These gluten-free oatmeal raisin cookies taste just as good as the traditional ones! These cookies are made with gluten-free flour, old-fashioned rolled oats, and juicy raisins. These chewy oatmeal raisins cookies will appeal to anyone on a gluten-free diet or who wants something healthier.

EASY GLUTEN-FREE OATMEAL RAISIN COOKIES

Gluten-free oatmeal raisin cookies can be adapted to suit a variety of dietary preferences and dietary requirements. Thanks to the fantastic gluten-free flour blends, the cookies are soft and tender.

Combining plump raisins, shredded coconut, and rolled oats with a touch of cinnamon makes these cookies extremely comforting in texture and taste. These cookies are the perfect afternoon treat, served with tea or coffee.

What’s to Love?

  • Simple: The recipe instructions are simple, and the cookies come out perfect, no matter your baking experience.
  • These oatmeal raisin cookies can be made dairy-free by making a few changes.
  • You can modify this recipe by changing the dried fruit or adding chopped nuts or chocolate chips.

NOTES ADDITIONAL

  • Use your favorite all-purpose flour. You must measure your flour mixture 1:1 or measure by measure and include xanthan gum. King Arthur Baking, Bob’s Red Mill, and Better Batter are all good options.
  • Rolled oatmeal: Rolled oatmeal is also known as old-fashioned oats. Use a gluten-free certified brand such as Bob’s Red Mill.
  • Shredded coconutCoconut is its secret ingredient! This makes the cookies extra chewy and has crispy edges similar to classic oatmeal raisin cookies.
  • Baking Powder: To make cookies, you’ll need baking powder. Baking powder can be gluten-free, although some brands may not state so.
  • Ground Cinnamon: These chewy oatmeal cookies are flavored with Ground Cinnamon.
  • Salt If you are using salted butter, you can omit the salt.
  • Butter If you have unsalted butter, you can use it in this recipe. Salted butter can be used, but you should not add salt to the recipe.
  • Brown sugar: Provides rich and complex flavors while creating a chewy texture. For a milder taste, use light brown sugar. Dark brown sugar will give you a richer molasses flavor. Coconut sugar is also an option.
  • Large eggs It’s best to keep your eggs at room temperature.
  • Vanilla extract: Enhances other ingredients and brings out their natural sweetness and flavor. Pure vanilla extract is far more potent than artificial vanilla.
  • Raisins For a burst of sweetness, plumpness, and juiciness! You can soak them in water for 5-10 mins if they are dry or shriveled.

HOW TO MAKE GLUTEN-FREE OATMEAL RAISIN COOKIES

  1. Preheat your oven to 350°F. Line a few baking sheets with parchment paper or reusable silicone mats.
  2. Mix the gluten-free flour, rolled oatmeal, shredded coconut, and baking powder in a large bowl. Add in the cinnamon, sugar, and salt. While you prepare the wet ingredients, set that aside.
  3. Use a stand mixer to combine the sugar and softened butter until it becomes light and fluffy.
  4. Mix in the vanilla extract and eggs. Continue mixing until all the ingredients are well combined. Stir in the raisins.
  5. Mix the dry ingredients into the bowl with the wet ingredients. Continue to mix until well combined. Refrain from overworking the batter, as the cookies will be dense and complex.
    1. Make 2-inch balls of dough and place them on baking sheets. The dough balls should be chilled in the refrigerator for 30 minutes.
    2. These gluten-free oatmeal raisin cookies can be baked for 12-14 minutes or until the edges turn golden brown and the center is set. Let cool on a wire rack.

STORAGE AND REHEATING

  1. These gluten-free oatmeal raisin cookies are great for storage! These are some simple storage tips to follow:
      • Temperature: These cookies can be stored at room temperature for 3-4 days in an airtight container.
      • Fridge You can store them in the refrigerator for 5-6 more days.
      • Freezer If you cannot eat the cookies in a week, freeze them in a freezer-safe container or bag for up to three months.

VARIATIONS

      • Chocolate chips To make it even more decadent, swap some of the raisins out for dark or milk chocolate chunks or chips.
      • Dried fruit – You can substitute raisins with chopped dates, dried Cranberries, or any other fruit.
      • Mix chopped nuts, walnuts, and almonds in the batter to add crunch.
      • SpicesAdditional to cinnamon, you can also experiment with spices such as ginger, allspice, and cardamom to make gluten-free oatmeal raisin cookies even more special.
      • Dairy-free This gluten-free oatmeal cookie recipe can be made dairy-free. You can substitute butter with coconut oil.
      • Vegan – To make it vegan, replace the butter with coconut oil and substitute a flax egg for the egg.

RECIPE

Ingredients

      • 1 cup gluten-free all-purpose flour blend
      • 1/2 cup gluten-free rolled oatmeal
      • 1/4 cup unsweetened shredded Coconut
      • One teaspoon of baking powder
      • One teaspoon cinnamon
      • 1/2 teaspoon salt
      • 1/2 cup butter
      • 3/4 cup brown sugar
      • Two large eggs
      • One teaspoon of pure vanilla extract
      • 1 cup raisins

Instructions

      • Preheat the oven to 350°F—line two baking sheets with parchment paper.
      • Mix flour, oats, and coconut in a large bowl. Add baking powder, cinnamon, salt, and sugar to the bowl.
      • Use an electric or stand mixer to cream butter and sugar in a large bowl.
      • Mix vanilla and eggs until well combined.
      • Stir in raisins
      • Mix the dry ingredients with the wet ingredients until well combined.
      • Make two balls of dough and place them on baking sheets. The dough balls should be chilled in the refrigerator for at least 30 minutes.
      • Bake for 12-14 minutes or until edges are golden brown and centers are set.
      • Let them cool on a cookie sheet for five minutes, then transfer them to a wire rack.