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Gluten-Free Oatmeal Raisin Cookies (Dairy-Free, Refined Sugar-Free)

Slightly crisp on the outside and chewy on the inside, these Gluten-Free Oatmeal Raisin Cookies will have you wanting for more. You can use store-bought certified gluten-free oat flour or make your own by pulverizing gluten-free oats in a food processor.
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 30
Author Tessa Fisher

Ingredients

  • 1 ½ cups gluten-free oat flour*
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 cup coconut oil room temperature**
  • ½ cup organic cane sugar
  • ¾ 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 ½ 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.

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.