Soft & Chewy Gluten Free Oatmeal Raisin Cookies

Soft & Chewy Gluten Free Oatmeal Raisin Cookies are easy to make, healthier oatmeal cookies that are best eaten when warm with a glass of milk.

Oh, the love we have for these cookies. They’re (dare I say it) moist, chewy, filled with flavor, and they get the most amazing caramel-like edges from the coconut sugar after they bake up. You won’t even know you’re eating gluten-free oatmeal raisin cookies.

What’s in gluten free oatmeal raisin cookies?

The thing I love about this recipe is how simple it is. It’s a combination of these AMAZING (and healthier ingredients):

• Buttah (or ghee or coconut oil) – any fat that is solid at room temperature will work well here. In our home, we do eat butter, but I opt for grass-fed, high-quality butter. Coconut oil and ghee are great for dairy-free eaters
• Coconut sugar – Coconut sugar is probably my favorite more natural sweetener. It behaves and tastes much like brown sugar which is a win in my book.
• Eggs – eggs act as a binder and they add a light and airy texture to the cookies. You’ll see that there are 4 included, which is a lot of eggs. This is to hold the cookies together.
• Almond flour – I love using nut flours as a flour replacement. Blanched, fine almond flour is my favorite.
• Oats – oatmeal cookies, duh!
• Baking powder – a leavening agent to make the cookies puffy.
• Cinnamon – adds the best cozy flavor.
• Vanilla – flavor
• Sea salt – MORE flavor 🙂
• Raisins – oatmeal RAISIN cookies, duh!

Are oats gluten free?

I get this question a lot! Yes, oats are naturally gluten free. However, you’ll need to purchase glutenfree oats if you are gluten free or cooking for someone who is because they are often manufactured in facilities that handle gluten-containing grains and can be cross-contaminated.

These cookies are super easy to work with, which is great news for those of us that like to bake healthier or need to bake gluten free.

I make them the same way that I make traditional cookies, creaming the butter and sugar and then folding in the dry ingredients and mix-ins.

When it’s time to bake them, I use a cookie scoop to plop them onto a baking sheet. Easy peasy!

This recipe makes an abundance of cookies. I might suggest making a full batch, scooping them out onto a cookie sheet and freezing half of the batter so you can bake up a cookie when you need. Just add a couple of minutes to the bake time.

Love cookies? Check out my Cashew Chocolate Chip Cookie Bars!

Gluten Free Oatmeal Raisin Cookies

Soft & Chewy Gluten Free Oatmeal Raisin Cookies are easy to make, healthier oatmeal cookies that are best eaten when warm with a glass of milk.

• Author: Miss AK
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 3–4 dozen 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Scale 1x2x3x

Ingredients

• 12 Tbsp. softened butter (1 and 1/2 sticks)
• 2 cups coconut sugar
• 4 eggs, at room temperature
• 2 tsp. vanilla extract
• 3 cups rolled oats
• 2 and 1/3 cups almond flour
• 2 tsp. baking soda
• 1 and 1/2 tsp. cinnamon
• 1 tsp. salt
• 1 and 1/2 cups raisins

Cook Mode Prevent your screen from going dark

Instructions

1. Cream the butter and sugar together for 1 minute. 
2. Beat in the eggs, one at a time. Beat in the vanilla extract. 
3. Mix in the oats, almond flour, baking soda, cinnamon, and salt.
4. Fold in the raisins. 
5. Chill the dough for at least one hour. 
6. Preheat the oven to 350F. 
7. Scoop the dough into balls – using a large cookie scoop if you’d like larger cookies. 
8. Leave about 1 inch between each cookie on the sheet and bake in batches for 10-13 minutes, depending on the size of the cookie. 
9. Cool for 5 minutes before transferring to a wire rack. Serve warm. 

Notes

• These are delicate cookies, so take care when transferring from the cookie sheet to the rack.