Chewy gluten-free oatmeal raisin cookies with a SECRET INGREDIENT that makes them extra flavorful!
If there’s one thing this blog is known for – it’s gluten-free cookies! I hope you love this classic recipe as much as we do.
I love a good cookie! Whether that be a soft gluten-free chocolate chip cookie or a chewy gluten-free peanut butter cookie, there’s nothing better than a classic cookie perfected to be gluten-free.
These delicious gluten-free oatmeal cookies are soft in the middle and crisp on the edges! These cookies are made with gluten-free old-fashioned oats, brown sugar, and plenty of raisins.
These gluten-free oatmeal raisin cookies are some of my all-time favorites. Based on these gluten-free oatmeal chocolate chip cookies, they’re a chewy in the center with crispy edges and a hint of cinnamon.
Each chewy cookie is loaded with oats and sweet orange-soaked raisins. You can’t beat their texture and flavor!
If you like this recipe you also might like my gluten-free oatmeal bars with caramel and chocolate!
VIDEO! How to Make Gluten-Free Oatmeal Raisin Cookies
Why these cookies are the BEST !
- Raisins soaked in orange juice for extra flavor
- The perfect blend of flours for chewy, non-crumbly cookies
- The addition of coconut (if you like – totally optional!) for another layer of chewy flavor
- Easy-to-make with everyday ingredients!
Table of Contents
For more cookies with oatmeal try these gluten-free monster cookies or these gluten-free oatmeal scotchies.
Ingredients You’ll Need
- Gluten-Free Oats: Oats are often grown alongside gluten-containing grains. So it’s important to select certified gluten-free oats for gluten-free baking. This is my favorite brand.
- Gluten-Free 1:1 Baking Flour: Use a high-quality 1:1 (also called measure for measure) gluten free flour blend that contains xanthan gum. I like this King Arthur Flour Gluten-Free Measure-For-Measure Flour. Bob’s Red Mill is also a great option.
- Almond Flour: I like using a little almond flour in cookies because it is non-gritty and helps the cookies get that golden color and chewy texture. It’s my secret ingredient in many baked goods! If you’re allergic to nuts you can leave out the almond flour and substitute more gluten-free 1:1 baking flour.
- Brown Sugar: I use mostly brown sugar with a little white sugar in these cookies. The brown sugar gives the cookies a chewy texture and rich flavor. Light brown sugar or dark brown sugar will work. You could also use coconut sugar but the cookies won’t be as chewy.
- Coconut Oil/Butter: The combination of these 2 ingredients gives the cookies great texture. I prefer salted butter to unsalted butter! The little bit of extra salt gives these great depth of flavor.
- Coconut: This is totally optional (you can just add more oats in it’s place) but I love the addition of coconut to this chewy oatmeal raisin cookie. It adds another layer of chew and flavor.
- Orange Juice/Raisins: One of the tricks with this recipe is to soak the raisins in orange juice. This makes the juicy raisins and gives the cookies a little orange flavor.
SERCRET INGREDIENT!
TIP: Soaking the raisins in orange juice hydrates the raisins making them plump and flavorful. It also adds a delicious flavor to the cookies.
Vegan Gluten-Free Oatmeal Raisin Cookies
You can make these cookies vegan by using dairy-free butter and an egg replacer. Bob’s Red Mill egg replacer or a flax eggs will both work great!
How to Make Them
- In a small microwave-safe bowl, heat the orange juice for 1 minute until warm. Stir in the raisins and let sit for 15 minutes.
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl or the bowl of a stand or hand mixer, combine the butter, coconut oil, brown sugar and white sugar. Beat until smooth and fully incorporated. Add the vanilla extract and eggs and beat on medium until light and fluffy, about 2-3 minutes.
- Add the dry ingredients to the wet ingredients. Mix until fully incorporated.
- Drain the orange juice from the raisins. Now you have flavorful, plump raisins! Add the oats, coconut, and raisins and mix on low until combined.
- Refrigerate the dough for 1 hour.
TIP: After you mix the dough together it’s important to give it a 1-hour chill. This gives the gluten-free flour time to hydrate and really makes a difference. It’s key for non-gritty gluten-free cookies!
- Preheat the oven to 375F. Line 2 baking sheets with parchment paper or a silicone mat. Using a cookie scoop, scoop out 2 tablespoon-size cookie dough balls on the prepared baking sheets.
- Bake for 12-15 minutes. They should be golden brown and set when they’re done. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to continue cooling. Enjoy these chewy gluten-free oatmeal cookies!
You also might like these gluten-free white chocolate cranberry cookies!
Gluten-Free Cookie FAQ
If you’ve ever made gluten-free cookies that turn out crumbly it’s probably because of the flour blend you’re using. It’s important to pick a flour blend that contains a binder like xanthan gum This recipe also has an extra egg to hold the cookies together. This gluten-free oatmeal cookie recipe is perfectly designed for non-crumbly cookies!
This dough freezes great! Just scoop rounds of the dough onto a parchment lined baking sheet and freeze. The frozen dough balls can be baked directly out of the freezer. Just add 1-2 minutes to the bake time.
These cookies will keep in an airtight container or ziploc bag at room temperature for up to 4 days. We actually love making them for road trips and traveling because they taste delicious a day or so after baking.
More Gluten-Free Cookie Recipes
Title
Next time you want to make classic oatmeal raisin cookies I hope you keep this recipe in mind! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Oatmeal Raisin Cookies (Soft and Chewy!)
Video
Ingredients
Dry Ingredients:
- 1 1/2 cups gluten-free 1:1 baking flour
- 1/4 cup almond flour (or and additional 1/4 cup gluten-free 1:1 baking flour for nut free)
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
Wet Ingredients:
- 1/2 cup butter softened
- 1/4 cup coconut oil softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 eggs
Other:
- 2 1/2 cups gluten-free rolled oats
- 1 cup raisins
- 1/2 cup orange juice
- 1/2 cup sweetened shredded coconut optional
Instructions
- In a small microwave-safe bowl, heat the orange juice for 1 minute until warm. Stir in the raisins and let sit for 15 minutes.
- In a medium bowl, whisk together the dry ingredients.
- In the bowl of a stand or hand mixer, combine the butter, coconut oil, brown sugar and white sugar. Beat until smooth and fully incorporated. Add the vanilla and eggs and beat on medium until light and fluffy, about 2-3 minutes.
- Add the dry ingredients to the bowl. Mix until fully incorporated. Drain the orange juice from the raisins. Add the oats and raisins (and coconut if using) and mix on low until combined.
- Refrigerate the dough for 1 hour.
- Preheat the oven to 375F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 2 tablespoon-size rounds and bake for 12-15 minutes. Cool on the pan for 2 minutes, then transfer to a wire rack to continue cooling. Enjoy!
Notes
- Gluten-Free Oats: Oats are often grown alongside gluten-containing grains. So it’s important to select certified gluten-free oats for gluten-free baking. This is my favorite brand.
- Gluten-Free 1:1 Baking Flour: Use a high-quality 1:1 (also called measure for measure) baking flour that contains xanthan gum. I like this King Arthur Flour Gluten-Free Measure-For-Measure Flour.
- Almond Flour: I like using a little almond flour in cookies because it is non-gritty and helps the cookies get that golden color and chewy texture. It’s my secret ingredient in many baked goods! If you’re allergic to nuts you can leave out the almond flour and substitute more gluten-free 1:1 baking flour.
- Brown Sugar: I use mostly brown sugar with a little white sugar in these cookies. The brown sugar gives the cookies a chewy texture and rich flavor.
- Coconut Oil/Butter: The combination of these 2 ingredients gives the cookies great texture.
- Coconut: This is totally optional (you can just add more oats in it’s place) but I love the addition of coconut in these cookies. It adds another layer of chew and flavor.
- Orange Juice/Raisins: One of the tricks with this recipe is to soak the raisins in orange juice. This makes the raisins nice and plump and gives the cookies a little orange flavor.
My cookie-monster husband loved these cookies! I had golden raisins, which may not have needed to be soaked since they’re already softer. Also no orange juice. Decided to give the raisins a 10 minute soak in warm apple juice. Very yummy!!
I’m allergic to almonds/almond flour, is there a Substitution for this?
Yes definitely! You can use more gluten-free 1:1 baking flour in place of the almond flour no problem.
BEST Oatmeal Raisin cookies EVER! I made them for a girl at the office for her birthday. She said they were the best she’s ever had. There were several people asking for the recipe. They couldn’t believe it was GF.
Hi Erin,
Can you please clarify that the dough needs 30 minutes rest time plus 1 hour of refrigeration time?
Will coconut sugar work in this recipe?
I LOVE oatmeal raisin cookies so I was excited to try these cookies. They are really delicious and super tasty!
Thanks for this recipe; I will definitely try them… I have one similar I would like to share–it is from my childhood ( more than 60 years ago). I hope you don’t mind. I do not recall how many this makes, but we rolled the dough and left enough space on the cookie sheet for them to spread which depends upon how large you make the ball Try making the balls about 1 inch or less, leave about 2 inches of space..
I didn’t know anyone made these anymore. Anyway, here is the recipe:
“Gumdrop (or raisin) Cookies”.
!/2 c. shortening, beaten smooth 1 t. cinnamon
1/2 c. brown sugar 1/2 t. nutmeg
1/2 c. white sugar 1/4 t. allspice
1 t. vanilla 1/4 t. cloves
1 c. flour 1//2 c. gumdrops (We use spice gumdrops–far superior to non-spice!)
1/2 t. baking soda (or raisins–add as much as you like up to 1 c., though, like Erin’s)
1 egg 1. c. quick-cooking oatmeal
Substitute regular oats and flour for gluten-free per Erin’s notes and ingredient notes. Thanks so much Erin!
These truly are soft, chewy and delicious! We love making them for a healthier cookie perfect for afternoon snack. They are great!!