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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I just made these except I subbed dried cranberries for the raisins and added a cup of walnut pieces and the zest of a large orange. They’re delicious! Btw,I will never use anything other than gfJules flour from now on. I made my first decent pie crust last week with your flour and I was very pleased. Not only did it look like real pie crust, it also tasted very close to real pie crust. I’ve tried every kind of gf flour you can name, and created my own combining rice flour, potato starch, cassava flour, etc etc. all were so disappointing and I wasted so much money and effort. Since finding your product I’m now a happy baker!
Oh Jorjana that is so wonderful to hear! I love your modification to this recipe, but I also so love that you are thrilled with my gfJules Flour for gluten free pie crusts and that you’re excited to bake everything from now on! It’s such a good feeling to know you have a product you can trust for all your gluten free baking!
~jules
Jorjana – thank you for this comment! I was looking for a gf orange cranberry oatmeal cookie and came here to look at Jules’s recipe to see if I could adapt it and lo and behold you had done my work for me! Thank you and thanks to Jules for another amazing gf recipe! Best gf flour out there.
YAY! I love when our community is there for each other and it all works out, deliciously!!!! (And so glad you’re loving my gfJules FLour, Leah!!!!)
~jules
I did not use the recommended GF flour, but another popular standard GF flour. These cookies did not bake well for me. I don’t know what I did , but they definitely did not bake well – melted mess!
Hi Amy, I’m sorry to hear that this recipe didn’t work out for you using another flour blend, but I can’t say that I’m totally surprised. Have a look at this article on gluten free flours and why they’re all so very different. I hope it helps explain why performance in gluten free flours and blends can vary so radically and how to select the right ones for the job. I do hope you can try my award-winning gfJules Flour blend sometime soon — I know you won’t be disappointed!
~jules
I want to make these this week, but what are baking raisins? I see there is an asterisk beside them but don’t see an explanation anywhere. Thanks!
These were really really good. I added 1/4 tsp each of nutmeg and cloves to add a wee bit of spice. It was great. I love eating gluten free cookies that are better than those with! I posted this recipe on my facebook page. Thanks so much and will be checking out more of your recipes.
Hi Christy, I’m thrilled to hear you loved this recipe so much! The addition of spice is always the right answer in my book! 🙂 Can’t wait to hear about more of your happy gluten free baking!!!
~jules
Hello Jules, I am excited to make these for the first time and wondering did I can freeze the dough. Any thoughts? Thanks!
Hi there, yes, doughs like this one freeze quite well. I love keeping gluten free cookies doughs like these in the freezer for cookie dough “emergencies,” as I call them! 😉 It all depends on how quickly you want them to be ready to use, whether you freeze them in dough balls in a bag or just freeze the dough and bring it closer to room temp to be able to scoop it and then bake at that point or even freeze as a log for slice and bake. All good options. Enjoy!
~jules
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!!!
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
Where can I purchase your GF flour?
Hi Jody, you can purchase it right here on this site. Go to the top of any page and where you see the tabs, choose the SHOP tab. Here’s a quick link to the gfJules Shop. We deliver right to your door! Happy baking!
~jules
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!
So glad your adjustments didn’t compromise the result! Thanks so much for taking the time to leave a review!
~jules
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 👍
Oh…curious if anyone has tried coconut sugar to replace regular sugarsand if it alters the end results?
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
Thanks so much for letting us know! It’s always a win when hubby approved!!!
~jules
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
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
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!!!
You are so very welcome, Estelle!
~jules
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
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
Made these. They are the best gluten free cookies I have eaten. They are a permanent part of my gf recipe file.
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
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
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
Hi Pam, the cookie flour you’re referring to is actually a mix which contains sugar and baking soda, baking powder and salt. To use my cookie mix to make oatmeal raisin cookies, follow this recipe instead. I hope that helps!
~jules
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
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.
Great, Minerva! I hope you love the recipe!
~jules
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