The Best Gluten Free Oatmeal Raisin Cookie Recipe – Easy!
If you like thick, chewy, gluten-free oatmeal raisin cookies with vanilla and cinnamon studded with plump raisins, you will love this easy, turnkey cookie recipe. It’s a perfect dunkable cookie recipe to share with family and friends!
As a person on a Gluten-Free Diet, I can attest that finding a delicious gluten-free cookie is difficult. There are few options unless you are fortunate to live near a dedicated gluten-free bakery.
Other Gluten-Free Cookies We Love
- The Best Gluten Free Peanut Butter Chocolate Chip Cookies
- The Best Gluten-Free Ginger Spice Cookies
- The BEST Double Chocolate Chip Gluten-Free Cookies
What Makes this Oatmeal Raisin Gluten-Free Cookie Special?
- It’s chewy and full of delicious oatmeal.
- Scented with cinnamon and full of plump raisins
- Freezes well
- This is a thicker cookie, perfect for dunking!
- Made with simple ingredients
- A great recipe to share with friends, gluten-free or not!
Ingredients:
- Gluten-Free Old Fashioned Oats (I used Bob’s Mill Certified Gluten-Free Oats)
- Gluten-Free All-Purpose Measure for Measure Flour (I used Cup 4 Cup Gluten-Free Flour))
- Light Brown Sugar (adds a caramel flavor)
- White Sugar
- Butter
- Pure Vanilla Extract has the best flavor
- Baking Soda– this helps the cookies rise (I used Bob’s Mills GF Baking Soda)
- Room temperature Large Eggs
- Salt – I used Fine Sea Salt
- Plump Raisins
Step by Step Instructions
The recipe card and complete instructions for these delicious gluten free oatmeal raisin cookies are at the bottom of the post.
Preheat the Oven to 350 degrees F.
- Melt Butter in a saucepan over low heat and cool to room temperature.
- Whisk cooled Butter, Eggs, Sugar, and Vanilla in a large bowl until smooth.
- Mix Gluten-Free Oats, Gluten-Free Flour, Sea Salt, Cinnamon, and Baking Soda in a large bowl.
- Combine Wet and Dry ingredients with a wooden spoon until well blended.
- Add Raisins. Combine well. The dough will be sticky and thick!
- Using a 1/4 cup spring-loaded cookie scoop, make 12 cookie dough balls. Place six cookie balls on a cookie sheet lined with parchment paper or a silicon liner. Bake in the middle rack for 15-20 minutes until light golden brown. Start with 15 minutes and then check every minute or two.
- Remove from pan and let cool on the baking sheet for 15 minutes before transferring to a wire rack. Enjoy!
Tips and Tricks for the Gluten-Free Oatmeal Raisin Cookie
- For best results, do not overbake the cookies. When they are light golden brown, remove them from the oven and let them cool in the pan.
- Use old-fashioned oats rather than quick oats. I love Bob’s Red Mill Certified GF Organic Gluten Free Oats. If you use Quick Oats, the taste will be the same, but the texture will be completely different.
- Always purchase Oats that say gluten-free on the label, such as Bob’s Mill GF Old Fashioned Oats. Cross-contamination is real and can jeopardize your progress if you are on a doctor-prescribed gluten-free diet.
- When measuring flour, scoop flour and level with a knife.
- Let them cool completely before moving to a wire rack. Wait until they are at room temperature before storing them in an airtight container.
FAQ
By all means, yes! Add a cup of milk chocolate, dark chocolate, or even white chocolate chips!
I recommend you use a measure for measure all-purpose gluten-free flour such as Cup4Cup. Cup4Cup was developed by the French Laundry in Napa team and is a beautiful baking flour. It’s one of my favorites. It was created in such a way as to replicate the way regular flour with gluten functions. It took them several years to perfect the recipe. Since then, many other companies have followed suit and created their unique take on this concept. It’s revolutionized gluten-free baking.
You can freeze the unbaked Oatmeal Raisin Dough Balls onto a lined baking sheet. After frozen, you can place the frozen cookie balls into an airtight container. You can bake them straight from the freezer. It will take a few extra minutes of baking time.
These are big, hearty cookies that store well. You can keep them in an airtight bag or container for 3-4 days. Alternatively, you can freeze individual cookies. When ready to eat, defrost on the counter or put in the microwave for 30 seconds.
I hope you enjoyed this recipe! If you made it, we always appreciate a 5-star review. It helps fellow gluten-free readers find new recipes. Thank you for visiting our little corner of the internet!
Our Favorite
Gluten-Free Cookie Recipes
The Best Gluten Free Oatmeal Raisin Cookie Recipe – Easy!
You will love this easy, turnkey recipe if you like thick and chewy, buttery gluten-free oatmeal raisin cookies scented with vanilla and cinnamon and studded with raisins
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 Minutes
- Yield: 12 Large Cookies
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
3 Cups Gluten-Free Old Fashioned Oats (I used Bob’s Mill Certified Gluten-Free Oats)
1 and 1/2 Cups Gluten-Free All-Purpose Measure for Measure Flour (I used Cup 4 Cup)
1 Cup Light Brown Sugar (adds a caramel flavor)
1/4 Cup White Sugar
14 Tablespoons Butter ( 1 Stick plus 6 Tablespoons)
2 Teaspoons Pure Vanilla Extract has the best flavor.
1 Teaspoon Baking Soda– this helps the cookies rise (I used Bob’s Mills GF Baking Soda)
1/2 Teaspoon Sea Salt
1 Teaspoon Cinnamon
2 Large Eggs
1 Cup Raisins
Instructions
Preheat the Oven to 350 degrees F.
- Melt Butter in a saucepan over low heat and cool to room temperature.
- Whisk cooled Butter, Eggs, Sugar, and Vanilla in a large bowl until smooth.
- Mix Gluten-Free Oats, Gluten-Free Flour, Sea Salt, Cinnamon, and Baking Soda in a large bowl.
- Combine Wet and Dry ingredients with a wooden spoon until well blended.
- Add Raisins. Combine well. The dough will be sticky and thick!
- Using a 1/4 cup spring-loaded cookie scoop, make 12 cookie dough balls. Place six cookie balls on a cookie sheet lined with parchment paper or a silicon liner. Bake in the middle rack for 15-20 minutes until light golden brown. Start with 15 minutes and then check every minute or two.
- Remove from pan and let cool on the baking sheet for 15 minutes before transferring to a wire rack. Enjoy!
Notes
*You can freeze the unbaked Oatmeal Raisin Dough Balls onto a lined baking sheet. After frozen, you can place the frozen cookie balls into an airtight container. You can bake them straight from the freezer. It will take a few extra minutes of baking time.
*These are big chewy cookies that store well. You can keep them in an airtight bag or container for 3-4 days. Alternatively, you can freeze individual cookies. When ready to eat, defrost on the counter or put in the microwave for 30 seconds.
- For best results, do not overbake the cookies. When they are light golden brown, remove them from the oven and let them cool in the pan.
- Use old-fashioned oats rather than quick oats. I love Bob’s Red Mill Certified GF Organic Gluten Free Oats. If you use Quick Oats, the taste will be the same, but the texture will be completely different.
- Always purchase Oats that say gluten-free on the label, such as Bob’s Mill GF Old Fashioned Oats. Cross-contamination is real and can jeopardize your progress if you are on a doctor-prescribed gluten-free diet.
- When measuring flour, scoop flour and level with a knife.
- Let them cool completely before moving to a wire rack. Wait until they are at room temperature before storing them in an airtight container.
Delicious!