Gluten-Free Oatmeal Raisin Cookies


I really love oatmeal raisin cookies. It always surprises me to learn that so many people hate them, and hate even more biting into one of them thinking it’s chocolate chip only to find out it’s oatmeal raisin. I actually think I prefer oatmeal raisin to chocolate chip any day; they’re just better.

I love the cinnamon in the dough, the saltiness complimenting the sweet fruit, and the chewiness of the oats. I don’t make gluten-free cookie recipes often since they can be a hassle and a disaster, but these seemed worth it.


Make sure the oats you buy are tested gluten-free if serving these to someone with allergies.

Gluten-Free Oatmeal Raisin Cookies

Prep time: 20 minutes

Cook time: 15 minutes

Ingredients(Makes 1 1/2 dozen):

  • 1 1/4 cup brown rice flour
  • 1 1/2 cups gluten-free oats
  • 1/2 cups raisins
  • 3/4 cup brown sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1/2 cup butter, melted
  • 1/2 cup milk or water



  1. Mix together the brown rice flour, oats, raisins, sugar, cinnamon, salt, and baking soda.
  2. Mix in the eggs, butter, and liquid and mix completely.
  3. Refrigerate the dough for about 20 minutes until it sticks to itself.
  4. Preheat your oven to 350 degrees.
  5. Spoon about an ounce of dough into a small mound on a non-stick baking tray leaving about 3-inches apart for the cookies to spread. Repeat with all the dough.
  6. Bake for 12-15 minutes until the centers of the cookies are form. Remove from the oven and let cool before lifting off the tray.


When these first came out of the oven, they were a little cakey but once they cooled the texture got chewier.

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23 Responses to Gluten-Free Oatmeal Raisin Cookies
  1. Gabby @ Gabby's Gluten-Free
    March 15, 2012 | 9:10 am

    Oatmeal raisin cookies are the best! I love to throw a few dark chocolate chunks in there as well, then it’s the best of both worlds.

  2. Faith @ For the Health of It
    March 15, 2012 | 9:17 am

    Those look like the oatmeal raisin cookies from Subway – aka the best cookies in the world! {Minus whatever funky ingredients Subway uses in their version}

  3. Amber K
    March 15, 2012 | 1:23 pm

    I love the taste of oatmeal cookies, but I am a raisin hater! Okay, actually raisins by themselves are awesome. But when they are in baked goods it’s so annoying! Oatmeal chocolate chip for me. 🙂

  4. Hannah
    March 16, 2012 | 4:28 am

    Cinnamon, salty-sweet, sweet fruit, chewy oats, no chocolate…. these things are all marvellous. Nasty squidgy raisins? Not so much. However, I think this would be wonderful if tart dried cherries were used instead, so I’m going to squint and “misread” the recipe.

  5. Jennifer @ Peanut Butter and Peppers
    March 16, 2012 | 10:10 am

    I have really grwon to love oatmeal cookies. This is a great recipe. I’m going to make them this weekend!!

  6. Mike
    March 16, 2012 | 5:12 pm

    My daughter recently found that she is allergic to gluten. She is a trooper and has adapted well, but I’m sure these cookies will be a real treat for her.

    • Cheryl
      April 3, 2012 | 10:35 am

      I hope I’m not stepping on anyone’s toes here… but if she likes chocolate chip, Alton Brown’s Chewy Chocolate Chip Cookies are to die for!

  7. elise
    March 16, 2012 | 6:31 pm

    i think oatmeal raisin cookies are the best kind out there. i would pick them over any other kind 10 times out of 10.
    do you think less baking time would make them more gooey inside? i like suppppper soft cookies.

  8. […] baking is a crapshoot. Before I came out with a batch of oatmeal raisin cookies that looked halfway decent, I had a big tray of cookies that spread too much and wouldn’t hold […]

  9. Jess
    April 1, 2012 | 2:49 pm

    I made these last night. Though they are very good, (my boys loved them) They ran on the pan and made one big cookie. They were also a bit to cakey for me. I love the flavour, so what did I do wrong? Help!

    • Wannabe Chef
      April 1, 2012 | 5:40 pm

      That’s how my first crack at these came out but after adding the full 3 eggs to the recipe they seemed to come out well. It might have been that the dough wasn’t cold enough or the oven hot enough when the cookies went in. I left a good 3-4 inches in between each cookie for when they spread out so that they wouldn’t touch.

  10. Hannah Vandeven
    September 17, 2012 | 10:15 pm

    Love this recipe, thank you so much!
    I modified it and “vegan-ized” it using:
    3/4 unsw. apple sauce for eggs –
    vegan spread for butter –
    1 cup of xylitol for sugar –

    The apple sauce makes the cookies unbelievably chewy and perfect, and they still harden well enough.

  11. Wendy Lambert
    October 23, 2012 | 6:53 pm

    I like the taste of the dough. Can’t wait to see how they turn out!

  12. adagirl
    February 2, 2013 | 1:58 pm

    I added 1/4 tsp Xanthan Gum, 1/2 tsp baking powder and 1/2 cup of almond milk. The batter is resting in refridgerator. I will keep you posted on how they turn out. Fingers crossed.

    • adagirl
      February 2, 2013 | 3:17 pm

      They taste great !! Thank-you so much for all the wonderful tips.

      • adagirl
        February 2, 2013 | 4:06 pm

        Add an extra 1/4 cup of raisins and 1 tsp of vanilla extract. I believe this will complete the flavor.

        • kristy
          May 12, 2014 | 6:09 pm

          How long did you let then rest in the fridge before baking. I’m assuming the almond milk was in lieu of reg. milk? Thank you

  13. Sandy
    April 21, 2013 | 2:42 pm

    I made these cookies and they are divine. I also found the cookie
    dough thin and runny but I followed the directions and put the
    dough in the fridge for 30 minutes. The oatmeal seemed to
    suck up the liquid because I had perfect cookie dough when I
    removed the bowl from the fridge. Beautiful little cookies.
    This is the best website for recipes.

  14. Kat
    January 22, 2014 | 3:35 pm

    Just made them and added chocolate chips and a large spoonful of peanut butter (crunchy) and they are very good…the tip about putting in fridge for 20 minutes is best advice!!!! I find most GF cookies spread out like a pancake and this really solved that so I will be doing that with my other cookie recipes 🙂

  15. Mona
    January 24, 2015 | 1:18 am

    Thank you for posting this recipe! I added dried cranberries in place of raisins and ground brown rice into flour in the blender. Awesome! Added the touch of vanilla that one poster suggested. Thanks, again!

  16. Aly
    February 14, 2015 | 12:24 am

    Was super disappointed with this recipe!
    Not sure what happened..I used white rice flour vs brown, and they feel like sponges:( They did not spread out and look completely different than what I expected

  17. dave
    April 28, 2015 | 9:29 pm

    This is a nice recipe I just finished the cookies. I added 1tsp of vanilla, and used 1cup of raisins (mandatory!) not 1/2 cup. Also I substituted coconut oil for butter, and coconut sugar for regular. The coco oil and coco sugar I just happened to have extra of so no other reason for using them.

    I kept them in the fridge for an hour (something came up) and they did not flaten so pushed them flat with a spoon, half way trhough the bake cycle. They are great !! And not too sweet just how I like them.