This is the best recipe for gluten free oatmeal raisin cookies! They’re crisp on the outside, thick and chewy in the middle, and filled with juicy, plump raisins.

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Gluten Free Oatmeal Raisin Cookies
I’m always a sucker for good gluten-free oatmeal chocolate chip cookies but sometimes you just have to have the classic Gluten Free Oatmeal Raisin Cookies!
Classic oatmeal raisin cookies are just so good. There’s a little bit of warm spice from a hint of cinnamon and the juicy raisins add the perfect amount of sweetness without making the cookies too sweet.

What You Need To Know About This Gluten Free Oatmeal Raisin Cookie Recipe:
My Nightshade Free Gluten Free Flour blend is excellent in gluten free cookie recipes. However, Bob’s Red Mill 1:1 Gluten Free Baking Flour, King Arthur Measure for Measure Flour, and Cup4Cup all work well in this recipe.
If you use a flour blend that contains xanthan gum, you can omit the amount called for in the recipe.
What makes these delicious cookies the best Gluten Free Oatmeal Raisin Cookies?
They’ve got the triple threat of textures! Soft centers, a chewy interior, and crisp edges. Add in plump raisins and you’ve got yourself a killer cookie.
If you’re looking for another classic recipe to make gluten free, be sure to check out my list of must-make basic recipes if you’re following a gluten-free diet!

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Key Ingredients for Chewy Gluten-Free Oatmeal Raisin Cookies
Wet Ingredients
- Unsalted Butter – I use melted butter in these cookies
- Nutiva Shortening
- Light Brown Sugar
- Large Egg
- Pure Vanilla Extract
Dry Ingredients
- Gluten-Free Flour – I use my Nightshade Free Gluten Free All-Purpose Flour Blend
- Xanthan Gum
- Ground Cinnamon
- Baking Soda
- Fine Sea Salt
- Baking Powder
- Certified Gluten-Free Oats, old-fashioned oats (not quick oats!) – be sure to use Purity Protocol Oats if you have Celiac Disease
- Raisins

Get the full recipe and ingredients in the recipe card below.
How to Make Oatmeal Cookies Without Eggs
Since this recipe calls for just 1 egg, you can try using a flax egg in place of the regular egg. You could also try your favorite egg substitute in this recipe, such as Bob’s Red Mill Egg Replacer or Ener-G Egg Replacer.
Equipment Needed to Make this Gluten-Free Oatmeal Cookie Recipe
- Stand Mixer or Hand Mixer
- Baking Sheet – I like these half sheet pans
- Basic Baking Tools – Medium Bowl, spatula, measuring cup, measuring spoons, etc.
- Silicone Baking Mat – if you bake regularly, I highly recommend getting a couple silicone baking mats. I own and use Silpat and Artisan Metal Works and love them both. They both fit my sheet pans well, they’re easy to clean, and they can go in the refrigerator and freezer right to the oven I’ve been using both for 5+ years now with no issue.
- Large Cookie Scoop – I swear by the OXO Large Cookie Scoop. It holds about 3 tablespoons of dough and I think they make the perfect-sized cookies.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
How to Make Oatmeal Raisin Cookies Gluten Free
Step 1. In a medium/small bowl, whisk together the gluten free flour, xanthan gum, cinnamon, baking soda, salt, and baking powder. Stir in the gluten free oats.
Step 2. Add the melted butter, shortening, and light brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together until smooth.
Step 3. Add the egg and vanilla extract and mix until light in color, creamy, and slightly thickened, about 1 minute.
Step 4. Scrape down the bowl and add the flour/oat mixture to the bowl. Mix on medium-low speed until completely combined, scraping down the bowl as necessary. Add the raisins and fold in with a spatula or wooden spoon to incorporate.
Step 5. Cover and refrigerate for 6 hours or overnight.
Step 6. When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat. Use an OXO large scoop to scoop the dough. Roll the dough into balls and slightly flatten it to form a puck shape.
Step 7. Bake in batches of 6-8 cookies at a time on a single sheet on the center rack for 12 minutes. Cool the cookies on the pan for at least 10 minutes before removing them from the pan to cool on a wire rack. (The cookies will look under-done when they first come out but will finish baking as they cool on the pan.

Tips for Making Gluten Free Cookies
- Measure your flour the right way using the spoon and sweep method. Too much flour will make these cookies dense and dry.
- Do not use quick oats in this recipe. Quick Oats are cut more finely and you’ll miss the texture of the chewy oats.
- Use purity protocol oats if you have Celiac Disease.
- Use purity protocol oats if you have Celiac Disease.
- Chill the dough for a minimum of 6 hours – don’t skip the chill time! The dough is a little too soft to bake right away.
- Cool the cookies on the cookie sheet for 10 minutes before removing them to cool on a wire rack. If you move the cookies too soon, they won’t have a chance to set up and will fall apart.

More Easy Gluten Free Recipes with Oats To Try
- Homemade Oat Flour
- Oatmeal Chocolate Chip Bars
- Banana Oat Muffins
- Oatmeal Fudge Bars
- How to Make Overnight Oats

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Best Recipe for Gluten Free Oatmeal Raisin Cookies
Ingredients
- 1 1/4 cups gluten free flour blend see notes
- 1 teaspoon xanthan gum omit if your flour blend contains it
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1 1/4 cups 125 g gluten free old fashioned rolled oats
- 1/2 cup butter melted
- 1/4 cup 45g Nutiva shortening
- 1 1/2 cups 345g light brown sugar, packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups raisins
Instructions
- In a medium/small bowl, whisk together the gluten free flour, xanthan gum, ground cinnamon, baking soda, salt, and baking powder. Stir in the gluten free oats.
- Add the melted butter, shortening, and light brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together until smooth.
- Add the egg and vanilla extract and mix until light in color, creamy, and slightly thickened, about 1 minute.
- Scrape down the bowl and add the flour/oat mixture to the bowl. Mix on medium-low speed until completely combined, scraping down the bowl as necessary. Add the raisins and fold in with a spatula or wooden spoon to incorporate.
- Cover and refrigerate for 6 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat. Use an OXO large scoop to scoop the dough. Roll the dough into balls and slightly flatten it to form a puck shape.
- Bake in batches of 6-8 cookies at a time on a single sheet on the center rack for 12 minutes. Cool the cookies on the pan for at least 10 minutes before removing them from the pan to cool on a wire rack. (The cookies will look under-done when they first come out but will finish baking as they cool on the pan.
- Bake the cookies for 12-14 minutes or until they’re golden brown around the edges.
- Allow the cookies to cool to room temperature on the baking sheet (they’ll harden slightly as they cool). Then, transfer the cookies to an airtight container and store them at room temperature for up to two days.
Notes
- I used my nightshade free gluten free flour blend in this recipe which weighed 170g.
- This cookie dough can be frozen. Scoop and form the dough into pucks and place on a baking sheet covered in wax paper and freeze. Once the dough is frozen solid, transfer to a freezer bag and freeze up to 3 months. Bake the frozen dough balls as directed for 14 minutes.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Is there a good substitute for the shortening and butter (dairy allergy)?
The Nutiva shortening is dairy free already. For dairy free butter, Miyoko’s is the best.
I don’t have a stand mixer. Can I use a hand held mixer?
Yes 🙂