Soft-baked oatmeal raisin cookies have been on my to-do list foreverrrr! I created a recipe last year that had more of a crunchy texture than a soft one, so I knew I had to tweak a few things to get that chewy texture we all love. Four attempts later, these gluten-free oatmeal raisin cookies were born and i’m so excited to finally share them with you.
These were inspired by my peanut butter oatmeal cookies which so many of you love, but these just scream fall to me!
After making about 3 batches of them for my family, it was brought to my attention that half of my family does not like raisins. My sister went as far as to pick them out of the cookies, which at least means she really enjoyed the cookies.
If you’re not a raisin fan (i’ll admit I only eat them when they’re baked into cookies) you can definitely leave them out or add chocolate chips to the mix! These cookies are delicious alone without any add ins, but would work well with chocolate or any other dry fruit.
Things you’ll need for these gluten-free oatmeal raisin cookies
- quick-cooking rolled oats– I’ve only tested this recipe with quick-cooking oats and not whole rolled oats. If you only have rolled oats, I suggest pulsing them lightly in a blender to chop them up. Using non quick-cooking oats may yield a nuttier texture
- oat flour
- coconut sugar– brown sugar would be a good sub!
- softened coconut oil– you can refer to this post to see what texture your coconut oil should be.
- raisins– or sub any other add-ins you like
- vanilla extract
- baking soda
Most of these ingredients are pantry staples I like to keep around for baking. Since I have not tested any substitutes, I suggest sticking to the recipe as listed for best results.
Chilling your batter– is it a must?
Personally, I hate recipes that require you to chill your dough. All a girl wants is to enjoy her cookies, am I right?
BUT, the texture of these cookies is 100% better when its chilled. If you don’t chill your dough, you will likely end up with very flat cookies.
Do they freeze well?
Yes! These cookies will stay good in the freezer for up to 3 months.
The beauty of this recipe is that it’s really easy to whip up! These gluten-free, dairy-free and deliciously sweet cookies will be a staple this season. I can’t wait for you guys to try them!
hi, can I use almond flour instead of oat flour?
I haven’t tested that, but I believe it should work 🙂
Best cookies ever! Made them for my family and they loved it! Can’t wait to make it again!!
Thank you, Adina! I’m so glad you enjoyed them ☺️
Made these cookies and they were amazing!! While family loved them! I just left them in the fridge while eating dinner for about an hour and then baked them! Didn’t go flat at all xx
So glad you loved them, Esther! When I refrigerated for about 40 minutes mine stayed more round, so totally depends on people’s preference!
I LOVED the taste of the cookies but unfortunately my cookies went completely flat. I chilled the batter for 20 minutes and don’t know where I went wrong. My baking soda is also fairly new so I know its not an issue with that. Any idea what it could be?
Oh no! I’m so sorry that happened. Was your coconut oil soft or melted? In the blog post under the “what you’ll need for this recipe” paragraph, I linked another blog post of mine which shows what texture your coconut oil should be. Let me know if it looked the same to you! If its too hot or melted, it will likely require more refrigeration.
It’s possible my coconut oil wasn’t the proper consistency. Will have to try the recipe again! Thanks!
Keep me posted ☺️