These gluten-free oatmeal raisin cookies are tender, chewy, and warmly spiced with cinnamon. Ready in about 30 minutes, they use simple pantry ingredients—oats, raisins, butter, and a touch of vanilla—to deliver a homemade cookie you’ll want to make again and again.

Gluten-Free Oatmeal Raisin Cookie Recipe

The complete ingredient list and clear, step-by-step instructions follow. If you prefer, skip down to the recipe card for an at-a-glance version.

Why You’ll Love This Recipe

Perfect texture – The combination of rolled oats and raisins produces a satisfyingly chewy cookie with slightly crisp edges.

Fast and reliable – From start to finish these cookies take about 25–30 minutes, so you can enjoy warm cookies the same day you decide to bake.

Family-friendly – The steps are simple, making this a fun baking project to do with kids. Baked cookies also make a thoughtful homemade gift.

What’s in This Recipe?

These cookies rely on a handful of pantry staples that come together to make a tender, flavorful cookie. Use certified gluten-free oats and a trusted gluten-free all-purpose flour blend for best results.

Ingredients

• Unsalted butter – gives richness and a tender crumb.
• Light brown sugar – keeps the cookies moist and chewy.
• Granulated sugar – balances sweetness and helps form slightly crisp edges.
• Gluten-free vanilla extract – for warm flavor.
• Large egg – binds and adds structure. A flax egg can be used if needed.
• All-purpose gluten-free flour – forms the cookie base; blends like Ryze or Bob’s Red Mill 1-to-1 have been tested successfully.
• Cinnamon – adds a comforting spice note.
• Baking soda – lightens and helps set the texture.
• Salt – enhances all the flavors.
• Gluten-free old-fashioned rolled oats – provide the classic oatmeal chew. If you have celiac disease, consult a healthcare professional about oats and choose purity protocol or certified gluten-free oats.
• Raisins – natural sweetness and chewy bursts throughout the cookie.

Equipment

A large mixing bowl, a hand mixer or stand mixer (or a sturdy whisk), a baking sheet lined with parchment, and a cooling rack are all you need. A cookie scoop helps portion uniform cookies.

How To Make Chewy Gluten-Free Oatmeal Raisin Cookies

Follow these key steps to get tender, chewy cookies. The recipe yields about 20 cookies—consider doubling if you want extras to share.

1. Prep and Cream

Preheat the oven to 350°F (180°C) and position the rack in the center. Line two cookie sheets with parchment. In a large bowl, beat the butter with both sugars and vanilla until smooth. Add the egg and mix until incorporated.

2. Add Dry Ingredients and Mix-Ins

Stir in the gluten-free flour, cinnamon, baking soda, and salt until combined. Fold in the rolled oats and raisins so they are evenly distributed through the dough.

3. Portion the Dough

Use a rounded tablespoon or cookie scoop to drop dough onto the prepared trays, spacing cookies about two inches apart so they can spread without touching.

4. Bake and Cool

Bake for 8–10 minutes, rotating pans halfway through for even browning. Cookies should be light golden with set edges but still soft in the center. Let them cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container.

Tips On How to Make This Gluten-Free Oatmeal Raisin Cookie Recipe

• Use room-temperature ingredients for even mixing, especially butter and egg.
• Cream well — 2–3 minutes gives structure and helps create chewiness.
• Choose the right oats — certified gluten-free old-fashioned rolled oats yield the best texture; avoid quick oats or steel-cut oats.
• Soak dry raisins in warm water for 10 minutes if they seem hard; drain and pat dry before adding.
• Chill the dough for 30 minutes if your kitchen is warm to reduce spreading.
• Watch your oven — oven temperatures vary; remove cookies when edges are set and centers are slightly soft.
• Let them rest on the sheet briefly after baking so they finish setting without breaking.

Frequently Asked Questions

Answers to common questions about these cookies.

How Long Can I Store Them?

Store baked cookies in an airtight container at room temperature for 3–4 days.

Can I Freeze Them?

Yes. Baked cookies freeze well for up to 2 months. You can also freeze scooped dough and bake straight from frozen, adding an extra minute or two to the baking time.

What Variations Work Well?

Swap raisins for chocolate chips, dried cranberries, or butterscotch chips to change the flavor profile. Chopped nuts add crunch if desired.

Do I Need to Soak the Raisins?

Soaking is optional but recommended for very dry raisins to keep them plump and juicy in the finished cookie.

Should I Add Xanthan Gum?

If your gluten-free flour blend already contains a binder, extra xanthan gum is unnecessary. If your blend lacks a binder, follow the blend’s recommendations or add a small amount according to package guidance.

Yield: 20 servings

Gluten-Free Oatmeal Raisin Cookie Recipe

This gluten-free oatmeal raisin cookie recipe yields tender, chewy cookies with a warm cinnamon flavor.

Prep Time
10 minutes

Cook Time
10 minutes

Additional Time
5 minutes

Total Time
25 minutes

Ingredients

• 5 tablespoons unsalted butter, room temperature
• ½ cup light brown sugar (100g)
• ¼ cup granulated sugar (50g)
• 1 teaspoon gluten-free vanilla extract
• 1 large egg, room temperature
• ¾ cup all-purpose gluten-free flour (145g) – tested with Ryze and Bob’s Red Mill 1-to-1
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cups gluten-free old-fashioned whole rolled oats
• 1 cup raisins

Instructions

1. Preheat the oven to 350°F (180°C). Position the oven rack in the center and line two cookie sheets with parchment paper.
2. In a large bowl, beat butter, brown sugar, granulated sugar, and vanilla until combined.
3. Add the egg and beat until well combined.
4. Add the flour, cinnamon, baking soda, and salt; mix until the flour is incorporated.
5. Stir in the oats and raisins.
6. Drop rounded tablespoonfuls of dough, two inches apart, onto the prepared cookie sheets.
7. Bake for 8–10 minutes, rotating the pans halfway through, until the cookies are light brown and slightly firm to the touch.
8. Remove from the oven and let cool on the cookie sheet for 3–5 minutes, then transfer to a wire rack to finish cooling.
9. Store cooled cookies in an airtight container.

Notes

• Use room temperature ingredients — especially butter and egg.
• Cream ingredients well — about 2–3 minutes to build structure and chewiness.
• Choose the correct oats — certified gluten-free old-fashioned rolled oats work best.
• Soak raisins for 10 minutes in warm water if they are dry, then drain.
• Chill the dough for 30 minutes if your kitchen is warm to reduce spreading.
• Check your oven — oven temperatures vary; remove cookies when edges are set.
• Allow a brief cool on the sheet before moving to a rack so cookies finish setting.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving:
Calories: 144Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 64mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g

This nutrition information is based on the ingredients and brands used and may vary. Check labels if you need precise values.

If you make this gluten-free oatmeal raisin cookie recipe, please stop by and let me know what you think.