with Celiac disease, consider using certified gluten free oats to be safe.
- Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
- Only chill the cookie dough for 30 minutes. If the dough is left in the refrigerator longer, the dough will dry out and become difficult to scoop.
How long will these oatmeal raisin cookies last?
These cookies will last, stored in an airtight container, for up to 1 week. Keep the container on the counter rather than in the refrigerator. Baked goods tend to dry out when stored in the fridge.
The cookies can also be frozen, in a freezer safe container, for up to 2 months. Allow the cookies to thaw overnight or pop them in the microwave for a few seconds if you can’t wait to enjoy them.
If you’re looking for an easy gluten free cookie recipe full of oats and raisins, give these oatmeal raisin cookies a try. Their soft and chewy texture will have you baking them again and again. Enjoy!
Favorite Gluten Free Cookie Recipes
- Chocolate Chip Peanut Butter Cookies
- Lemon Cookies with Lemon Glaze
- Gluten Free Peanut Butter Blossoms
- Holly Cookies
- Double Chocolate Pecan Chip Cookies
- Gluten Free Peanut Butter Cookies
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- 1 cup gluten free flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free oats
- 1 cup raisins
- In a medium bowl, whisk together the gluten free flour, cinnamon, baking soda and salt. Set aside.
- In a large mixing bowl using an electric mixer, cream together the butter and sugars until well combined (about 2 minutes).
- Add egg and vanilla and mix until fully combined.
- Turn the mixer to low and slowly mix in the flour mixture until just combined.
- Stir in the gluten free oats and raisins until fully combined.
- Cover the cookie dough with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees and line baking pans with silicone liners or parchment paper.
Remove the chilled dough from the refrigerator. Use a 1.5-tablespoon cookie scoop to scoop the cookie dough and drop 2 inches apart onto the prepared pans.
- Roll the dough into balls, return to the baking pans, and press down slightly to flatten each ball slightly.
- Bake at 350 degrees for 10-12 minutes or until the edges are lightly browned and the top is set.
- Remove from oven and allow to cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/4 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- When making these cookies for someone with Celiac disease, consider using certified gluten free oats to be safe.
- Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
- Only chill the cookie dough for 30 minutes. If the dough is left in the refrigerator longer, the dough will dry out and become difficult to scoop.
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