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Close up view of a pile of gluten-free oatmeal raisin cookies.

Gluten-free Oatmeal Raisin Cookies

Sara Vaughn
These gluten-free oatmeal raisin cookies are the perfect crisp and chewy cookies that will disappear just as quickly as they are baked.
Prep Time 30 mins
Cook Time 10 mins
Chill 2 hrs
Total Time 2 hrs 40 mins
Course Dessert
Cuisine American
Servings 2 Dozen
Calories 203 kcal


  • 2 ½ Cups Gluten-free Old Fashion Oats
  • 1 ½ Cups Gluten-free 1:1 Flour
  • 2 ½ Tablespoons Corn Starch You can also use tapioca or arrowroot starch.
  • 1 Teaspoon Xanthan Gum Omit if your blend has it already.
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ½ Cup Sugar
  • 1 Cup Brown Sugar
  • ¾ Cup Melted Butter
  • 2 Large Eggs
  • 1 Teaspoon Vanilla
  • 1 Tablespoon Molasses
  • 6 Ounces Raisins.


Soak the raisins.

  • Warm up 2 cups of water in the microwave for about 2-3 minutes.
  • Add the raisins to the hot water and let them rest for at least 15-20 minutes.
    6 Ounces Raisins.

Make the oatmeal cookie dough.

  • Whisk the gluten-free oats, 1:1 flour, corn starch, baking soda, xanthan gum (if needed), and salt together in a small bowl.
    2 ½ Cups Gluten-free Old Fashion Oats, 1 ½ Cups Gluten-free 1:1 Flour, 2 ½ Tablespoons Corn Starch, 1 Teaspoon Xanthan Gum, 1 Teaspoon Baking Soda, ½ Teaspoon Salt
  • In a separate bowl, whisk together the sugar, brown sugar, and melted butter.
    ½ Cup Sugar, 1 Cup Brown Sugar, ¾ Cup Melted Butter
  • Add the egg, vanilla, and molasses to the butter and sugars.
    2 Large Eggs, 1 Teaspoon Vanilla, 1 Tablespoon Molasses
  • Stir the bowl of dry ingredients into the bowl of wet ingredients.
  • Fold in the soaked raisins.
  • Chill the dough for two hours.

Bake your gluten-free oatmeal raisin cookies.

  • Preheat your oven to 350 °F and line a baking sheet with parchment paper.
  • Scoop about a tablespoon of cookie dough and roll it into a ball.
  • Place the cookie dough balls a few inches apart on the baking sheet. (These cookies do spread, so give them some room.)
  • Bake the oatmeal raisin cookies for 8-10 minutes, depending on your oven.
  • Allow the cookies to rest on the baking tray for about five minutes before transferring them to a cooling rack to cool completely.


Tips and tricks for the best gluten-free oatmeal cookies.
  • Measure your gluten-free flour by weight to get the most accurate results every time.
  • Use melted but cooled butter. You want your butter melted but not so hot that it will scramble the eggs once they are added.
  • Add a pinch of cinnamon. I tend to leave it out because my husband is not a cinnamon fan, but the combination of cinnamon and raisin is delicious.
  • Mix by hand. I am usually on team mixer when baking, but for this gluten-free oatmeal raisin cookie recipe, I like to do them by hand. This helps to keep all the gluten-free oats intact and not become mushy.
  • Let the dough rest. - You want this gluten-free cookie dough to rest for at least an hour, if not two. This will help keep the cookies from spreading too much while being baked.
  • Do NOT overbake these cookies. I find in my oven that 8 minutes is all they need. The cookies will look a little soft in the middle when they are done.
  • Let the cookies rest on the baking tray before moving them to a cooling rack.
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