Gluten Free Oatmeal Raisin Cookies

Oatmeal raisin cookies were one of the first things I learned to bake, and honestly they’re still one of my favorites. There’s something about that warm cinnamon smell coming from the oven that just feels like home.

This recipe is completely gluten free, and I promise you won’t miss the regular flour at all. They come out soft, chewy, and packed with all that classic oatmeal raisin flavor you remember.

The recipe uses certified gluten free oats and a simple 1-to-1 gluten free baking flour, so there’s no complicated substitution math involved. You just mix, scoop, and bake.

They take about 25 minutes from start to finish, which makes them great for a quick weekend treat or when you just want something homemade without a lot of effort.

If you’ve been struggling to find gluten free cookies that actually taste like the real thing, give these a try. I think you’ll be really happy with how they turn out.

Why You’ll Love This Recipe

They Taste Just Like the Classic – These gluten free oatmeal raisin cookies have the same chewy texture, warm cinnamon flavor, and sweet raisin bites you remember from traditional oatmeal raisin cookies. Nobody will even guess they are gluten free.

Perfectly Chewy Every Time – The combination of rolled oats and a short bake time gives these cookies that ideal chewy center with slightly crisp golden edges. They firm up as they cool, so you get the best of both textures in every bite.

Warm Cinnamon Flavor – A full teaspoon of ground cinnamon gives these cookies a cozy, warm spice flavor that pairs perfectly with the sweet raisins and brown sugar. It makes the whole kitchen smell amazing while they bake.

Great for Beginners – If you are new to gluten free baking, this is a perfect recipe to start with. There are no complicated techniques here, just mix the dry ingredients, cream the butter and sugar, combine everything, and bake.

Ingredients

• 1 1/2 cups Certified Gluten Free Rolled Oats
• 1 cup Gluten Free 1-to-1 Baking Flour
• 1 tsp Ground Cinnamon
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter, softened
• 1/2 cup Light Brown Sugar, packed
• 1/4 cup Granulated Sugar
• 1 large Egg
• 1 tsp Vanilla Extract
• 1 cup Raisins

How to Make

Step 1

Preheat oven to 350F and line two baking sheets with parchment paper. In a bowl, whisk together certified gluten free rolled oats, gluten free flour, cinnamon, baking soda, and salt.

Step 2

In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until well combined.

Step 3

Add the dry ingredients to the wet ingredients and stir until just combined. Fold in raisins until evenly distributed throughout the dough.

Step 4

Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten each ball slightly with your palm.

Step 5

Bake for 11 to 13 minutes until the edges are golden brown but the centers still look slightly soft. Let cool on the baking sheets for 5 minutes before transferring to wire racks. Cookies will firm up as they cool.

Helpful Tips

Make Sure Your Oats Are Certified Gluten Free

Regular oats are often processed in facilities that also handle wheat, which means they can be cross-contaminated. For this recipe, you really need to use oats that say “certified gluten free” right on the package.

This isn’t just about being careful. Regular oats can have enough gluten contamination to cause real problems for anyone with celiac disease or a sensitivity. Don’t assume all oats are safe just because oats themselves don’t naturally contain gluten.

Soften Your Butter Properly

The butter needs to be genuinely softened to room temperature before you start creaming it with the sugars. That means you should take it out of the fridge about 30 to 45 minutes before you start baking. When you press your finger into it, it should leave a dent without the butter feeling greasy or melty.

If the butter is too cold, it won’t cream properly and you’ll end up with dense, flat cookies. If it’s too warm or melted, the dough will be greasy and the cookies will spread way too thin in the oven.

If you forgot to take it out ahead of time, cut it into small cubes and let it sit on the counter for about 15 minutes. That speeds things up without overdoing it.

Pack the Brown Sugar Tight

When the recipe says “packed” brown sugar, it means you need to press it firmly into the measuring cup until it’s compact. Scoop the brown sugar in and push it down with the back of a spoon, then keep adding and pressing until you hit the 1/2 cup line.

If you just loosely scoop it, you’ll end up with way less sugar than the recipe calls for. That means your cookies won’t be as chewy or flavorful as they should be.

You Might Also Like

• Gluten Free Chocolate Chip Cookies
• Gluten Free Soft Snickerdoodle Cookies
• Gluten Free Peanut Butter Oat Clusters
• Gluten Free White Chocolate Macadamia Nut Cookies

Frequently Asked Questions

Can I substitute the raisins for something else?

Absolutely. Dried cranberries, chopped dried apricots, or chocolate chips all work really well in this recipe. Just use the same amount (1 cup) so the dough ratio stays the same.

If you go with chocolate chips, the cookies will taste more like oatmeal chocolate chip cookies, which is honestly just as delicious. You can also do a mix of half raisins and half chocolate chips if you want the best of both worlds.