There are few things in this world as delicious as a warm, freshly-baked Gluten-Free Oatmeal Raisin Cookie. The perfect balance of sweet and chewy, with a hint of cinnamon and a crunchy bite from the oats and raisins, these cookies are absolutely heavenly.
And don’t even get me started on how amazing they smell while they’re baking. The whole house will fill up with the most intoxicating aroma, and it will be all you can do to resist sneaking a few cookies before they’re even done!
So next time you’re in the mood for something sweet, be sure to give the gluten-free oatmeal cookies a try. You won’t be disappointed.
I have great memories of growing up with oatmeal raisin cookies. My mom would bake them often, and they were always a big hit with my sister and me. Being my dad’s favorite, though, she always made sure to set a few aside for when he came home from work.
Even now, as an adult, oatmeal raisin cookies are still one of my all-time favorites. Sure, lots of times, I’ll go straight for the chocolate chip cookie, but when I’m in a chewy oatmeal mood, this is my go-to recipe.
Are Gluten-Free Oatmeal Raisin Cookies Healthy?
While there are oats in gluten-free oatmeal raisin cookies, the ultimate indicator of how healthy your cookies will end up will typically end up being the amount of sugar in the recipe. However, the oats in the cookie recipe are definitely on the healthier-side since they are gluten-free whole grains and they contain many important vitamins, minerals, and antioxidants. They’re also a great source of fiber, which can help with weight loss and digestion.
Additionally, as an added bonus, the raisins in this recipe are a good source of iron, potassium, and fiber. Raisins also contain antioxidants, which can help protect your cells from damage.
Should you soak raisins before baking cookies?
If you soak raisins before baking with them, they’ll plump up and be softer in the finished cookie.
To soak raisins, cover them with water and let them sit for about 30 minutes. Drain the raisins before adding them to your recipe.
What types of raisins should you use?
The type of raisin you use is really up to you. I actually developed this recipe because I wanted to work through some dry pantry ingredients.
The raisins I actually had on hand were not the traditional raisins you get in the grocery. They were actually Black Afghan Raisins. That’s the cool this about living in Brooklyn, you can find some really unique and fun ingredients at specialty stores you might not find in your typical big boxed store.
Can I substitute other flour for the coconut flour in these cookies?
If you’re not gluten-free, you can use any type of flour you want. So you can definitely use all-purpose flour. If you need to remain gluten-free, try almond flour instead of coconut. You can also try quinoa flour. Please note that the texture of your cookie may change when swapping out the coconut flour with a substitute.
How do you make gluten-free cookies moist and chewy?
The key to moist and chewy gluten-free cookies is to ensure not to overbake the cookies. Gluten-free cookies often dry out quickly. But this recipe, and an extra egg I included, help to prevent that.
With this gluten-free oatmeal raisin cookie recipe, you can enjoy the taste of this classic cookie without having to worry about gluten. These cookies are moist and chewy, with the perfect balance of sweetness and spice. And, of course, they’re packed with all the goodness of oats and raisins. So go ahead and indulge in one.
Can I use Coconut flour vs. Almond flour?
Yes, you can. However, almond flour will produce a denser, more cake-like cookie. While coconut flour will produce a lighter, crispier cookie.
If you’re looking for a cookie that’s closer to the texture of a traditional oatmeal raisin cookie, then almond flour is the way to go. However, the coconut flour that is leveraged in this recipe will produce the soft and moist type of cookies that we at Daily DIY Life love. This is due to the coconut oil that is in coconut flour. While we think that coconut oil is the way to go, the choice is up to you!
If you do decide to go the almond flour route, you should use a 3:1 ratio between almond flour and coconut flour (according to the Atkins’ website).
Are all oats gluten-free?
Oats are naturally gluten-free. However, if you’re gluten-sensitive or celiac you need to make sure you are only purchasing oats that say gluten-free. Often during the packaging process, there can be cross-contamination. So be sure to check the label.
Can I freeze these Oatmeal Raisin Cookies Gluten-Free?
You can definitely freeze these cookies! And because of the ingredients, they don’t freeze rock hard. I actually like to keep them in the freezer because I love a cold cookie! You can literally take them from the freezer and put them directly into your mouth 😉 At least that’s what I do.
Want them warm and chewy? Pop them into the microwave for 10 second and tada!
Ingredients
- 1.5 cups Gluten-free Rolled Oats (Bob’s Red Mill makes great GF rolled oats)
- ¼ cup Coconut Flour
- ½ cup Softened Butter
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda (or a baking soda substitute)
- 1 cup Raisins
- 1 tsp Ground Cinnamon
- ¾ cup brown Turbinado Sugar (or Light Brown Sugar)
- 3 Eggs
- Parchment Paper
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the dry ingredients: rolled oats, coconut flour, baking soda, cinnamon, and Turbinado sugar.
- When the dry ingredients are mixed, add the eggs into the large bowl and mix well until completely combined.
- Add the raisins and mix.
- Roll your cookie dough into your desired size.
- Then, on a parchment-lined baking sheet, place your cookie dough balls so that they are evenly spaced.
- Bake for 7 minutes at 350 degrees Fahrenheit.
- Take cookies out of the oven and bang on the cookies on the counter to remove air bubbles.
- Return to the oven for another 2-4 minutes.
- Remove the cookies from the oven and let them cool. Then serve!
Recipe Notes
Don’t have turbinado sugar? You can also use honey or a honey substitute.
Oatmeal Raisin Cookies (Gluten Free)
Equipment
Ingredients
- 1.5 cups Gluten-Free Rolled Oats
- 1/4 cup Coconut Flour
- 1/2 cup Softened Butter
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 cup Raisins
- 1 tsp Ground Cinnamon
- 3/4 cup Turbinado Sugar (or Light Brown Sugar)
- 3 Eggs
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the dry ingredients: rolled oats, coconut flour, baking soda, cinnamon, and Turbinado sugar.
- When the dry ingredients are mixed, add the eggs and mix well until completely combined.
- Add raisins and mix.
- Roll your cookie dough into balls of your desired size.
- Then, on a parchment-lined baking sheet, place your cookie dough balls so that they are evenly spaced.
- Bake for 7 minutes at 350 degrees Fahrenheit.
- Take cookies out of the oven and bang on the cookies on the counter to remove air bubbles.
- Return to the oven for another 2-4 minutes until golden brown.
- Remove the cookies from the oven and let them cool. Then serve!
Nutrition
A perfect balance of sweetness and spice, these Oatmeal Raisin Cookies are perfect for those who want to enjoy the taste of a classic cookie without gluten. Plus, they’re packed with all the goodness of oats and raisins. In my last batch, the end product was a golden brown cookie that had crispy edges that we absolutely delicious. I hope that you enjoy them too!
More Cookie Recipes
White Chocolate Macadamia Nut Cookies
Chewy Chocolate Brownie Cookies (Semi-Homemade)
Have questions or suggestions? Leave them in the comments below. Until next time: Stay salty, and sweet 😉
