If you’ve been on the lookout for a comforting, wholesome treat that won’t upset your gluten-free lifestyle, then you’re absolutely going to love this Gluten-Free Oatmeal Raisin Cookies Recipe. These cookies are the perfect balance of chewy oats, sweet raisins, and warm cinnamon, making every bite a delightful experience. What’s amazing is how simple ingredients come together to create something so tender and flavorful, proving that gluten-free baking can be just as satisfying as the classic kind. Whether it’s for a midday snack, a lunchbox surprise, or a cozy afternoon with tea, this recipe is my go-to for a crowd-pleasing cookie that feels like a hug in edible form.
Ingredients You’ll Need
This Gluten-Free Oatmeal Raisin Cookies Recipe relies on a handful of pantry staples, each playing a crucial role in flavor, texture, and that perfectly chewy bite. With minimal fuss, you’re set for a cookie experience that feels homemade and just right.
- 2 cups gluten-free rolled oats: Use certified gluten-free oats to ensure safety and provide that signature chewy texture.
- 1 cup gluten-free all-purpose flour: Choose blends with xanthan gum to help bind the dough the right way.
- 1 teaspoon baking soda: This helps your cookies rise just enough for a soft finish.
- 1 teaspoon ground cinnamon: Adds a warm, inviting flavor that’s classic in oatmeal cookies.
- ½ teaspoon salt: Balances sweetness and enhances all the flavors.
- ½ cup coconut oil, softened: Brings moisture and richness; you can swap for another oil if preferred.
- ½ cup brown sugar, packed: Contributes a deep, caramel sweetness and soft texture.
- ¼ cup granulated sugar: Adds light sweetness and helps create slightly crisp edges.
- 2 large eggs: Bind everything together smoothly; substitute with flaxseed meal for a vegan twist.
- 1 teaspoon vanilla extract: Gives depth and extra sweetness to the dough.
- 1 cup raisins: Juicy bites of natural sweetness; feel free to swap with other dried fruits if you like.
How to Make Gluten-Free Oatmeal Raisin Cookies Recipe
Step 1: Preparation
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple prep ensures your cookies bake evenly and don’t stick, setting you up for baking success right from the start.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the gluten-free oats, gluten-free flour, baking soda, cinnamon, and salt. This blend of dry ingredients creates the base of your cookie dough, packed with flavor and texture.
Step 3: Cream Oils and Sugars
In a separate bowl, beat the softened coconut oil, brown sugar, and granulated sugar together until creamy and smooth. This step is key to achieving cookies that are moist and tender rather than dry.
Step 4: Add Eggs and Vanilla
Mix the eggs and vanilla extract into the creamy sugar mixture. This incorporation is crucial for a smooth batter that holds together beautifully.
Step 5: Combine Wet and Dry Mixtures
Gradually stir the dry oat mixture into the wet ingredients, mixing until just combined. Be careful not to overmix as you want the dough to stay tender, not tough.
Step 6: Fold in the Raisins
Gently fold the raisins into the dough, ensuring they’re evenly distributed but not overly mashed. Each cookie should have those sweet, chewy bursts of raisin in every bite.
Step 7: Shape and Bake
Use a tablespoon or cookie scoop to drop rounded mounds of dough onto your prepared baking sheet, spaced apart to allow for slight spreading. Bake for 10-12 minutes, or until the edges turn a lovely golden brown.
Step 8: Cool and Set
Once baked, let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack. Cooling is essential for firming the cookies without losing any softness inside.
How to Serve Gluten-Free Oatmeal Raisin Cookies Recipe
Garnishes
For a little extra wow, sprinkle a tiny pinch of cinnamon sugar atop warm cookies or drizzle lightly with melted dark chocolate. These touches add a bit of flair and a burst of flavor that’s irresistible.
Side Dishes
Pair these cookies with a tall glass of cold almond milk, a cup of chai tea, or even creamy yogurt for a balanced snack that keeps you feeling cozy and satisfied.
Creative Ways to Present
Stack your cookies with layers of cream cheese frosting for a fun twist or crumble them over vanilla ice cream for an impromptu dessert. You can even serve them alongside fresh fruit slices for a colorful and wholesome snack platter.
Make Ahead and Storage
Storing Leftovers
Store your gluten-free oatmeal raisin cookies in an airtight container at room temperature for up to five days. This keeps them soft and chewy without drying out or becoming stale.
Freezing
Freeze baked cookies by layering them between parchment paper in a freezer-safe container. They’ll stay fresh for up to three months, perfect for anytime sweet cravings hit.
Reheating
To revive their fresh-baked warmth, gently heat frozen or refrigerated cookies in the microwave for 15-20 seconds or in a low oven for 5 minutes. This warmth brings back that tender, chewy magic we all love.
FAQs
Can I use regular oats instead of gluten-free oats?
Regular oats might contain traces of gluten due to cross-contamination, so if you need the recipe to be strictly gluten-free, always use certified gluten-free oats to be safe.
What can I substitute for coconut oil?
You can replace coconut oil with softened butter or another neutral oil like canola or avocado oil depending on your preference and dietary needs.
How can I make this recipe vegan?
Simply swap the eggs with a flaxseed meal substitute (1 tablespoon flaxseed + 3 tablespoons water per egg), and ensure your sugar and other ingredients are vegan-friendly.
Are these cookies crunchy or soft?
These cookies turn out tender and chewy with slightly crisp edges, offering the perfect balance of textures typical of a classic oatmeal raisin cookie.
Can I add nuts or chocolate chips?
Absolutely! Chopped walnuts, pecans, or dairy-free chocolate chips are wonderful additions that pair beautifully with the flavor profile in this Gluten-Free Oatmeal Raisin Cookies Recipe.
Final Thoughts
If you want a cookie that’s bursting with wholesome goodness and nostalgic charm, this Gluten-Free Oatmeal Raisin Cookies Recipe is your new best friend. It’s easy, reliable, and wonderfully tasty—making it a must-try for your next baking adventure. Trust me, once you make these, they’ll become the cookie you reach for again and again.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten-Free Oatmeal Raisin Cookies are a deliciously chewy and wholesome treat made with certified gluten-free oats and flour. Perfectly spiced with cinnamon and sweetened with both brown and granulated sugars, they are a delightful option for those avoiding gluten without sacrificing flavor. Soft coconut oil adds moisture and richness, while plump raisins bring bursts of natural sweetness. Easy to prepare and baked to golden perfection, these cookies are ideal for snacks or dessert.
Ingredients
Dry Ingredients
- 2 cups gluten-free rolled oats (Make sure to use certified gluten-free oats.)
- 1 cup gluten-free all-purpose flour (Look for blends that include xanthan gum.)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (For added flavor.)
- ½ teaspoon salt
Wet Ingredients
- ½ cup coconut oil, softened (Can substitute with another oil.)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs (Can substitute with flaxseed meal for a vegan option.)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup raisins (Can substitute with other dried fruits.)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free oats, gluten-free all-purpose flour, baking soda, ground cinnamon, and salt. Stir these together thoroughly to evenly distribute the leavening agents and spices.
- Cream Sugars and Oil: In another bowl, beat the softened coconut oil with the brown sugar and granulated sugar until the mixture is creamy and smooth, ensuring sugars begin to dissolve and incorporate well with the fat.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the sugar and oil mixture. Mix well until the mixture is smooth and fully combined, which helps with the texture of the cookie dough.
- Combine Wet and Dry Mixtures: Gradually add the dry oat mixture into the wet ingredients, stirring just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Raisins: Gently fold the raisins into the dough to evenly distribute them without breaking their shape or the dough structure.
- Form Cookies: Use a tablespoon or a cookie scoop to drop rounded spoonfuls of the dough onto the prepared baking sheet, making sure to leave space between each as they will spread slightly during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges turn golden brown, indicating they are perfectly baked.
- Cool: Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents them from breaking.
Notes
- For a vegan option, substitute eggs with flaxseed meal mixed with water (1 tbsp flaxseed meal + 3 tbsp water per egg, let sit for 5 minutes).
- Ensure the oats used are certified gluten-free to avoid cross-contamination for those with gluten intolerance.
- You may substitute raisins with other dried fruits like cranberries, chopped dates, or dried cherries.
- Softened coconut oil can be swapped with melted butter or any neutral-tasting oil if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
