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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.
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 12 minutes
Chiling Time: 20 minutes
Total Time: 42 minutes
Servings: 18 cookies
Calories: 141kcal
Author: Megan

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. 

Nutrition

Calories: 141kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 103mg | Potassium: 92mg | Fiber: 2g | Sugar: 9g | Vitamin A: 171IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg
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