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! Tall order, I know, but even non-gluten free friends have raved about how moist and chewy these treats are! Try for yourself and let me know!

Gluten Free Oatmeal Raisin Cookie bite gfJules

A Note About Gluten Free Oats

Please be sure to buy certified gluten-free 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.

Gluten Free Oatmeal Raisin Cookies on Rack

When you refrigerate your cookie dough, the cookies hold their ball shape more tightly, so flatten if you don’t want them to be as puffy, or enjoy them as yummy gluten free oatmeal cookie balls!

 

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!).  Always choose “instant” or “quick” oats (certified gluten-free, of course!) 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, organic quick oats. They’re absolutely perfect for your gluten free oatmeal raisin cookies!

gluten free oatmeal raisin cookies on tray

From craving to fresh baked cookies in 20 minutes!

 

Just mix, scoop, bake & enjoy!dawson gluten free oatmeal cookies

 

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Gluten Free Oatmeal Raisin Cookie Recipe

gluten free oatmeal raisin cookies stacked gfJules

5 from 9 reviews

This gluten free oatmeal raisin cookie recipe is also the THE BEST OATMEAL RAISIN COOKIE RECIPE, EVER! Period. Try gfJules TODAY. You’ll see!

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 dozen cookies

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 and reduce baking powder ingredient to 2 teaspoons
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cup gfJules™ All Purpose Gluten Free Flour
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder *(reduce to 2 teaspoons if using 2 eggs in place of applesauce)
  • 1/4 teaspoon salt
  • 1/2 Tablespoon cinnamon
  • 1 1/2 cups gfJules™ Certified Gluten-Free Oats
  • 1/2 cup baking raisins*

*If your raisins are hard or you just prefer super soft raisins in your cookies, cover 1/2 cup of raisins with water in a saucepan with a cinnamon stick (optional) and bring to a boil. Boil gently for one minute, stirring so they do not stick to the bottom of the pan. Drain, then add to your recipe!

Instructions

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.

If you can wait, let them cool on a wire rack before removing.

Yield: 2-3 dozen cookies.

GLUTEN FREE OATMEAL RAISIN … BARS

You can bake this recipe as bar cookies by lining a 8×11 or 9×13 pan with parchment or oiled foil. 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 or foil 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!

Don’t forget these delicious cookies can be baked into BARS instead! Even faster and easier!

Gluten Free Oatmeal Raisin Cookie Bars

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Gluten Free Oatmeal Raisin Cookies - gfJules

 

This gluten free oatmeal raisin cookie recipe is also the THE BEST OATMEAL RAISIN COOKIE RECIPE, EVER! Period. Try gfJules TODAY. You'll see!

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131 thoughts on “Gluten Free Oatmeal Raisin Cookie Recipe

  1. I made these today and made half the batter with raisins and half with butterscotch chips. I baked a little longer and got good loft on the cookie. They were delicious!!!

  2. These are better than ‘regular’ oatmeal raisin cookies. We used your flour and this recipe and couldn’t be more pleased! So moist and light and delicious!

    • So glad you loved the recipe, Veronica! I hear that a lot about people loving cookies made with my gfJules Flour even more than cookies made with regular wheat flour. What a great bonus for gluten free!!!
      ~jules

  3. Wow these are really delicious! I’m lactose intolerant and used Crisco shortening instead of the butter, and also opted for the 2 eggs. I had some Bob’s Red Mill 1-to-1 baking flour, so used it, and used dark brown sugar instead of light (again, had it on hand). They are fluffy, crunchy on the outside, and taste every bit as good as regular flour cookies. Thanks for a great recipe!

    • My husband was diagnosed with gluten sensitivity, possibly Celiac, a couple months ago. I’m learning to replace his favorites with healthy alternates. Flour and the binders are so complicated, it’s hard to know what you can substitute and how to adjust a recipe. I appreciate this post, I wasn’t sure what to use out of the 20 options I’ve already purchase. I had BRM 1:1 and used it. Cookies came out beautiful. First batch, I left them in a little too long. I learned to pull them out when they look a couple minutes from done. Fluffy and great flavor, can’t tell they are GF. My husband’s favorite type of cookie, and he loved these. Thank you for the recipe and for the comment on alternative flour. I definitely recommend this recipe, it’s hubby approved 👍

        • Hi Julie, I haven’t tried that sub in this recipe, but I’ve used coconut palm sugar in place of brown sugar in lots of recipes with great success! I’d say, go for it!
          ~jules

  4. Dear Jules,

    Can I successfully reduce the sugar and still end up with a tasty cookie? I’m baking them for my daughter and she prefers to eat almost no sugar. Thank you so much!n Reenie

    • Hi Reenie, thanks for writing in. Cookies are almost always awesome because of the sugar (not to be trite!). The sugar crystals caramelize around the edges and create the deliciousness we all know and love, plus the granules give the fats something to hold onto to make them fluffier. There are lots of sugar subs out that mimic this experience (Swerve; Just Like Sugar …) and also unrefined coconut palm sugar works well. But if she just doesn’t like the sweetness, you can cut the sugar in this recipe, understanding that the texture will be different, but it should still be edible and yummy if you leave some of the sugar in the recipe. Baking as bar cookies can help give structure if they wind up missing the mark. I hope that helps!
      ~jules

  5. Another hit from GFJules … thank you so much! This worked great at high altitude using eggs and the adjustment to the baking powder.

    • Fantastic to hear, Kathy, especially that the recipe worked so well for you at high altitude! Thanks so much for taking the time to let me know!
      ~jules

  6. Yum, Yum, Yum. can’t wait to try. I’ve been craving Oatmeal Raisin cookies lately. Thanks for always giving us delicious recipes to try!!!

  7. We love oatmeal cookies. I’m so glad to see that you included a way to make these as bar cookies. With a new baby, this is a great way for me to get my cookies without spending so much time in the kitchen.

    • Congrats on the new baby!!! Bar cookies are definitely an easy way to get your cookie fix in between feedings! 🙂
      ~jules

  8. This is one of my favorite Jules recipes! I took a large plate of these to a meeting last Saturday and they were gone before the meeting was over. Yummy! I can’t have processed sugar so I use a combination of coconut sugar and maple sugar and everyone raved. Thanks Jules!!

    • Good to know that the coconut sugar and maple sugar worked well in this recipe! So happy for you that your cookies were loved by all!
      ~jules

    • I’m so glad to hear it, Louise!! It’s so great to have recipes you can rely on when you need a quick dessert for guests or just have a cookie craving!
      ~jules

  9. Don’t you just hate it when people offer these yummy looking foods BUT they come with the big catch that you have to purchase their exclusive very expensive products to make them. Then they taste like crap and don’t look like the pictures at all. Waste of time and money. All seems like a rip off to me.

    • Hi Lily, it’s clear that your experiences with mediocre gluten free products has inhibited your ability to even imagine how good gluten free foods could be … and I get it. I have been gluten free since the 90’s and have suffered through my share of bad products too. I hope you decide to give my products and recipes a try, as I’m sure you’ll see the value in delicious food, even if it comes at a higher price. The best results do come from high quality products, which are often necessarily more expensive to source and blend.
      All the best,
      ~jules

  10. Is there a difference between your flour and your cookie flour. I would like to make oatmeal raisin cookies but I’m not sure which one to use. It says 1 1/4 c flour not the cookie flour box I ordered

  11. I picked up some instant G F Oatmeal for the first time and I see it has Chia, Flax,Amaranth & Quinoa in with the oats. Is this ok for the raisin, oatmeal cookie for the recipe shown above? Thank You

    • Hi Jules, Would I be able to substitute chocolate chips for the raisins? Although I love the raisins, my kids like oatmeal chocolate chip cookies best! Thank you!

      • Hi Bridgette, you can absolutely use chocolate chips instead! There’s a constant battle in my house about which is better; it seems like the chocolate fans are all on the younger side. Hmmmmmm.
        LOL! Enjoy!
        ~jules

  12. I was so,excited to finally use my gf flour blend & make these cookies. Oatmeal raisin are my favorite. My cookies turned out flatter than yours with holes and were a little dry as well. I guess it was because I did not refrigerate the dough, but could also blame it on the BRM gf quick oats that I used. Something seemed to be missing in the flavor, but I don’t know what. I also may have left them in the oven too long as well. So disappointed, since we are crazy about your gf cc cookies made with your cookie mix.

    • Hi Minerva, I’m so glad to hear you loved my cookie mix! You can make oatmeal cookies from the mix instead of from scratch next time and maybe they’ll turn out more like you were hoping? Here’s that recipe to try instead. As for these cookies, if they’re a little dry, you could crumble them and use as a topping on ice cream or make a cookie crust for your favorite pie! I love turning “mistakes” into surprises! The oats are always a variable and yes, leaving them in the oven too long would cause them to be dry. As for flavor, you could add a tablespoon or two of molasses next time for more rich flavor and it also helps with moisture.
      Hope these ideas help you have great cookies next time!
      ~jules

      • Just re-read the recipe and realized that I did not use the baking raisins or cook the regular raisins that I used. The addition of the molasses sounds like a great idea and I will try that next time.

  13. These cookies came out great. I am somewhat new to gluten-free baking, and these are the first cookies I’ce made that have the exact same texture as a regular oatmeal cookie. I substituted mini-chocolate chips and dried cherries for the raisins, and omitted the cinnamon.

    • Hi Cindy, that’s wonderful to hear! Thanks so much for letting me know – I hope this is only the beginning of great gluten-free baking for you!
      ~jules