Gluten-Free Oatmeal Raisin Cookies

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Chewy, moist oats combine with plump raisins for the sweetest treat that your family will love…Gluten-Free Oatmeal Raisin Cookies!

In this recipe, I’ll share tips on how to make these (and any cookie) just right as well as how to save money on oat flour and what to substitute in if you’re part of the anti-raisin crowd!

Best Oat Flour for Cookies

Like most gluten-free flour, oat flour can be expensive. While gluten-sensitive people typically pay more money for ingredients, there are a few tricks to get finely milled oat flour without spending an arm and a leg.

Simply buy the largest container of gluten-free oats you can find. Buying in bulk often saves money on its own. Then, once you are home, throw a few cups of oats into your regular blender. Blend on high for 3-4 minutes until you have a fine flour. The longer you blend, the finer the flour.

Store homemade oat flour in an airtight container for future use. Try to use it within 2-4 weeks of blending. Use homemade oat flour in cookies, muffins, scones, quickbread, and any of your other baking needs.

Tips for the BEST Cookies!

Be sure that all your baking ingredients are at room temperature. That means removing the egg from the fridge a few hours before you plan to bake. Room temperature ingredients will bake more evenly.

Space out your cookies! These cookies do spread slightly when baking. To avoid cookies from sticking to one another, only place 6-8 cookies per baking sheet. Bake in batches if needed.

Using unsalted butter in this recipe allows for you to control how salty the cookies are. Be sure to bake with unsalted butter always just to get the flavors perfectly harmonious.

Ingredients in Gluten-Free Oatmeal Raisin Cookies

1 cup gluten-free oat flour

1 ½ cups gluten-free rolled oats

1½ teaspoons baking powder

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 pinch salt

½ cup melted butter, unsalted

½ cup packed brown sugar

1 egg

2 teaspoons vanilla extract

1 cup raisins, plus more for topping cookies

How to Make Gluten-Free Oatmeal Raisin Cookies

To make these simple and sweet cookies, follow these steps.

Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the oat flour, rolled oats, baking powder, cinnamon, nutmeg, and salt. Whisk until well combined.

Overhead shot of glass mixing bowl with oat flour, rolled oats, baking powder, cinnamon, nutmeg, and salt in it. Rests on a table with two green measuring spoons nearby.

In a separate bowl, add the melted butter and brown sugar. Whisk until the sugar dissolves slightly. Then, add the egg and vanilla. Mix well.

Overhead shot of a glass mixing bowl with melted butter and brown sugar, a whole egg, and vanilla.

Fold the wet ingredients into the dry ingredients carefully. Add the raisins and mix. Do not overwork the dough!

Overhead shot of the wet ingredients being poured into a glass mixing bowl with the dry ingredients already in it.

Using a ¼-cup measuring cup, scoop equal-sized cookies onto a parchment-lined baking sheet spread at least 2-inches apart. Top with additional raisins if desired.

Unbaked oatmeal raisin cookies on a parchment-lined cookie sheet.

Bake 10-12 minutes until the cookies are lightly browned.
Remove from the oven and allow to cool before enjoying.

Plate of baked oatmeal raisin cookies with some raisins and oats spread out nearby.

Recipe Notes/Tips/Troubleshooting:

Do not skimp on the cinnamon and nutmeg. Both add a warming spice to these cookies that is so reminiscent of the holidays.

You may need to grease your measuring cup when rolling out the cookies.

Use a parchment-lined baking sheet so that your cookies do not stick to the pan. If you do not have parchment, grease your cookie sheet very well with softened butter.

Storage:

Once fully cooled, store in an airtight container at room temperature for up to 3 days. If desired, freeze cookies in a single layer before transferring them to an airtight freezer bag for up to 6 months.

FAQs

What is gluten?

Gluten is a protein found in cereal grains, most typically in wheat flour. Many people find themselves sensitive to gluten in many types of foods.

Can I sub out the raisins in these cookies?

Raisins can be a polarizing ingredient; either you love them or hate them! Feel free to swap out for equal amounts of other dried fruits, such as chopped dates, apricots, cranberries, or prunes.

Can I add nuts?

Yes! Feel free to add ½ cup chopped walnuts or pecans to the cookie dough before baking.

Are these cookies plant-based?

No, unfortunately these cookies utilize butter and eggs. Feel free to sub for equal amounts of vegan butter and vegan egg replacer.

What types of flour are gluten-free?

Gluten-free oat flour, chickpea flour, rice flour, tapioca flour, bean flour, almond flour, buckwheat flour, and coconut flour are some of the most popular types of gluten-free flour. Some all-purpose blends contain all of the above!

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