Best Gluten Free Oatmeal Raisin Cookies

Easy Gluten Free Oatmeal Raisin Cookies

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

The combination of plump raisins, grated coconut, rolled oats and a hint of cinnamon creates an ultra-pleasant texture and taste. Serve these cookies with coffee and tea for the ultimate afternoon treat!

what to love

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

Ingredient Notes

For full ingredient amounts and directions, see the recipe card at the bottom of this post.

• Gluten Free Flour: Use your favorite all-purpose blend. Your flour mix needs to be measure for measure or 1:1 and contain xanthan gum. Some good options are King Arthur Baking, Bob’s Red Mill, or Better Batter.
• Oatmeal: Rolled oats are also called old-fashioned oats. Make sure you 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, complete with those deliciously crunchy edges we look for in classic oatmeal raisin cookies.
• Baking powder: You will need baking powder to make the cookies. Most baking powders are gluten-free, but check the label.
• Cinammon: Ground cinnamon adds a touch of cozy spice to these chewy oatmeal cookies.
• Salt: Omit 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: Offers a rich, complex flavor while producing a chewy texture. Use light brown sugar for a milder flavor or dark brown sugar for a deeper molasses flavor. You can also use coconut blossom sugar.
• Large Eggs: It is best to bring your eggs to room temperature.
• vanilla extract: Enhances the other ingredients and brings out their natural flavor and sweetness. I always recommend using 100% pure vanilla extract as the flavor is so much stronger than artificial vanilla.
• Raisins: For bursts of sweet, plump juiciness! If they look a little dry and shriveled, soak them in a bowl of water for 5-10 minutes before beginning.

How to make Gluten Free Oatmeal Raisin Cookies

For full instructions, see the recipe card at the bottom of this post.

1. First, preheat your oven to 350°F and line a couple of baking sheets with parchment paper or reusable silicone mats.
2. In a medium bowl, whisk together the gluten-free flour, rolled oats, grated coconut, baking powder, cinnamon, and salt. Set that aside while you prepare the wet ingredients.
3. In the bowl of a food processor or large bowl with an electric mixer, beat the softened butter and sugar until creamy and light and fluffy.
4. Add the eggs and vanilla extract and mix a little longer until the wet ingredients are combined. Next stir in the raisins.
5. Add the dry ingredients to the bowl with the wet ingredients and mix until just combined. Don’t overwork the dough as you don’t want the cookies to be dense and chewy.

6. Shape the dough into 2-inch balls and place each on prepared baking sheets. Place the dough balls in the fridge for about 30 minutes.

6. Bake these Gluten Free Oatmeal Raisin Cookies for 12-14 minutes or until the edges are golden brown and the center is just set. Transfer them to a wire rack to cool.

Storage & Rewarming

The best thing about these Gluten Free Oatmeal Raisin Cookies is how well they store! Just follow these simple storage tips:

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

variations

• Chocolate Chips: For an extra decadent version, swap out some or all of the raisins for dark or milk chocolate chips or chips.
• dried fruit: Instead of raisins, you can use chopped dates, dried cranberries, or other dried fruit.
• Nuts: Try mixing chopped pecans, walnuts, or almonds into the batter to add crunch.
• Spices: In addition to cinnamon, experiment with spices like nutmeg, allspice, ginger, or cardamom to make these gluten-free oatmeal raisin cookies extra special.
• Non dairy: You can make this gluten-free oatmeal cookie recipe dairy-free. Just replace the butter with coconut oil.
• Vegan: For a vegan version, swap out the butter for coconut oil and use a flax egg in place of the egg.

Helpful tips

• room temperature: Make sure your eggs and butter are at room temperature for best baking results.
• Do not overmix: Overmixing the batter can result in chewy cookies. Blend just enough to incorporate the ingredients.
• Use a cookie scoop: When portioning the cookie dough, a cookie scoop will give you uniformly sized cookies. You can also use a melon baller.
• Cool down before transfer: Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack. This allows them to firm up and prevent them from crumbling.

Frequently Asked Questions

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