A stack of five gluten free oatmeal raisin cookies on a dessert plate with the top two broken in half to see the chewy interiors.

This gluten-free oatmeal raisin cookie is truly the best oatmeal raisin cookie recipe you’ll find. It’s soft, chewy and has a hint of spice. Every bite is so comforting, just like you remember grandma making. It’s everything you would expect to find in an oatmeal cookie, just gluten-free!

The raisins give the cookies a sweetness and extra chewiness that is just so delicious. The gluten-free oats make this recipe nutty and hearty.

Whether you’re making cookies for the holidays or just want a warm cookie with a glass of milk, give this recipe a try. Oatmeal raisin is a classic for a reason!

You’ll love this recipe because:

  • It’s authentic. This recipe stays true to the traditional flavors we adore of oatmeal raisin cookies, ensuring every bite transports you back to those cherished homemade cookies from childhood memories.
  • It’s easy to make. The step-by-step guidance with process photos ensures even a novice baker can achieve the perfect consistency and flavor every single time, taking out all guesswork from the process.
  • It’s gluten-free. These cookies are made using gluten-free flour and gluten-free certified oats, providing all the taste of oatmeal raisin cookies and none of the gluten, making them both delicious and inclusive for those with celiac disease or gluten intolerances.

Ingredients

An overhead view of ingredients in small bowls to make gluten free oatmeal raisin cookies, including gluten-free flour blend, purity protocol oats, unsalted butter, sugar, cinnamon, raisins, baking powder, egg, vanilla, brown sugar, salt and baking soda with text overlays over each ingredient.

Ingredient Notes

  • Gluten-free flour blend – When shopping for a gluten-free flour blend, always check the label to ensure no gluten-containing ingredients are present. I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify that other brands of gluten-free flour will work in this recipe, as I have not tested them.
  • Baking soda & baking powder – Ensure these leavening agents are fresh for the best rise in your cookies. If unsure of their potency, you can buy new ones or test them with a bit of vinegar (baking soda) or water (baking powder) to see if they fizz.
  • Ground cinnamon – Opt for freshly ground cinnamon or a recently opened bottle for the most vibrant flavor. Cinnamon can lose its potency over time.
  • Unsalted butter – Using unsalted butter allows you to control the salt content in the recipe. Ensure the butter is softened to room temperature for easier mixing and better texture in the cookies.
  • Brown sugar & granulated sugar – I like to use a combination of brown sugar and granulated sugar in these oatmeal raisin cookies for optimal flavor and texture. Packed brown sugar means pressing it into the measuring cup until it takes its shape.
  • Egg – Always use large eggs unless specified otherwise. My eggs weigh 50g each for 100g total. 
  • Vanilla extract – Pure vanilla extract is preferable over artificial for a richer flavor. However, in a pinch, you can use artificial (just be sure it’s gluten-free) or even vanilla bean paste.
  • Purity protocol oats – While oats are inherently gluten-free, they are often contaminated with gluten in the fields, milling or manufacturing practices, so it’s imperative to use purity protocol oats. These are oats that follow stringent measures to avoid cross-contamination with gluten-containing grains. If using other gluten-free oats, just ensure they are certified gluten-free to prevent any reactions.
  • Raisins – Look for moist and plump raisins. You can also consider soaking them briefly in warm water to rejuvenate them if they’re too dry.

When measuring flour, always spoon it into the measuring cup and level off with a knife. This prevents overpacking, which can lead to denser cookies. Being precise with measurements, especially in baking, ensures consistent and delightful results every time.

Step-by-Step instructions

These gluten free oatmeal raisin cookies are very simply to make with just a few ingredients. The below photos with matching steps are meant to help you see the recipe made at various stages, but are not the full recipe.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A glass mixing bowl with gluten-free flour, cinnamon, salt, baking soda and baking powder in it before mixing together.
Add the gluten-free flour, cinnamon, baking soda, baking powder and salt to a bowl. Whisk to combine.
A glass mixing bowl with a stick of butter, granulated sugar and brown sugar in it before mixing together.
In a separate bowl, add the unsalted butter, granulated sugar, and brown sugar. Cream for 2-3 minutes, until light and fluffy.
A glass mixing bowl with creamed butter and brown sugar topped with an egg and vanilla extract.
Add the egg and vanilla extract to the creamed butter mixture. Mix until combined and creamy.
A glass mixing bowl of gluten-free cookie dough topped with gluten free flour on a pink table.
Gradually add the dry ingredients to the wet ingredients. Mix until no more streaks of flour remain.
A glass mixing bowl with gluten-free oats and raisins added to gluten free cookie dough on a pink table.
Add the gluten-free oats and raisins to the cookie dough. Mix until evenly distributed. Chill the dough for at least 20 minutes.
Gluten-free oatmeal raisin cookie dough balls spaced out on a parchment lined baking sheet before going in the oven.
Use a cookie scoop to portion out the dough and place on a baking sheet lined with parchment paper.
Gluten-free oatmeal raisin cookies on a parchment lined baking sheet on a pink table.
Bake for 10-12 minutes, until the edges are lightly golden brown.
Gluten-free oatmeal raisin cookies on a wire cooling rack on a pink table.
Cool on a wire cooling rack. Serve and enjoy!

Recipe FAQs

Which gluten-free flour blend is recommended for this recipe?

I’ve specifically used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (the one in the blue bag) for this recipe, and it includes xanthan gum. While I haven’t tried every brand out there, another reliable option I’ve often used is King Arthur Gluten-Free Measure for Measure Baking Flour, which also has xanthan gum. I can’t vouch for other brands’ performance in this recipe.

Can I add nuts or other mix-ins to this recipe?

Absolutely! Walnuts, pecans, or even chocolate chips can be great additions. Just be mindful of the overall volume so the cookie dough doesn’t become too crowded.

Why weigh ingredients instead of measuring by volume?

Weighing ingredients, especially in baking, offers precision. This ensures consistency and optimal results every time you bake.

Is chilling the cookie dough necessary before baking?

Chilling the dough for a minimum of 20 minutes helps prevent excessive spreading during baking and enhances the overall flavor of the cookies. While it’s possible to bypass this step, I advise chilling for the best texture.

expert tips

  • Use a cookie scoop or measuring spoon to ensure all cookies are the same size. This ensures even baking.
  • Always allow cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This prevents them from breaking apart.
  • If you’re baking multiple trays at a time, rotate them halfway through to ensure even baking.
  • For a quick treat, you can freeze individual cookie dough balls on a baking sheet and then transfer them to a zip-top bag. Bake straight from the freezer, adding a minute or two to the baking time.

Storage instructions

  • Storage: Keep the cookies in a sealed container at room temperature for up to 3-4 days.
  • Freezer Option: If you wish to store them longer, you can freeze them after baking. First let the cookies cool. Next, arrange them on a baking tray and give them a quick freeze for 1-2 hours. Once solidified, place them to a ziplock bag or a freezer-safe container. They’ll stay good for about 3 months. You can also freeze individual dough balls for baking at a later time. 
  • Reheat/Thaw: For defrosting, set the cookies out for roughly an hour to let them reach room temperature. If you’re in a rush, a brief 10-20 second stint in the microwave will warm them up nicely.

An overhead view of stacks of oatmeal raisin cookies on a cooling rack.

Serving suggestions

  • Make a cookie sandwich! Spread a layer of frosting in between two cookies to create a delicious cookie sandwich. I recommend my brown butter cream cheese frosting, classic cream cheese frosting, or peanut butter frosting paired with this cookie.
  • If you want to make an ice cream sandwich, try my Chocolate Peanut Butter Ice Cream.
  • Crush the cookies and mix with melted butter to create a unique pie crust for cheesecakes or cream pies. This would be fantastic with my gluten-free cheesecake recipe or my gluten-free pumpkin pie.
  • Melt some chocolate (dark, white, or milk) and dip half of the cookie into it. Allow them to cool on a parchment-lined tray for a chocolate-dipped treat.
  • Bundle them in cellophane with a ribbon as thoughtful homemade gifts for friends or family.

More gluten-free cookies to try

All COOKIES

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Gluten free oatmeal raisin cookies cooling on a wire cooling rack.

Gluten-Free Oatmeal Raisin Cookies

These gluten-free oatmeal raisin cookies are always a family favorite. In under 45 minutes, whip up a batch of gluten-free cookies that's crisp on the edges, and chewy in the middle. The blend of gluten-free oats, raisins, and a touch of cinnamon is a classic for a reason. They’re great for gatherings or a quick treat after dinner. No fuss, just delicious cookies.
Prep Time 10 minutes
Cook Time 12 minutes
Chiling Time 20 minutes
Total Time 42 minutes
Serving Size 18 cookies

Ingredients

  • 1 cup gluten-free flour blend 144g, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 tablespoon ground cinnamon
  • 1/2 cup unsalted butter 113g, softened to room temperature
  • 1/2 cup brown sugar packed, 100g
  • 1/4 cup granulated sugar 50g
  • 1 large egg 50g
  • 1 teaspoon vanilla extract
  • 1 cup purity protocol oats 100g, or gluten-free certified oats see notes
  • 3/4 cup raisins 113g

Instructions

  • Preheat the oven to 350ºF (175ºC). Line 2-3 baking sheets with parchment paper. Set aside.
  • In a bowl, combine gluten-free flour, baking soda, baking powder, salt and cinnamon. Set aside.
  • In a large bowl, beat together granulated sugar, brown sugar and butter until creamed and smooth, about 2-3 minutes.
  • Then, add in the egg and vanilla, and mix until combined, about 1-2 minutes.
  • Stir in oats and raisins until fully incorporated.
  • Chill the dough for at least 20 minutes to let the flavors deepen.
  • Use a 3-tablespoon cookie scoop (or the yellow #20 scoop), to scoop the dough and place on the prepared baking sheets, leaving at least 2 inches between each ball. You may want to bake the cookies in batches. Leave the remaining cookie dough balls in the refrigerator until you’re ready to bake them.
  • Bake for 10-12 minutes at 350ºF (175ºC) on the center rack of the oven. If placing multiple baking sheets in the oven, switch their positions halfway through baking. Cool the cookies on the baking sheet for 5 minutes before transferring to wire racks to finish cooling.

Notes

  • If you have celiac disease or are on a gluten-free diet for other reasons, be sure to double check that all ingredients are gluten-free as manufacturing practices can change from time to time.  
  • I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify if other brands of gluten-free flour work in this recipe, as I. have not tested them.
  • If you are gluten-free, be sure to use gluten-free certified oats or purity protocol oats. My preference is purity protocol oats as they are the strictest form of gluten-free oats. 

Gluten free oatmeal raisin cookies stacked on top of each other on a wire rack.

I'm Megan: a gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let's make gluten-free stress free together!

4 Comments

  2. 5 stars
    Excellent recipe! Easy to make. I used GF Cup4Cup flour. Very delicious! Husband liked them too.
    I will definitely make them again! Thanks for sharing.

    Reply
5 from 1 vote

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