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Gluten Free Oatmeal Raisin Cookies are packed with hearty oats, almond butter flavor, and chewy bursts of sweetness from the raisins. This healthier treat is easy to make in one bowl with whole food ingredients. The perfect weekday or holiday treat!

 

Gluten free oatmeal raisin cookies on a wire rack.

 

These delicious Gluten Free Oatmeal Raisin Cookies have the most wonderful flavor and texture with crispy edges, perfectly puffy middles, and chewy raisins in every bite! I know oatmeal raisin cookies can sometimes get a bad rap, but that’s going to change with this cookie recipe. These bake up soft, buttery and heavenly. They’re also really versatile, so if you’re not a fan of raisins, feel free to sub in dark chocolate chips or dried cranberries. Load up the cookie jar, these are going to be a hit for weekend snacking, after school snacks or holiday gatherings!

 

Why you’ll love this recipe

  • Easy and quick to make! You only need 1 bowl, no mixer required!
  • Gluten free version of your favorite classic cookie, yet tastes just as wonderful as the original.
  • It’s refined sugar free and uses a fraction of the sugar you’ll find in a traditional cookie, but still perfectly sweet. Low sugar to keep blood sugar and hormones balanced.
  • Can easily be dairy free, so anyone with food sensitivities can enjoy.
  • No fillers like xanthum gum.

 

Closeup view of an oatmeal raisin cookie.

 

What makes these cookies healthy?

These gluten free oatmeal raisin cookies are not only delicious and easy to make, but they’re also filled with wholesome, nutritious ingredients. Here are some nutritional highlights:

  • We recommend sprouted rolled oats because they boast more nutrients and are easy to digest.
  • Gluten free ingredients, like almond flour and oats are used to avoid inflammatory ingredients. These can also be made dairy free by using coconut oil or a vegan butter instead of regular butter.
  • This cookie recipe uses coconut sugar and monk fruit instead of cane sugar for a slightly less inflammatory and blood sugar balancing dessert. Using part monkfruit reduces the impact on blood sugar and therefore doesn’t spike your blood sugar giving you a sugar rush.

 

Ingredients needed

This gluten-free oatmeal raisin cookies recipe is made with oats, almond flour, almond butter, monk fruit and coconut sugar for a healthy treat that still has incredible flavor, and a thick, chewy texture. Here’s everything you’ll need to make them:

  • Unsalted butter: Adds flavor, structure, and plenty of moisture in each bite.
  • Sweetener: A combination of coconut sugar and monk fruit will naturally sweeten these cookies perfectly without processed sugars or inducing blood sugar spikes.
  • Almond butter: Gives these a rich, slightly nutty flavor and wonderful texture.
  • Vanilla extract: For a warm subtle sweetness.
  • Egg: One large egg, plus one extra egg yolk provide structure and richness.
  • Oats: Use rolled oats for extra heartiness.
  • Almond flour: This recipe uses almond flour for the perfect texture while still keeping the cookies gluten free.
  • Arrowroot flour: When used in combination with gluten free flours like almond flour and coconut flour in baking, it creates a light and airy texture.
  • Baking soda: For proper baking.
  • Cinnamon: Adds warm cozy flavor.
  • Sea salt: To enhance the flavor.
  • Unsweetened raisins: Sweet bursts of chewiness in every bite!

 

How to make this recipe

  1. Combine wet ingredients: In a large mixing bowl, combine the melted butter, coconut sugar, monk fruit (or additional coconut sugar), almond butter, and vanilla. Mix until well combined. Add the egg and egg yolk to the wet ingredients mixture. Mix thoroughly until the eggs are fully incorporated.
  2. Add the dry ingredients: To the bowl, add the oats, almond flour, arrowroot flour, baking soda, cinnamon, and salt and stir until a cookie dough forms. 
  3. Mix in the raisins: Gently fold in the unsweetened raisins into the cookie dough, distributing them evenly.
  4. Chill the dough: Chill for 1-24 hours to allow to dough to hydrate and create a chewier cookie. The longer you can chill the dough, the better.
  5. Prep: Heat your oven to 375°F and line a baking sheet with parchment paper.
  6. Form dough balls: Scoop out 1 ½ tablespoon portions of cookie dough and shape them into rounds. Place them on the prepared baking sheet, leaving 2 inches between each cookie.
  7. Bake: Place in the oven and bake for 8-10 minutes or until the edges are golden brown.
  8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

 

Cookies made with oats and raisin cooling on a wire rack.

 

Substitutions/Variations:

When baking, it’s typically best to follow the recipe as written, however here are some swaps that work great:

  • Nut free: To keep these nut free, sub arrowroot flour for the almond flour. In addition, replace the almond butter with tahini.
  • Butter: For a dairy free cookie, use coconut oil instead of butter.
  • Extra mix-ins: Try adding chopped walnuts or pecans for crunch and extra texture. 
  • Chocolate chips: You can replace the raisins with chocolate chips, or simply add in some chocolate chips along with the raisins.

 

Baking tips:

  • Raisins: If you have the extra time, consider soaking the raisins in warm water for about 10 minutes before using (dry them well with a paper towel). This makes them perfectly soft and plump.
  • Don’t over-bake: To ensure your oatmeal cookies are perfectly soft, be sure to check on them after 8 minutes (depending on your oven). You can remove them from the oven when the edges are golden but the centers still look a bit undercooked. The cookies will continue to bake a bit and set as they sit on the sheet pan after being removed from the oven.
  • Chill the dough: Even though it’s not completely necessary to chill the dough, we recommend chilling it for at least 30 minutes and up 24 hours. This will make it easier to scoop and form dough balls, and also makes for a thicker, more flavorful cookie.
  • Use a cookie scoop: The dough can be a bit sticky, so it works best to scoop it with a cookie scoop. This also helps to get even-sized cookies.
  • Are oats gluten free? Oats are naturally gluten free, however during farming, transportation and storage, they can come in contact with gluten-containing grains. To ensure these cookies are gluten free, it’s important that your oats have a label indicating they are certified gluten free.

 

Storing, freezing & reheating:

  • Storing: Place any leftovers in an airtight container for up to 3 days at room temperature. You can move them to the fridge to keep them fresh for an extra couple of days.
  • Freezing: Freeze baked cookies in a freezer-safe container or bag for up to 2 months.
  • Freeze dough: Flash freeze cookie dough balls on a lined cookie sheet in the freezer for 30 minutes. This will set the cookie dough balls’ shape, and prevent them from sticking together in the container. Once they are firm, transfer them to a freezer-safe bag or container, and store for up to 2 to 3 months.
  • To bake from frozen: Bake frozen cookie dough balls for an extra minute, no need to thaw.
  • Reheat: If you like warm cookies, pop them into the microwave for 10 to 15 seconds before enjoying.

 

Gluten free oatmeal raisin cookies, on with a bite taken out.

 

Other gluten free desserts you’ll love:

 

I would love to hear your feedback and see your photos of this recipe! Please leave a comment below and share your experience with me and other readers.

Share your creation and tag me on socials @withthymenutrition.

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Gluten free oatmeal raisin cookies on a wire rack.

Gluten Free Oatmeal Raisin Cookies

  • Author: Alanna
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Gluten Free Oatmeal Raisin Cookies are packed with hearty oats, almond butter flavor, and chewy bursts of sweetness from the raisins. This healthier treat is easy to make in one bowl with no need to chill the dough. The perfect weekday or holiday treat!


Ingredients

Scale
  • 1/2 cup unsalted butter, melted*
  • 1/4 cup maple syrup
  • 1/4 cup monk fruit (or coconut sugar)
  • 3 tablespoons smooth almond butter
  • 2 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cup gluten free sprouted rolled oats
  • 1/2 cup almond flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoons sea salt
  • 1/2 cup unsweetened raisins

Instructions

  1. In a large mixing bowl, combine the melted butter, coconut sugar, monk fruit (or additional coconut sugar), almond butter, and vanilla. Mix until well combined.
  2. Add the egg and egg yolk to the wet ingredients mixture. Mix thoroughly until the eggs are fully incorporated.
  3. To the bowl, add the oats, almond flour, arrowroot flour, baking soda, cinnamon, and salt and stir until a cookie dough forms. 
  4. Gently fold in the unsweetened raisins into the cookie dough, distributing them evenly.
  5. Chill the dough in the refrigerator for 1-24 hours.
  6. Heat your oven to 375°F and line a baking sheet with parchment paper.
  7. Remove the chilled dough from the fridge and scoop out 1 ½ tablespoon portions of cookie dough and shape them into rounds. Use the back of a spoon to slightly flatten the cookies. Place them on the prepared baking sheet, leaving 2 inches between each cookie.
  8. Bake for 10-12 minutes or until the edges are golden brown.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely before enjoying, or else they’ll be crumbly. 

Notes

*Can substitute coconut oil for butter to make dairy free.

  • Storing: Place any leftovers in an airtight container for up to 3 days at room temperature. You can move them to the fridge to keep them fresh for an extra couple of days.
  • Freezing: Freeze baked cookies in a freezer-safe container or bag for up to 2 months.
  • Freeze dough: Flash freeze cookie dough balls on a lined cookie sheet in the freezer for 30 minutes. This will set the cookie dough balls’ shape, and prevent them from sticking together in the container. Once they are firm, transfer them to a freezer-safe bag or container, and store for up to 2 to 3 months.
  • To bake from frozen:Bake frozen cookie dough balls for an extra minute, no need to thaw.
  • Reheat: If you like warm cookies, pop them into the microwave for 10 to 15 seconds before enjoying.

Keywords: gluten free, dairy free, oatmeal raisin cookies

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