Gluten-Free Oatmeal Raisin Cookies
These gluten-free oatmeal raisin cookies are soft and chewy in the center, lightly crisp around the edges, and packed with raisins and cinnamon. The cookie dough is easy to make with simple ingredients. Bake it once, and you will understand.
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About these chewy snacking cookies
Gluten-Free Chewy Oatmeal Raisin Cookies are soft, delicious, and incredibly easy to make with simple ingredients. If you love oatmeal cookies, you might also enjoy these Oatmeal Peanut Butter Cookies.
These cookies have lightly crisp edges and a soft, chewy center, with plenty of sweet raisins in every bite. They’re made with gluten-free oats and gluten-free all-purpose flour, and you can easily customize them with your favorite add-ins, such as pecans, walnuts, almonds, or chocolate chips or chunks.
They’re one of those easy gluten-free cookie recipes that are perfect for a snack, breakfast, or a sweet treat any time of day. Plus, they freeze beautifully, so you can always have a batch ready to enjoy.
Ingredients:
Some NOTES about the main ingredients of these easy cookies are:
- Oats: Old-fashioned rolled oats give the cookies their classic chewy oatmeal texture. Use certified gluten-free oats if needed.
- Flour: Gluten-free all-purpose flour blend.
- Butter: unsalted butter at room temperature so it creams easily with the sugars.
- Sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps the cookies develop lightly crisp edges.
- Cinnamon: ground cinnamon complements the raisins.
- Eggs: Room-temperature eggs are better.
- Raisins: The star ingredient! Soft, plump raisins for the best texture.
How to make Gluten-Free Oat Cookies with raisins
Whisk together the gluten-free all-purpose flour, baking soda, baking powder, ground cinnamon, and salt in a medium bowl. Set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 2 minutes). Add the eggs and vanilla extract, and beat for about 1 minute until well integrated.
Add the sifted flour mixture and beat until just incorporated. Avoid overmixing. Using a rubber spatula, fold in the gluten-free rolled oats and raisins until evenly distributed.
Let rest covered in the refrigerator for at least 1 hour.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
Scoop the dough into balls, then place them about 2 inches apart on the prepared baking sheet.
Bake for 12 minutes or until the edges are lightly golden.
Let cool on the baking sheet before transferring them to a wire rack.
Storing
Cookies can be stored covered at room temperature for up to 5 days or in the refrigerator. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag, for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven.
Baking tips for the best cookies
- Don’t skip the chilling time. Refrigerating the dough for at least 1 hour helps prevent excessive spreading and gives the cookies a better chewy texture.
- Leave space between cookies: The cookies spread as they bake, so place them about 2 inches apart on the baking sheet.
- Don’t overbake the cookies. The centers may look slightly soft when you take them out of the oven. They will continue to set as they cool, while the edges become lightly crisp.
- Let the cookies cool before moving them. Gluten-free cookies can be delicate when they’re hot. Allow them to cool on the baking sheet before transferring them to a rack.
Variation
- Chocolate chips: replace some of the raisins with chocolate chips.
- Walnuts: add chopped, toasted walnuts for crunch.
- Cranberry: replace some of the raisins with dried cranberries and change the flavor.
FAQ
Do I need to chill the dough before baking? Chilling firms up the butter and allows the dough to hold its shape better in the oven. It helps prevent the cookies from spreading too much and contributes to their chewy texture.
Can I use another gluten-free flour? Yes, but I haven’t tested this recipe with other gluten-free flour blends, so the results may vary. I recommend using a gluten-free all-purpose flour blend rather than a single gluten-free flour, as blends generally provide a better balance of texture and structure in baking.
For more gluten-free oatmeal recipes
Gluten-Free Chewy Oatmeal Raisin Cookies
Ingredients
- ¾ cup gluten-free all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup unsalted butter at room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 and ¼ cups gluten-free old-fashioned rolled oats
- ½ cup raisins
Instructions
- Whisk together the gluten-free all-purpose flour, baking soda, baking powder, ground cinnamon, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 2 minutes). Add the eggs and vanilla extract, and beat for about 1 minute until well integrated.
- Add the sifted flour mixture and beat until just incorporated. Avoid overmixing. Using a rubber spatula, fold in the gluten-free rolled oats and raisins until evenly distributed.
- Let rest covered in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop the dough into balls, then place them about 2 inches apart on the prepared baking sheet.
- Bake for 12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet before removing to a wire rack.
These are terrific cookies! I eat GF as much as possible, but my husband does not have the limitation. These are our new favorite cookie! We cannot tell that it is a GF recipe. The cookies are crip outside and chewy inside… perfect! Chilling the dough actually gives me time to get in a few tasks around the house before baking, breaking up the time required. Much appreciated!!
Thanks Deanna!! So happy to know they turned out so well! ⭐