Gluten-free Oatmeal Raisin Cookies

8 comments
Gluten-free Oatmeal Raisin Cookies

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!

Gluten-free Oatmeal Raisin Cookies

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.
  • eggs
  • raisins– or sub any other add-ins you like
  • vanilla extract
  • cinnamon
  • salt
  • 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.

Gluten-free Oatmeal Raisin Cookies

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.

The good news is that you only need to chill your dough for 20-25 minutes! I’ve tested with chilling for longer, and the cookies didn’t flatten as much as I liked, but still tasted delicious! So 20-25 minute chilling period is the sweet spot for flatter 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!

Oatmeal Raisin Cookies

4 from 6 votes Only logged in users can rate recipes
Course: Baked goods
Servings

18

cookies
Prep time

30

minutes
Cooking time

10

minutes
Total time

40

minutes

NOTES:
1. 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.
2. Do not skip the chilling part or you will end up with really flat cookies!

Ingredients

  • 1 + 1/4 cup quick-cooking oats

  • 3/4 cup oat flour

  • 3/4 cup coconut sugar or light brown sugar

  • 1/3 cup softened coconut oil, at room temperature

  • 2 eggs

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup raisins

Directions

  • Preheat your oven to 350 F.
  • In a medium sized bowl, whisk together the eggs, sugar, oil, vanilla and cinnamon until well combined.
  • Fold in the oats, oat flour, salt, baking soda and raisins and mix well.
  • Refrigerate the batter for 20-25 minutes. You can refrigerate for longer, but note that the cookies may have more of a round shape then flat.
  • Remove from fridge and line a sheet pan with parchment paper (I used two sheet pans). Scoop out about 1 1/2 tbsp of dough to form a round ball, making sure they’re at least 1 inch apart. I used a small cookie scoop to scoop one full size scoop + 1/4 of a scoop
  • Bake for 8-10 minutes. Remove from oven and tap on the counter 1-2 times to flatten them out. Let cool on the baking sheet for 10 minutes, and then transfer to a cooling rack for additional 10 minutes.
  • Keep stored in an air-tight container for 1-1/2 weeks, or freeze for up to 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

8 Comments

  1. Best cookies ever! Made them for my family and they loved it! Can’t wait to make it again!!

  2. 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!

  3. Hi Gal!
    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.

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