Classic Chewy Gluten-Free Oatmeal Raisin Cookies Recipe

I promise these Classic Oatmeal Raisin Cookies won’t last long on your kitchen counter. The timeless combination of a chewy biscuit dotted with juicy raisins is almost impossible to resist. This recipe is fast to mix and quick to bake, ideal when a cookie craving hits. It’s a straightforward, foolproof gluten-free recipe that’s perfect for baking with children or if you’re new to baking.

Why You’ll Love These Gluten-Free Cookies

• Addictively chewy centres with a slight crisp at the edges.
• Toasty oat flavour complemented by plump raisins and a hint of cinnamon and vanilla.
• Simple, easy-to-find ingredients.
• Made in one bowl for minimal fuss and quick cleanup.
• About 10 minutes to make the dough and 12 minutes to bake.
• A straightforward gluten-free flour blend—no xanthan gum required.

Watch the video to see how you make it

Video: a short demonstration showing mixing, scooping and baking the cookies is included with the original recipe post.

Full list of ingredients

Unsalted butter – use unsalted butter at room temperature so you can control the salt level.

Soft light brown sugar – provides moisture and chewiness.

Caster sugar – gives a little crispness at the cookie edges.

Egg – the recipe uses one medium egg (about 50 g without shell).

Vanilla extract – a good-quality vanilla adds a lovely background flavour.

Oat flour – contributes to the chewy texture and a gentle, buttery oat note. You can buy oat flour or make your own by grinding certified gluten-free rolled oats until fine.

Tapioca flour (starch) – helps bind the cookies and gives a golden colour when baked.

Salt – this recipe was tested with kosher salt; salt brightens all the flavours.

Bicarbonate of soda – gives a light lift to the cookies.

Ground cinnamon – just a small pinch for warmth.

Gluten-free rolled oats – make sure the oats are certified gluten-free if required.

Raisins – the classic juicy addition that makes these raisin cookies special.

Gluten-free flour blend

This recipe doesn’t use an off-the-shelf all-purpose gluten-free blend. Instead it combines two simple flours so you can control the texture and chew of the cookies. You need just:

1. Oat flour – a wholegrain flour with a mellow, toasty flavour that gives the cookie body and chew.
2. Tapioca flour (starch) – a light, starchy flour that helps the dough hold together and gives a pleasant golden colour. Arrowroot can be used instead if needed.

If you prefer branded products, many bakers like Bob’s Red Mill oat flour and tapioca flour, but plain, certified gluten-free oat flour and a neutral tapioca starch will work well.

How to make Gluten-Free Oatmeal Raisin Cookies

For the full recipe card, see the recipe section below.

Mix. Put the room-temperature butter, both sugars, egg, vanilla, salt, bicarbonate of soda and cinnamon into a large bowl or stand mixer. Add the oat flour and tapioca flour, then beat to combine. Stir in the rolled oats and finally fold in the raisins.

Scoop. Portion the dough into twelve even balls and place on two baking sheets lined with baking parchment, leaving plenty of space between each cookie.

Bake for about 12 minutes at the stated temperature below. Let the cookies rest on the tray for 5 minutes after baking so they can set, then transfer to a cooling rack to finish cooling.

Expert tips for perfectly chewy oatmeal cookies

Make sure the butter is truly at room temperature so it creams smoothly with the sugars. This helps create an even texture.

Use a trigger-release ice cream scoop to portion the dough for uniform cookies that bake evenly and are easy to place on the tray.

Bake on two trays so cookies have plenty of room to spread. If you only have one tray, bake the dough in two batches and allow the tray to cool between uses.

This recipe is timed for 12 minutes in the oven, but ovens vary—check at 10 minutes to avoid overbaking. For crisper edges, add another 1–2 minutes.

Leave the cookies on the baking tray for about 5 minutes before transferring them to a wire rack so they set without breaking.

They’re wonderful warm, but they do firm up as they cool, so if you want the ideal chewy texture, allow them to cool fully.

Store in an airtight container for up to 3 days. A cookie tin in a cool, dark place works well. After three days they begin to lose freshness.

Yes. Scoop the dough into 12 balls, freeze them on a tray until solid (6–8 hours), then transfer to a sealed bag. Dough will keep for up to 2 months.

Reduce the oven temperature by 20°C from the original recipe, place frozen dough onto lined trays, and bake for 14–16 minutes until edges are slightly golden.

Yes. Substitute vegan butter and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes) in place of the egg.

Absolutely—use the same weight of chocolate chips for a tasty chocolate chip version.

Gluten-Free Oatmeal Raisin Cookies

Author: Georgina Hartley

These quick and popular gluten-free oatmeal raisin cookies are made with rolled oats and oat flour for chewy centres and crisp edges. Cinnamon and vanilla give subtle warmth and depth.

Ingredients

• 140 g unsalted butter, room temperature
• 90 g soft light brown sugar
• 50 g caster sugar
• 1 medium egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon ground cinnamon
• 120 g gluten-free oat flour
• 80 g tapioca starch (flour)
• 70 g gluten-free rolled oats
• 110 g raisins

Instructions

1. Preheat the oven to 190°C (170°C fan) / gas mark 5.
2. In a large bowl or stand mixer, cream together the butter, brown sugar and caster sugar. Add the egg, vanilla, salt, bicarbonate of soda and cinnamon and mix until combined.
3. Sift or whisk together the oat flour and tapioca starch, then add to the wet ingredients and beat until incorporated.
4. Stir in the rolled oats until evenly distributed, then fold in the raisins. The dough should be moderately firm and well mixed.
5. Using a trigger-release scoop, portion the dough into 12 balls and place on two baking trays lined with baking parchment, leaving plenty of space between cookies.
6. Bake for 12 minutes, or until the edges are lightly golden. For crisper edges, add 1–2 minutes.
7. Remove from the oven and leave the cookies on the trays for 5 minutes to set, then transfer to a cooling rack to cool completely.

Notes

Substitutions: For vegan cookies, swap in vegan butter and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested). For tapioca, arrowroot can be used as a substitute.

Baking tips: If your brown sugar is lumpy, pulse it in a food processor until light and sandy. Always check cookies a couple of minutes before the recommended time—ovens vary.

Storage: Keep in an airtight container for up to 3 days. To freeze, scoop and freeze dough balls on a tray, then transfer to a sealed bag for up to 2 months. Bake from frozen at 20°C lower temperature for 14–16 minutes.

Nutrition (per cookie, approximate)

Calories: 247 kcal • Carbohydrates: 35 g • Protein: 3 g • Fat: 11 g • Saturated fat: 6 g • Sugar: 12 g • Fiber: 2 g