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

oatmeal raisin cookies on a white surface.

Meaningful Eats

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

24 cookies

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 cookie. I hope you love this recipe as much as we do!

Course Dessert

Cuisine American

Prep Time 20

Resting Time 1

Total Time 1 20

Author Erin Collins

Ingredients

Dry Ingredients:

1 1/2 cups (225g) gluten-free measure-for-measure flour
1/4 cup (25g) almond flour (or and additional 1/4 cup gluten-free 1:1 baking flour for nut free)
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon

Wet Ingredients:

1/2 cup (113g) butter softened
1/4 cup (56g) coconut oil softened
1 cup (213g) brown sugar
1/2 cup (100g) granulated sugar
2 teaspoons vanilla extract
2 large eggs

Other:

2 1/2 cups (213g) gluten-free rolled oats
1 cup (160g) raisins
1/2 cup (120ml) orange juice
1/2 cup (40g) 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 gluten-free flour, almond flour, salt and baking soda. Set aside.
In the bowl of a stand mixer, or using a hand mixer, beat the butter, coconut oil, brown sugar and granulated sugar together until smooth.
Add the eggs and vanilla and beat on medium until light and fluffy, about 2-3 minutes.
Add the dry ingredients to the wet ingredients and mix until combined. Drain the raisins. Stir in the oats, raisins and coconut.
Cover the bowl and refrigerate the dough for at least 1 hour, or up to 3 days.
Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Video

Notes

To Make-Ahead: The dough can be made up to 3 days in advance and stored in an airtight container in the fridge until you're ready to bake.

To Store: 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.

To Freeze: 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.

Dairy-Free/Vegan: Use vegan butter in place of the butter. Use an egg replacer or fax egg in place of the eggs.

Nut-Free: Substitute the almond flour with 1/4 cup more gluten-free measure-for-measure 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!

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.

Gluten-Free 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 measure-for-measure flour.

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.

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.

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