Gluten Free Oatmeal Raisin Cookies
These Gluten Free Oatmeal Raisin Cookies are soft, chewy, and filled with plump raisins in every bite. They are a classic cookie made simple, comforting and completely gluten free.
Growing up my grandfather was a huge fan of the Archway brand of oatmeal raisin cookies and I grew to love them as well. Just like the ones I grew up on these Gluten Free Oatmeal Raisin Cookies have the perfect balance of texture with lightly crisp edges and hearty oats that give each bite substance without feeling heavy. These cookies are also made with softened cream cheese that gives them such a tender center. The raisins add just enough natural sweetness, while the brown sugar brings that familiar comforting flavor that oatmeal cookies are known for.
Just like my Gluten Free Soft Chocolate Chip Cookies and my Gluten Free Chocolate Chip Snowball Cookies, this recipe is wonderfully easy to make. The dough comes together quickly with simple pantry staples, making it a great option for both weeknight baking and weekend treats.
Gluten free oatmeal raisin cookies are a tried and true favorite for a reason. They are classic, dependable and deeply nostalgic!
WHY YOU'LL LOVE THIS RECIPE
- Soft and chewy texture: These cookies stay tender in the center with just enough structure from the oats to keep them satisfying.
- Classic oatmeal raisin flavor: Vanilla and sweet raisins come together for a flavor that never goes out of style.
- Beginner friendly dough: The dough is easy to work with and forgiving, which is ideal for gluten free baking.
- Perfect anytime cookie: These are great for lunchboxes, dessert or an afternoon treat with a warm drink.
INGREDIENTS YOU NEED
- Salted butter: Use softened butter so that it incorporates with the sugar well.
- Cream cheese: Use softened for best results. The cream cheese will make these cookies so soft.
- White and brown sugar: Both sugars add sweetness to the cookie along with the brown helping keep it chewy.
- Egg: Binds and keeps everything together.
- Vanilla extract: A hint of vanilla with the oatmeal tastes amazing.
- Gluten free rolled oats: Use certified gluten free rolled oats for this recipe. Quick oats can be used but will change the texture.
- Gluten free 1:1 flour: Use a blend with xanthan gum like Bob Red Mills or King Arthur.
- Raisins: Use your favorite type.
- Baking powder and baking soda: Gives the cookies the lift and rise.
- Salt: Balances out the sweetness.
Scroll down to the recipe card for quantities used.
HOW TO MAKE GLUTEN FREE OATMEAL RAISIN COOKIES
Time needed: 24 minutes
These classic gluten free oatmeal raisin cookies come together in just 4 easy steps! Let me show you how!
- Preheat oven and combine butter and cream cheese
Preheat oven to 350 F and line baking sheets.
Combine the softened butter and cream cheese.
- Combine the white sugar, brown sugar, egg and vanilla
Combine the white sugar, brown sugar, egg and vanilla with the softened cream cheese and softened butter.
- Combine dry ingredients
Add the oats, salt, baking powder, baking soda. Then whisk in the flour and raisins.
- Bake cookies
Shape and place cookies on a baking sheet. Bake for 13-14 minutes, then transfer to cooling rack.
EMILY'S TIPS
- Use certified gluten free rolled oats. Rolled oats need to be used in this recipe and when they are certified gluten free you know they are truly gluten free.
- Choose a reliable gluten free 1:1 flour blend. These cookies have been tested with Bob Red Mills gluten free 1:1 flour blend and King Arthur's Measure for Measure blend.
- Don't overmix the dough. I know I add this to all my gluten free baking recipes but it's just a gentle reminder that overmixing can cause tough cookies.
- Use softened butter and cream cheese. This just helps it incorporate easier and allows a smooth finish.
- Slightly underbake the cookies. Yes, the 13-14 minute bake time is accurate. They cookies might look gooey in the center but trust me they will become soft, chewy centers once they start to cool.
SERVING SUGGESTIONS
Enjoy these gluten free oatmeal raisin cookies with a cup of coffee or tea, or alongside an afternoon smoothie for a balanced treat. My kids love them with a glass of Banana Milk.
If you enjoy the cookies warm, add them to a bowl of Vanilla Honey Ice Cream or make them into ice cream sandwiches by taking two cookies and putting ice cream in between.
You can also enjoy them as an after dinner treat enjoyed with other nostalgic favorites like this Gluten Free Hamburger Helper or Gluten Free Macaroni and Cheese.
STORAGE TIPS
- Room temperature: Store baked gluten free oatmeal raisin cookies in an airtight container for up to 4 days.
- Freezer: Place cooled cookies in a freezer safe container for up to 3 months. You can also freeze unbaked dough balls and bake them straight from the freezer but add a few more minutes to the baking time.
RECIPE FAQ'S
What type of oats should I use for this recipe?
Rolled oats work best for texture. Be sure they are certified gluten free.
Can I use quick oats?
Quick oats can be used, but the texture will be softer and less hearty.
Can I add nuts?
Absolutely! Chopped walnuts or pecans are great additions.
How do I keep raisins from burning?
Make sure they are mixed well into the dough and not exposed on top.
I hope you give these Gluten Free Oatmeal Raisin Cookies a try! If you do give this recipe a try, please let me know!
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Gluten Free Oatmeal Raisin Cookies
- Total Time: 24 minutes
- Yield: 18 1x
- Diet: Gluten Free
Description
These Gluten Free Oatmeal Raisin Cookies are soft, chewy, and filled with plump raisins in every bite. They are a classic cookie made simple, comforting and completely gluten free.
Ingredients
- ½ cup salted butter, softened
- 2 oz cream cheese, softened
- ¼ cup white sugar
- ½ cup brown sugar, lightly packed
- 1 egg
- ½ tsp vanilla extract
- 1 ½ cup gluten free rolled oats
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup gluten free 1:1 flour blend (with xanthan gum)
- ½ cup raisins
Instructions
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper. Set aside.
- Put the softened butter and cream cheese in a large bowl. Using a hand mixer whisk them together.
- Next add the cane sugar, brown sugar, egg and vanilla. Mix until there is a creamy consistency.
- Toss in the oats, baking powder and baking soda. Whisk until combined.
- Lastly, whisk in the flour and raisins.
- Using a spoon place heaping tablespoon of dough onto the lined baking sheets. There should be enough dough to make 18 cookies. When placing the dough onto the baking sheets make sure to space the cookies 2 inches apart as they will spread out when baking.
- Bake for 13-14 minutes- no more.
- Remove from oven and immediately transfer cookies onto a cooling rack.
Notes
- Use certified gluten free rolled oats like the brand Bob Red Mills.
- Use a gluten free 1:1 flour blend with xanthan gum for best texture.
- Don't overmix the dough.
- Use room temperature and softened ingredients.
- Room temperature: Store baked cookies in an airtight container for up to 4 days.
- Freeze: Place cooled cookies in a freezer safe container for up to 3 months. Freeze unbaked cookie dough balls and bake them straight from frozen but add a few more minutes.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 166 kcal
- Sugar: 11g
- Sodium: 156.3mg
- Fat: 6.5g
- Saturated Fat: 4g
- Carbohydrates: 24.1g
- Fiber: 1.2g
- Protein: 2.1g
- Cholesterol: 27.1mg
