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Home » Recipes » Cookies

Gluten Free Oatmeal Raisin Cookies

Mar 1, 2020 · 4 Comments

Thanks for sharing this recipe!

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These Gluten Free Oatmeal Raisin Cookies are filled with raisins and lots of oats. They’re soft, chewy, and impossible to resist!

These Gluten Free Oatmeal Raisin Cookies are filled with raisins and lots of oats. They’re soft, chewy, and impossible to resist!

Overhead view of gluten free oatmeal raisin cookies on round white plate with purple and white striped kitchen towel underneath.

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, my Easy Gluten Free Pumpkin Oatmeal Cookies, or my Gluten Free Cranberry 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.

Stack of 3 gluten free oatmeal raisin cookies with more cookies in the foreground and background

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).

Process Shots 1-4 for making Gluten Free Oatmeal Raisin Cookies

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.

Overhead view of gluten free oatmeal raisin cookie dough and wooden spoon in glass mixing bowl.

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.

Overhead view of gluten free oatmeal raisin cookie dough balls on silicone lined baking pan.

Bake at 350 degrees for 10-12 minutes or until the edges are lightly browned and the tops are set.

Overhead view of baked gluten free oatmeal raisin cookies on silicone lined baking pan.

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 ¼ 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.

Stack of Gluten Free Oatmeal Raisin Cookies on round white plate with purple and white striped kitchen towel underneath.

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
  • Gluten Free Peanut Butter Cookies

If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

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Overhead view of gluten free oatmeal raisin cookies on round white plate with purple and white striped kitchen towel underneath.

Gluten Free Oatmeal Raisin Cookies

Connie @ Flavor Walk
These Gluten Free Oatmeal Raisin Cookies are filled with raisins and lots of oats. They’re soft, chewy, and impossible to resist!
5 from 1 vote
Print Recipe Pin Recipe
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Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Course Dessert, Snack
Cuisine American, Gluten free
Servings 24 cookies
Calories 117 kcal

Ingredients
  

  • 1 cup gluten free flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup brown sugar, firmly packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups gluten free oats
  • 1 cup raisins

Instructions
 

  • 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.

Notes

  • Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ¼ 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.

Nutrition

Serving: 1cookieCalories: 117kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 19mgSodium: 54mgPotassium: 78mgFiber: 1gSugar: 7gVitamin A: 131IUVitamin C: 1mgCalcium: 14mgIron: 1mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

These Gluten Free Oatmeal Raisin Cookies are filled with raisins and lots of oats. They’re soft, chewy, and impossible to resist!
These Gluten Free Oatmeal Raisin Cookies are filled with raisins and lots of oats. They’re soft, chewy, and impossible to resist!
These Gluten Free Oatmeal Raisin Cookies are filled with raisins and lots of oats. They’re soft, chewy, and impossible to resist!

More Cookie Recipes

  • Chocolate Chip Peanut Butter Cookies
  • Gluten Free Peanut Butter Chocolate Chip Cookies
  • Banana Oatmeal Cookie Recipe
  • Bob's Monster Cookies Recipe

Thanks for sharing this recipe!

  • 10

Reader Interactions

Comments

  1. Ashley says

    September 18, 2020 at 7:00 am

    Can these be baked without parchment paper? I'm read to bake these, while mixing up the butterscotch coconut cookies for my mom as a gluten free surprise, but I don't have any parchment paper!

    Reply
    • Flavor Walk says

      September 18, 2020 at 7:13 am

      Hi Ashley,
      If you don't have parchment paper, lightly grease the cookie sheets with non-stick spray. I hope your mom enjoys the cookies.

      Reply
  2. Barbara says

    January 15, 2021 at 3:56 pm

    Hi
    I forgot and left the dough in refrigerator too long. Would it help if I let it go to room temperature and then bake.
    Thank you

    Reply
    • Flavor Walk says

      January 16, 2021 at 9:26 am

      Hi Barbara,

      I would leave the dough out, for about 20 minutes, until you're able to easily scoop the dough. You may need more or less time depending on the temperature in your home.

      Reply

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