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

 

Gluten Free Oatmeal Raisin Cookie Recipe

Gluten Free Oatmeal Raisin Cookie Recipe

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

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

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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136 thoughts on “Gluten Free Oatmeal Raisin Cookie Recipe

  1. 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

  2. Wonderful! Just made and because I had some coconut flakes and not quite enough raisins, I added the coconut flakes! Yum and toasty! ????????

    • 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

  3. 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

    • 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

  4. 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

  5. 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

    • 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

    • 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 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

  6. Pingback: GF Oatmeal Cookies | All Gluten-Free Desserts...All the Time

  7. 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