The Best Gluten Free Oatmeal Raisin Cookie Recipe
Enjoy the very best gluten free oatmeal raisin cookie recipe, delivering chewy, wholesome delight in every delectable bite.
The weather is cooler, school has started again, and we are settling back into more of a routine after the summer. This transition always gets me in the mood to bake. Today’s recipe for oatmeal raisin cookies is a great place to start.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
I was recently looking through my family recipe box, when I came across my grandma’s old recipe for traditional oatmeal raisin cookies. It brought back so many memories that I just had to make them!
While Grandma mixed the cookie dough using only a wooden spoon, I put my KitchenAid to work instead.
These delicious cookies are super moist and chewy. This classic recipe is also really easy to customize by switching out those juicy raisins with other add-ins.
Over the years, I have tried butterscotch chips, chocolate chips, chopping dates, coconut, nuts, and various dried fruits. It can also be adjusted to accommodate anyone who has Celiac Disease or who follow a gluten-free diet.
As a busy mom, I think the best cookies are easy to make and freeze beautifully. I can make a large batch, pack them into a freezer bag, and pull them out a little bit at a time.
Today’s wonderfully chewy oatmeal cookies are ideal. Put them in school lunches, have them for an afternoon snack, or take one out of the freezer to satisfy a craving. These cookies will make a delicious edition to your recipe box.
This post contains affiliate links.
Cookie Supplies:
- KitchenAid Stand Mixer
- Baking sheets
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
- Wire cooling rack
Ingredients:
- Margarine – butter works too.
- Brown sugar – I prefer using dark brown sugar, instead of the more traditional light brown sugar.
- White sugar
- An egg
- Water
- Vanilla extract
- Flour – use your favorite gluten-free flour blend, like Bob’s Red Mill, this can be substituted for all purpose flour.
- Baking soda
- Oatmeal – check the packaging to confirm that they are certified gluten-free oats if that is a concern for you.
- Raisins
Instructions:
- Preheat the oven to 350 F.
- In a large bowl or the bowl of a stand mixer, cream together first six ingredients.
- Add the remaining dry ingredients and mix well.
- Drop cookie dough by walnut-sized spoonfuls onto a prepared baking sheet.
- Bake for 10-12 minutes.
- Once baked, transfer the cookies to a wire rack to cool.
Tips and Tricks:
- Save yourself clean-up time by lining your cookie sheets with parchment paper before baking. I have found that I can reuse the same sheets of parchment for an entire batch of cookies.
- This recipe works equally well using an electric mixer or a stand mixer fitted with a paddle attachment.
- For best results, allow your ingredients to come to room temperature before you start baking.
- I highly recommend you get yourself a cookie scoop! Using a scoop ensures that each of your cookies are a uniform size and shape, which also means even baking. It is a must-have kitchen tool for any home baker.
- Store these cookies in an airtight container for up to 5 days. Keep them in a single layer or between wax paper. They can also be frozen and will last for up to 3 months this way.
FAQ:
- Can these cookies be made with flax eggs? Combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. This mixture can be substituted for one egg.
- I only have quick oats. Will that affect how my cookies turn out? Quick oats should be just fine.
- Do you have any other recipes for gluten-free cookies? Try these low carb peanut butter cookies, keto caramel turtle cookies, or these keto double chocolate chip cookies.
Satisfy your sweet tooth with these classic oatmeal raisin cookies! For even more tasty treats, try these pumpkin chocolate chip cookies, easy snickerdoodles, or double chocolate chip cookies.
If you love this easy oatmeal raisin cookie recipe, please give it a five star review and help me share it on Facebook and Pinterest!
Gluten Free Oatmeal Raisin Cookies
Ingredients
- 3/4 cup margarine
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 2 Tbsp water
- 2 tsp vanilla extract
- 1 cup gluten free flour blend
- 3/4 tsp baking soda
- 2 1/2 cups oatmeal
- 1/2 cup raisins
Instructions
- Preheat the oven to 350 F.
- In a large bowl or the bowl of a stand mixer, cream together first six ingredients.
- Add the remaining dry ingredients and mix well.
- Drop cookie dough by walnut-sized spoonfuls onto a prepared baking sheet.
- Bake for 10-12 minutes.
- Once baked, transfer the cookies to a wire rack to cool.
Nutrition
Save this recipe?
I’m happy to email it to you, so that you can come back to it later!
Hello Heather! Your oatmeal cookie looks healthy and tasty. I am a fan of oatmeal cookies since when I was young. I just love the texture, the crisp, and the fiber-rich goodness!