A simple and reliable recipe for soft and chewy gluten free oatmeal raisin cookies loaded with oats and sweet bursts of raisins (with a vegan option.)
When times feel uncertain, I like to lean into the familiar. And right now, things feel more unsettled than ever.
While sitting at home like the rest of the world, I’ve been craving familiarity and comfort. So of course, I’ve been baking up a storm.
And what’s more comforting and cozy than a classic oatmeal raisin cookie? I know many of you are on team chocolate chip cookie, but there is something so old-fashioned and every day about a homemade soft and chewy oatmeal raisin cookie.
Here’s my own homemade version that’s made with gluten free oats and homemade gluten free oat flour, soft and tender on the inside, studded with raisins, cinnamon spiced, and oh so delicious.
Here’s the Recipe Deets:
❤️butter or ghee… give this recipe a buttery flavor. Be sure it’s at room temperature. You can use room temperature coconut oil for vegan option.
❤️coconut sugar… is a healthier alternative to brown sugar and gives a nice caramel flavor.
❤️eggs… help hold it all together. This recipe calls for 2 eggs. You can use 2 flax eggs for vegan option.
❤️vanilla + salt… for flavor
❤️baking powder + baking soda… help the cookies rise
❤️oat flour… I make my own gluten free oat flour from gluten free oats. See directions below.
❤️gluten free oat… give a nice chewy texture.
❤️raisins… give a nice burst of sweetness. I soak my raisins in filtered water for 5 minutes to plump them up. This is totally optional but helps make them super soft and moist. Be sure to strain and blot them dry before adding to coolie dough.
That’s it. Just a few simple ingredients that you probably already have in your pantry. Your family will LOVE these classic oatmeal raisin cookies. I’ve made 4 batches in the past 2 days in order to get the recipe JUST right, and my family is NOT complaining.
How to Make Homemade Gluten Free Oat Flour
Making your own gluten free oat flour is easy. Simply place gluten free rolled oats (NOT quick oats) into a coffee grinder, food processor or high speed blender. Place top on and process until the oats turn into a fine powder. Using the coffee grinder is the fastest and easiest.
To make a finer flour, pass the mixture through a sieve or sifter to remove the bigger bits. Not necessary, you will get a lighter texture in your baked goods.
Store oat flour in an air-tight container in the fridge for up to a month.
Vegan Option Tips
I know that some of you prefer egg free baking. No worries! This recipe can be adapted to be egg free and vegan. Simply use coconut oil for the fat and 2 flax eggs in place of the eggs. Here’s a few helpful tips:
❤️if using coconut oil, be sure that it is nice and soft before trying to cream it with the sugar. Coconut oil can be quite hard if the temperature is cold.
❤️make 2 flax eggs by whisking together 2 tablespoons of ground flax (flax meal) and 5 tablespoons of water. Allow to sit for 15 minutes.
❤️be sure not too leave cookie dough in freezer/fridge to chill for longer than recommended as coconut oil can get VERY hard as it cools.
❤️I’ve noticed that the vegan version cookies using coconut oil don’t spread as much as when I use butter or ghee. The cookies are slightly thicker. I honestly LOVE both the regular and vegan versions.
I’m not saying that these cookies are going to make everything better, but they sure are tasty to eat. And the warm, familiar smell of them baking in the oven does bring me some comfort.
Please know that if you are feeling uneasy and unsettled right now, you are not alone. We are social beings and thrive on touch, interaction, and connection. Sending you all a virtual hug. ❤️
xo,
Katja
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Classic Gluten Free Oatmeal Raisin Cookies
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: about 2 dozen cookies 1x
Ingredients
- 1 cup gluten free oat flour ( directions on how to make your own above in post)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter, ghee, or coconut oil (for vegan) – room temperature
- 1/2 cup plus 2 tbsp coconut sugar (I use THIS brand)
- 2 eggs (OR 2 flax eggs for vegan cookies made with 2 tbsp flax meal + 5 tbsp water whisked together and allow to sit for 15 minutes)
- 1 tsp vanilla extract
- 1 and 1/2 cups gluten free oats (I use THIS brand)
- 3/4 cup raisins plus more for topping
Instructions
- In a small bowl, whisk together oat flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In another large mixing bowl, with a hand mixer, cream together butter/ghee/coconut oil and coconut sugar until smooth, about 2 minutes. Add in eggs and vanilla and continue to mix until well incorporated, about 30 seconds, scraping down the sides as necessary. Add in oat flour mixture and mix again until combined. Finally, fold in by hand the oats and 3/4 cup of raisins. Place mixture into freezer for 20 minutes (or in fridge for 45 minutes) to chill.
- While mixture is chilling, preheat oven to 350’F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- Once dough is chilled, use a 1 and 1/2 inch cookie scoop and roll into even-sized balls and place at least 2 inches apart on baking sheets. Gently press a few additional raisins on top of each cookie, if desired. Bake for 12-14 minutes, until edges are slightly browned. Remove from oven and allow to cool for 10 minutes then transfer to wire cooling rack to cool completely. Cookies will set more as they cool.
Notes
If using homemade oat flour, sifting the flour to give it a finer texture will give you a lighter cookie crumb. See directions in post on how to make your own GF oat flour at home.
Make 2 flax eggs by whisking together 2 tablespoons of ground flax meal and 5 tablespoons of water. Allow to sit for 15 minutes.
As always, room temperature ingredients work best when baking.
Soaking your raisins in room temperature water for 10 minutes will make them more plump and beautiful. Be sure to drain and blot them dry before adding to cookie dough.
I don’t recommend chilling your dough for longer than noted here. If they sit for too long, they may not spread. If dough is left to chill longer, allow it to sit out for about 30 minutes before rolling into balls.
I use a small 1 and 1/2 inch cookie scoop for this recipe like THIS.
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Hi Katja,
I made your recipe Vegan style and really like the chewy thick softness. Great taste! I appreciate that you gave regular version too. Yes Vegan cookies do not spread much and since I love crispy edges if I make your regular recipe with butter and eggs will the cookies be more crisp on outside? Thanks so much…wonderful idea to give two options on this classic cookie.
All the best, Lily
Hi, Lily! I’m so glad you like the vegan version. We make these cookies often – both ways. These cookies tend to be more chewy than crispy, even with eggs and butter. 🙂