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overhead shot of baked gluten free oatmeal raisin cookies on a silver metal sheet pan
Sharon Lachendro

Best Recipe for Gluten Free Oatmeal Raisin Cookies

5 from 9 ratings
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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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 6 hours
Total Time 6 hours 27 minutes
Servings: 2 dozen cookies
Course: Desserts
Cuisine: American
Calories: 138
Ingredients Equipment Method Notes

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

Equipment

  • KitchenAid 5-Qt.Artisan Design Series with Glass Bowl - Frosted Pearl White
  • OXO Good Grips Large Scoop
  • Silpat Silicone Baking Mat, Half Sheet
  • Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
  • OXO Good Grips Silicone Flexible Pancake Turner/Spatula, Black
  • Cooling Rack 

Method
 

  1. 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.
  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.
  3. Add the egg and vanilla extract and mix until light in color, creamy, and slightly thickened, about 1 minute.
  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. 
  5. Cover and refrigerate for 6 hours or overnight. 
  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.
  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.
  8. Bake the cookies for 12-14 minutes or until they’re golden brown around the edges. 
  9. 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

  1. I used my nightshade free gluten free flour blend in this recipe which weighed 170g.
  2. 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.