Gluten Free Oatmeal Raisin Cookies

Nothing beats a classic cookie. These soft and chewy gluten free oatmeal raisin cookies are made with wholesome ingredients to create a delicious treat that everyone loves!

A closeup photo of gluten free oatmeal raisin cookies on a cookie sheet after baking.

Grab a glass of milk! You’re going to want to dive in with these cookies. They are chewy, slightly sweet and delicious.

The best thing about these cookies is that everyone loves them. The recipe is a standard cookie recipe, but you can make a few easy substitutions to make them vegan or dairy free.

Why You’ll Love This Recipe

  • This recipe is easy to adapt to fit the ingredients on hand.
  • It’s a delicious treat for dessert, snack or even breakfast.
  • The cookies are made in less than 30 minutes!
  • You can easily make the cookies gluten free, dairy free and vegan.

Ingredients You Need

You will need some simple ingredients to make these easy gluten free oatmeal raisin cookies. The photo below shows the ingredients needed to make the cookies vegan. A full list of ingredients for standard oatmeal raisin cookies is below.

All of the ingredients for gluten free vegan oatmeal raisin cookies on a countertop.
  • Butter: Use standard unsalted butter or vegan butter. Instead of vegan butter, you can also use 2 1/2 tablespoons of coconut oil plus 2 1/2 tablespoons of palm shortening. Make sure they are both at room temperature so they can be easily mixed together.
  • Egg: You can substitute with a vegan egg. To make a vegan egg, combine 1/2 tablespoon ground chia seed and 1/2 tablespoon ground flaxseed in a small bowl with 3 tablespoons water. Whisk together and allow the flax/chia egg to thicken for 3 to 5 minutes.
  • Light Brown Sugar: You can substitute for coconut sugar, although the cookies may be drier. If you substitute for dark brown sugar, it might alter the flavor slightly.
  • Maple Syrup: Use high quality pure maple syrup.
  • Milk: Use any type of milk.
  • Vanilla Extract: A must for delicious flavor.
  • Old Fashioned Rolled Oats: If you substitute with quick cook oats, the consistency may be different.
  • Flour: This recipe was tested with regular all-purpose flour and a variety of gluten free all-purpose flour blends. You can use regular or gluten free all purpose flour. Use gluten free flour to ensure this recipe is gluten free. We love Bob’s Red Mill gluten free flours.
  • Cinnamon: Adds classic oatmeal cookie flavor, but you can omit or reduce the cinnamon, as desired.
  • Raisins: You can substitute with dried cranberries, nuts or chocolate chips, if desired.
  • Salt and Baking Soda

How to Make Gluten Free Oatmeal Raisin Cookies

Everything for this recipe comes together in two mixing bowls.

Mixing together the ingredients for gluten free oatmeal raisin cookies in a bowl.
  1. Prepare for Baking: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a medium sized bowl, combine the flour, baking soda, cinnamon and salt. Set aside.
  3. In a large bowl, cream together the butter and brown sugar. Whisk in the maple syrup, milk and vanilla extract. Stir in the egg.
  4. Fold in the rolled oats. Add 1/2 of the flour mixture until no clumps remain, then mix in the remaining flour mixture.
  5. Fold in the raisins.
  6. Use an ice cream scoop to scoop out cookies onto prepare baking sheet and then flatten them slightly with the back of a spoon.
  7. Bake the cookies for 12 to 15 minutes, or until the edges are slightly golden. They will be a little soft when they come out of the oven but will firm up as they cool.
  8. Transfer the cookies to a cooling rack and allow them to cool before enjoying.
Baked gluten free oatmeal raisin cookies sitting on a sheet pan after coming out of the oven.

Expert Tips

  • Substitutions may alter the flavor and consistency of these cookies. Follow the ingredients substitution notes above for the best results.
  • Brown sugar is best! It contains more moisture than other sugars which is why it’s the best choice for these cookies. You can use coconut sugar, but the cookies may be more dry as coconut sugar doesn’t have as much moisture in it.
  • Use a different sized cookie scoop. These cookies were made with an average sized ice cream scoop. Feel free to make larger or smaller cookies, but keep in mind that the baking time will vary based on cookie size.
  • Make oatmeal chocolate chip cookies: Substitute the raisins for chocolate chips.

Storage

Storing the cookies: Store leftovers in a sealed container at room temperature for up to 3 days.

Freeze them: These cookies freeze very well. Simply place them in a freezer safe bag and squeeze our the air before freezing. Freeze for up to 3 months. Thaw before serving.

An oatmeal raisin cookie being dipped into a glass of milk.

This recipe makes the best gluten free oatmeal raisin cookies. After you try them once, you will want to make them again and again.

Did you try these Oatmeal Raisin Cookies? Leave a recipe rating and review below.

A closeup photo of gluten free oatmeal raisin cookies on a cookie sheet after baking.

Gluten Free Oatmeal Raisin Cookies

Yield: 10 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
These easy gluten free oatmeal raisin cookies are made with pantry ingredients and are easy to adapt to fit your needs!
5 from 5 votes

Ingredients 

  • 1 large egg, (see notes for vegan egg substitution)
  • 5 tablespoons butter, very soft
  • 1/4 cup light brown sugar
  • 3 tablespoons maple syrup
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old fashioned rolled oats
  • 1/2 cup gluten free flour, (or all-purpose for standard cookies)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon, (see note below)
  • 1/4 teaspoon salt
  • 1/2 cup raisins

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, combine the flour, baking soda, cinnamon and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Whisk in the maple syrup, milk and vanilla extract. Add the egg and stir to combine. (You can also use a hand mixer.)
  • Fold in the rolled oats. Mix in 1/2 of the flour mixture until no clumps remain, then mix in the remaining flour mixture.
  • Fold in the raisins.
  • Use an ice cream scoop to scoop out 10 cookies and flatten them slightly with the back of a spoon.
  • Bake the cookies for 12 to 14 minutes, or until they are slightly golden on the bottom. They will be a little soft when they come out of the oven, but will firm up as they cool.
  • Transfer the cookies to a cooling rack and allow them to cool before enjoying.

Notes

Storage: Store these cookies in a sealed container for up to 3 days.
Freezing: You can freeze these cookies by storing in a freezer baggie in the refrigerator. Squeeze out all of the air in the bag before freezing. Freeze for up to 2 months. Thaw before serving. 
Baking Tip: These cookies do not spread much while baking. Flatten them slightly with a spoon before baking.
Cinnamon: If you don’t like cinnamon, you can omit or reduce it to 1/4 teaspoon cinnamon.

Nutrition

Calories: 187kcal, Carbohydrates: 28g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 34mg, Sodium: 171mg, Potassium: 143mg, Fiber: 2g, Sugar: 9g, Vitamin A: 205IU, Vitamin C: 0.4mg, Calcium: 28mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

5 comments on “Gluten Free Oatmeal Raisin Cookies”

  1. So easy and delicious!!

  2. Can I leave out the maple syrup if I don’t have it?

    • Yes, you can leave out the maple syrup, but you may want to add 1-3 more tablespoons of the brown sugar since the cookies will not be as sweet without the maple syrup. Enjoy!

  3. These chewy cookies are so good! Such a delicious, cozy flavor. 

  4. One of my favorite cookies and absolutely love that they are gluten free. These will be a staple in my home!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.