If you’re on the hunt for a truly comforting, chewy, and naturally sweet treat, look no further than this **Gluten-Free Oatmeal Raisin Cookies Recipe**. These cookies bring together wholesome gluten-free oats with the warm spice of cinnamon and bursts of chewy raisins, all wrapped in a tender, golden-baked delight. The best part is how effortlessly these cookies come together while staying friendly to gluten-sensitive bakers, making them perfect for sharing with anyone craving a cozy snack that’s as satisfying as it is nutritious.
Ingredients You’ll Need
Getting the ingredients right is the secret to perfecting this **Gluten-Free Oatmeal Raisin Cookies Recipe**. Each element plays a key role: oats for that hearty chew, cinnamon to add aromatic warmth, and coconut oil to deliver moisture with a subtle richness. Here’s everything you’ll want on hand before you start mixing:
- 2 cups gluten-free rolled oats: Make sure to use certified gluten-free oats to keep the recipe safe and maintain great texture.
- 1 cup gluten-free all-purpose flour: Look for blends that include xanthan gum to help bind the dough smoothly.
- 1 teaspoon baking soda: This natural leavener helps the cookies rise just enough without making them cakey.
- 1 teaspoon ground cinnamon: Adds a warm, cozy flavor that perfectly complements the oats and raisins.
- ½ teaspoon salt: Balances the sweetness and intensifies the other flavors.
- ½ cup coconut oil, softened: Provides moisture and a light, buttery richness; you can swap with another oil if you prefer.
- ½ cup brown sugar, packed: Adds deep, molasses-like sweetness and helps keep the cookies chewy.
- ¼ cup granulated sugar: Brings a touch of crunch and balances the brown sugar’s richness.
- 2 large eggs: Bind everything together; for a vegan twist, flaxseed meal works beautifully as a substitute.
- 1 teaspoon vanilla extract: Elevates the flavor with a lovely, sweet aroma.
- 1 cup raisins: The star dried fruit that provides bursts of juiciness; feel free to try other dried fruits if you like.
How to Make Gluten-Free Oatmeal Raisin Cookies Recipe
Step 1: Prepare Your Oven and Pans
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prep step ensures your cookies bake evenly without sticking or burning on the bottom.
Step 2: Combine the Dry Ingredients
In a large bowl, stir together the gluten-free oats, gluten-free flour, baking soda, cinnamon, and salt until fully mixed. This blend sets the foundation for your cookies’ great texture and flavor balance.
Step 3: Cream the Sugars and Coconut Oil
In a separate bowl, beat the softened coconut oil with the brown sugar and granulated sugar until the mixture looks creamy. This step creates the perfect base that makes your cookies tender and irresistibly chewy.
Step 4: Add Eggs and Vanilla
Mix in the eggs and vanilla extract into the sugar and oil mix, beating until smooth and well combined. This element brings moisture and fragrance to your cookie dough.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, stirring gently until everything is just combined. Avoid overmixing to keep the cookies tender rather than tough.
Step 6: Fold in the Raisins
Gently fold in the raisins to evenly distribute those sweet, juicy pops throughout the dough. This step ensures every bite has that delightful fruitiness.
Step 7: Scoop and Bake
Drop rounded tablespoons of cookie dough onto your prepared baking sheet, leaving a little space between them because these cookies will spread slightly while baking. Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges turn a beautiful golden brown.
Step 8: Cool Your Cookies
Once out of the oven, let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This makes sure they firm up perfectly and don’t break apart.
How to Serve Gluten-Free Oatmeal Raisin Cookies Recipe
Garnishes
Pair these cookies with a light dusting of powdered sugar or a drizzle of melted dark chocolate for an elegant touch. You can even give them a sprinkle of chopped nuts on top before baking for an extra crunch.
Side Dishes
These cookies shine next to a glass of cold almond milk or a cozy cup of chai tea, making an ideal afternoon pick-me-up or after-dinner treat that’s both satisfying and wholesome.
Creative Ways to Present
Why not assemble a cookie platter with sliced fruits, nuts, and cheese for a charming snack board? Or sandwich two cookies with a smear of dairy-free cream cheese or nut butter in between for a delightful twist your guests won’t forget.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week, making them perfect for snacks throughout the week.
Freezing
These cookies freeze wonderfully! Place cooled cookies in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. They keep beautifully for up to three months, so you always have a sweet treat on hand.
Reheating
To enjoy frozen or stored cookies, simply warm them in the oven at 300°F (150°C) for about 5 minutes or until soft and fragrant again. This quick warm-up brings back that fresh-baked magic every time.
FAQs
Can I substitute raisins with other dried fruits?
Absolutely! If you want a little variety, dried cranberries, chopped dates, or dried cherries work just as well and add their own unique sweetness and texture.
Is this recipe suitable for vegans?
Yes! Swap the eggs with flaxseed meal mixed with water (about 1 tablespoon flaxseed meal + 3 tablespoons water per egg) and ensure your sugar is vegan-friendly to keep it completely plant-based.
Can I use a different oil instead of coconut oil?
Definitely. Neutral oils like avocado or light olive oil are great alternatives. Just be sure the oil is softened or liquid, not solid, to blend evenly into your cookie dough.
Why do I need gluten-free oats and flour specifically?
To keep this recipe truly gluten-free and safe for those with gluten sensitivities, it’s crucial to use oats and flour certified gluten-free since regular oats can be cross-contaminated during processing.
How do I avoid my cookies spreading too much?
Make sure your coconut oil isn’t too melted or hot when mixing, and chill the dough for about 15 minutes if it feels too soft before scooping. This helps the cookies maintain their shape while baking.
Final Thoughts
I’m so excited for you to try this **Gluten-Free Oatmeal Raisin Cookies Recipe** because it’s one of those comforting, simple pleasures that feels homemade and special every time. Whether you’re baking for yourself, your family, or friends with gluten sensitivities, these cookies deliver warmth, sweetness, and pure cookie joy that’s hard to beat. Happy baking and even happier eating!
Print
French Macaron Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten-Free Oatmeal Raisin Cookies are a delicious and hearty treat made with certified gluten-free oats and flour. Softened coconut oil and a blend of brown and granulated sugars provide a rich texture and sweetness, while warm cinnamon adds a cozy flavor. Perfect for those with gluten sensitivities or anyone seeking a wholesome cookie alternative, these cookies are flavorful, chewy, and easy to bake at home.
Ingredients
Dry Ingredients
- 2 cups gluten-free rolled oats (Make sure to use certified gluten-free oats.)
- 1 cup gluten-free all-purpose flour (Look for blends that include xanthan gum.)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (For added flavor.)
- ½ teaspoon salt
Wet Ingredients
- ½ cup coconut oil, softened (Can substitute with another oil.)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs (Can substitute with flaxseed meal for a vegan option.)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup raisins (Can substitute with other dried fruits.)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free rolled oats, gluten-free all-purpose flour, baking soda, ground cinnamon, and salt. Stir these together until well incorporated.
- Cream Wet Ingredients: In a separate bowl, beat the softened coconut oil with the brown sugar and granulated sugar until the mixture becomes creamy and smooth.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the sugar and oil mixture, mixing thoroughly until smooth and fully combined.
- Combine Mixtures: Gradually add the dry oat mixture to the wet mixture. Stir gently until just combined, being careful not to overmix the dough to keep the cookies tender.
- Fold in Raisins: Gently fold the raisins into the dough ensuring even distribution throughout.
- Shape Cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet. Leave sufficient space between each dough ball, as the cookies will spread slightly while baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes or until the cookie edges turn a golden brown color.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- Ensure oats and flour are certified gluten-free for true gluten-free baking.
- To make vegan, substitute eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
- For a different twist, try substituting raisins with dried cranberries or chopped dates.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the unbaked dough balls for up to 3 months; bake from frozen adding a couple of extra minutes to cooking time.
