Chewy Amazing Gluten-Free Oatmeal Raisin Cookies
You will love this easy, turnkey cookie recipe if you like thick, chewy, buttery oatmeal raisin cookies with vanilla and cinnamon studded with raisins. I have made several versions of this recipe, and it’s always successful.
I sent Steve to work this morning with a batch I made yesterday, and he shared them with the cooks at the hospital. P.S. None of them are gluten-free, and they loved them. To me, that’s always the test.
I hope this delightful, Chewy, Amazing, Gluten-Free Oatmeal Raisin Cookie Recipe will become a part of your cookie repertoire.
You might also love our Chewy, Thick Chocolate Chip Cookie Bars!
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. This is why I love baking my oatmeal cookies. Plus, I like chewy, gluten-free oatmeal cookies that stand up to milk dunking!
Also, if you are wondering, Oats are only gluten-free if packaged in a dedicated gluten-free factory. 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.
The concern with oats is that they come into contact with gluten grains from the field to processing. The term for gluten grains getting into non-gluten grains during growth, harvest, transport, or storage is “agricultural comingling” and the proper term for gluten getting into non-gluten foods during processing is “cross-contact”
Gluten Intolerance Group
Thick and Chewy Gluten-Free Oatmeal Cookies
This colossal GF cookie has a chewy texture, is full of sweet raisins, scented with vanilla and cinnamon, and is perfect for making a huge batch and storing it in the freezer. Homemade Cookies are the BEST, so we love making cookies for family and friends. I love sharing cookies like this and having a friend say, “I can’t believe these are gluten-free?”. If you love these, you might also like these Gluten-Free Oatmeal Chocolate Chip Cookies
What Makes this Oatmeal Raisin Gluten-Free Cookie Special?
- It’s chewy and full of oatmeal deliciousness.
- It’s a spin on a classic recipe
- It’s an easy recipe.
- 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 for this Delicious Cookie
- 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)
- 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
- Raisins
Instructions for Best Results
Recipe Card and Full Instructions at the bottom of the post.
Preheat the Oven to 350 degrees F.
Step 1- Melt Butter in a saucepan and Cool.
Step 2 – Whisk cooled Butter, Eggs, Sugar, and Vanilla in a large bowl until smooth.
Step 3 –
Mix Gluten-Free Oats, Gluten-Free Flour, Sea Salt, Cinnamon, and Baking Soda in a large bowl.
Step 4 –
Combine Wet and Dry ingredients with a wooden spoon until well blended.
Step 4 –
Combine Wet and Dry ingredients with a wooden spoon until well blended.
Step 5 –
Add Raisins. Combine well. The dough will be sticky and thick!
Tips and Tricks for the Perfect Chewy Oatmeal Raisin Cookie
- 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 Oats. If you use Quick Oats, the taste will be the same, but the texture will be completely different.
- When measuring flour, scoop flour and level with a knife.
- Let them cool completely before moving to a wire rack. Wait until room temperature before storing 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!
PrintChewy Amazing Gluten-Free Oatmeal Raisin Cookies
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.
Step 1 – Melt Butter in a saucepan and Cool.
Step 2 – Whisk cooled Butter, Eggs, Sugar, and Vanilla in a large bowl until smooth.
Step 3 – Mix Gluten-Free Oats, Gluten-Free Flour, Salt, Cinnamon, and Baking Soda in a large bowl.
Step 4 – Combine Wet and Dry ingredients with a wooden spoon until well blended.
Step 5 – Add Raisins. Combine well. The dough will be sticky and thick!
Step 6 – 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.
Notes – Do not overbake; they will continue to firm up as they cool. Let cool to room temperature entirely until moving them to a wire rack. Store in an airtight container for up to 4 days. Freeze for up to 3 months.
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.
Keywords: Gluten-Free, Gluten-Free Oatmeal Cookies
