Gluten-Free Oatmeal Raisin Cookies (Soft and Chewy!)

close up shot of gluten free oatmeal raisin cookies on white background with blue and white napkin

Meaningful Eats

Gluten-Free Oatmeal Raisin Cookies (Soft and Chewy!)

24 cookies

Chewy gluten-free oatmeal raisin cookies that 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.

If there's one thing this blog is known for - it's gluten-free cookies! Your family will love these easy and totally delicious oatmeal cookies!

Course Dessert

Cuisine American

Prep Time 20

Resting Time 1

Total Time 1 20

Author Erin Collins

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!

Video

Notes

MAKE IT DAIRY-FREE: Use earth balance buttery sticks or another vegan butter in place of the butter.

MAKE IT NUT-FREE: Substitute more it with 1/4 cup more gluten-free 1:1 baking flour.

1-Hour Chill: 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!

Ingredients Notes/Substitutions

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.

Nutrition