These gluten free oatmeal raisin cookies are absolutely delicious. You can’t ask for a better cookie than these crispy, chewy treats that are perfectly spiced. Bake these this weekend and enjoy them with a cup of tea or cider.
If you’re an oatmeal cookie fan, you’re going to love these cookies! This is a classic cookie that everyone should know how to make.
I have a lot of oatmeal cookies on my site – these salted chocolate chip treats, a chewy version with pears, and pumpkin oatmeal cookies.
There’s just nothing like a perfect homemade cookie, is there? And if you’re new to gluten free baking, or food allergies in general, you might be thinking that you won’t have a perfectly baked cookie ever again.
Don’t think that way! Cookies are one of the easiest things to make allergy friendly. I have tons of cookie recipes on my site. Whether you like chewy, crispy, buttery, or chocolatey cookies, I have something for you!
Ingredient Notes
- Certified Gluten Free Oats – If you can’t have gluten, you need to make sure you purchase oats that are labeled, “certified gluten free.” There are several brands that fall into this category. We prefer GF Harvest, which is made in a nut free and allergy friendly facility.
- Raisins – Make sure the raisins you use are safe for your particular dietary needs. Dried fruits are often processed in the same facility as tree nuts or peanuts.
- Vegan Buttery Spread – Earth Balance Soy Free Buttery Spread or Baking Sticks work well in this recipe. If you can have dairy, feel free to use real butter.
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend, which works really well in cookie recipes. Any cup for cup gluten free flour blend should be fine in this recipe. I don’t recommend grain free flours like coconut or almond for these cookies.
Variations
- Try adding dried cranberries or dried cherries instead of raisins.
- Add some dairy free chocolate chips to the batter.
- For some crunch, add some pumpkin seeds, sunflower seeds, or nuts if you can eat them.
Baking Tips
- Line the baking sheets with parchment paper to make it easier to remove the cookies from the pan.
- Leave about 1.5 inches of space between cookies so that they have room to spread while the bake.
- Don’t move the cookies until they are cool. Gluten free cookies are delicate, especially when warm.
- Use a thin, flexible spatula to lift the cooled cookies from the baking sheet.
Storage
Store these cookies in an airtight container. They should stay fresh for up to 5 days. You can place a piece of gluten free bread in the container to help the cookies stay soft.
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Recipe
Gluten Free Oatmeal Raisin Cookies (Vegan, Nut Free).
These gluten free oatmeal raisin cookies are perfectly chewy and crisp around the edges. These cookies are just right for packing in lunches!
Ingredients
- 1 Tablespoon ground flax seeds
- 3 Tablespoons water
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 cup gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups gluten free old fashioned oats
- 1 cup raisins
Instructions
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Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
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Make the flax egg replacer: In a small bowl or mug, mix the water and flax meal together and let it sit for 5 minutes until it forms a gel.
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In a mixing bowl, cream the buttery spread and sugars until light and fluffy.
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Add the flax egg and vanilla and continue to mix.
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Add the gluten free flour, baking soda, salt, and cinnamon. Mix until combined.
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Stop the mixer and stir in the certified gluten free oats and raisins. If the dough is too dry at this point, you can add a little bit of water.
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Spoon the dough onto the cookie sheets, leaving about 1.5 inches between cookies. Flatten the cookie slightly with the back of a spoon. Repeat with remaining cookie dough.
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Bake at 350 degrees F for 13-15minutes.
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Let the cookies cool on the cookie sheets before moving them.
Recipe Notes
Nutrition facts are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 5 days.
This dough can be frozen – just scoop onto a cookie sheet and freeze. Then remove the dough and store in a freezer bag. Cookie dough can be frozen for up to three months.
Darryl
These are so great! We love them.