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