These gluten-free oatmeal raisin cookies are tender, chewy, and perfectly sweet. Made with rolled oats, plump raisins and a hint of cinnamon, they bake in about 30 minutes and make a delicious everyday treat.

Gluten-Free Oatmeal Raisin Cookie Recipe

The complete ingredient list and step-by-step instructions are below. Scroll to the recipe card to jump straight to the measurements and method.

Why you’ll love these cookies

Great texture: The combination of rolled oats and raisins gives a satisfyingly chewy bite.

Quick to make: From start to finish these cookies take about 25–30 minutes.

Fun to bake: This is an easy recipe to involve kids with — bake an extra batch to share with neighbors or to give as a simple gift.

What’s in these cookies

A handful of pantry staples come together to create classic homemade oatmeal raisin cookies that beat store-bought in flavor and texture.

Ingredients overview

• Unsalted butter – Adds richness and helps create a tender cookie.
• Light brown sugar – Brings moisture and contributes to chewiness.
• Granulated sugar – Balances sweetness and gives slight crispness to the edges.
• Vanilla extract (gluten-free) – Enhances flavor.
• Large egg – Binds the dough and adds structure; a flax egg can be substituted.
• All-purpose gluten-free flour – Provides the base. This recipe was tested with Ryze and Bob’s Red Mill 1-to-1 blends.
• Cinnamon – A warm spice that complements the oats and raisins.
• Baking soda – Lightly leavens the cookies for a soft texture.
• Salt – Balances the sweetness and enhances flavor.
• Gluten-free old-fashioned rolled oats – Use certified gluten-free oats for safety if needed; they give classic chew and texture.
• Raisins – Add bursts of natural sweetness; soak briefly if they seem dry.

Equipment

A large mixing bowl, a handheld or stand mixer (or a sturdy whisk), a baking sheet lined with parchment, and a cooling rack are all you need. A cookie scoop speeds up portioning.

How to make chewy gluten-free oatmeal raisin cookies

Follow these straightforward steps for reliably soft, chewy cookies. Consider doubling the batch — they disappear fast.

1. Preheat and prepare

Preheat the oven to 350°F (180°C). Place the rack in the center and line two baking sheets with parchment paper.

2. Cream butter and sugars

In a large bowl, beat the butter, brown sugar and granulated sugar until creamy. Add the egg and vanilla, then beat until combined.

3. Add dry ingredients and mix-ins

Stir in the gluten-free flour, cinnamon, baking soda, and salt until incorporated. Fold in the rolled oats and raisins until evenly distributed.

4. Scoop and bake

Drop rounded tablespoonfuls of dough (or use a cookie scoop) about 2 inches apart on the prepared sheets. Bake for 8–10 minutes, rotating pans halfway through, until edges are lightly golden and centers are set.

5. Cool

Allow cookies to rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container.

Tips for success

• Room temperature ingredients: Use room-temperature butter and egg for even mixing.
• Cream thoroughly: Beat butter and sugars 2–3 minutes to build structure and chewiness.
• Use the right oats: Choose certified gluten-free old-fashioned rolled oats, not quick or steel-cut oats.
• Soak raisins if dry: Soaking in warm water for 10 minutes plumps them up.
• Chill the dough if needed: A 30-minute chill helps if your kitchen is warm.
• Watch baking time: Ovens vary—check at the earlier end of the time range.
• Let them firm up: A brief rest on the sheet before moving to a rack helps the cookies finish setting.

Frequently Asked Questions

Answers to common questions about the recipe.

How long will they keep?

Store cookies in an airtight container at room temperature for 3–4 days.

Can I freeze them?

Yes. Freeze baked cookies or unbaked dough for up to 2 months. Freeze dough scoops on a tray, then transfer to a bag for easy baking later.

What variations work well?

Swap raisins for chocolate chips, dried cranberries or butterscotch chips for different flavors.

Do I need to soak the raisins?

Optional, but recommended if the raisins look dry—10 minutes in warm water plumps them nicely.

Do I need xanthan gum?

If your gluten-free flour blend already contains a binding agent, you don’t need to add xanthan gum. Use the blends recommended above for best results.

Yield: 20 servings

Gluten-Free Oatmeal Raisin Cookie Recipe

This recipe yields tender, chewy gluten-free oatmeal raisin cookies with a hint of cinnamon.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• 5 tablespoons unsalted butter, room temperature
• ½ cup light brown sugar (100g)
• ¼ cup granulated sugar (50g)
• 1 teaspoon gluten-free vanilla extract
• 1 large egg, room temperature
• ¾ cup all-purpose gluten-free flour (145g) — tested with Ryze and Bob’s Red Mill 1-to-1
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1¼ cups gluten-free old-fashioned rolled oats
• 1 cup raisins

Instructions

1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper and position the rack in the center of the oven.
2. In a large bowl, beat butter, brown sugar and granulated sugar until creamy.
3. Add the egg and vanilla, beating until combined.
4. Stir in the gluten-free flour, cinnamon, baking soda and salt until incorporated.
5. Fold in the rolled oats and raisins.
6. Drop rounded tablespoonfuls of dough about 2 inches apart on the prepared sheets.
7. Bake 8–10 minutes, rotating pans halfway through, until edges are lightly golden and centers are set.
8. Let cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Notes

• Use room-temperature butter and egg for best texture.
• Creaming the butter and sugars for 2–3 minutes builds structure and helps achieve chewiness.
• Use certified gluten-free old-fashioned rolled oats for safety and texture.
• If raisins are dry, soak in warm water for 10 minutes, then drain before adding.
• Chill dough 30 minutes if your kitchen is warm to reduce spreading.
• Oven temperatures vary—check cookies early to avoid overbaking.

Nutrition Information (per serving)

Yield: 20 | Serving size: 1

Calories: 144 • Total Fat: 3g • Saturated Fat: 2g • Carbohydrates: 21g • Fiber: 1g • Sugar: 13g • Protein: 2g • Sodium: 64mg

Nutrition is estimated based on specific ingredients and brands and may vary. Check labels for exact values.

If you make this recipe, please stop by and let me know how it turned out — I love hearing from bakers!