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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What a great recipe, I loved it already ate 4 cookies. I subbed the butter with coconut oil and used coconut sugar instead of light brown sugar. Delicious
Fantastic, Sophie! So glad to hear you love them too — they’re a favorite at our house. My husband asks for them then says he wishes I hadn’t made them because he wants to eat them all! Thanks for sharing your sugar and oil subs, too – very helpful for people looking for alternatives!
~jules
Yummy! Added coconut flakes to make up for raisins I did not have! Toasty, tasty!
Nice sub, Nancy!
~jules
Wonderful! Just made and because I had some coconut flakes and not quite enough raisins, I added the coconut flakes! Yum and toasty! ????????
Made these today, amazing. Can’t wait to try more recipes.
Wonderful to hear, Valerie! I’m so happy for you to be eager to try more recipes — because they’re all going to taste so good!!!
~jules
Jules,
Another hit. I made them with dried (and rehydrated) cranberries. Delicious!
Just made these. They turned out really good. Saving this recipe
Fantastic to hear, Ann! Enjoy having a great go-to cookie recipe at your fingertips!
~jules
I just tried these and I think they are delicious! Pretty easy to make too! This is a keeper! Thank you!
Can I substitute coconut oil or coconut butter for the “fat” in this recipe?
Hi Arlene, coconut oil as a solid should work just fine in this recipe. Enjoy!
~jules
Good question! I wanted to do that and was afraid! Next time I will do it! Thank you!
What do you recommend to use instead of eggs? My son can’t have eggs, but the recipe looks yum!
Hi Rachel, check out my baking vegan/egg free tips. For cookies, I usually like using Ener-G, but I bet applesauce or mayo or several others would work well here. Happy baking!
~jules
Mayo has eggs in it so if Rachels son is allergic that will not work.
Hi Rose, I use vegan mayo! There are lots of brands: Just Mayo, Veganaise … most stores carry it now!
~jules
I use 3 tablespoons cornstarch and 6 tablespoons water for an egg substitute
Good to know, Patti! So glad that sub works well for you!
~jules
The Ener G Egg Replacer is EXCELLENT. I HIGHLY RECOMMEND IT. The Ingredients include tapioca and potato starch but helps everything bind beautifully. Most health food stores and Stop & Shops have it.
I agree that Ener-G works great in GF cookie recipes like this one. Glad you’ve enjoyed success with it, too!
~jules
3 tablespoons of applesauce and 2 teaspoons work great to sub for 1 egg!!! enjoy!!!
Ground chia seeds are a good egg substitute as well. Additionally, they are high in protein.
I love the idea of baking them into bars! Looks like a fantastic recipe Jules.
Bars make it almost TOO easy to make these, Celeste! Almost … 🙂
~jules
These look absolutely lovely, Jules! I like the ribbon you tied around the cookies too! 😀
Thanks, Lauren! Sweet cookies wrapped in a sweet bow! Too much? 😉
~jules
I just love everything about oatmeal raisin cookies! Always have been one of my favorites 🙂
Me too, Rebecca! Maybe you can add this recipe to your rotation and give it a try soon!
~jules
I tried your recipe today and it turned out amazing!
I did use Bob’s Red Mill Gluten Free Oats, however they were the regular oats, not the quick-cook kind. As you mentioned in a previous post, the regular oats tend to absorb liquids less effectively, but they are what I had available, so I toasted them in the oven at 375 for about 5 min to dry them out. Also, I cannot eat Xanthan Gum, so I used the King Arthur GF mix in the same amount, then added 1 TBSP Potato Flour and 1 tsp Ground Flax Seed. Our whole family is devouring the cookies, and no one guessed they were Gluten Free!
So glad the recipe turned out for you Linda, despite all those modifications! 🙂 I will caution you in the future against using Bob’s Red Mill oats if you or your family are gluten free for medical reasons. Those oats are not certified gluten free. You can read more about safe gluten free oats in my article here.
Happy Baking!
~jules
I am surprised that you indicate Bob’s Red Mill oats aren’t certified. They produce 2 kinds – one version is not, but the ones with the red banner clearly say R5 ELISA CERTIFIED.
While your products are great, Bob’s Red Mill does have certification!
Hi Sarah, when I say “certified,” I am speaking of independent certification. When a company sends their own products off to be tested, they have control over how often they test, from how many batches, and whether or not they act on bad test results. When a company is INDEPENDENTLY certified by GFCO or CSA or others, they give up that autonomy. The independent certifier sets the requirements for how often they test, they audit the facility, they do their own spot and random testing and if any testing comes back above the threshold, they mandate recalls. THAT is certification. It’s a misnomer for a company to claim their products are “certified” if it’s not by an independent certifying agency. I hope that clarifies the distinction.
~jules
Can this oatmeal raisin cookie be made into an oatmeal scotchie cookie by substituting GF butterscotch chips for the raisins? I have Jules GF AP flour on hand.
Absolutely, Loretta! Just make sure the butterscotch chips you’re using are GF (no barley or malt ingredients) and that the oats you’re using are certified gluten free. I find that the quick oats work best in cookies. Enjoy!!
~jules
I just made these and the cookies spread like crazy, pretty much becoming one giant cookie on the baking sheet. I followed your recipe exactly as you wrote it. Any suggestions for what went wrong?
Hi Sharon – did you use my gfJules flour? Did you use egg replacer? And what kind of oats did you use? Did you bake on parchment? These answers will help me to help you figure out what might have gone wrong.
Thanks!
~jules
Just made these cookies. My wife was just diagnosed and so “we” are now GF. LOL. My claim to fame is my Xmas cookies and other baked goods and these, I was told, were right on par. Keep posting as I am just getting started. Do you have a suggestion for a Ritz cracker substitute? GF and still happily baking!!
Steve, it sounds like your wife is a very lucky lady! For you to go GF with her for support AND to bake yummy cookies – way to go!!! Be sure to use the search bar on my recipes tab for more of your favorites – I have over 390 and counting! No Ritz crackers yet, but there have been some good advances in GF crackers lately. Glutino has a decent one, but it’s not quite up to Ritz’ buttery-ness. I’ll keep hunting and maybe even devise a recipe to share! Happy baking!
~jules
Can I substitute Coconut Flour?
Hi Sheila, coconut flour requires differing amounts of moisture than my gfJules Gluten Free All Purpose Flour, which is more akin to regular wheat flour. The texture of the cookies will also change if you use coconut flour instead. I don’t usually recommend just using one gluten free flour in recipes, as a blend generally works better. You could certainly try it, but I would guess that you would need to add some milk or other liquid to make the consistency more normal. If you haven’t tried my gfJules flour yet, you can get a sample sent right to your door for only $5! I know you’ll love the baking freedom it brings you!
~jules
Wondering if I can use rice flour
Hi Stephen, not sure if you mean to just sub rice flour instead of my gfJules flour or cookie mix? Rice flour on its own does not make a good flour substitute. It’s too gritty and doesn’t bind well. I use it sparingly in my flour blends, along with 5 other ingredients to get the texture, flavor and crumb just right. I’d recommend against just using one gluten free flour (rather than a blend), and definitely not rice. You can get a sample of my flour for only $5 (including shipping) to see for yourself how well it performs.
Hope that helps!
~jules
Hi. I just made these, and they came out more cake-like then cookie-like. Thoughts on why this may have happened? Thanks.
The cookies tasted great but came out cake-like. Any ideas?
Hi Lauren, these cookies can be more or less cakey depending on the oats and how much you use. Sometimes I process some of the oats and add them to the recipe which makes them even more cakey. If you want them less cakey, don’t use instant oats or you can actually cut back on the amount of oats by 1/4 – 1/2 cup. Experiment and see what you like best, just always make sure to use CERTIFIED gluten free oats (not oats from companies that merely claim their oats are gluten free). Here’s more info on how to select safe oats.
~jules
Gluten free ranger cookies for my son? I need help forming a recipe. He was diagnosed a few years ago and they are his favorite cookies.
Hi Sharon, just pick your favorite ranger cookie recipe and use my gfJules All Purpose Gluten Free Flour and quick or instant CERTIFIED GF oats (both available on this site in the SHOP tab). Those are two very important pieces to making this cookie recipe delicious and safe for your son, as the flour is light and quick oats will provide the right texture and chew you need for this cookie.
Let me know how it goes!
~jules