Gluten Free Oatmeal Raisin Cookies

Easy gluten free oatmeal raisin cookies

Gluten free oatmeal raisin cookies are an allergy-friendly spin on classic recipes, making them suitable for more dietary needs and preferences! With how incredible gluten free flour blends are these days, the cookies are chewy and golden around the edges with perfectly soft and tender centers.

The combination of plump raisins, shredded coconut, rolled oats, and a hint of cinnamon creates an ultra-comforting texture and taste. Serve these cookies with coffee and tea for the ultimate afternoon treat!

What's to Love...

• Easy: The recipe instructions are straightforward to follow, and the cookies turn out perfectly no matter what your level of baking experience is. 
• Diet-friendly: These oatmeal raisin cookies are nut, soy, and gluten free, and they can be made dairy-free with a few simple swaps.
• Customizable: You can easily customize this recipe by switching up the dried fruit, or try adding in ingredients like chopped nuts and chocolate chips.

Ingredient notes

Full ingredient quantities and instructions are in the recipe card at the bottom of this post.

• Gluten free flour: Use your favorite all-purpose blend. Your flour blend needs to be measure for measure, or 1:1, and contain xanthan gum. Some good options include King Arthur Baking, Bob’s Red Mill, or Better Batter.
• Rolled oats: Rolled oats are also called old-fashioned oats. Make sure to use a certified gluten-free brand like Bob’s Red Mill.
• Shredded coconut: Coconut is the secret ingredient ! This addition results in an extra chewy cookie, complete with those delightful crispy edges we are looking for in classic oatmeal raisin cookies.
• Baking powder: To give rise to the cookies, you will need baking powder. Most baking powder is gluten free, but do check the label.
• Cinnamon: Ground cinnamon adds a hint of cozy spice to these chewy oatmeal cookies.
• Salt: Omit the salt if you use salted butter.
• Butter: If you have unsalted butter, use it for this recipe. You can use salted butter, and in that case, omit the salt in the recipe.
• Brown sugar: Provides a rich, complex flavor while also creating a chewy texture. Use light brown sugar for a milder flavor, or use dark brown sugar for a deeper molasses taste. You can also use coconut sugar.
• Large eggs: It’s best to bring your eggs to room temperature. 
• Vanilla extract: Enhances the other ingredients, bringing out their natural flavor and sweetness. I always recommend splurging on 100% pure vanilla extract as the flavor is so much more potent than artificial vanilla.
• Raisins: For bursts of sweet, plump, juiciness! If they look a little dry and shriveled, soak them in a bowl of water for 5-10 minutes before starting.

How to make gluten free oatmeal raisin cookies

Full instructions are in the recipe card at the bottom of this post.

1. First, preheat your oven to 350°F and line a couple of baking sheets with parchment paper or reusable silicone mats.
2. In a medium bowl, whisk together the gluten free flour, rolled oats, shredded coconut, baking powder, cinnamon, and salt. Set that aside while you prepare the wet ingredients.
3. In the bowl of a stand mixer or a large bowl with an electric mixer, cream together the softened butter and sugar until the mixture looks light and fluffy.
4. Add the eggs and vanilla extract, and continue mixing for a bit longer until the wet ingredients are combined. Next, stir in the raisins.
5. Add the dry ingredients to the bowl of wet ingredients and mix until just combined. Don’t overwork the batter as you don’t want the cookies to turn out dense and tough.

6. Form the dough into 2-inch balls and place each one on prepared baking sheets. Chill the dough balls in the fridge for about 30 minutes.

6. Bake these gluten free oatmeal raisin cookies for 12-14 minutes, or until the edges are golden brown and the centers are just set. Transfer them to a wire rack to cool.

Storage & reheating

The best part about these gluten free oatmeal raisin cookies is how well they store! Just follow these simple storage tips: 

• Room temperature: Store these cookies at room temperature in an airtight container for 3-4 days. 
• Fridge: For a little longer storage, you can transfer them to the fridge for 5-6 days.
• Freezer: If you can’t eat the cookies within a week, freeze them for up to 3 months in a freezer-safe bag or container.

Variations

• Chocolate chips: For an extra decadent version, swap out some or all of the raisins for dark or milk chocolate chips or chunks.
• Dried fruit: Instead of raisins, you can use chopped dates, dried cranberries, or any other dried fruit.
• Nuts: Try mixing chopped pecans, walnuts, or almonds into the batter for an added crunch.
• Spices: In addition to cinnamon, experiment with spices like nutmeg, allspice, ginger, or cardamom to make these gluten free oatmeal raisin cookies extra special.
• Dairy-free: You can make this gluten-free oatmeal cookie recipe dairy-free. Just substitute coconut oil for the butter.
• Vegan: For a vegan version, swap the butter for coconut oil, and use a flax egg in place of the egg.

Helpful tips

• Room temperature: Make sure your eggs and butter are at room temperature for best baking results.
• Don’t over mix: Over mixing the dough can result in tough cookies. Mix it just enough for the ingredients to incorporate. 
• Use a cookie scoop: When you're portioning out the cookie dough, using a cookie scoop will give you uniform sized cookies. You can also use a melon baller.
• Cool before transferring: Let the cookies cool for a few minutes on the baking sheet before you transfer them to a cooling rack. This will allow them to set and prevent them from crumbling.

Common questions

Want more cookies?

For more sweet and indulgent cookies, test out some more of my most popular recipes:

• Cranberry Walnut Shortbread Cookies
• Flourless Peanut Butter Cookies
• Molasses Crinkle Cookies
• Double Chocolate Cranberry Cookies
• Chocolate Chip Pretzel Cookies