Desserts
Gluten-Free Oatmeal Raisin Cookies
Oatmeal cookies with raisins, butter and warm spices.
- Prep
- 20 min
- Cook
- 25 min
- Rest
- 30 min
- Total
- 1 hr 15 min
Times are estimates.
Let’s Get Cooking
Ingredients
Ingredients for One Batch
You’ll Need
- Two baking sheets
- Parchment paper or silicone baking mats
- Medium bowl and large bowl
- Hand or stand mixer
- Whisk
- Spatula
- Wire rack
Method
Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and help with even baking.
Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, oats, baking soda, cinnamon, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar until light and fluffy—about 2-3 minutes.
Add Egg and Vanilla
Beat in the egg and vanilla extract until combined and smooth.
Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Avoid overmixing.
Fold in Raisins and Nuts
Use a spatula to fold in the raisins and optional nuts evenly through the dough.
Scoop Cookies
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers still look slightly soft.
Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Choose oats specifically labeled gluten-free. The flour blend and binder affect the finished texture; do not assume every blend will behave identically. Allow for separate baking batches and cooling.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Handling Ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection.
Storage and Leftovers
Store cooled cookies in an airtight container at room temperature for 2 to 3 days, or freeze for up to 3 months.
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