Gluten-Free Oatmeal Raisin Cookies (Vegan Option)
Soft, chewy, and bursting with sweet raisins, these gluten-free oatmeal raisin cookies are a classic that cannot be beat. With 10 simple ingredients and 30 minutes, you’ll be enjoying the best oatmeal raisin cookies in no time! Bonus: the recipe can be made gluten-free, dairy-free, vegan, nut-free, lactose-free, or regular.
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The Best Gluten-Free Oatmeal Raisin Cookies
Thick, chewy, and perfectly golden crisp edges, these gluten-free oatmeal raisin cookies are ridiculously delicious. Easy to make with only one bowl and no chill time required, this easy recipe for oatmeal raisin cookies will be your new go-to. Here’s why:
The Best Texture – Chewy with the perfect caramelized edges. Bonus: the optional walnuts add the most amazing crunch factor.
Raisins – The perfect raisin-to-bite ratio. Yum!
Easy To Make – 10 ingredients, 1 bowl, and no chilling required.
Dietary/Lifestyle Friendly – Vegan, gluten-free, nut-free, dairy-free, or “regular” this recipe can be easily adjusted to suit your specific lifestyle and dietary needs.
Gluten-Free Oatmeal Raisin Cookies Ingredients & Substitutions
As always this recipe is gluten-free. That said, I test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.
Here are a few key ingredients for these gluten-free oatmeal raisin cookies but make sure you scroll to the bottom recipe card for the complete ingredient list.
Flour: I made these cookies with XO Baking gluten-free all-purpose flour blend. If you are not gluten-free, use regular all-purpose flour. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup.
Brown Sugar: This recipe calls for brown sugar. You can substitute this with organic cane or coconut sugar if desired.
Butter: Becel plant-based bricks are my personal favorite for baking but any brick-style dairy-free, vegan, lactose-free, or regular butter will work.
Egg: You can swap the egg for ¼ cup of unsweetened applesauce. Note that the cookies will spread a tiny bit more.
Raisins: Any type of raisin will work for these cookies. If you are not a raisin fan, swap them for craisins or chocolate chips.
Oats: Make sure you use rolled oats and not instant oats. Oats are a high risk cross contamination item so make sure they are certified gluten-free if need be.
Walnuts: Totally optional, but the most delicious addition to these cookies. Any nut would work.
Step-By-Step Instructions
You’ll need a large mixing bowl with handheld mixer or a standmixer, a spatula, parchment paper, and a large cookie sheet.
1. Preheat the oven to 350ºF and prepare a cookie sheet with parchment paper.
2. Beat the butter and sugar on high for 2-3 minutes or until light and fluffy.
3. Add in the egg (or applesauce) and vanilla extract and mix on high until well combined.
4. Measure in the flour, cornstarch, cinnamon, and salt and mix until a soft dough forms
5. Add in the oats, raisins, and walnuts (if using) and mix until just combined.
7. With a large 3 tablespoon cookie scoop, scoop the cookie dough, 2 inches apart from each other, onto the prepared cookie sheet. Top with a sprinkling of coarse salt if desired. Note that these cookies will spread a little bit when baking so don’t overcrowd the cookie sheet.
8. Bake for 10-12 minutes or until the edges are set and the center is slightly underbaked. Be careful not to overbake. Let fully cool on the cookie sheet. Enjoy!
Pro Tip: Want a perfectly round cookie? Press errant cookie edges in with a butter knife as soon as they are out of the oven and still hot.
Oatmeal Raisin Cookie Recipe Tips & Tricks
Flour Measurement: Dry crumbly cookies are often due to improper flour measurement. If you are not measuring by weight, which I always recommend, spoon, not scoop, the flour out of the container and into the measuring cup.
Scrape The Bowl: Make sure to scrape the sides of the bowl several times through the mixing process. This ensures all the butter is properly aerated.
Baking Time: To keep these cookies chewy, do not over-bake. You want the edges just set. If they are hard or dark golden, you have baked the cookies too long.
Baking Location: I always recommend baking cookies one sheet at a time in the middle rack; this allows the heat to circulate evenly around the cookies.
Frequently Asked Questions
Can I Make These “Regular” (ie. not gluten-free, egg-free, etc?)
Yes! Swap the vegan/dairy-free & gluten-free ingredients with their regular counterparts. See the above section titled Ingredients & Substitutions for more detail.
What Is The Best Egg Substitute For Oatmeal Raisin Cookies?
There are so many great egg substitutes and replacements on the market lately. Personally, though, I prefer using applesauce or flax egg as an egg substitute in cookies.
Am I Able to Double the Recipe?
It doubles, triples, heck it even quadruples like a dream!
Can I Make These Cookies Smaller?
Yes, you can use a smaller cookie scoop for these amazing gluten-free raisin oatmeal cookies. Keep the oven temperature at 350ºF and check them at the 8-minute mark.
How To Store Gluten-Free Oatmeal Raisin Cookies
A dream to freeze, these easy oatmeal cookies are good frozen for up to 6 months. Alternatively, please place them in an airtight container and store them at room temperature for up to 5 days.
Pro Tip: Want the softest cookies even on day 5? Put a slice of gluten-free bread (or regular bread if not making them gluten-free) in the airtight container. The cookies will absorb the moisture from the bread and remain incredibly soft.
The Easiest Gluten-Free Oatmeal Raisin Cookie Recipe
Full of warm classic oatmeal cookie flavor, this incredible gluten-free oatmeal raisin cookie recipe is almost too good to be true. A mouthful of soft and chewy raisin cookie yum in every delicious bite!
With an adaptable ingredient list, you can tailor this recipe to suit vegan, gluten-free, egg-free, dairy-free, or just plain regular to create the most amazing cookie that everyone can enjoy.
I would love to know if you make this spectacular gluten-free oatmeal raisin cookie recipe. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!
More Oatmeal Cookie Recipes
Need more oatmeal cookies in your life? Here are a few of my favorite.
Gluten-Free Oatmeal Raisin Cookies (Vegan Option)
- Total Time: 22 Minutes
- Yield: 1.5 Dozen 1x
- Diet: Gluten Free
Description
Soft, chewy, and bursting with sweet raisins, these gluten-free oatmeal raisin cookies are a classic that cannot be beat. With 10 simple ingredients and 30 minutes, you’ll be enjoying the best oatmeal raisin cookies in no time! Bonus: the recipe can be made gluten-free, dairy-free, vegan, nut-free, lactose-free, or regular.
Ingredients
- 1/2 cup (114g) butter, room temperature *plant-based or regular
- 3/4 cup (150g) brown sugar
- 1 egg or 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 3/4 cup (90g) gluten-free flour 1:1 baking blend
- 3 tablespoons (24g) cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 1 1/2 cups (120g) gluten-free rolled oats
- 1 cup (145g) raisins
- optional: 1/2 cup (60g) chopped walnuts
Instructions
- Preheat the oven to 350ºF and prepare two large cookie sheets with parchment paper.
- In a stand mixer or of large mixing bowl with hand mixer, cream the butter and brown sugar on high speed for 2-3 minutes or until light and fluffy.
- Add in the vanilla extract and egg (or applesauce) and mix on high until well combined.
- Measure in the flour, cornstarch, cinnamon, and salt and mix on low until a soft dough forms.
- Add the oats, raisins, and walnuts (if using) and mix until just combined. The dough will still be quite sticky, it’s okay.
- With a large 3 tablespoon cookie scoop, place the cookie dough onto the prepared cookie sheets approximately 2 inches apart.
- Bake for 10-12 minutes or until the edges are a light golden brown and the center appears underbaked. Remove from the oven and immediately shape any errant cookie edges back into place with a butterknife or spoon.
- Allow the cookies to fully cool on the cookie sheets. They will continue to set while cooling.
- Store leftover cookies in an airtight container at room temerpature for up to 5 days or frozen for up to 6 months.
Notes
The cookies will spread a bit more if you are using applesauce instead of egg and also if omitting the walnuts.
- Prep Time: 10
- Cook Time: 12
- Category: Cookies
- Method: Baking
- Cuisine: American
I’m not usually a walnut fan but happened to have some on hand so I thought why not. They added the perfect crunch to these cookies. Super thick and chewy.
I’m glad you tried it. I feel the same way about walnuts but they really do add an extra something to these cookies.
Followed the recipe, but the cookies have a bitter taste. Too much cornstarch. How would less cornstarch or a different starch affect the recipe?
Cornstarch is not bitter. Most likely your oats, raisins, or walnuts. But with that said, you can swap the cornstarch for flour but note that the texture will change slightly.