The Best Gluten-Free Oatmeal Raisin Cookies: Easy & Chewy 

I have a confession to make, I used to believe that gluten-free cookies could never be as good as the real deal. I thought they’d be dry, crumbly, or lacking that perfect chew.

But then, after countless baking experiments (and a few cookies fails along the way), I cracked the code for the softest, chewiest, and most irresistible Gluten-Free Oatmeal Raisin Cookies.

Picture this: warm, golden cookies fresh out of the oven, packed with plump, juicy raisins, hearty oats, and just the right touch of cinnamon. The kind of cookie that makes you want to grab a glass of milk, curl up on the couch, and savor every single bite. These Gluten-Free Oatmeal Cookies have that classic homemade taste, only without the gluten.

And here’s the best part: They’re so easy to make with simple pantry ingredients. No weird flours, no complicated steps, just good old-fashioned cookie magic.

Why You’ll Love These Gluten-Free Oatmeal Raisin Cookies

I get it, there are a million cookie recipes (oatmeal raisin, chocolate chip, peanut butter… you name it). So why should you drop everything and make these Gluten-Free Oatmeal Raisin Cookies right now? Because they’re not just good… they’re mind-blowingly delicious. Here’s why:

• Chewy, Not Crumbly – A lot of GF cookies end up dry and brittle. Not these! They have that perfect soft and chewy texture you love, thanks to the magic of oats and just the right balance of ingredients.
• So Much Flavor in Every Bite – These aren’t your average gluten-free oatmeal cookies. They’re packed with warm cinnamon, rich vanilla, and the natural sweetness of juicy raisins. Every bite is like a warm hug.
• Easy to Make, No Fancy Ingredients! – You don’t need a million different gluten-free flours or hard-to-find ingredients. Just simple pantry staples, one bowl, and about 30 minutes from start to finish.
• Naturally Wholesome – Oats, raisins, and a few simple ingredients come together for a cookie that’s satisfying without being overly sweet. Perfect for a snack, a post-workout treat, or even breakfast (no judgment here!).
• They Stay Fresh for Days – Unlike some GF cookies that turn into bricks overnight, these keep their softness for days. Bake a batch now, and you’ll have a delicious treat ready whenever a craving strikes.
• No One Will Guess They’re Gluten-Free – These taste just like classic cookies. They’re so good, even gluten-eaters won’t know the difference.

The Ingredients You’ll Need

• Gluten-Free Rolled Oats- Provides a chewy texture and heartiness, making these cookies feel substantial while adding a touch of nutty flavor. They’re also naturally gluten-free!
• Gluten-Free All-Purpose Flour- A must for replacing regular flour in gluten-free baking, it ensures the right structure and texture in your cookies without compromising taste.
• Baking Soda- Helps the cookies rise and spread slightly, creating the perfect chewy texture while enhancing the other flavors.
• Ground Cinnamon- Adds warmth and depth of flavor, giving the cookies that comforting spice profile that makes oatmeal raisin cookies so nostalgic.
• Salt- Balances the sweetness and enhances all the flavors, making each bite more savory and satisfying.
• Unsalted Butter- Gives the cookies a rich, tender texture and a delicious, creamy flavor without adding too much salt.
• Brown Sugar– Offers moisture and a deep, caramel-like sweetness that complements the raisins and oats, creating a rich, flavorful cookie.
• Granulated Sugar- Provides a touch of sweetness and helps the cookies crisp up slightly around the edges for a perfect contrast to the chewy center.
• Egg- Acts as a binder to hold the ingredients together and helps the cookies rise, giving them that ideal soft and chewy texture.
• Pure Vanilla Extract- Boosts the overall flavor profile, adding a subtle warmth that enhances the other ingredients without overpowering them.
• Raisins- The star ingredient! Sweet, plump, and juicy raisins add natural sweetness and texture, making these cookies feel like a treat.

How to Make Your Best Gluten-Free Oatmeal Raisin Cookies

Ready to bake some amazing gluten-free oatmeal raisin cookies? Let’s dive into the process.

Start by Prepping Your Ingredients

Before you even think about turning on the oven, get all your ingredients together. Trust me, it makes everything go smoother and quicker when you’re not scrambling for that missing ingredient mid-recipe.

So, grab your gluten-free oats, gluten-free flour, and all those other goodies you’ll need.

Make sure your butter is softened and take the egg out of the fridge so it’s at room temperature. This is key to making sure everything blends together perfectly.

Cream the Butter and Sugars Together

In a large mixing bowl, whip the butter, brown sugar, and granulated sugar until the texture is airy and light.

You can do this with a hand mixer or just use a wooden spoon and some good old elbow grease. You want the sugar to dissolve into the butter, creating a smooth, creamy base.

Mix in the Egg and Vanilla

Once your butter-sugar mixture is creamy, crack in the egg and pour in the vanilla extract. Mix until well combined.

Add the Dry Ingredients

Now, it’s time to mix in all the dry ingredients. In a separate bowl, thoroughly whisk the gluten-free flour, baking soda, cinnamon, and salt until well combined.

Once combined, slowly add this mixture to your wet ingredients. Stir gently, just until everything is incorporated.

You want to be careful not to overmix here, or the dough could get tough. Think of this step as giving everything a gentle, loving hug. You’ve come this far, no need to rush it!

Fold in the Raisins (and Nuts, If You’re Using Them)

Now comes the fun part, adding the raisins (and optional walnuts or pecans). Use a spatula or spoon to fold them in gently.

You want those raisins evenly distributed throughout the dough so each cookie gets a burst of sweetness in every bite.

Shape the Dough

Using a spoon or your hands, scoop out small portions of dough and roll them into balls.

You can make them as big or small as you like, but I recommend about the size of a tablespoon. If you like your cookies a little flatter, you can press them down slightly with your fingers.

Placing them on a parchment-lined baking sheet will keep them from sticking, and it helps with cleanup afterward.

Leave a little space between each dough ball to give them room to spread while baking.

Bake to Golden Perfection

Pop the cookie tray in the preheated oven and bake for about 10 minutes. You’ll know they’re done when the edges are slightly golden, and the centers are set. Be careful not to overbake them, though! These cookies will firm up a bit as they cool, and you want that chewy, soft center.

Cool and Enjoy!

After removing them from the oven, allow the cookies to rest on the baking sheet for a few minutes before moving them to a wire rack. This gives them a chance to firm up and hold their shape.

If you’re in the mood for more cookie fun, check out these Chocolate Chip and Marshmallow Cookies for another delightful treat!

4 Mistakes to Avoid When Making Gluten-Free Oatmeal Raisin Cookies

Baking gluten-free can feel like a whole new world, and it’s easy to make a mistake that could throw off your cookies.

Don’t Skip the Oats Check

Not all oats are created equal. Some oats are processed in facilities that also handle gluten, so always make sure your oats are certified gluten-free.

Otherwise, you could unintentionally add gluten into your cookies.

Stick to trusted brands that specify their oats are gluten-free and double-check the packaging for peace of mind.

Be Mindful of Flour Substitutes

Gluten-free all-purpose flours can vary from brand to brand, and the wrong blend can impact the texture and flavor.

Make sure you’re using a high-quality gluten-free flour blend that includes xanthan gum or guar gum for structure.

If it doesn’t, you’ll need to add a bit yourself to ensure the dough doesn’t fall apart.

Don’t Overmix the Dough

Gluten-free dough can become tough if overworked, so take it easy when mixing. Stir just until the ingredients come together.

Overmixing can cause the cookies to become dense and less chewy, which is definitely not what you want in a perfect oatmeal raisin cookie. Gentle is the way to go!

Pay Attention to Baking Time

Gluten-free cookies can be a little trickier when it comes to baking time. These cookies might look slightly underdone when you first take them out of the oven, but don’t worry!

They’ll firm up as they cool. If you wait for them to be golden all over before removing them, they’ll be too crisp and lose that perfect chewiness you’re after.

Storing Tips

Want your Gluten-Free Oatmeal Raisin Cookies to stay fresh and delicious for days? Here are some simple tips to keep them at their best:

Room Temperature Storage

If you plan to eat them within 3-4 days, just store the cookies in an airtight container at room temperature. This keeps them soft and chewy, perfect for snacking whenever the craving strikes!

Freeze for Longer Freshness

To keep your cookies fresh for weeks, freeze them! Place the cookies in a zip-top bag or airtight container with parchment paper between layers.

Avoid Refrigeration

Storing these cookies in the fridge can make them dry and crumbly. Stick to room temperature or freezer storage for the best texture and flavor.

Reheat for That Fresh-Baked Taste

To get that warm, just-baked experience, pop a cookie in the microwave for 10-15 seconds or reheat them in the oven at 300°F for about 5 minutes. It’ll bring back that perfect chewiness!

Conclusion

There you have it, the best gluten-free oatmeal raisin cookies that are chewy, flavorful, and simply irresistible.

So, why wait? Grab your ingredients and give this recipe a try, your taste buds will thank you!