Chewy and Thick Gluten-Free Oatmeal Raisin Cookie Recipe – Easy!

You will love this easy, turnkey cookie recipe if you like thick, chewy, buttery oatmeal raisin cookies with vanilla and cinnamon studded with plump raisins. I have made several versions of this recipe, which have always been successful. I hope this Chewy and Thick Gluten-Free Oatmeal Raisin Cookie Recipe will become a part of your cookie repertoire.

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!

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.

What Makes this Oatmeal Raisin Gluten-Free Cookie Special?

• It’s chewy and full of oatmeal deliciousness.
• Scented with cinnamon and full of plump raisins
• 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 Gluten-Free 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 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 for Oatmeal Cookies

The recipe card and full instructions are at the bottom of the post.

Preheat the Oven to 350 degrees F.

1. Melt Butter in a Saucepan over low heat and cool to room temperature.
2. Whisk cooled Butter, Eggs, Sugar, and Vanilla in a large bowl until smooth.
3. Mix Gluten-Free Oats, Gluten-Free Flour, Sea Salt, Cinnamon, and Baking Soda in a large bowl.
4. Combine Wet and Dry ingredients with a wooden spoon until well blended.
5. Add Raisins. Combine well. The dough will be sticky and thick!
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. 
7. 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 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 they are at room temperature before storing them in an airtight container.

FAQ

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!

Chewy Amazing Gluten-Free Oatmeal Raisin Cookies

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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

• Author: Sherie Friedlander
• 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

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Instructions

Preheat the Oven to 350 degrees F.

1. Melt Butter in a saucepan over low heat and cool to room temperature.
2. Whisk cooled Butter, Eggs, Sugar, and Vanilla in a large bowl until smooth.
3. Mix Gluten-Free Oats, Gluten-Free Flour, Sea Salt, Cinnamon, and Baking Soda in a large bowl.
4. Combine Wet and Dry ingredients with a wooden spoon until well blended.
5. Add Raisins. Combine well. The dough will be sticky and thick!
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. 
7. 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.