Slightly crisp on the outside with a chewy center, these Gluten-Free Oatmeal Raisin Cookies will make you want more. With a dairy-free and vegan option, this is a cookie recipe everyone will love.
There are a lot of oatmeal cookie recipes out there. But with crisp edges and a chewy center, this gluten-free oatmeal raisin cookies recipe is adaptable for food allergies while using more healthy ingredients.
Oat flour takes the place of regular flour while the cookie is chocked full of wholesome rolled oats. Coconut oil replaces butter and the result is tasty cookies with crispy edges and a sweet, chewy bite.
Why you'll love this recipe
- Simple ingredients
- Chewy texture
- Easy recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Oats - Make sure you choose certified gluten-free oats to keep things gluten-free. Rolled oats (also known as old fashioned oats) give our cookies a great chewy texture.
Oat flour - If you are Celiac or gluten-intolerant, ensure that you use certified gluten-free oat flour or certified gluten-free oats to make your homemade oat flour.
Eggs or Ground flaxseed - You can use eggs or make these egg-free and vegan by making a flax egg.
Mixed with water, ground flaxseed forms a "flax egg," gelling to work as a binder for our egg replacer.
Coconut oil - Instead of regular butter or vegan butter, coconut oil keeps things dairy-free and creates a chewy oatmeal raisin cookie.
Use refined coconut oil to avoid an additional "hint of coconut."
Organic cane sugar - This vegan-friendly less refined sugar helps sweeten in combination with coconut sugar.
Coconut sugar - Instead of brown sugar or light brown sugar, this unrefined sweetener adds depth of flavor.
You can always sub in more organic cane sugar in its place. Do note that cane sugar is sweeter than coconut sugar. I would recommend replacing the ¾ cup of coconut sugar with a ½ cup of organic cane sugar.
Raisins - Plump raisins gives these gluten-free cookies their signature flavor. Feel free to use golden raisins in place of regular raisins.
If you're not a fan of raisins, you can swap in chocolate chips, dried cherries, or dried cranberries.
Vanilla extract and ground cinnamon - Pure vanilla extract helps round out the sweet flavors. Cinnamon adds sweetness and warmth.
Before you start: Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper. If using prepare the flax eggs in a small bowl and set aside.
Step 1: In a medium bowl, combine oat flour, baking powder, salt, and cinnamon. In a large mixing bowl, cream coconut oil, cane sugar, and coconut sugar together with a handheld mixer until light and fluffy.
Step 2: Mix the eggs (or flax eggs) into the coconut oil mixture, followed by vanilla extract.
Step 3: With the hand mixer on low, add in the dry ingredients. Mix until combined. Stir in the whole oats until evenly combined, and lastly, fold in the raisins.
Step 4: Using a tablespoon, drop rounded scoops of cookie dough onto the prepared baking sheet. Space them about 1 ½ to 2 inches apart.
Bake for 13-15 minutes or until cookies start to turn a golden brown. Allow cookies to cool on the cookie sheet for a few minutes before transferring them to a cooling rack.
- To make your dried raisins more plump, soak them in a bowl of warm water for 15-20 minutes.
- Packing your cookie scoop is crucial so there is no excessive spread.
- You can make your own gluten-free oat flour by pulverizing about a cup and a half of certified gluten-free oats in a food processor to make one and a half cups of gluten-free oat flour.
To store, make sure the freshly baked cookies have cooled completely. Keep them in an airtight container at room temperature for up to one week.
If you don't plan to consume the cookies within a few days, you can freeze them. Place the cookies in an airtight container or freezer bag, separating layers with parchment or wax paper if needed. When ready to eat, allow them to thaw at room temperature.
Yes! Place the cookies in an airtight container or freezer bag, separating layers with parchment or wax paper if needed. When ready to eat, allow them to thaw at room temperature.
Traditional oatmeal raisin cookies are made with all-purpose flour which is a gluten-containing Ingredient. This recipe utilizes gluten-free oats and oat flour.
This recipe has a vegan option. Instead of eggs, ground flaxseed is used as an egg replacer.
More recipes with oats
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Gluten-Free Oatmeal Raisin Cookies
- 1 ½ cups (180g) gluten-free oat flour*
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 cup (6oz) coconut oil room temperature**
- ½ cup (120g) organic cane sugar
- ¾ cup (110g) coconut sugar
- 2 large eggs room temperature (or 2 T ground flaxseed + 6 T water)
- 2 teaspoons pure vanilla extract
- 3 cups (300g) gluten-free oats
- 1 cup (150g) raisins
- Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper. If using flax eggs, combine ground flaxseed and water in a small bowl and set aside.
- In a medium bowl, combine oat flour, baking powder, salt, and cinnamon. In a large bowl, cream coconut oil, cane sugar, and coconut sugar together with a hand mixer until light and fluffy.
- Mix the eggs into the coconut oil mixture one at a time, followed by vanilla extract.
- With the hand mixer on low, add in the dry ingredients. Mix until combined. Stir in the whole oats until evenly combined, and lastly, fold in the raisins.
- Using a #40 cookie scoop or tablespoon, drop rounded scoops of dough onto the the prepared cookie sheet, spacing about 1 ½ to 2 inches apart. It is important to pack the cookie dough in the scoop, otherwise there will be too much spread during baking.
- Bake for 13-15 minutes or until cookies start to turn a golden brown.
- Allow cookies to rest on cookie sheet for about two minutes before transferring them to a wire rack to cool.