These Perfect Gluten Free Oatmeal Raisin Cookies are soft, chewy, and filled with sweet, plump raisins in every bite. They’re made with wholesome oats, warm cinnamon, and a touch of maple syrup or honey for natural sweetness. Whether you’re looking for gluten free oatmeal raisin cookies easy enough for beginners or a healthy no sugar gluten free breakfast cookie option, this recipe delivers that classic chewy texture and comforting flavor—without the gluten or guilt.
Why You’ll Love This Recipe
- Chewy, soft texture that’s just like traditional cookies
- Naturally sweetened with maple syrup or honey
- Gluten free, dairy-free, and refined sugar-free
- Perfect for meal prep or breakfast on the go
- Family-approved and freezer-friendly
- Easy to make with pantry staples
Ingredients Needed
Dry Ingredients
- 1 ½ cups gluten-free rolled oats
- ¾ cup almond flour or oat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients
- ½ cup coconut oil or unsalted butter, melted
- ½ cup maple syrup or honey
- 1 large egg (or flax egg for vegan)
- 2 tsp vanilla extract
Add-ins
- ¾ cup raisins
- Optional: ¼ cup chopped walnuts or pecans
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, combine oats, almond flour, baking soda, cinnamon, and salt.
- Whisk Wet Ingredients: In another bowl, whisk melted coconut oil, maple syrup (or honey), egg, and vanilla.
- Combine: Add wet mixture into dry ingredients and stir until a thick dough forms.
- Fold in Raisins: Gently mix in the raisins and optional nuts.
- Scoop & Bake: Drop spoonfuls onto the prepared sheet and flatten slightly.
- Bake: Bake 10–12 minutes until edges are golden and centers look set.
- Cool: Let cookies cool on the sheet for 5 minutes before transferring to a rack.
Tips for Success
- Use certified gluten-free oats for guaranteed gluten-free baking.
- Chill the dough for 10 minutes for thicker cookies.
- Don’t overbake—cookies firm up as they cool.
- Swap raisins for dried cranberries for a festive twist.
- Use room-temperature ingredients for even mixing.
Variations & Substitutions
- Keto-friendly: Use almond flour only and replace maple syrup with a keto sweetener.
- No sugar: Use mashed banana instead of sweetener.
- With honey: Replace maple syrup for a rich, floral note.
- Breakfast cookies: Add chia seeds and shredded coconut for extra nutrition.
- Nut-free: Substitute sunflower seed butter for almond flour.
Serving Suggestions
- Pair with a warm cup of coffee for a cozy snack.
- Crumble over Greek yogurt with fruit.
- Serve as a gluten free oatmeal raisin breakfast cookie for busy mornings.
- Enjoy as a post-workout treat with almond milk.
- Add a scoop of vanilla ice cream between two cookies for a dessert sandwich.
Storage & Reheating
- Room Temperature: Store in an airtight container up to 4 days.
- Refrigerate: Keep for up to 1 week in a sealed container.
- Freeze: Freeze baked cookies for up to 2 months; thaw at room temp.
- Reheat: Warm in microwave for 10–15 seconds to restore softness.
Frequently Asked Questions
Can I use frozen raisins or other dried fruits?
Yes, but thaw and pat dry to prevent extra moisture.
Can I make this recipe ahead?
Definitely! Chill the dough for up to 24 hours before baking.
How do I thicken the dough?
Add a bit more oat flour if the dough seems too wet.
Can I make these cookies gluten free and dairy-free?
Yes, just use coconut oil instead of butter.
Are these oatmeal raisin cookies healthy?
They’re naturally sweetened, gluten free, and made with whole ingredients—perfect for a healthy treat.
Can I make this recipe without eggs?
Yes! Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Equipment
- mixing bowls
- whisk
- Spatula or spoon
- baking sheet
- parchment paper
- cooling rack
Ingredients
- 1 ½ cups gluten-free rolled oats
- ¾ cup almond flour or oat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup coconut oil or unsalted butter, melted
- ½ cup maple syrup or honey
- 1 large egg or flax egg (vegan)
- 2 tsp vanilla extract
- ¾ cup raisins
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, combine oats, almond flour, baking soda, cinnamon, and salt.
- In another bowl, whisk melted coconut oil, maple syrup (or honey), egg, and vanilla.
- Add wet mixture into dry ingredients and stir until a thick dough forms.
- Gently mix in the raisins and optional nuts.
- Drop spoonfuls onto the prepared sheet and flatten slightly.
- Bake 10–12 minutes until edges are golden and centers look set.
- Let cookies cool on the sheet for 5 minutes before transferring to a rack.
