This gluten-free oatmeal raisin cookie recipe is a classic! A chewy oatmeal raisin cookie with crispy edges! This easy to make recipe requires no chilling and also includes a diary-free option!
Raisins. Either you love them or you hate them. It seems there is no middle ground on this topic! At least in our house there isn't.
Some people love raisins, especially in an oatmeal cookie or a gluten-free cinnamon raisin biscuit! Others feel there is no place for a raisin, especially where chocolate chips should be! If you're here, I assume you're a fan of raisins and I assure you this a great recipe to use them in!
This gluten-free oatmeal raisin cookie recipe is made from scratch but very simple! Perfect if you have little helpers around who like to dump and stir.
These cookies are a little chewy in the center from the oats and a little crispy around the edges, making them the perfect cookie!
Next time, be sure to check out some of my other oatmeal cookie recipes like these chewy gluten-free chocolate chip oatmeal cookie bars, perfect for potlucks or road trips. Or this classic gluten-free oatmeal cookie recipe topped with icing, another chewy cookie with crisp edges.
Simple Ingredients
- Gluten-free Flour Blend: You'll want to use a gluten-free cup-for-cup or 1:1 flour blend for baking for this recipe. My go-to is King Arthur Measure for Measure or Pamela's Artisan Blend All-purpose Flour.
Other all-purpose blends, such as Bob's Red Mill or Namaste, will likely work as well as long as they have xanthan gum or another binder already included. - Oats: Be sure you are using gluten-free old-fashioned oats, read more on that below!
- Raisins: You want plump, juicy raisins. If they look a little past their prime, soak the raisins in hot water for 10 minutes, drain and dry before adding to the recipe.
- Butter: For Dairy-free, simply swap the butter with coconut oil. I tested both versions and both were great. Earth balance vegan buttery sticks is another option.
- Egg: I haven't tested this recipe with flax eggs but it may work well. This substituted with the oil for butter would provide a vegan option.
- Warm spices: Cinnamon and nutmeg add to that classic cookie taste. The nutmeg is somewhat of a secret ingredient that adds just a hint of intrigue!
Making the Cookies
- Cream the butter and sugars together in a large bowl.
- Add the eggs and vanilla and mix well.
- Blend in the dry ingredients.
- Stir in the oats and raisins.
- Use a cookie scoop for uniformly sized cookies. Then roll into balls and bake!
Helpful Tip
No need to cool these cookies on a wire rack. I find it's best to just let them cool right on the pan! This lets the cookies set a little, making them less likely to crumble apart. Once set, feel free to remove them to a rack, plate, or storage container.
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Gluten-Free Oats
Oats are a confusing topic in the gluten-free community. Standard oats are not gluten-free, even though oats themselves are a gluten-free grain. This is because oats are often grown in fields near wheat or where wheat was grown previously. The oats can become contaminated anywhere along in the process from growing in the field, during harvesting, or during the milling and packaging process.
If you have Celiac Disease, I would encourage you to do some research about oats in order to make the best decision concerning which oats you should consume. Just buying oats labeled gluten-free may not even be good enough.
Purity protocol oats or certified gluten free oats are the safest oats for those with Celiac Disease. Also, while oats are good for you, it may be the type of food you want to consume only on a limited basis. Here are some great articles on the topic if you're interested in learning more:
- This article from Gluten-free Watchdog lists the companies currently producing purity protocol oats.
- Gluten-free Watchdog recommends purity protocol oats with the exception of Quaker Oats due to their methods of sorting and testing.
Types of Oats to Use
- Aside from gluten-free oats, the type of oat also matters. I used old-fashioned rolled oats in this recipe.
- You can use quick-cooking oats but the final look and texture may be slightly different.
- I don't even know if steel-cut gluten-free oats are available, but they will not work in this recipe.
Variations
- Feel free to substitute the raisins for chocolate chips, butterscotch chips, or white chocolate chips!
- Add some of your favorite nuts.
- Chopped pretzels would be a crunchy and fun addition.
- Try replacing the raisins with m&m's!
Storage and Freezing
- Once baked, store these cookies in an airtight container at room temperature for several days.
- Baked cookies can also be frozen in an airtight container.
- To freeze the dough:
- Scoop the dough out into dough balls like you would for baking.
- Place on a cookie sheet so the balls are not touching.
- Freeze the dough balls until firm, about 30 minutes.
- Then place them in an airtight container or bag and freeze for up to 3 months.
- Bake the cookies from frozen, no need to thaw. You may need to add an extra minute or two to the baking time.
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Recipe
Gluten-free Oatmeal Raisin Cookies
Ingredients
- ½ cup butter (softened, or coconut oil for dairy-free)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup 1:1 gluten-free flour blend (King Arthur Measure for Measure or Pamela's Artisan Blend Gluten-free Flour)
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon table salt
- ¼ teaspoon nutmeg
- 1 ½ cups gluten-free old-fashioned oats
- ¾ cup raisins
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or use non-stick baking sheets.
- In a small bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In a separate bowl, cream together the butter and sugars. Then add the egg and vanilla and mix well.
- Add in the dry ingredients and blend until combined.
- Stir in the oats and raisins.
- Scoop 1 tablespoon of dough and roll into a ball. Place 2 inches apart on cookie sheets.
- Bake at 350°F for 9-10 minutes or until cookies are light golden brown.
Notes
- You want fresh, plump raisins for this recipe. If yours look a little past their prime, soak in hot water for 10 minutes, drain and dry before adding to the recipe.
- Once baked, store these cookies in an airtight container at room temperature for several days.
- Baked cookies can also be frozen in an airtight container.
- To freeze the dough, scoop the dough out into dough balls like you would for baking. Place on a cookie sheet so the balls are not touching. Freeze the dough balls until firm, about 30 minutes. Then place them in an airtight container or bag and freeze for up to 3 months. Bake the cookies from frozen, no need to thaw. You may need to add an extra minute or two to the baking time.
- You can use quick-cooking oats in this recipe but the final look and texture may be slightly different.
- Steel-cut oats will not work in this recipe.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Lucy Fritts says
These are perfect! Slightly crisp edge and a tender moist middle —just exactly the way we love them. My brother will be ecstatic to have his favorite cookie as GF for Thanksgiving! I was diagnosed at 67 2 years ago after a year of tests and my older brother was just diagnosed at 79 earlier this year. Although a number of my mother’s side are celiac we feel fortunate to have escaped this long! I made some this Spring that we all liked but the recipe was fairly complex and had to be chilled. Yours are even better and quick to pull together. I made half with raisins and half with chocolate chips—both are outstanding. I froze the dough since I want them fresh for the holiday , but after baking a small sample it’s going to be tough to keep my non celiac husband and son from pressuring me🤣
Katie Olesen says
Well it's a good thing they are easy to make! I love this recipe too! I have been making it since high school and it is one of my favorites. The texture is just the best!
Ella says
There's something off with this recipe. I followed it and measured everything precisely, except I substituted 1/2 of the sugar for monkfruit sugar (which I do in most recipes). I have very sensitive taste buds and while I think there's a touch too much nutmeg, I think it's the baking soda that I'm having an issue with. I bought new flour and new baking soda today, so I know nothing was old. I used King Arthur measure for measure flour. The cookies have a very bitter aftertaste that leaves my tongue feeling weird, which is why I'm leaning towards the baking soda as the culprit. Personally, I wouldn't make these cookies again as written, as the bitter taste really ruins the cookie. I was really excited to try this recipe, so I appreciate you posting it, but it was just disappointing to me.
Katie Olesen says
Thanks for giving the recipe a try and for sharing your feedback. This recipe was tested with regular brown and white sugar, not monkfruit. Sugar doesn’t just add sweetness, it also balances flavors and reacts with baking soda. When part of it is swapped for a sugar substitute, the results can taste and behave differently, which may be what you noticed.
For reference, ½ teaspoon of baking soda is a standard amount here. When you count both the flour and the oats, it works out to about 1% of the dry base, which is typical for oatmeal cookies.
It’s also worth checking your baking soda for small clumps. I’ve had that happen before (especially with certain generic brands), and it can cause a bitter flavor even if the box is fresh.
I do appreciate your comment, because it’s a good reminder that substitutions can really change the outcome. If you ever decide to try the cookies again as written, I think you’ll find the flavor much more balanced.
Amanda says
You left out what to do with the oats
Katie Olesen says
Step 5 in the recipe card states to stir in the oats and raisins.
Judy Sparks says
My mom is 87 with celiac. I bake a lot of cookies! Thought I would try these for her. Amazingly to me, they are the best tasting oatmeal raisin cookies I've ever had. I used the quick oats so they are plumper than the picture shown. So easy and delicious!
Jeannette says
My mother-in-law loved these cookies. She kept raving about them at the dinner table. I tried a different gluten free flour mixture and these cookies turned out amazing. I love oatmeal and raisin cookies. These cookies are moist too. These are way, way better than store bought gf cookies. Give these a try. They won't disappoint!
Becky R. says
Katie, this recipe is perfect!! I followed your recipe using butter and chocolate chips, and they were a hit! Thank you for sharing it!
Monica says
Made these just as prescribed, using Pamela's Artisan Flour. Came out delicious! Thanks so much for the recipe!
Belkis says
Taste was delicious but getting a cookie shape complicated, not sure is was because I didn't use egg ( I used egg replacer) any recommendation for next time?
Katie | Wheat by the Wayside says
I haven't tried this specific recipe with an egg replacer but I imagine that was the issue!
Kendall says
Could you substitute almond flour in this for the gluten free flour?!
Katie | Wheat by the Wayside says
No, I don't think that would work.
Toni corbett says
I substituted coconut oil for the butter and they turned out relish. I did have to press the cookies out a bit as they don't spread out that much compared to butter. My family said it was best recipe yet.
Katie | Wheat by the Wayside says
So great to hear, Toni! Glad you enjoyed the recipe!