Simple Gluten Free Oatmeal Raisin Cookies
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Gluten Free Oatmeal Raisin Cookies are super simple to make, and are always big hit with the family! Sweet raisins in a soft, chewy oatmeal cookie never fail to please a crowd.
Gluten Free Oatmeal Raisin Cookies
Let’s get close and personal for a minute. I mean with these cookies. Can you see how absolutely soft, chewy, unbelievably delicious these little morsels are looking today? I mean, I’m no cookie connoisseur, but I have been known to throw down in a bake-off before. And these cookies would, without a doubt, take home first prize any day. I should know, I’m on my 5th cookie already.
…Make that the 6th cookie.
Maybe I found these cookies inspirational or something, but I just had a really good time photographing them. They are a pretty photogenic, which I wasn’t expecting, but was pleasantly surprised by. So bear with me as I post not 3, not 4, but 6 total photos of the best cookies on this side of Florida.
I’m writing to you today from 30,000 feet up in the air. I am returning to the sunshine state after a wonderful weekend with my parents in NYC. They are packing up and moving down to my neck of the woods soon, so I needed to get my last few nights in at the house I grew up in (cue: House That Built Me by Miranda Lambert). It’s bittersweet, really. On one hand, I really want my parents to live in the same town as me. My family is close, and I miss them. On the other hand, I’ll soon be saying goodbye to the home that I grew up in. I spent a good portion of the weekend just reminiscing, thinking about all of the good times we’ve had there, and being sad that this era is coming to an end.
I also managed to sneak my gluten free oatmeal raisin cookies onto my flight, so we got to eat them all weekend. Yep, that’s how I’m going to tie them into the story here.
Gluten Free Oatmeal Raisin Cookie Disclaimer
I always like to sneak a little disclaimer in here when it comes to oats. If you’re celiac, like me, then you’re going to need to find certified gluten free oats. The regular ones are all kinds of cross contaminated with wheat. Some celiacs find that they don’t do well with the certified oats either, but that is because they can’t handle the oat itself. Personally, I don’t have a problem with them.
But look for the gluten free certification.
And just in case you’re in the baking mood, and you’ve exhausted your gluten free oatmeal raisin cookies supplies, here’s a few more for you.
4 More Cookies Like Gluten Free Oatmeal Raisin Cookies
- Gluten Free Chocolate Chip Cookies – A classic that you need in your repertoire. Especially if you’re a grandmother, then it’s practically mandatory.
- Nutella Chocolate Chip Cookies – They’re pretty much the chocolate chip cookies above, but full of Nutella. How can you go wrong?
- Flourless Oatmeal Cookies – Just in case you’re avoiding all other grains, here’s a flourless oatmeal cookie! Psst… The secret ingredient is peanut butter.
- Breakfast Oatmeal Craisin Cookies – A cookie you can eat for breakfast! I’ll take seven.
Gluten Free Oatmeal Raisin Cookies
- 3 large eggs
- 2 3/4 cups rolled oats, certified gluten free
- 1 1/2 cups gluten free all purpose flour , cup for cup
- 1 cup raisins
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp allspice
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl whisk together flour, oats, cinnamon, salt, allspice, baking powder, and baking soda.
- Using an electric mixer or stand mixer, cream together butter, vanilla extract, and sugar. Add eggs one at a time until completely mixed in.
- Slowly add flour mixture until all ingredients are mixed together. Stir in raisins. Scoop in 1-2 inch balls onto baking sheet. Flatten slightly.
- Bake for 10 minutes, or until cookies are golden brown. Allow to cool before removing from baking sheet.
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It looks so yummy~ Maybe a clumsy person like me can do it with your recipe. Thanks for sharing
I’m a newly diagnosed Celiac and also a registered dietitian (so we have a couple things in common) and I’m just learning how to bake GF. I see these cookies don’t call for xantham gum. I make my own GF flour mixes so I would tend to add a gum. Is that what you would recommend for this recipe? Thanks!
Hi Amy, nice to meet you! I actually majored in Dietetics, so it’s really awesome that you are a registered Dietitian! I think it goes without saying, but we definitely need more celiac advocated in the industry. I am sorry to hear about your diagnosis, though, it’s hard!
So as far as adding gums to gluten free baking, the short answer is it depends on the recipe. A lot of times you can get away with the cookies recipes and not having gums. But for something like breads or cakes, it’s better to have gums to help prevent them from falling apart. For any yeast recipes, you definitely need to have gums to help the yeast make the dough rise (I love how Gluten Free on a Shoestring explains it over here). It’s also good to note that a lot of the store-bought 1-to-1 flours already contain xanthan gum (like my favorite, Bob’s).
I hope that helps! Feel free to reach out to me if you need anything else. 🙂
These are very good cookies, for any season or occasion. Full of healthy (and easily accessible) ingredients, and flavour. I found they were delicious both soft and chewy at 10 minutes of cooking, or firm and crunchy with a few extra minutes of cooking. These will be a go-to recipe from now on. Thanks so much!