Classic Gluten Free Oatmeal Raisin Cookies (Dairy Free)
Classic Gluten Free Oatmeal Raisin Cookies (Dairy Free): deliciously chewy gluten free oatmeal raisin cookies with crispy edges and sweet, juicy raisins. Wonderfully gluten and dairy free.
Ahhh… classic oatmeal raisin cookies. Crispy edges, deliciously moist centers, chewy oats and oodles of juicy raisins. All of that goodness—but none of it gluten free?
What’s a gal to do? How’s about we turn that non-GF frown upside down and make all of that oatmeal raisin goodness yours, GF-style?
Today, we’re making gluten free oatmeal raisin cookies from gluten free oats and gluten free oat flour. These are one of my favorite cookie recipes because they’re so good. Think: oatmeal raisin cookies with crispy edges, soft ‘n chewy centers, bursting with juicy raisins and yummy walnuts—all just secretly gluten free.
Ya ready to bake the best gluten free oatmeal raisin cookies? Let’s do it!
How to Make Gluten Free Oatmeal Raisin Cookies
Preheat
Preheat your oven to 350°F, then line a baking sheet with parchment paper.
Stir the Dry Ingredients
Grab a medium mixing bowl and add in all of the dry ingredients: gluten free oat flour, gluten free rolled oats, baking powder, ground cinnamon, ground nutmeg, ground cloves and salt. Stir together thoroughly.
Whisk the Wet Ingredients
Now, add all of the wet ingredients to a large mixing bowl: coconut oil, coconut sugar, flax egg, vanilla and maple syrup. Whisk until well mixed.
Combine the Wet & Dry
Pour the dry ingredients over the wet ingredients. Stir and fold everything together until no flour patches remain. Now, fold in your raisins and walnuts (if using). You’ve just made your gluten free oatmeal raisin cookie dough!
Chill the Cookie Dough
Cover your bowl of cookie dough and place it in the freezer for 20 minutes, until it’s very firm.
Scoop
Grab a cookie scoop, and scoop and drop cookie dough balls onto the baking sheet you prepped earlier. Press raisins into the tops of each ball, then flatten each ball with a fork.
Bake, Cool and Enjoy
Bake for about 14 minutes, then cool and enjoy the best gluten free oatmeal raisin cookies!
>>Related: Oatmeal Raisin Energy Bites
Tips for Perfect Gluten Free Oatmeal Raisin Cookies
Make sure to use finely ground oat flour
Sometimes you’re in a rush to grind your oats when making homemade oat flour, but that can cause too-coarse bits of oats to be in your cookies, and thus lead to crumbly cookies. Make sure to grind your oat flour to a fine flour, or just buy a good one online—like this gluten free oat flour (I just found this and am so excited!).
Don’t skip the freezing part.
You know I almost never ask you to freeze your cookie dough—so when I do, it’s important! 😉 For just the right texture and perfect amount of spread, you gotta freeze this oatmeal raisin cookie dough.
Make sure to freeze your cookie dough until very firm.
The goal of freezing the cookie dough is to get it to such a firm level that it’s practically solid when you scoop it onto the cookie sheet. That way, it’ll “melt” into the perfect shape and texture while baking, making for the best gluten free oatmeal raisin cookie!
How to Store Your Oatmeal Raisin Cookies
“How long do oatmeal raisin cookies last?” These dairy free oatmeal raisin cookies last for 1-2 weeks at room temperature, and about 1-3 months in the freezer (just like these Chewy Healthy Oatmeal Chocolate Chip Cookies).
“How about when I freeze ‘em?” Just make sure to store your GF oatmeal raisin cookies in an airtight or freezer-friendly container (if freezing) to keep ‘em fresh! If freezing, allow your gluten free oatmeal raisin cookies to thaw for 10-20 minutes before enjoying.
Chewy, moist centers with crispy edges and just the right amount of oats and raisins—the best gluten free oatmeal raisin cookies!
I can’t wait to hear what you and your loved ones think of my gf oatmeal raisin cookie recipe! Leave a comment below with your thoughts—you know I love hearing from you. Looking forward to our next joyful baking adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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📸 Did you make this gluten free oatmeal raisin cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
More Gluten Free Dairy Free Cookies
- Gluten Free Coconut Cookies – a chewy, coconut-ty delight that’s a reader fave.
- Gluten Free Vegan Oatmeal Raisin Cookies – soft-baked, unlike today’s chewy gf oatmeal raisin cookies!
- Gluten Free Dairy Free Oat Flour Chocolate Chip Cookies – delightfully baked with oat flour and packed with ooey gooey chocolate chips
- The BEST Gluten Free Oatmeal Chocolate Chip Cookies – when I say these are the best, you better believe it. 😉 Try it and see.
- Peanut Butter Coconut Oatmeal Cookies (Gluten Free) – a wonderful blend of 3 delicious key ingredients.
Classic Gluten Free Oatmeal Raisin Cookies (Dairy Free)
- Total Time: 39 minutes
- Yield: 24-30 cookies (mine made 27) 1x
- Diet: Gluten Free
Description
Classic Gluten Free Oatmeal Raisin Cookies (Dairy Free): deliciously chewy gluten free oatmeal raisin cookies with crispy edges and sweet, juicy raisins. Wonderfully gluten and dairy free.
Ingredients
Dry Ingredients
- 1 cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 1 ½ cups gluten free rolled oats
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, but recommended)
- 1/8 teaspoon ground cloves (optional, but recommended)
- 1/3 teaspoon salt
Wet Ingredients
- ½ cup melted coconut oil
- ½ cup + 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
Add-ins
- ¾ cup raisins
- ½ cup walnuts, chopped (optional)
Optional Topping
- 2–3 tablespoons raisins
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, stir together all the dry ingredients. Set aside.
- In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
- Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until no flour patches remain. Fold in raisins and walnuts, if using.
- Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature until just soft enough to scoop, but still very firm and chilled.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press raisins into cookies—this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies; flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
- Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
More Gluten Free Dairy Free Cookies
Notes
*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy/crumbly cookies. Otherwise, try buying ready-made gf oat flour.
Storing Instructions: Store in an airtight container at room temperature for 1-2 weeks.
Freezing Instructions: store in a freezer-friendly container or bag. Keep for up to 1-3 months. Thaw at room temperature for about 10-20 minutes before enjoying. Or, warm in the microwave for about 5-10 seconds.
Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 30 servings per recipe, made without optional ingredients.
- Prep Time: 25 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 91
- Sugar: 7g
- Sodium: 32mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
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Hi, Demeter! (Wonderful name!) I was never a big fan of oatmeal cookies, but your recipe inspired me to make these cookies. I made some modifications to replace what I didn’t have with what I had. I also added in some dark chocolate chips. The cookies came out SO delicious!! It was my first time using flaxseed egg in a recipe, and I’m a fan now! Thank you! I made another batch a few days ago because the initial batch was gone within a week! This time, I shared some with two people, and both of them used the same word to describe the cookies: Amazing! One of them even said that if I opened a cookie store, I’d become famous! I wanted to share these compliments with you, Demeter. Thank you very much for your AMAZING recipes!!
Hi Chiemi! (Right back at ya with the wonderful name complement 😉) I am so happy to hear that the cookies were such a success for you! And I’m so honored that my recipe was your first experience with flax eggs. 😊 It’s so great to hear that the cookies were such a success with your friends, and thank you for sharing all their lovely comments with me. I simply cannot wait to see what you try next!
Thank you very much, Demeter! I love that your recipes are flexible. Before baking these cookies, I was checking out other oatmeal cookie recipes of yours. I couldn’t decide whether to go with oatmeal chocolate chip cookies or oatmeal raisin cookies. So, I decided to use this recipe and added chocolate chips! I didn’t have raisins, walnuts and nutmeg; I replaced them with dried cranberries, dried tart cherries, pumpkin seeds and ginger powder. I also used less coconut sugar and maple syrup. Still, the cookies came out SO delicious! Stickiness wasn’t an issue for me; I just dipped the cookie scoop and my fingers (instead of a spoon) in water every other cookie. I will be sure to leave a comment again next time I try one of your WONDERFUL recipes! 🙂
My pleasure, Chiemi! 🙂 I absolutely loved reading about your baking adventures (I mean, sign me up for dried tart cherries and ginger powder!). Can’t wait to see what you try next!!
These are super delish and easy to make! I love them. These, and your thick and chewy chocolate chip cookie recipe, are so, so good!
Thank you!!
Woohoo!!! That’s so awesome to hear, Alyssa. 🙂 Also, the thick and chewy chocolate chip cookies are my fave!! So glad you enjoyed both of them. Happy eating!
Great recipe and flexible! I had to make a few changes based on what i had in the pantry.
They were terrific cookies.
I also gave the recipe to my gluten and dairy free daughter to try.
We loved them.
Hi Andi! Thanks so much! I’m so pleased that both you and your daughter enjoyed my recipe. Phew on those subs working out. Love it. Happy eating!
These were so fun and easy to make, and absolutely delicious! Thank you !!
I’m so happy to hear it, Erin! Making cookies is like the best pastime! Thanks for stopping by. 🙂
These cookies turned out fantastic my first try! Very simple and easy to understand recipe. The only thing I would do different next time is definitely put raisins on top of the cookie before I flatten them, because they do tend to stick to the spoon. Thanks for the awesome recipe!
Woohoo! I am so happy that you enjoyed them! And I’m all for adding some more raisins on top. 😉
These are SO good! They are chewy and carmely and amazing. Thank you!
Thanks so much Kristin! 🙂 It’s so wonderful to hear how much you enjoyed my recipe. Happy baking & eating! 😉
These cookies are truly amazing. I have recently cut out gluten and dairy in my diet (for health reasons). I am searching for tasty homemade treats, and this recipe is the best by far. They are crispy on the outside, chewy on the inside, and they are so flavorful. No weird aftertaste! I even made my own oat flour for the first time. Thank you for sharing with us!
I’m so happy to hear you enjoyed them Becky! . Thank you for sharing those kind words with me!
These look amazing!! I don’t have coconut sugar, would you suggest subbing with white sugar or brown sugar? Thanks!
Hi JL! You could swap it with organic brown sugar. Happy baking!
Even though I like oatmeal chocolate chip cookies, oatmeal raisin cookies are definitely better by far — these are especially delicious!
Oh yeah! So glad to hear you enjoyed them Vik! 🙂
I know what I will be baking this weekend!! These look hands down delicious!
Haha sounds like your going to have one awesome weekend! .
YUM!!! I love this cookie delicious version!!!
Yay! That’s wonderful to hear Erin!
These are great little treats! And super easy! Thanks
Yay! So happy to hear it Chrissie! 🙂
I am recently dairy free and so excited to make these. Thank you so much!
Oh what great timing! I truly hope you enjoy these Michelle!
These cookies look good. Can you make them using an egg instead of flax egg?
Hi Ceil! Yep, that would work fine. Happy baking!
I just had to come over to let you know how delicious your cookies look! I wish I could make some to eat but, I’m allergic to oats!
Oh no! Well thank you for the complement Kim. 🙂
Love how chewy these cookies look!
They are the best! .
My mom loves these! The texture is so superior to most gluten free cookies I’ve ever had! Thank you for a delicious cookie!
Wow now that’s some high praise! . I’m so glad that she enjoyed the cookies Beth!
One of my best friends is gluten free and dairy free so I’ve been on the hunt for some good cookie recipes. This is perfect!
I think your friend is really going to love these!
These look like the perfect raisin cookies! I can’t wait to try them!
Oh they most definitely are! . Happy baking Jessica!
Another super healthy cookie is making its way into my collection. This one’s a winner for sure…thanks!
Yay! So glad to hear it Traci! Happy baking! .
Such a yummy recipe! I’m going to make a batch to take along on our camping trip this weekend. My kids will love them!
Ooh that sounds like so much fun! . Hope you all have a blast!