Best Gluten Free Oatmeal Raisin Cookies

Easy gluten free oatmeal cookies

Gluten-Free Oatmeal Raisin Cookies are an allergy-friendly twist on classic recipes, making them more suitable for dietary needs and preferences! As amazing as gluten-free flour mixes are these days, the cookies are chewy and golden on the edges with perfectly soft and fluffy centers.

The combination of plump raisins, shredded coconut, rolled oats and a hint of cinnamon creates a particularly comforting texture and taste. Serve these cookies with coffee and tea for the ultimate afternoon treat!

What to love…

• easy: The recipe instructions are simple to follow, and the cookies turn out perfectly no matter what your level of baking experience is.
• Diet Friendly: Oat Raisin Cookies are nut, soy and gluten free, and can be made dairy free with a few simple substitutions.
• Customizable: You can easily customize this recipe by swapping out the dried fruit, or try adding ingredients like chopped nuts and chocolate chips.

Ingredient notes

Full ingredient amounts and instructions are on the recipe card at the bottom of this post.

• Gluten-free flour: Use your favorite blend for any purpose. Your flour mixture should be measure to measure, or 1:1, and contain xanthan gum. Some good options include King Arthur Baking, Bob’s Red Mill, or Better Batter.
• Rolled oats: Rolled oats are also called old-fashioned oats. Be sure to use a certified gluten-free brand like Bob’s Red Mill.
• Shredded coconut: Coconut is the secret ingredient! This addition results in an extra chewy cookie, with the delightful crunchy edges we look for in classic oatmeal raisin cookies.
• Baking powder: To make the cookies you will need baking powder. Most baking powders are gluten-free, but check the label.
• cinnamon: Ground cinnamon adds a hint of pleasant spice to these chewy oatmeal cookies.
• Salt: Remove the salt if using salted butter.
• butter: If you have unsalted butter, use it for this recipe. You can use salted butter, in which case omit the salt in the recipe.
• Brown sugar: Provides a rich and complex flavor while creating a chewy texture. Use light brown sugar for a milder flavor, or use dark brown sugar for a deeper molasses flavor. You can also use coconut sugar.
• Big balls: It is better to bring the eggs to room temperature.
• Vanilla extract: Enhances the other ingredients, bringing out their natural flavor and sweetness. I always recommend using 100% pure vanilla extract as the flavor is much stronger than artificial vanilla.
• raisins: For bursts of sweet, plump, juicy! If they look a little dry and shriveled, soak them in a bowl of water for 5-10 minutes before starting.

How to make gluten free oatmeal cookies

Full instructions are on the recipe card at the bottom of this post.

1. First, preheat the oven to 350°F and line several baking sheets with parchment paper or reusable silicone mats.
2. In a medium bowl, whisk together the gluten-free flour, rolled oats, shredded coconut, baking powder, cinnamon and salt. Set this aside while you prepare the wet ingredients.
3. In the bowl of a stand mixer or a large bowl with an electric mixer, cream together the softened butter and sugar until the mixture looks light and fluffy.
4. Add the eggs and vanilla extract and continue mixing a little more until the wet ingredients are combined. Then, mix in the raisins.
5. Add the dry ingredients to the bowl of the wet ingredients and mix just until combined. Do not overwork the batter because you do not want the cookies to come out dense and hard.

6. Form the dough into 2-inch balls and place each on prepared baking sheets. Cool the dough balls in the refrigerator for about 30 minutes.

6. Bake the gluten-free raisin cookies for 12-14 minutes, or until the edges are golden and the centers are just set. Transfer them to a wire rack to cool.

storage and reheating

The best part about these gluten-free raisin cookies is how well they store! Just follow these simple storage tips:

• room temperature: Store these cookies at room temperature in an airtight container for 3-4 days.
• refrigerator: For a little longer storage, you can move them to the refrigerator for 5-6 days.
• freezer: If you can’t eat the cookies within a week, freeze them for up to 3 months in a freezer bag or container.

Variations

• Chocolate chips: For another decadent version, replace some or all of the raisins with dark or milk chocolate chips or chocolate chips.
• Dried Fruit: Instead of raisins, you can use chopped dates, dried cranberries or any other dry fruit.
• nuts: Try mixing chopped pecans, walnuts or almonds into the batter for an extra crunch.
• Spices: In addition to cinnamon, experiment with spices such as nutmeg, allspice, ginger or cardamom to make gluten-free oat raisin cookies extra special.
• without lactose: You can make this recipe for gluten-free oatmeal cookies without dairy. Just replace the butter with coconut oil.
• vegan: For a vegan version, replace the butter with coconut oil, and use a flax egg instead of the egg.

Effective tips

• room temperature: Make sure your eggs and butter are at room temperature for best baking results.
• Do not overmix: Overmixing the dough can cause hard cookies. Mix it just enough to combine the ingredients.
• Use a cookie scoop: When you divide the cookie dough, using a cookie scoop will give you evenly sized cookies. You can also use a melon baller.
• Cool before transferring: Let the cookies cool for a few minutes on the baking sheet before transferring them to the wire rack. This will allow them to set and prevent them from crumbling.

Common questions

Want more cookies?

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