Slightly crisp on the outside and chewy on the inside, these Gluten-Free Oatmeal Raisin Cookies will have you wanting for more. Dairy-free.
We’ve been in New Orleans for the last couple days, visiting with friends and, as with most visits back here, stopping in at all my old favorites. While hot and dreadfully humid to be sure, there is a comfort in the way the thick air hugs you, the towering oak trees greet you, and the ghostly whoosh of the streetcar becomes the background soundtrack you forgot you needed.
Comfort. Comfortable. Comforting. All those things. We all have those things and places, I think, and for good reason.
Sometimes it’s as simple as a cookie. I have been working on this gluten-free oatmeal raisin cookie recipe for a few weeks now, and I can finally say it brings me back t0 the oatmeal raisin cookies I remember loving.
I asked on Instagram a little while ago if people preferred oatmeal cookies with raisins or without. In my not-so-statistical analysis, oatmeal raisin was the overwhelming winner. In addition, I got the most wonderful ideas for other things that should go into oatmeal cookies–cherries, chocolate chips, nuts, coconut–I won’t say I didn’t think about adding it all into one cookie, because wouldn’t that be good?!
These oatmeal raisin cookies consist of gluten-free oat flour, gobs of whole oats, raisins, and sweetened with unrefined organic cane sugar and coconut sugar.
Besides the simple ingredients, there are a couple things about these cookies that I think are necessary for a proper oatmeal raisin cookie: a good amount of pure vanilla extract and a good amount of ground cinnamon.
You probably noticed that these are dairy-free. I went back and forth with using butter for this recipe or going dairy-free with coconut oil with the fear that the cookies would miss that necessary buttery flavor. But coconut oil won out because I think it gives the cookie a chewier consistency, and with the vanilla and cinnamon in tow, the buttery, magical oatmeal raisin flavor still exists.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
Gluten-Free Oatmeal Raisin Cookies (Dairy-Free, Refined Sugar-Free)
Ingredients
- 1 1/2 cups gluten-free oat flour*
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 cup coconut oil room temperature**
- 1/2 cup organic cane sugar
- 3/4 cup coconut sugar
- 2 eggs room temperature
- 2 teaspoons pure vanilla extract
- 3 cups gluten-free oats
- 1 cup raisins
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
- 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 in the eggs 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 tablespoon, drop rounded scoops of dough onto the the prepared cookie sheet, spacing about 1 1/2 to 2 inches apart. 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. Store in an airtight container.
Recipe Notes
*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 gluten-free oat flour.
**If you want to ensure there is not a coconut flavor to your cookies, use refined coconut oil. I have found some unrefined coconut oil has a very faint coconut flavor that I can barely detect but some have a stronger flavor. My go-to for these cookies is Crisco brand Organic Coconut Oil.
Adapted from The Kitchn and with guidance from Flourless.
I’ve been loving seeing the snaps from your trip! NoLa has always been on my bucket list (beignets!) so I’ll know who to come to when I need recommendations :) I actually prefer oatmeal cookies sans raisins, but these are convincing me to try them with!
Thanks, Abby! I can’t wait for you to go someday. Always happy to give recs! ;) My husband is in the non-raisin camp, so I totally understand! <3
These are really calling to me right now! I have actually just started enjoying oatmeal raisin cookies–I hated them as a kid. Something about the texture… Cannot wait to try! Xoxo
So glad you enjoy them now – but I totally get not liking them as a kid! Thank you, Kelsey! xo
These cookies are calling my name! I love how thick and hearty they look – my kind of cookie. A batch is definitely in my future.
I had to hide them away because I wanted to just keep eating them! Eek! I hope you enjoy them like I did. ;) Thanks, Rachel!
New Orleans is so much fun, isn’t it? And the food there- you must be in heaven! The cookies- hooray for perfecting them! We have some close friends that are gluten-free, so I always like having an arsenal of gf recipes ready to go. I’m normally a butter cookie girl, but you’ve convinced me that coconut oil is worth a try. :)
So much fun! Definitely in food heaven – usually all I want to do while I’m here is eat. ;) I know, I’m a butter cookie girl too and was definitely skeptical. If you try them out I’d love to know what you think! Enjoy the rest of your weekend, sweet friend!
These cookies look just delicious Tessa! I wish I could grab a few right off my computer screen! Pinned and can’t wait to try!
Haha, I wish I could too right now – they would definitely be breakfast!!! :) Thanks, Mary Ann! <3
These cookies look so delicious, Tessa! I most definitely put my vote in for raisins – always! I love the other suggestions, dried cherries + chocolate – hello! Thank you for testing these to perfection :) x
Always raisins! ;) I’ve been thinking about making a batch for each of the suggested mix-ins for, you know, research. Thank you for stopping by, sweet Jodi!
I’m so surprised that coconut oil gives a chewier texture – I’m going to have to try that now! Thanks for doing the taste-test for us!
I did a panel with my family here and we were all surprised how much we liked the texture better with coconut oil! Nothing wrong with butter, because yum, butter! But, it is nice to know coconut oil works just as well or better! xoxo
Yeah, even in the heat of Summer, we need comfort right? I just turned on my oven for a cake, yesterday. ha! Coconut oil is magic. I use it for so many things, not that I still don’t use butter, but it just depends on the application. I even use coconut oil in a sugar scrub for my face! This is such a delicious recipe and I love all the ingredients you use here. I’ll replace 1/2 the raisins with chocolate chips.. Rob will take the raisins! Thank you for this, Tessa!
We sure do! I’m going to make a scrub with coconut oil now, that would be great. And I need to do your 1/2 and 1/2 with raisins and chocolate chips. Thank you for those fun ideas, Traci! xoxo
These look fantastic — I’m eager to try them with aquafaba or flaxmeal. I love using oat flour in baking (it’s one of my favorites in terms of texture, and it’s so accessible, too!).
Enjoy New Orleans, Tessa! It’s one of my favorite cities.
Thank you, Gena!! I agree, oat flour can be magic in baking and I, too, love how easy it is to find or make at home. <3
Tessa, these are delicious! I added some toasted walnuts. Can’t wait to serve them to my husband.
Hi Jan! Thank you!! I am so happy you liked them – I hope your husband enjoys them too! :)
The photos look incredible to the point that within 3 minutes of seeing this blog post, i was already making them. However, mine came out a lot flatter, crispier, and darker (even though i only baked them for 10 minutes). Its possible that my oven is strong but i’m wondering why they flattened out so much – most of the cookies were touching even though i put 2.5 inches between them. I did only use coconut sugar instead of the cane sugar due to some sensitivities.
Looking forward to hearing your feedback. I’ve tried a lot of your other recipes and loved them! (don’t get me wrong – i’m still going to eat all of these :p)
Hi Leeron! Thanks so much for your kind words. I am so happy to hear you’ve tried some other recipes as well! :)
My guess is that by only using cane sugar there was a little less moisture, causing them to spread, brown, and crisp more. I know that with brown sugars, and I assume this is true for coconut sugar, that they contain more moisture which results in chewier, thicker cookies. This is usually the case when a brown sugar is subbed into a cookie recipe in place of cane sugar.
I need to freeze these to have dough ready ahead of time for thanksgiving. Will these freeze ok? Any recommendations?
Hi Sarah! I have not frozen this cookie dough so I can’t speak for how it freezes. I do know that this cookie recipe for chocolate chip pistachio shortbread freezes quite well – https://saltedplains.com/gluten-free-pistachio-shortbread-cookies/
If you try freezing it, I’d love to hear how it worked for you.