Raisin lovers unite! Make a batch of Gluten-free Oatmeal Raisin cookies today! These classic cookies with crisp edges and soft centers are easy to make, require no chilling, and also have 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! Others feel there is no place for a raisin, especially where chocolate chips should be. It's a valid argument but if you're reading this, you're probably Team Raisin. Which in my opinion, is a good place to be!
This gluten-free oatmeal raisin cookie recipe is made from scratch but very simple! This makes it a fun recipe if you have little helpers around since it is just 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! The best part about this recipe is that you don't have to chill the dough!
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 Pamela's Artisan Blend All-purpose Flour.
- Oats: Be sure you are using gluten-free oats! Read more on that below!
- Raisins: You want fresh, plump 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.
- Brown and White Sugar
- Butter: For Dairy-free, simply swap the butter with coconut oil! I tested both versions and both were great!
- Egg
- Cinnamon, Nutmeg, Baking Soda, & Table Salt
Making the Cookies
- Cream the butter and sugars together.
- Add the eggs and vanilla and mix well.
- Blend in the dry ingredients.
- Stir in the oats.
- Stir in the raisins.
- Roll into balls and bake!
A Note about 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. There is too much on this topic to cover in an article about oatmeal cookies, but 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. Unfortunately, just buying oats labeled gluten-free may not be good enough. In short, purity protocol oats are arguably 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 occasionally. 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.
- If you'd like to learn even more about oats, click here and here. These articles are also from Gluten-free Watchdog and are very informative!
- Gluten-free Watchdog recommends purity protocol oats with the exception of Quaker Oats due to their methods of sorting and testing. Click here to read about Quaker's gluten-free oats.
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 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.
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.
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, I used 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.
- Whisk together flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
- Cream together the butter (or coconut oil) and both 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.
- Roll 1 tablespoon of dough into a ball and 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 oats in this recipe but the final look and texture may be slightly different.
- Steel-cut oats will not work in this recipe.
Nutrition
If you like this recipe, check out my other cookie recipes! Or check out this Gluten-free Iced Oatmeal Cookie recipe that is based off of my Great Grandma's version!
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Happy Cooking!
Toni corbett
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
So great to hear, Toni! Glad you enjoyed the recipe!
Kendall
Could you substitute almond flour in this for the gluten free flour?!
Katie | Wheat by the Wayside
No, I don't think that would work.
Monica
Made these just as prescribed, using Pamela's Artisan Flour. Came out delicious! Thanks so much for the recipe!