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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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 1/2 cups gluten free rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but recommended)
- 1/8 teaspoon ground cloves (optional, but recommended)
- 1/3 teaspoon salt
Wet Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup + 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
Add-ins
- 3/4 cup raisins
- 1/2 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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Demeter, thanks so much! I’m no longer vegan but I knew that I would not be disappointed by your recipe. I have been wanting to make oatmeal raisin cookies because we have a lot of raisins from Costco. Your recipe was perfect for a friend who has a dairy allergy! I often share treats with them (he and his wife and I make everything dairy free when they’re in the picture and also even though wife is not allergic to dairy, I make hers dairy free too to avoid confusion. My subs were canola oil instead of coconut and chia seed egg instead of flax. Thanks again, Demeter! You’re still very much my go-to blogger! ❤️
Hi Valerie! Yep, that should be fine. Happy baking!
Hi Valerie! Yep, that should be fine. Happy baking!
Have not made yet, can i use a egg in place of flax?
Hi Valerie! Yep, that should be fine. Happy baking!
Oh my gosh, these are wonderful. I had such a taste for some chewy oatmeal cookies but when I make them at home they never seem to have the right texture. These were perfect. Now I’m just trying to avoid eating them all in one day.
Haha I know exactly what you mean! These cookies never last long in our house, and I always end up hiding them in the back of the freezer so we done eat them all. 😂 I’m so happy you enjoyed the texture, Katie!
I had little hope for these cookies as the “dough” would not cling together, cookies outta the oven were breaking. But I let them cool completely & they are my absolute favorite cookie! They freeze perfectly too. I’ve made them twice in a week now. I’ll never use another GF oatmeal cookie recipe, this is THE BEST!!!
So happy to hear you enjoy the cookies so much! 😊 It’s so important to make sure baked good cool completely, but so hard to wait! lol Can’t wait to see what you try next!
These cookies turned out great! I am not dairy free so I used butter, and 1 egg. I also didn’t have coconut sugar and used brown sugar instead. Will definitely make again!
That’s so fantastic to hear! Ooooh, I love that you were able to make the swaps with what you had on hand. Thank you for letting me and everyone else know that they worked out–that info is truly so helpful. Happy baking & eating!
I have made these over 20 times and I’m so obsessed with them. I triple the recipe and keep them in the freezer when I need a treat or I’ll even have them for breakfast! Thanks for making such a great recipe!
Oh yay! I’m super happy to know you’re enjoying the cookies Vanessa. 😊 Thank you for taking the time to stop by and let me know! ❤️