Thick and Chewy Gluten Free Oatmeal Raisin Cookies

Full of oats and juicy raisins, these lightly spiced gluten free oatmeal raisin cookies are thick with crispy edges and chewy centers!

stack of four gf oatmeal raisin cookies

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

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

ingredients needed to make cookies with labels

How to make the cookies

  1. Whisk dry ingredients in a medium bowl and set aside.
  2. Cream the sugars and butter until light, but not fluffy.
  3. Add eggs, one at a time, and then add flour slowly on low speed.
  4. Stir in oats and raisins until fully combined.
  5. Scoop cookie dough onto parchment-lined baking sheet. It’s not necessary, but I roll each between my palms to smooth.
  6. Freeze dough until solid.
  7. Bake cookies from frozen until golden brown on the outside and the centers no longer look doughy.
whole cookie in palm of hand

Gluten Free Oatmeal Raisin Cookie FAQs

Are Oats Gluten Free?

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.

Does the Dough Have to be Frozen Before Baking?

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.

I Don’t Like Raisins. Can I Substitute the Raisins with Chocolate Chips?

Absolutely! Chocolate chips would be wonderful in these cookies.

oatmeal raisin cookie torn in half

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!

stack of four gf oatmeal raisin cookies

Gluten Free Oatmeal Raisin Cookies

Full of oats and juicy raisins, these lightly spiced gluten free oatmeal raisin cookies are thick with crispy edges and chewy middles!
4.13 from 8 votes
Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 16 large cookies



  • cups (350 g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • tsp cinnamon
  • ¼ tsp nutmeg
  • cups (275 g) butter, softened
  • 1⅓ cups plus 1 tbsp (320 g) granulated sugar
  • cup plus 2 tbsp (100 g) light brown sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla
  • cups (180 g) rolled oats (I only use Purity Protocol oats to ensure gluten free)
  • 2 cups (300 g) raisins


  • 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.
Keyword cookies, Gluten Free, oatmeal raisin
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

Adapted from Chef Lindsey Farr’s Chewy Oatmeal Raisin Cookies

6 thoughts on “Thick and Chewy Gluten Free Oatmeal Raisin Cookies”

  • 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.

  • I see vanilla in the picture. Nearly kicked myself for not adding to the mix thenI checked the recipe. Vanilla wasn’t listed.

  • 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?

    • 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

      • 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.

Leave a Reply

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

Recipe Rating