This post may contain affiliate links. Please read my disclosure policy.
These Gluten Free Oatmeal Raisin Cookies are perfectly soft, chewy, and delicious. They’re made with the perfect combination of cinnamon, chocolate, raisins, and hearty oats.
Oatmeal Raisin Cookies with Chocolate Chips
Oatmeal raisin cookies are one of my all time favorites. I mean, they’re like a snack and a dessert all in one thanks to the hearty oats, right?!
These Gluten Free Oatmeal Raisin Cookies are so good. They’re infused with cinnamon flavor and loaded with chewy raisins and sweet chocolate chips.
These cookies also come together with just 10 minutes of prep and 15 minutes of baking time. Enjoy one (or a few) of these warm with a glass of almond milk. It doesn’t get better than that!
Ingredients Needed
- Butter – you can also use coconut oil for a dairy-free option.
- Coconut Sugar – I love to avoid refined sugars with organic coconut sugar.
- Eggs – binds everything together so the cookies can hold their shape.
- Vanilla Extract – adds flavor depth and warmth.
- Applesauce – adds moisture and more natural sweetness.
- Rolled Oats – you’ll grind some up to make a homemade oat flour and leave some whole for that perfect chewy texture.
- Almond Flour – mixed with the homemade oat flour to create the perfect gluten-free flour blend.
- Baking Powder and Baking Soda – gives the cookies a little lift so they aren’t too dense.
- Salt – cuts the sweetness and enhances flavor.
- Cinnamon – adds a layer of sweet spice to the cookies.
- Mix-Ins – a combination of chocolate chips and raisins adds the perfect texture to the cookies.
How to Make Gluten-Free Oatmeal Raisin Cookies
These gluten-free oatmeal cookies come together with just 10 minutes of prep!
- Combine the wet ingredients: Using an electric mixer, cream butter and sugar until smooth. Add in eggs and vanilla and combine, then stir in applesauce.
- Mix the dry ingredients: In a food processor, pulse 1 cup of oats until they are a coarse grind. Add the oat flour, whole oats, almond flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients and mix.
- Add the mix-ins: Fold in the chocolate chips and raisins until evenly distributed.
- Roll and bake: Roll the dough into 1.5″ balls, gently flatten on a baking sheet, then bake for 12-15 minutes.
Why Are My Gluten-Free Cookies Falling Apart?
As with any cookies, the key to cookies that hold their shape is the right ratio of wet and dry ingredients. Over-measuring the dry ingredients can result in cookies that fall apart.
To make sure this doesn’t happen, I recommend spooning the almond flour into a measuring cup, then gently leveling it off with your finger. This prevents it from getting too packed in.
Additionally, cookies can fall apart if there are too many mix-ins. Add in 1/3 cup of chocolate chips and 1/3 cup of raisins, but no more than that.
Why Do My Oatmeal Raisin Cookies Get Hard?
If your cookies came out too hard, they are likely over-baked.
I recommend taking them out of the oven as soon as the edges start to brown. The centers may still look slightly underdone, but they will set up as they cool.
Are Raisin Oatmeal Cookies Healthy?
Oatmeal raisin cookies are still cookies, so I wouldn’t necessarily label them a health food.
However, these particular cookies are gluten-free and refined sugar-free. Oats also contain a number of vitamins and nutrients.
Everything in moderation, right?
Tips and Notes
- Line the baking sheet. Lining the baking sheet with either parchment paper or a silicone baking mat prevents the bottoms of the cookies from burning and/or sticking.
- Portion the dough evenly. Rolling the dough into 1.5″ balls is the perfect size for these cookies. Make sure they’re all roughly the same size so they cook at the same rate.
- Press them down. These oatmeal cookies won’t spread as much as some cookies, so I always gently pat them down on the baking sheet to give them their cookie shape.
- Make them dairy-free. You can make your cookies dairy-free simply by swapping the butter out for coconut oil.
How to Store
These oatmeal raisin cookies will last in an airtight container at room temperature for up to 1 week. They can also be stored in the freezer for up to 2 months.
When you’re ready to serve again, thaw the cookies at room temperature if frozen or warm in the microwave.
More Oat Recipes
- Savory Breakfast Sausage Oatmeal
- Maple Blueberry Baked Oatmeal
- The Ultimate Guide on How to Make Oatmeal
- Apple Cinnamon Baked Oatmeal (Gluten-Free)
More Cookie Recipes
- Gluten-Free Funfetti Cookies
- Gluten-Free Chocolate Crinkle Cookies
- Gluten Free Sugar Cookies
- Gluten Free Cut Out Cookies
Watch The Video
Gluten Free Oatmeal Raisin Cookies
Ingredients
- 1/2 cup butter softened (can substitute coconut oil)
- 1/2 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
- 2 cups rolled oats divided
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of fine sea salt
- 1/2 teaspoon cinnamon
- 1/3 cup chocolate chips
- 1/3 cup raisins
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper or a silpat.
- With an electric mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes.
- Add in eggs and vanilla and cream together until combined. Add the applesauce and beat for 1 minute until the mixture is smooth.
- In a food processor, pulse 1 cup until they are a course grind.
- Add the ground and remaining oats, almond flour, baking powder, baking soda, salt, and cinnamon to the mixing bowl and mix in.
- Fold in the chocolate chips and raisins.
- Roll into 1.5" balls and gently pat down on baking sheet.
- Bake for about 12-15 minutes.
- Let cool on a cooling rack and serve!
How many cookies does his recipe make? It says 2 servings at the top of the recipe but it must be a large serving size with all these ingredients!
These are so good! And love that they use coconut sugar. Made them to share with friends but keep eating them, there might not be any left.
Looks like my prior question disappeared. I love your recipes but have a question on this one. Have you or has anyone tried making with maple syrup instead of sugar? That’s sounding yummy to me but wondering if it will work. Thank you!!
It might work–we haven’t tried. Let us know if you do!