This gluten free oatmeal raisin cookie recipe is ALSO the THE BEST OATMEAL RAISIN COOKIE RECIPE, EVER! Tall order, I know, but even non-gluten free friends have raved about how moist and chewy these gluten free oatmeal cookies are!
Try for yourself and let me know!
A Note About Gluten Free Oats
Please be sure to buy certified gluten-free purity protocol oats! There can be a big difference between ‘gluten free oats’ and ‘certified gluten free oats.’ Accept no substitutes, as oats have been found to be contaminated with gluten at least 60% of the time … unless they are produced by certified gluten-free manufacturers who grow using purity protocols.
And, when it comes to baking gluten free oatmeal raisin cookies, not all oats are created equal. Larger, stiffer oats aren’t as good at absorbing the moisture in a cookie, which can cause the cookies to fall apart (which is very disappointing, but it does make a nice crumble for ice cream or yogurt!).
I like “instant” or “quick” oats (certified gluten-free, of course!) or a softer groat when baking oatmeal cookies. You won’t regret it!
After hearing from so many of you who could not find this style of certified gluten-free oats in stores, I sourced them from a company I TOTALLY trust. So now gfJules offers CERTIFIED gluten-free, purity protocol oats that are perfect for breakfast or for baking.
And of course they’re absolutely perfect for your these gluten free oatmeal cookies or gluten free oatmeal raisin bars!!
Other Gluten Free Oatmeal Cookie Recipes
And if you’re a true oatmeal cookie connoisseur, you’re going to want a few more great recipes.
How about a gluten free mock Little Debbie Oatmeal Cream Pie recipe? There’s truly nothing not to love here! These are addictingly delish!
Or a time saving gluten free Oatmeal Cookie recipe? This gluten free Oatmeal Cookie recipe is made from my award-winning gfJules Gluten Free Cookie Mix — even quicker and easier!!!
There are even instructions for how to turn it into a GIANT cookie cake, if you’d like! So yum!
So pick your gluten free oatmeal cookie pleasure! The only question now is: raisins or no raisins? Let me know which way you try it and if you love it, please leave a 5-star review!
Gluten Free Oatmeal Raisin Cookie Recipe
Gluten Free Oatmeal Raisin Cookie Recipe
This gluten free oatmeal raisin cookie recipe is also the THE BEST OATMEAL RAISIN COOKIE RECIPE, EVER! Period. You'll see!
Ingredients
- 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1/2 cup granulated cane sugar
- 1/2 cup light brown sugar
- 1/2 cup natural (no sugar added) applesauce OR 2 eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cup (169 grams) gfJules® All Purpose Gluten Free Flour OR 138 grams gfJules Nada Flour*
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 Tablespoon cinnamon
- 1 1/2 cups Certified Gluten-Free Purity Protocol Oats
- 1/2 cup raisins (if raisins are very dry soak in hot water for 10 minutes then drain well to soften them -- optional)
Instructions
GLUTEN FREE OATMEAL RAISIN COOKIES
- Cream the sugars and butter until light and fluffy. Add applesauce or eggs and thoroughly incorporate into the batter. Stir in the vanilla last.
- In a separate bowl, whisk together all dry ingredients (except oats), mixing well. Gradually stir into the creamed mixture until integrated. Add in the oats and raisins.
- Preheat oven to 350° F (static) or 325° F (convection).
- Scoop the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. If the dough is too sticky to roll, either scoop without rolling, or refrigerate or freeze until very cold before baking.
- Bake for 8 – 10 minutes, or until light brown.
- Allow to cool on a wire rack before removing.
GLUTEN FREE OATMEAL RAISIN BARS
- Bakes this recipe as bar cookies by lining a 8×11 or 9×13 pan with parchment. Scoop dough into the lined pan and smooth with a rubber spatula. Bake for 20-25 minutes, depending on how thick the dough is/big the pan is — the thicker the dough/smaller the pan, the longer they’ll need to cook.
- Remove to cool on a wire rack. Pull up on the parchment to neatly remove from the pan. Once cooled, slice into bars.
- *This recipe and over 149 more, also available in my cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!!
Nutrition Information
Yield 48 Serving Size 1Amount Per Serving Calories 41Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 13mgSodium 63mgCarbohydrates 5gFiber 0gSugar 5gProtein 0g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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At the bottom of every recipe, there is a banner that says “subscribe to my recipes” — you should be able to enter your email there! If you don’t see it, you can always email [email protected] and request to be added to our email list that way. I’d love to share recipes with you!
~jules
Loved these! Added dates and chopped nuts- will flatten the dough before baking next time as they didn’t spread as I’d expected- delicious!
What a lovely photo, Tamar! They look so yummy! I love the addition of dates to this recipe – what a great idea! And yes, take notes for next time if they didn’t flatten for you during the bake, the a spoon pressed to the top of the dough before baking ought to do the trick!
~jules
This is my favorite cookie recipe and I am always giving it away to family and friends. I do change it a bit now and then when craving chocolate and nuts. When adding the oatmeal and raisins, I also throw in 1 cup chocolate chips and 1 cup chopped nuts: walnuts, pecans, macadamia’s – what ever suits me at the time, but it is usually walnuts.
All of those mix-ins sound delish, Susan!!! So glad you love this recipe so much and have made it your own!
~jules