Gluten Free Oatmeal Raisin Cookies

Gluten Free Oatmeal Raisin Cookies (Gluten-free, refined sugar-free} | Lexi's Clean Kitchen

These Gluten Free Oatmeal Raisin Cookies with chocolate chips are so perfectly chewy, soft, and delicious! The combination of cinnamon, chocolate, and raisins in these are heaven. No one will be able to tell that these are gluten-free and refined sugar-free!

Gluten Free Oatmeal Raisin CookiesGluten Free Oatmeal Raisin Cookies Recipe

This weekend my family gathered to remember the life of my loving grandmother. As hard as the past few days have been, we try and feel comfort having our family and friends by our side. I got to spend some quality time with my siblings. When my younger brother came across my Chocolate Chip Pumpkin Cookies, he immediately requested a healthy version of Chocolate Chip Oatmeal Cookies (his favorite), and of course I set out to do just that. What’s more comforting than a nice chewy oatmeal cookie with a glass of almond milk? Not much! And these cookies will not disappoint!

best gf oatmeal raisin cookiesIngredients Needed

  • Softened butter or coconut oil
  • Coconut sugar
  • Eggs
  • Vanilla extract
  • Unsweetened applesauce
  • Gluten-free rolled oats
  • Almond flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon
  • Raisins
  • Chocolate chips (optional)

How to Make Gluten Free Oatmeal Raisin Cookies

These cookies are made with a mixer to get that butter light and fluffy. And then the rest of the ingredients are added in. As with most recipes that involve creaming softened butter, it’s best if the rest of the ingredients are around room temperature, like the eggs, that way it doesn’t make the butter too cold and appear curdled.

  1. Cream the butter and sugar
  2. Add the eggs
  3. Finely process half of the oats
  4. Add the dry ingredients into the wet, and beat.
  5. Fold in raisins and chocolate chips, and bake!

easy gluten free oatmeal cookies

If you like this oatmeal recipe, check out these others:

If you like this cookie recipe, check out these others:

Gluten-Free Oatmeal Raisin Chocolate Chip Cookies

Prep Time 00:10 Cook Time 00:15 Total Time 00:25 Yields 2 dozen



  1. Preheat oven to 350ºF and line a baking sheet with parchment paper or a silpat.
  2. With an electric mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes.
  3. Add in eggs and vanilla and cream together until combined. Add the applesauce and beat for 1 minute until the mixture is smooth.
  4. In a food processor, pulse 1 cup until they are a course grind.
  5. Add the ground and remaining oats, almond flour, baking powder, baking soda, salt, and cinnamon to the mixing bowl and mix in.
  6. Fold in the chocolate chips and raisins.
  7. Roll into 1.5" balls and gently pat down on baking sheet.
  8. Bake for about 12-15 minutes.
  9. Let cool on a cooling rack and serve!

Recipe Notes

  • *Pictures updated April, 2017.
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26 comments on “Gluten Free Oatmeal Raisin Cookies

  • Hi Lexi.
    Your recipes are amazing! I have been following you on Facebook and sharing hour link with my friends! Thank you!

    I have a question about the oatmeal raisen cookies. My 6 year old daughter has a tree nut allergy and therefore limits my use of almond flour. What is a good substitute?

    Thanks again!

  • Love your recipes!

    Just wanted to mention that you forgot to add where to add the “almond flour”, even though it’s clear that you put it with the other dry ingredients (:

  • Love love love these cookies….I used the coconut oil instead of the butter and just dark chocolate chips and no raisins. Soo delish. Gave me that chocolate sweet fix that I needed and didn’t feel guilty. Thanks for the awesome recipes. I love to bake and didn’t want to stop baking in order to get healthy and lose weight so it makes me really happy when I find recipes like this.

  • Hi Lexi!! Love, love, love this recipe. Thank you! I have one question for you. Would you happen to know how many calories one cookie would be?

  • Hi Lexi!! Love, love, love this recipe. Thank you! I have one question for you. Would you happen to know how many calories one cookie would be?

  • Hi! I’m super excited to try these this weekend, but I have a question. I have Bob’s red mill almond flour/meal. I was wondering if I could use this instead and if I should forego the grounds oats if I do? Thanks!

  • Amazing. Seriously the best cookies I’ve ever made. I forgot to ground the oats. So at the end before I baked the dough, I stuck an immersion blender into the dough to partially purée the dough. They turned out so airy and amazingly lacy. Added pecans I upped the cinnamon and sea salt big time. Reminded me of ghirardeli square sea salt chocolate chip cookies. Wow. Make sure they’re toasty colored befor taking then out of the oven

  • Also i didn’t have applesauce. So I swapped the applesauce for trader joes whipping cream. It shined through in taste and smell.

  • Cristal Porter says:

    7 months preggo and HAD to have oatmeal raisin cookies. These were PERFECT.

    I have made several other of your recipes as well. You have a gift. Thank you for sharing it!

  • You mention the coconut sugar in two separate steps. Which is the best way? Creaming with butter, or adding to dry ingredients?

  • I saw the same mistake regarding sugar being in two places in the recipe.
    I mixed it with the butter – the cookies were yummy but not very sweet.
    How did other make them?
    and thanks Lexi for such a great recipe!

  • I just wanted you to know that I use your site (literally) every day. Your muffins have made my family so happy and your pancakes can’t be beat. You are truly a master of healthy baking. I can’t wait to try every recipe on here! Thank you for sharing your talents with the world!!

  • Hi, I just found your blog after doing a search for healthy oatmeal cookies. We made these tonight and they turned out well. Thank you! Off to check your other recipes now.

  • I have made these several times and i just made them again and the dough is crumbly and does nothing when I try to bake it. Is it because I used melted butter? Would love to salvage the dough…..any suggestions?


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