These easy gluten-free oatmeal cookies are packed with raisins and have the perfect soft and chewy texture. They make a great snack or dessert that even non-gluten-free family and friends will love. With just a few simple ingredients, they come together quickly.
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Classic oatmeal raisin cookies and a tall glass of milk was my favorite snack when visiting my grandparents. It brings back warm memories and this gluten-free cookie recipe is a modern representation of that experience.
📖Why This Recipe Works
Brown Butter- Brown butter is simply melted butter that has been cooked for a few minutes to give it a nutty aroma. This pairs perfectly with cinnamon.
No Chill Time- Whenever you make type of gluten-free cookies I recommend letting the dough sit for 5 to 10 minutes to rehydrate but this recipe doesn't require the dough to be chilled.
Chewy Cookie- Adding an extra egg yolk and plenty of butter to get perfectly chewy oatmeal raisin cookies.
Gluten-Free Rolled Oats0 Ensure you use certified gluten-free oats to maintain the recipe's gluten-free status. Regular oats may contain traces of gluten due to processing methods.
Gluten-Free All-Purpose Flour- Use any gluten-free flour blend you like, just be sure it contains xanthan gum or that you add it with the dry ingredients.
Eggs- Use room temperature eggs to ensure the melted butter doesn't curdle the eggs.
Brown Sugar- Brown sugar adds moisture and a delightful caramel flavor to the cookies. Light brown sugar or dark brown sugar can be used, depending on your preference.
I don't like to use white sugar in my oatmeal cookies. It lacks the complexity of flavor these cookies deserve. For a healthier option, you can substitute coconut sugar.
Vanilla Extract: Pure vanilla extract adds a warm, aromatic flavor.
Cinnamon- Not much, just a little.
Baking Soda: Baking soda helps the cookies rise and become tender while maintaining the crispy edges.
Salt: A small amount of salt enhances the overall flavor of the cookies. Use kosher salt or sea salt for best results.
Raisins: Raisins provide natural sweetness and a chewy texture to the cookies.
💭 Oatmeal Cookie Variations
Oatmeal Chocolate Chip Cookies- Swap out the raisins for an equal amount of semi-sweet chocolate chips.
Dried Fruit- Swap out the juicy raisins for your favorite dried fruit. Chopped dates and dried cranberries make excellent substitutions.
Oatmeal Cookies with Walnuts- Reduce the raisins by ¼ cup and add a half cup of chopped walnuts.
Dairy-Free Oatmeal Cookies- To make this recipe dairy-free simply skip the regular butter and use a vegan butter.
⏲️How to Make GF Oatmeal Raisin Cookies
Melt the butter in a small pan, simmering for a few minutes until it begins to brown. Pour into your mixing bowl and set aside to cool.
Combine all your dry ingredients in a separate bowl and set it aside.
Sift your flour if needed.
Whisk (or use a mixer) to combine the melted butter and sugar.
Add the eggs one at a time.
Add the dry ingredients in ⅓ increments folding with a rubber spatula.
When you no longer can see any flour add their raisins, chocolate chips or nuts.
Rest the dough for 10 minutes at room temp. Then scoop onto your cookie tray.
Bake for 12 to 14 minutes, the cookies will golden brown.
Cool completely before moving to storage.
👩🏻🍳 Expert Tips
- Plump your raisins by soaking them in warm water before adding them to the dough for an even juicier bite.
- Use a cookie scoop for perfectly round cookies.
- Use insulated cookie sheets to prevent the bottoms from burning.
- If you only have rimmed baking sheets use a Silpat or line with parchment paper.
- Rest on the baking sheet for a couple of minutes before removing to the wire rack for cooling.
🌡️Storing and Freezing
To keep your gluten-free oatmeal cookies fresh, store them in an airtight container at room temperature for up to one week.
For longer storage, freeze them in a zip-top bag, and they'll remain delicious for up to three months.
More Gluten-Free Recipes
💭 Frequently Asked Questions
No, the oatmeal will turn to oat flour and won't give you the desired texture.
Absolutely! You will need to whisk the sugar and butter by hand but you can make chewy gluten-free oatmeal cookies without a mixer.
Absolutely, you can skip the raisins with no other adjustments.
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Gluten-Free Oatmeal Raisin Cookies
- Preheat your oven to 350 F degrees.
- Melt butter in a small pan over medium heat. Bring to a simmer for 3 to 5 minutes, stirring occasionally. The butter will foam and crackle. Remove the pan from heat as soon as the butter begins to brown and gives off a nutty aroma. Transfer to your mixing bowl to cool for 5 minutes.10 Tablespoons salted butter
- In another large mixing bowl combine the GF flour, oats, baking soda, salt, and cinnamon.1 cup gluten-free flour, 1 ½ cups oats, 1 ¼ teaspoon baking soda, ⅛ teaspoon kosher salt, 1 teaspoon cinnamon
- Mix the brown sugar and brown butter, stir to combine. Add the egg and egg yolk and vanilla. Mix until smooth. Add the sugar mixture to the dry ingredients. Mix until you can no longer see any flour. Stir in the raisins. Rest the cookie dough 5 to 10 minutes to allow the flour to hydrate.1 cup brown sugar, 2 eggs, 1 teaspoon vanilla extract, 1 cup raisins
- Scoop your cookie dough onto an insulated cookie sheet. Bake for 12 to 14 minutes until lightly brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.