Soft and chewy Gluten Free Oatmeal Raisin Cookies!

Sharing is caring!

Soft and chewy cookies PACKED with hearty oats, a dash of cinnamon, and plump juicy raisins… I don’t think any Oatmeal Raisin Cookie gets better than that! Plus, these are GLUTEN FREE!! Say no more! These Gluten Free Oatmeal Raisin Cookies have wholesome goodness in every bite. My husband doesn’t have much of a sweet tooth but is he ALWAYS asking me to make a batch of these for him. So cute! Friends, whether you’re a seasoned baker or just like to eat some cookies, this recipe is super easy to make and a delight to devour!

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

Bite shot of a single Gluten Free Oatmeal Raisin Cookie

Ingredients For Gluten Free Oatmeal Raisin Cookies

Raisins: These plump, juicy gems add bursts of natural sweetness and a delightful chewiness to your cookies, making them extra delicious.

Butter: Our trusty butter is the secret to achieving that perfect cookie texture—soft and rich. It brings that comforting, buttery flavor we all adore.

Granulated Sugar: not only makes your cookies sweet but also contributes to their irresistibly tender texture.

Brown Sugar: provides a subtle caramel note and keeps your cookies moist, ensuring they stay soft and chewy.

Eggs: act as the binding agent in your cookie dough, holding everything together while adding a touch of richness.

Vanilla: enhances the overall flavor profile, giving your cookies that warm and inviting aroma.

Gluten-Free All-Purpose Flour: The star of the show for our gluten-free friends! This flour blend ensures your cookies are free from gluten while still achieving that perfect cookie consistency.

Baking Soda: Baking soda is your leavening agent, helping your cookies rise just the right amount for that soft, chewy result.

Salt: A pinch of salt balances the sweetness, intensifying the flavors and making each bite more irresistible.

Cinnamon: adds a cozy, aromatic flair to your cookies, making them even more enticing.

Old-Fashioned Oats: These hearty oats not only provide a rustic texture but also pack in a dose of wholesome goodness, making your cookies a delightful treat for any time of day. Some Old-Fashioned Oats are NOT Gluten free! Double check the packaging of the oats you plan on using beforehand. I LOVE using Bob’s Red Mill Old-Fashioned Oats because they are certified Gluten Free!

A stack of Gluten Free Oatmeal Raisin Cookies

Tips for making Gluten Free Oatmeal Raisin Cookies

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps the ingredients blend smoothly and evenly for a perfect cookie dough.

Measure Precisely: Accuracy matters in baking. Use the right measurements for your ingredients to maintain the perfect cookie texture. For the best results, weigh all of your ingredients with a Kitchen Scale!

Soak your Raisins: This is by far the BEST tip for making these cookies! Soaking the raisins in water plumps them up so they’re big and juicy and so flavorful! This really adds to the texture and depth of flavor in the cookies that just puts them over the top to be the best Gluten Free Oatmeal Raisin Cookies EVER!!!

Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough cookies. 

Round out the Cookies: use a round cookie cutter to make your cookies PERFECTLY round! Don’t have a round cookie cutter? NO worries! You can also do this trick with a small glass bowl or drinking glass! check my video here about how to make perfectly round cookies!

Cool on a Wire Rack: Transfer your cookies to a wire rack to cool completely. This prevents them from getting soggy on the bottom.

Enjoy the Warmth: Don’t forget to savor the moment when you take that first warm, gooey bite. These cookies are best enjoyed fresh from the oven!

Bite shot of Gluten Free Oatmeal Cookies

Frequently Asked Questions:

Why do you soak Raisins for cookies?

Soaking raisins before adding them to your cookie dough is a game-changer for your baking. It makes the raisins plumper and softer, preventing them from turning dry and ensuring your cookies stay moist. Plus, it can infuse them with delicious flavor.

Why can’t you use instant oats for oatmeal cookies?

You’ll want to skip instant oats for oatmeal cookies because they’re too finely processed. The beauty of old-fashioned oats is their hearty texture, which adds a delightful chewiness to your cookies. Instant oats are too fine and can lead to a less satisfying texture in your cookies. Stick with old-fashioned oats for that perfect oatmeal cookie!

What happens if I use baking powder instead of baking soda in cookies?

Using baking powder instead of baking soda in your cookies might result in a different texture and taste. Baking soda is a stronger leavening agent and typically produces cookies that spread more and have a slightly different flavor profile. Baking powder contains an acid component and can impart a more cake-like texture to your cookies. So, while it might still work, be prepared for a different cookie outcome if you make this change.

Bite shot of Gluten Free Oatmeal Raisin Cookie
Bite shot of Gluten Free Oatmeal Raisin Cookie

Gluten Free Oatmeal Raisin Cookies

These soft and chewy delights are a flavor-packed symphony of hearty oats, a touch of cinnamon, and plump, juicy raisins. Each Bite overflows with wholesome goodness that even those with a subtle sweet tooth will crave!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course cookies, Dessert
Servings 30 cookies


  • Electric mixer w/ paddle attachment
  • Rubber spatula
  • Mixing bowls
  • Measuring Cups & Spoons
  • Parchment Paper
  • Whisk/fork
  • cookie sheet


  • 2 c. (296g) Raisins
  • 1 c. (2 sticks) Butter unsalted and softened
  • 3/4 c. (150g) Granulated Sugar
  • 3/4 c. (165g) Brown Sugar light
  • 2 Eggs
  • 1 tsp. (5g) Vanilla Extract
  • 2 c. (250g) Gluten Free All-Purpose Flour
  • 2 tsp. (10g) Baking Soda
  • 1 tsp. (6g) Salt
  • 1 tbsp. (6g) Cinnamon ground
  • 2 c. (208g) Old-Fashioned Oats


  • Preheat oven to 350°F and prepare cookie sheets with parchment paper.
  • In a medium bowl, measure out the raisins and pour 2 cups of water over them (ensuring that all the raisins are under the water). Let them sit in the bowl of water until ready to add to the cookie dough.
  • Place the butter, sugar, and light brown sugar into the bowl of an electric mixer.
  • Cream the softened butter, sugar, and light brown sugar together on medium speed (speed 4 for a Kitchen Aid) for 4 minutes until light and fluffy.
  • Next, scrape down the sides of the bowl and add one egg at a time mixing until fully combined and scraping down the sides of the bowl after each egg.
  • Add the vanilla and mix until combined.
  • In a separate bowl, measure the flour, salt, baking soda, cinnamon, and oats. Whisk together with either a whisk or fork.
  • Add the dry ingredients to the mixing bowl and mix on a low speed until the flour is almost completely mixed in (some streaks of flour remaining).
  • Next, strain the water out of the raisins and pat dry with some paper towel ensure no extra water remains.
  • Finally, add the drained raisins to the cookie dough and continue mixing on low until the raisins are evenly distributed. Be careful NOT to overmix!
  • Using a cookie scoop, scoop the cookie dough and place 1 inch apart from each other on the parchment lined cookie sheets.
  • Place the trays in the oven and bake for 10-15 minutes or until the edges are golden brown.
  • Immediately after the cookies come out of the oven, round them out with either a cookie circle cutter or something with a round rim that is heat safe (like a drinking glass or small glass bowl).
  • Let the cookies cool for 5-7 minutes on the cookie sheet, then transfer the cookies to a wire rack to continue cooling. Enjoy!
Keyword cookies, Easy, Gluten free, Oatmeal, Raisin
Tried this recipe?Let us know how it was!

Sharing is caring!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating