This is the best recipe for gluten free oatmeal raisin cookies! They’re crisp on the outside, thick and chewy in the middle, and filled with juicy, plump raisins.
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Gluten Free Oatmeal Raisin Cookies
I love a good gluten-free oatmeal chocolate chip cookie, but sometimes you want the classic: chewy, warmly spiced oatmeal raisin cookies made gluten free.
Oatmeal raisin cookies strike the perfect balance of spice and sweetness. A hint of cinnamon warms the dough while plump raisins add juicy bursts of flavor without overwhelming the cookie.
What You Need To Know About This Gluten Free Oatmeal Raisin Cookie Recipe:
This recipe works well with several gluten-free flour blends. I use my Nightshade Free Gluten Free Flour blend, but Bob’s Red Mill 1:1 Gluten Free Baking Flour, King Arthur Measure for Measure, or Cup4Cup will also work. If your chosen blend already contains xanthan gum, omit the xanthan called for in the ingredients.
What makes these the best Gluten Free Oatmeal Raisin Cookies?
They combine three pleasing textures: a crisp edge, a chewy interior, and a soft center. Add generous raisins and you’ve got a classic cookie that’s hard to resist.
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Key Ingredients for Chewy Gluten-Free Oatmeal Raisin Cookies
Wet Ingredients
- Unsalted butter – melted
- Shortening (Nutiva recommended)
- Light brown sugar
- Large egg
- Pure vanilla extract
Dry Ingredients
- Gluten-free all-purpose flour blend
- Xanthan gum (omit if your flour blend contains it)
- Ground cinnamon
- Baking soda
- Fine sea salt
- Baking powder
- Certified gluten-free old-fashioned rolled oats (not quick oats)
- Raisins
Get the full recipe and ingredient amounts in the recipe card below.
How to Make Oatmeal Cookies Without Eggs
This recipe uses one egg, so a flax egg or your preferred egg replacer (such as Bob’s Red Mill or Ener-G) can work if you need an egg-free option. Expect slightly different texture with replacements, but they should still be delicious.
Equipment Needed
- Stand mixer or hand mixer
- Baking sheet (half-sheet pans recommended)
- Basic baking tools: mixing bowls, spatula, measuring cups and spoons
- Silicone baking mat or parchment paper
- Large cookie scoop (about 3 tablespoons) for uniform cookies
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How to Make Oatmeal Raisin Cookies Gluten Free
Step 1. In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), cinnamon, baking soda, salt, and baking powder. Stir in the rolled oats.
Step 2. In a stand mixer bowl, combine melted butter, shortening, and light brown sugar. Beat until smooth.
Step 3. Add the egg and vanilla. Mix until the mixture is light, creamy, and slightly thickened, about 1 minute.
Step 4. Scrape down the bowl and add the flour and oat mixture. Mix on medium-low until combined. Fold in the raisins with a spatula.
Step 5. Cover the dough and refrigerate for at least 6 hours or overnight—chilling is important for texture.
Step 6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Scoop the dough into balls, then flatten slightly into a puck shape.
Step 7. Bake 6–8 cookies at a time on the center rack for about 12 minutes. Let cookies cool on the pan for at least 10 minutes so they set up before transferring to a wire rack. They may look underdone when removed but will finish as they cool.
Tips for Success
- Measure flour using the spoon-and-level method to avoid dense cookies.
- Do not use quick oats; old-fashioned rolled oats give the best chewy texture.
- If you have celiac disease, use certified purity protocol oats.
- Chill the dough for at least 6 hours—don’t skip this step.
- Cool cookies on the baking sheet for 10 minutes before moving them; this helps them set and prevents breaking.
More Easy Gluten Free Recipes with Oats To Try
- Homemade oat flour
- Oatmeal chocolate chip bars
- Banana oat muffins
- Oatmeal fudge bars
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Best Recipe for Gluten Free Oatmeal Raisin Cookies
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Ingredients
- 1 1/4 cups gluten free flour blend see notes
- 1 teaspoon xanthan gum omit if your flour blend contains it
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1 1/4 cups gluten free old fashioned rolled oats
- 1/2 cup butter melted
- 1/4 cup shortening
- 1 1/2 cups light brown sugar, packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups raisins
Instructions
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Whisk the gluten-free flour, xanthan gum, cinnamon, baking soda, salt, and baking powder in a medium bowl. Stir in the rolled oats.
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In a mixer bowl, combine melted butter, shortening, and light brown sugar. Beat until smooth.
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Add the egg and vanilla; mix about 1 minute until light and creamy.
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Add the flour/oat mixture and mix on medium-low until combined. Fold in the raisins.
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Cover and refrigerate the dough for 6 hours or overnight.
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Preheat oven to 350°F. Scoop the dough into balls, slightly flatten, and place on a prepared baking sheet.
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Bake 12–14 minutes or until golden at the edges. Cool on the pan for 10 minutes before transferring to a wire rack.
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Store cooled cookies in an airtight container at room temperature for up to two days.
Notes
- The Nightshade Free flour blend used in the original recipe weighed 170g for the measured amount; weights can vary by blend.
- Cookie dough freezes well: form dough pucks on a lined baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake frozen dough for about 14 minutes.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutrition facts are estimates and may vary.
Did you make this recipe? Leave a star rating and let me know in the comments!
