There's nothing like a big, delicious, chewy cookie for breakfast! This one is flavored with cinnamon and nutmeg, super moist from yellow raisins and the right amount of brown sugar, all that topped with the natural sweetness of oatmeal, certified gluten-free of course. I hope you enjoy these gluten-free oatmeal raisin cookies as much as my family does!
They're very similar to another recipe of mine: gluten-free oatmeal cream pies, but they're a healthier alternative without the added frosting.
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Ingredients
It's important to use oats that are certified gluten-free. I would also double check with the recipients of your baked goods if they are able to digest oats, as many with gluten sensitivities also can't tolerate oats.
You'll also need my gluten-free flour blend. If you use a different blend, you'll have to experiment with baking times and moisture.
See recipe card for quantities.
Instructions
This is a super simple beginner-friendly recipe if you're new to gluten-free baking.
- In a large bowl, mix together the soft butter, sugar, molasses, vanilla extract and egg, until homogeneous.
- Add the dry ingredients and raisins.
- Shape into a ball where the ingredients are evenly distributed. Refrigerate the dough ball for 30 minutes before shaping.
- Make twelve dough balls (they weigh ~65 grams) and space evenly on two baking trays. These are big cookies.
- Bake 13 minutes at 350F.
- Cool and enjoy!
Hint: don't skip the refrigeration period! It hardens the butter, which prevents spreading during baking. If you want soft chewy cookies, you need this step!
Substitutions
The allergens for my gluten-free oatmeal raisin cookies are: milk, eggs.
- Dairy-free - replace the butter with your vegan butter of choice, my recommendation being a coconut-based butter. Your cookies may spread more and be less thick/chewy with an alternative less rich in saturated fats.
- Egg-free - I suggest trying a flax egg, but I haven't experimented yet. I'll update if I do, and please let me know if you try as well!
Variations
I love golden raisins, but these cookies would be fantastic with lots of different ad-ins:
- Dark chocolate and cranberries
- Grated carrots
- Pecans
Equipment
You'll just need two large cookie sheets, and a bowl.
Storage
These gluten-free oatmeal raisin cookies are shelf-stable, and will stay delicious and chewy for three days at room temperature. I would store them in a plastic container.
You can also freeze the cookies, wrapped in plastic and stored in an airtight container, for two months. Thaw to room temperature when ready to munch!
Top tip
The recipe is pretty easily customizable, but make it at least once written as in before changing flavors or ad-ins. Gotta experiment with a base line!
FAQ
Oats are naturally gluten-free, HOWEVER they are often grown near wheat crops and are in contact with gluten containing grains. Unless oats are certified gluten-free, they're not safe to eat for those with gluten sensitivities. There is a small percentage of people with celiac disease who cannot tolerate even gluten-free oats.
Golden raisins are made from Thompson and Fiesta grape varieties, which are nice and sweet. When dehydrated to make raisins, they're smaller, juicier and sweeter.
Related
Looking for other gluten-free cookies, or oats recipes?
Gluten-Free Oatmeal Raisin Cookies
Equipment
- 2 Baking Trays
- 1 large bowl
Ingredients
Dry Ingredients
- 150 grams rolled oats certified gluten-free
- 135 grams gluten-free flour
- 6 grams baking soda
- 1 gram cinnamon
- .5 gram nutmeg
- 3 grams salt
Other Ingredients
- 136 grams butter room temperature
- 150 grams brown sugar
- 15 grams molasses
- 4 grams vanilla extract
- 1 egg
- 55 grams raisins golden
Instructions
- Whisk all the dry ingredients together (minus the brown sugar), and set aside.
- In a large bowl, combine butter, brown sugar, molasses, vanilla extract and egg. Mix until a homogeneous sugar ball has formed. You're not trying to cream butter to create air bubbles, just to combine all the ingredients well.
- Add the dry ingredients and the raisins to the large bowl, and mix well. I usually mix with my clean bare hands until a dough ball where all the ingredients are evenly distributed is formed.
- Store the dough in an airtight container in the refrigerator for 30 minutes, and up to 24 hours. Don't skip this step, or your cookies will spread during baking!
- When ready to bake, preheat the oven to 350 °F (177 °C)
- On two large baking trays lined with parchment paper, form 12 evenly spaced dough balls (6 per tray). If you weigh them, they're ~65 grams each.
- Flatten the dough ball just slightly with two pressed fingers.
- Bake in the middle of the preheated oven for 13 minutes.
- The cookies will be soft and may seem fragile, but they will gain structure as they cool.
- Enjoy still slightly warm, or completely cooled!
Naelle @ GlutenFreeDIYers
YUMMY! Nutmeg, oats and raisins is a fab combo!