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Classic Gluten Free Oatmeal Raisin Cookies Recipe (V, GF): a foolproof, easy recipe for the best gluten free oatmeal raisin cookies: chewy, moist centers with crispy edges, bursting with oats & raisins! Gluten Free Vegan Oatmeal Raisin Cookies never tasted so good! #Vegan #GlutenFree #OatmealRaisin #Cookies | Recipe at BeamingBaker.com

Classic Gluten Free Oatmeal Raisin Cookies Recipe (Vegan, Dairy-Free, GF)


  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 14 mins
  • Total Time: 39 minutes
  • Yield: 24-30 cookies (mine made 27) 1x

Description

Classic Gluten Free Oatmeal Raisin Cookies Recipe (V, GF): a foolproof, easy recipe for the best gluten free oatmeal raisin cookies: chewy, moist centers with crispy edges, bursting with oats & raisins. Gluten Free Vegan Oatmeal Raisin Cookies never tasted so good! Dairy-Free, Refined Sugar-Free.


Scale

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

Add-ins

  • ¾ cup raisins
  • ½ cup walnuts, chopped (optional)

Optional Topping

  • 23 tablespoons raisins

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  2. In a medium bowl, stir together all the dry ingredients. Set aside.
  3. In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Adapted from my Best Gluten Free Oatmeal Chocolate Chip Cookies.

Delicious Gluten Free Vegan Cookies & Bars


Notes

  • *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy/crumbly cookies.
  • 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.
  • Category: Cookies, Snacks, 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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