Full of oats and juicy raisins, these lightly spiced gluten free oatmeal raisin cookies are thick with crispy edges and chewy centers!
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Are you team soft or team crisp when it comes to cookies? Although I haven't really met a cookie I didn't like, if I were to request my favorite it would have to be soft. And when thinking about oatmeal cookies, I definitely want a chewy cookie as well. I've tried making all kinds of oatmeal cookie recipes, but none of them measured up to my expectations until I found this one. They're soft AND chewy and also have slightly crisp edges so you get the best of ALL worlds in one cookie!
What You'll Need to make these cookies
- Kim's all purpose gluten free flour blend -- a store bought blend may be substituted, but hasn't been tested
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Butter
- Granulated sugar
- Light brown sugar
- Eggs
- Oats
- Raisins
How to make the cookies
- Whisk dry ingredients in a medium bowl and set aside.
- Cream the sugars and butter until light, but not fluffy.
- Add eggs, one at a time, and then add flour slowly on low speed.
- Stir in oats and raisins until fully combined.
- Scoop cookie dough onto parchment-lined baking sheet. It's not necessary, but I roll each between my palms to smooth.
- Freeze dough until solid.
- Bake cookies from frozen until golden brown on the outside and the centers no longer look doughy.
Gluten Free Oatmeal Raisin Cookie FAQs
All oats are technically gluten free, but not all oats are grown and/or processed separately from wheat. I only use oats, such as these (affiliate link), which are free from gluten contamination through proper growing, dedicated equipment, and frequent testing.
They'll still be good tasting cookies, but if not frozen they won't be thick and chewy on the inside. Take the extra time to freeze now and you'll be rewarded with soft and chewy, thick oatmeal raisin cookies later.
Absolutely! Chocolate chips would be wonderful in these cookies.
If you've been craving a thick, chewy oatmeal raisin cookie, look no further. These cookies are so easy to make so there's no excuse not to get in the kitchen now and make them!
Gluten Free Oatmeal Raisin Cookies
Equipment
- 2 sheet pans
Ingredients
- 2½ cups (350g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1¼ cups (275g) butter, softened
- 1⅓ cups plus 1 tablespoon (278g) granulated sugar
- ⅓ cup plus 2 tablespoon (90g) light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoon vanilla
- 1¾ cups (180g) rolled oats (I only use Purity Protocol oats to ensure gluten free)
- 2 cups (300g) raisins
Instructions
- In a medium bowl, whisk together all dry ingredients (gf flour blend, baking soda, salt, cinnamon, and nutmeg); set aside.
- Cream butter in a large bowl. Slowly add granulated sugar and brown sugar and continue to cream just until light, but not fluffy (30 seconds to 1 minute). Add eggs, one at a time, and beat until smooth (scraping down the sides of the bowl in between, if necessary). Add vanilla.
- Turn mixer down to low and slowly add flour mixture, followed by oats and raisins.
- Scoop dough into large balls using a large cookie scoop (or use a spoon to drop large mounds onto baking sheet). Roll balls between palms to smooth (not necessary, but will help create perfectly round cookies when baked).
- Freeze dough balls until solid, at least one hour, but dough balls can be frozen for up to two months in an airtight container or ziptop bag.
- Preheat oven to 350° F. Remove dough balls from freezer and place on parchment-lined baking sheet, at least 2 inches apart.
- Bake from frozen for 20-23 minutes, or until the centers of the cookies no longer look raw and the outsides are golden brown.
Adapted from Chef Lindsey Farr's Chewy Oatmeal Raisin Cookies
Touleke Stewart says
I made these for a second time today. They were a big hit with my husband, children, grandsons, and of course me! No one knew they were GF cookies. I’ve made a few of your recipes with your GF flour mixes and all were phenomenal! Thank you so much for GF recipes that are so tasty!
Kim says
Awe, it is my pleasure for sure 🥰
sikosis999 says
haylaydee! 🙂 your favorite ginger ogre knuckle dragger 🙂 . . . i make these on the regular along with the snicker doodle, peanut butter, chocolate chip and i whip up some chocolate chip brownie cookies all 'infused' 🙂 i just wanted to let you know how much i appreciate you and the others 'dose of act right' upon my arrival quite a while ago now >< 🙂 and how much i have enjoyed watch'n you grow 🙂 oh and for this reciepe, the only mod i had to add (cause gma did it) was to offset the brown sugars 2 tbl with molasses and half a stick of 'my butter' 🙂 very very popular with my patients! and you have no idea, well cept now just how much quality gluten free micro-dose edibles are for actual medical patients like me, so thank you thank you thank you and bestest wishes always 🙂
Kara says
The scoop in the link is a size 6 (5 & 1/3 oz capacity. I bought it and the dough balls are huge!! Is the is right? Cuz in your video they are much smaller. What size did you really use?
Kim says
I'm so sorry, Kara! It is supposed to be a #10, which is 3 1/4 oz size. I don't know what happened. I'm assuming I picked the wrong one for the link.
I apologize!
Kara says
I bought the recommended scoop that you put in the link and it only produced 8 dough balls (I used your flour) do I cook it longer? I’m in the freeze portion right now. 🤷♀️
Julie Wiebe says
Super tasty and easy to make. I did not roll them in my hands or cool them and they turned out perfect. I added some dried cranberries as I didn’t have enough raisins 👍
Averyl says
They're delicious, but I have tried making these three different times and everytime the cookies just melt into a giant, thin flat cookie.
The only change I made is using chocolate chips instead of raisins.
Should I add baking powder?
Kim says
Hmmm, that's weird because I always get super thick and chunky cookies when I make them. Are you using my flour blend or a store bought blend? Maybe that's the reason? I wouldn't think it would make that much of a difference, though. Are you using cup measurements or weighing? Weighing is always my preferred choice, so it's possible your numbers are off if you're not weighing. Otherwise, I'm not really sure what's going on.
KB says
This also happened to me. Did you skip freezing like I did? Also used King Arthur gf flour.
Cricket says
Yes they are delicious, but I too found they just flattened out and joined each other on the baking sheet…so I thawed the rather large frozen balls (after baking about 8) and mixed an additional 1/2c AP GF flour…then reshaped using a 1.5” scoop…refroze them and can fit 12 on a standard half sheet pan. They didn’t run together but were definitely not thick. Chewy and crispy, buttery and a decent size …rave reviews from both children and adults.
I did use Kim’s AP mix and I weighed everything…made me wonder if I really didn’t measure properly…but as a tradesperson and builder (I’m normally quite attentive to measurements…will try again.
Kim says
Try freezing the dough balls longer, maybe a couple of hours. My freezer is very cold so maybe that's why mine only take one hour to freeze completely.
Cricket says
I tried again using your mix and weighing everything… thinking a cooler temperature in my kitchen might create a difference…but no it didn’t. Still as delicious as ever but not thick, crispy/chewy and thin still is best description. I took the 2c raisins and did 1c cranberries and 1c white chocolate chips…another winner. I’ve made this cookie at least 4 times and have had the same results…thank you
Kim says
I'm so sorry, Cricket! Maybe I transposed a number somewhere when I was typing the recipe in the recipe card.
Let me research this and test it myself, if you can give me a couple of weeks, and maybe I can solve the problem. For now, however, if you want to make them before I get to it, maybe freezing them for 4 hours or more might be beneficial.
I will keep you posted on my findings.
Cricket says
I think I may have determined “why” my cookies flattened out so much (still absolutely delicious). I may have totally forgotten the xanthan gum because I preferred to add it at 3g per cup of flour mix in the final assembly…
Tina says
Do you use vanilla in this recipe? It’s in the pic but not ingredients list. I’ve always added in the past so not sure if this was a mistake in the written recipe.
Kim says
Yes, I'm sorry about that! I corrected it 😊
Hennessy says
I see vanilla in the picture. Nearly kicked myself for not adding to the mix thenI checked the recipe. Vanilla wasn’t listed.
Donna Antaramian says
Oatmeal raisin cookies are my all time favorite cookie so I am very excited to make these. Pre-gluten free day when I made these I would presoak my raisins., Do you soak yours first?
Tabatha Baisley says
Hi Donna. Can I ask you what the pre soaking the raisins does to the raisin? I want to make these, so I am curious about your pre GF pre soak. Lol
Donna says
I want to apologize for just getting back to you but I never get any email that say someone has responded to my post.
I did make these and did presoak the raisins. while it is not a mist to plump up the raisins, soak them in hot water before adding them to the cookie dough.