Delicious Gluten-Free Oatmeal Raisin Cookies

Indulge in the ultimate comfort treat with our recipe for soft, chewy gluten-free oatmeal raisin cookies! This delightful recipe is designed to bring back cherished memories with every bite, perfectly blending hearty oats, plump raisins, warm cinnamon, and an optional touch of chocolate chips for an irresistible classic. Easy to make and utterly delicious, these cookies will quickly become a household favorite.

There’s a special kind of joy in transforming beloved classic recipes into gluten-free versions, ensuring everyone can enjoy those nostalgic flavors. We’ve successfully recreated everything from perfectly gluten-free chocolate chip cookies to rich, fudgy brownies and delightful no-bake cookies. Today, we’re excited to share the ultimate secret to crafting the most wonderfully soft and chewy gluten-free oatmeal raisin cookies you’ll ever taste. Prepare to embark on a baking journey that promises pure comfort and satisfaction!

Whether you prefer your oatmeal raisin cookies with a generous helping of chocolate chips (like I do!) or you’re a purist who enjoys them with just plump raisins, this gluten-free cookie recipe delivers all the classic flavor and satisfyingly chewy texture you crave. Our detailed guide ensures that even novice bakers can achieve bakery-quality results right in their own kitchens.

These aren’t just any gluten-free cookies; they are a celebration of taste and texture, meticulously developed to mimic the traditional oatmeal raisin cookie experience without any gluten. The combination of wholesome oats, sweet raisins, and warm spices creates a harmonious blend that’s simply irresistible. Get ready to bake a batch that will disappear as quickly as they emerge from the oven!

Baking Perfect Gluten-Free Oatmeal Raisin Cookies

Crafting the perfect gluten-free oatmeal raisin cookie starts with understanding the role each ingredient plays. Below is a detailed look at what you’ll need and why these components are essential for achieving that ideal soft and chewy texture.

Essential Ingredients for Your Cookies

• Certified Gluten-Free Rolled Oats: This is a crucial distinction for gluten-free baking. To prevent cross-contamination, always opt for oats explicitly labeled “certified gluten-free.” Rolled oats provide that characteristic chewiness and hearty texture that oatmeal cookies are known for. Brands like One Degree, Trader Joe’s, and Bob’s Red Mill are excellent choices, offering reliable quality.
• Gluten-Free Measure-For-Measure Flour Blend: To simplify the baking process, we highly recommend using a 1:1 gluten-free flour blend. These blends are specifically formulated to substitute traditional wheat flour in recipes without requiring additional alterations. Our top pick is King Arthur Flour’s 1:1 Gluten-Free Baking Flour, which consistently yields fantastic results in a variety of baked goods, from cookies to cakes and bars.
• Baking Powder & Baking Soda: These leavening agents work in harmony to give your cookies the perfect lift and spread. Baking soda reacts with the acidic components (like brown sugar), while baking powder provides an additional boost, ensuring a light yet chewy texture.
• Ground Cinnamon & Kosher Salt: Cinnamon is the quintessential spice for oatmeal cookies, its warm, earthy notes pairing beautifully with the sweet raisins. Kosher salt balances the sweetness and enhances all the other flavors, making the cookies taste richer and more complex.
• Softened Unsalted Butter: The state of your butter is paramount. It should be soft enough to leave a slight indent when gently pressed with a finger, but still cool to the touch. If the butter looks shiny or greasy, it’s too soft and could lead to cookies that spread too much. Softened butter creams easily with sugar, incorporating air for a light texture.
• Brown Sugar & Granulated Sugar: This combination is key to achieving the ideal cookie texture. Brown sugar, with its molasses content, contributes moisture, chewiness, and a subtle caramel flavor. Granulated sugar promotes spread and crispness around the edges. We use light brown sugar for a balanced flavor, but feel free to substitute dark brown sugar if you prefer a more robust molasses taste.
• Large Eggs (Room Temperature): Room temperature eggs emulsify much better with the creamed butter and sugar mixture, resulting in a smoother, more cohesive dough. This also helps maintain the consistency of your batter. Remember to take them out of the refrigerator in advance along with your butter.
• Pure Vanilla Extract: A generous amount of good quality vanilla extract is essential for infusing these cookies with a deep, aromatic flavor that complements the oats, cinnamon, and raisins.
• Chocolate Chips (Optional): For those who love a bit of chocolate with their fruit, semi-sweet chocolate chips are a fantastic addition. I typically use a 50/50 mix of semisweet chocolate chips and raisins. If you prefer a pure oatmeal raisin experience, simply swap the chocolate chips for an equal amount of additional raisins.
• Plump Raisins: The quality of your raisins matters. Ideally, they should be soft and pliable, not hard and dry. If your raisins are on the drier side, a quick tip in our FAQ section below can help rehydrate them, ensuring they add juicy bursts of flavor to every bite.

How To Make Gluten-Free Oatmeal Raisin Cookies: A Step-by-Step Guide

For precise ingredient measurements, detailed instructions, and helpful tips, please refer to the recipe card below.

Creating these delectable gluten-free oatmeal raisin cookies is a rewarding process. Follow these steps carefully to ensure the best results:

1. Prepare the Oats: Begin by adding your certified gluten-free rolled oats to a food processor. Pulse a few times until the oats are partially broken up. The goal is to achieve a slightly coarse texture, not a fine flour. This step is crucial for the cookies’ signature chewiness, ensuring they don’t become too dense.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the pulsed oats, gluten-free measure-for-measure flour, cornstarch, baking soda, baking powder, ground cinnamon, and kosher salt. Thoroughly combine these ingredients to ensure even distribution, then set the bowl aside. This blend creates the structural foundation and flavor profile of your cookies.
3. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), cream together the softened butter with both brown sugar and granulated sugar. Beat on medium speed for 2-3 minutes, or until the mixture becomes light, fluffy, and noticeably paler in color. This process incorporates air into the butter, which is vital for the cookies’ texture.
4. Add Eggs and Vanilla: Introduce the room temperature eggs one at a time, mixing well after each addition until fully incorporated. Once both eggs are blended, stir in the pure vanilla extract. Adding eggs gradually helps maintain the emulsification of the butter and sugar, preventing the mixture from separating.
5. Incorporate Dry Ingredients Gradually: Add half of the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Then, add the remaining dry ingredients, mixing only until a few powdery spots remain. Overmixing at this stage can develop gluten (even in GF flour, if present in trace amounts or if starches become gummy) and lead to tough cookies.
6. Stir in the Mix-Ins: Gently fold in the chocolate chips and raisins using a spatula. Continue mixing until they are evenly distributed throughout the dough and no dry flour streaks remain. Be careful not to overmix.
7. Chill the Dough (Crucial Step!): Cover the cookie dough tightly and refrigerate for at least 2 hours, and up to 24 hours. This chilling period is indispensable for gluten-free cookies. It allows the flour and oats to fully absorb the liquid, preventing the cookies from spreading excessively during baking. It also deepens the flavors and contributes significantly to a softer, chewier final texture. Skipping this step will result in flatter, less appealing cookies.
8. Preheat Oven and Prepare Baking Sheets: When you’re ready to bake, preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
9. Scoop and Shape the Dough: If your dough has been chilled for an extended period and is too firm, let it sit at room temperature for about 10 minutes to soften slightly. Use a large cookie scoop (approximately 3 tablespoons) to measure out uniform balls of dough. Gently roll each portion in the palms of your hands to create smooth, round spheres. Place about 6 cookie dough balls on one prepared baking sheet, leaving ample space between them for spreading. For optimal results, keep the remaining dough refrigerated while you bake in batches.
10. Bake and Cool to Perfection: Bake one pan of cookies at a time for 10-12 minutes, or until the edges are lightly golden and the centers appear almost set but still slightly soft. For perfectly round cookies, you can use a large round cookie cutter immediately after baking to gently “coax” the edges into a neat circle. If desired, press a few extra chocolate chips or raisins onto the tops for an appealing finish. Allow the cookies to cool on the baking sheet for 2-3 minutes before carefully transferring them to a wire rack to cool completely. This initial cooling on the hot sheet helps them firm up without breaking. Always alternate baking sheets between batches to avoid placing cold dough on a hot pan, which can affect spread.
11. Serve and Store: These delightful cookies are best enjoyed fresh, slightly warm, or at room temperature. Store any leftovers in an airtight container at room temperature for 3-4 days to maintain their softness. For longer storage, freeze the baked cookies for up to 2 months. They thaw beautifully, ready for another moment of gluten-free indulgence.