Look no further for perfect gluten-free oatmeal raisin cookies! These soft and chewy oatmeal cookies are studded with raisins, laced with cinnamon and nutmeg, have slightly crispy edges, and are oh-so-perfect. Make these simple gluten-free oatmeal cookies and then watch them disappear!
THIS POST IS SPONSORED BY
BOB’S RED MILL
Hear ye, all you cookie lovers of the world!
Get out your mixer and cookie sheet pans because we need these perfectly spiced, wonderfully soft and chewy gluten-free oatmeal raisin cookies in our lives.
Can you hear that?!
Bake me, bake me, bake meeee…..
These cookies are calling and I think we should listen.
Jump to:
🌟 Why you’ll love these cookies!
Reason #1: If you’re interested in ridiculously tasty cookies that are simple to make, you’re gonna love these cookies.
Reason #2: If you gravitate toward soft and chewy cookies with slightly crispy, caramelized edges, you’re gonna love these cookies.
Reason #3: If you love warm spices and the flavor combo of oats, cinnamon, and nutmeg, with just a hint of molasses, you’re gonna love these cookies.
Bonus: If your name is Olaf and you love warm hugs in the form of a cookie, these oatmeal raisin cookies are definitely for you.
🍪 Gluten-free cookies are better with Bob’s
If you’ve been around Pass Me Some Tasty for long, it will be no surprise to you that I am a total fangirl of Bob’s Red Mill gluten-free products. Their gluten-free grains and flours are dependable, high quality, processed and packaged with incredible care and consideration. If you have gluten intolerance or celiac you know how important it is to be able to trust that the foods you eat are truly gluten-free
Do oatmeal cookies contain gluten?
The ingredients in oatmeal cookies that would be of gluten-containing concern or that often raise the most questions for people are the oats, baking flour, baking soda, and baking powder. So let’s break it down.
- Oats: Oats do not contain gluten but they are frequently contaminated by gluten in how the oats are grown and processed. Thankfully, this is not the case with Bob’s Red Mill oats! They are certified gluten-free oats.
- All-Purpose Flour: Bob’s Red Mill has masterfully created a gluten-free all-purpose baking flour that works beautifully in this cookie recipe (as well as in these blackberry scones and banana blueberry muffins). It’s the perfect blend of gluten-free flours, starches, and xanthan gum for making those tasty treats that you fell in love with back in your gluten-eating days.
- Leaveners: Baking soda is naturally gluten-free so no worries there. Baking powder doesn’t typically contain gluten either, but since it does contain starch it’s best to double check that wheat starch isn’t being used in place of the more commonly used potato starch or cornstarch.
When I’m craving a batch of oatmeal raisin cookies (which is often), I appreciate knowing that each Bob’s Red Mill gluten-free product I use to make these cookies has been put through their stringent gluten testing protocols. Just look for the red GF logo and the gluten-free testing statement on Bob’s Red Mill product packages and know that you can have confidence that your oats, gluten-free baking flour, and leaveners are actually gluten-free.
🛒 Ingredients & suggestions
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour: I recommend only Bob’s Red Mill gluten-free baking flour for these cookies. Substituting a different brand of gluten-free baking flour is the most common reason a recipe doesn’t turn out.
- Bob’s Red Mill Old Fashioned Rolled Oats: Rolled oats provide wonderful texture and chewiness in cookies. I don’t recommend using quick cooking or instant oats as they will absorb moisture and cause the cookies to be dense and dry.
- Sugar: I use a mix of brown sugar and granulated sugar in my cookies. The brown sugar adds depth of flavor, moisture, and chewiness while the granulated sugar helps the cookies to spread and get those tasty slightly crisp edges.
- Molasses: Adds an extra warm, slightly sweet flavor while also adding chewiness and moisture to the cookies.
- Spices: Cinnamon and nutmeg give these oatmeal cookies the classic warm flavor that I expect and love in a tasty oatmeal cookie.
- Kosher salt: Not to be confused with table salt. Kosher salt has larger grains of salt compared to table salt so if using table salt use less than the amount called for in this recipe.
- Unsalted butter: I use unsalted butter so that I can control the salt without the salt controlling my baked goods. Make sure your butter is at room temperature prior to use.
- Raisins: I love raisins in my oatmeal cookies but if you just aren’t into raisins they are just as tasty without. Be sure to read on for more tasty add-in ideas to take your oatmeal cookie to the next level!
For a full list of ingredients and quantities see the recipe card at the end of this post.
🔪 Step-by-step instructions
Step 1: Add all of the dry ingredients to a bowl and whisk to combine.
Step 2: Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer, cream the butter and sugars together.
Step 3: Scrape down the sides of the bowl and add the egg, vanilla, and molasses and beat until just combined, scraping down the sides as needed.
Step 4: With the mixer on low speed, slowly add the dry ingredients until just combined.
Step 5: Add the raisins and incorporate them into the cookie dough using a spatula. Then chill the dough in the fridge for 30-45 minutes.
Step 6: After the dough has chilled, scoop into balls using a 4-tablespoon cookie scoop (I use this cookie scoop and it makes exactly 12 cookies) and place on a parchment paper lined baking sheet. Sprinkle each cookie with flaked sea salt. Bake in a 350°F oven for 13-15 minutes, until the edges are set, but the center still looks slightly underbaked. Allow them to cool for several minutes and then eat and be merry.
👩🍳 Important recipe tips!
- Use a scale to weigh your ingredients. When baking, the most accurate method for measuring ingredients is to weigh the ingredients on a food scale. A food scale is a minimal investment for a guarantee that your gluten-free cookies will turn out delicious each and every time. I have also included measuring cup measurements in the recipe card but be aware that measuring cups are very inaccurate and can cause significant errors with baked goods.
- If you are determined to use measuring cups, spoon the ingredient into the measuring cup one spoonful at a time and level the top of the measuring cup with the flat side of a butter knife. Do not pack the flour down and do not tap the measuring cup as both cause the flour to settle in the measuring cup.
- Do not make these cookies using a different gluten-free all-purpose flour than the one suggested. Trust me on this one. Not all gluten-free all-purpose flour blends are the same. They vary widely in both their ingredients and the proportions of those ingredients. This recipe was specifically tested and made outrageously tasty using Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
- Avoid chilling the dough for an extended period of time. I don’t recommend chilling the cookie dough longer than the 30-45 minutes suggested as the cookies will end up too thick. The oats and flour will absorb more moisture the longer the dough chills which will affect how much the cookies spread during baking. If you prefer to keep the cookie dough in the fridge for longer than recommended you may need to slightly press and flatten the cookie dough balls before placing them in the oven to bake.
💭 Frequently asked questions
Nope, just Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. I’m a BRM fangirl through and through and these cookies taste amazing using Bob’s Red Mill gluten-free grains and flour blends. I haven’t found a need to test these cookies using any other brand especially since Bob’s Red Mill products are well distributed in grocery stores across the United States and through online retailers. Find Bob’s Red Mill products near you using their easy store locator.
If you didn’t measure your ingredients using a scale as recommended it’s possible that you added too much flour to your cookie dough. Also, do NOT pre-scoop the cookie dough onto the baking pan and then chill in the fridge. We only want to chill the dough and not the pan with it. Your baking sheet should be at room temp prior to being placed in the oven.
Chilling the cookie dough allows the butter to solidify again which helps to prevent the cookies from spreading out too quickly while they bake. Chilling the dough also allows the liquids in the cookie dough a chance to hydrate the flour blend which will help to develop the flavors of the cookie and promote an even bake. If you skip this step, you may end up with very flat, crispy oatmeal cookies instead of soft and chewy oatmeal cookies.
💫 Tasty variations!
There are numerous ways you can change up these oatmeal cookies to suit your taste buds’ mood. Simply swap out the raisins for other tasty add-ins or get a little crazy and change up some of the spices. You can:
- Use a combo of half raisins/half chocolate chips or half raisins/half butterscotch chips. How about chocolate-covered raisins?!
- Use nuts, such as almonds, walnuts, sunflower seeds, or pumpkin seeds.
- Enjoy other dried fruits, such as golden raisins, dried apple pieces, dried cranberries, or chopped dates.
- Experiment with other spices like cardamom, allspice, chai spice, or pumpkin pie spice.
Now go bake yo’self some cookies! And save me one…or two. ♡
✨ More tasty gluten-free cookie recipes!
Did You Make This Recipe?
If so, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
📖 Recipe
Gluten-Free Oatmeal Raisin Cookies
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 53 minutes
- Yield: 12 cookies 1x
Description
Look no further for the perfect Gluten-Free Oatmeal Raisin Cookie! These soft and chewy oatmeal cookies are studded with raisins, laced with cinnamon and nutmeg, have slightly crispy edges, and are oh-so perfect. Make these simple gf oatmeal cookies and then watch them disappear!
Ingredients
- 160g (1 ⅓ cups) Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 128g (1 ⅔ cups) Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats
- ½ teaspoon Bob’s Red Mill Baking Powder
- ½ teaspoon Bob’s Red Mill Baking Soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon Kosher salt
- 113g (½ cup) unsalted butter, room temperature*
- 55g (¼ cup) fine granulated sugar
- 129g (¾ cup) brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoons molasses
- 120g (¾ cup) raisins
- flaked sea salt, optional for topping
Instructions
- Mix the dry ingredients: In a large mixing bowl, whisk together the gluten-free baking flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment or a second large mixing bowl with a hand mixer, cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg, vanilla, and molasses and beat until just combined, scraping down the sides of the bowl as needed.
- Add dry ingredients: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until incorporated, scraping down the sides of the bowl as needed.
- Add raisins: Remove the bowl from the stand mixer (if using) and add the raisins. Using a spatula, mix the raisins into the cookie dough until evenly distributed.
- Chill: Place the bowl of cookie dough in the refrigerator and allow the dough to chill for 30-45 minutes.
- Preheat oven: While the dough is chilling, adjust the oven rack to the middle position, preheat the oven to 350°F, and line a large baking sheet with parchment paper.
- Scoop the dough: Once the dough has chilled, use a 4-tablespoon cookie scoop to scoop cookie dough balls onto the parchment-lined baking sheet leaving plenty of space around the cookies to spread as they bake. I usually fit about 6-8 cookies on my baking sheet.
- Bake: Bake the cookies for 13 minutes or until the edges are set and light golden brown and the center still looks slightly underbaked. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack. As the cookies cool, they will set and no longer look underbaked and you will end up with a wonderfully soft and chewy cookie!
Notes
If your butter isn’t room temperature: Place cold, refrigerated butter in the microwave for no more than 30 seconds or just until the butter is partially melted. DO NOT fully melt the butter. These cookies will not bake properly if the butter is fully melted but instead will look like super thin pancake cookies.
Avoid chilling the dough for an extended period of time. I don’t recommend chilling the cookie dough longer than the 30-45 minutes suggested as the cookies will end up too thick. The oats and flour will absorb more moisture the longer the dough chills which will affect how much the cookies spread during baking. If you prefer to keep the cookie dough in the fridge for longer than recommended you may need to slightly press and flatten the cookie dough balls before placing them in the oven to bake.
Storage: These gluten-free oatmeal raisin cookies store well in an airtight container at room temperature for about 1 week (but they will probably disappear before then 😉).
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Thank you to Bob’s Red Mill for sponsoring this post and for making awesome gluten-free products that everyone will love! And thank you to those of you who support the brands that allow Pass Me Some Tasty to keep cooking up the tastiness!
You can follow along with Bob’s Red Mill on Instagram, Pinterest, and Twitter at @bobsredmill or on Facebook at @BobsRedMillNaturalFoods.
Disclaimer: All brand recommendations are purely my own opinion and are brands/products that I personally use and enjoy. This post may also contain affiliate links from which I may receive a small commission (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for supporting Pass Me Some Tasty!
Joseph says
I made these last night and the family loved them! Perfect tenderness and just the right amount of crispiness. Now they’re already all gone!
Shannon Emery says
Awesome! So happy to hear you enjoyed them! Sounds like next time you’ll need to make a double batch!
BS says
a bit dry- will add applesauce next time. Taste is really good though.
Shannon Emery says
Applesauce in them would be yummy too! Also, make sure not to leave the cookie dough in the fridge for longer than 45 minutes, that can dry them out as well.