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    Home » Gluten Free

    Gluten Free Oatmeal Raisin Cookies

    Published: Sep 11, 2022 by Katelyn | With Sweet Honey · This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    The best gluten free oatmeal raisin cookies made with almond flour, coconut flour, and old fashioned gluten free oats. Baked to perfection, these chewy oatmeal cookies are simply delicious.

    oatmeal raisin cookies on a cooling rack with a bite taken out of one of the cookies

    The Best Oatmeal Raisin Cookies

    I want to let you in on a little secret. Oatmeal raisin cookies are my ultimate favorite cookie. I would rather have an oatmeal raisin cookie over a chocolate chip cookie any day. Now if you’re like my husband, you think I’m crazy. But I know there’s oatmeal raisin cookie fans out there, and this one is for YOU.

    You might be thinking, why do you like oatmeal raisin cookies so much? Maybe it’s the hearty oatmeal base mixed with the sweetness of the raisins and walnuts. Or maybe it’s because they’re chewy and soft. Either way these cookies are my favorite and I hope they become yours too!

    gluten free oatmeal raisin cookies on white parchment paper

    Pro tip: These cookies are great at room temperature but I also love to have a stash in the freezer for those days I need an extra treat. Store them in a Stasher freezer bag or airtight container for up to 3 months.

    gluten free oatmeal cookie ingredients spread out on a marble tabletop

    Ingredients For These Gluten Free Oatmeal Raisin Cookies

    • Old Fashioned Rolled Oats: Of course there’s oats in oatmeal raisin cookies!  I use gluten free rolled oats. I like to use rolled oats because they give these cookies the best texture.
    • Almond Flour and Coconut Flour: These two flours create a great base for these gluten free cookies. 
    • Baking Powder and Baking Soda: To help with the baking process.
    • Ground Cinnamon and Sea Salt: I think these are essential in any oatmeal cookie.
    • Butter: We use dairy free butter but you can use regular if you prefer. 
    • Brown Sugar or Coconut Sugar: You can swap out the brown sugar for coconut sugar for a healthier option.
    • Egg: There’s only one egg in this recipe. I have not tested this recipe using a flax egg so I can’t comment if it will work or not.
    • Molasses: Just a touch of molasses is added for extra sweetness and flavor.
    • Vanilla Extract: Vanilla is a go-to flavor in any cookie recipe.
    • Raisins: If you aren’t a fan of raisins you can swap them out for dried cranberries or cherries.
    • Chopped Walnuts: I like to include chopped walnuts in my oatmeal cookies but they aren’t required. You could also add chocolate chips if preferred.

    How To Make Oatmeal Raisin Cookies

    1. Using a hand mixer or stand mixer, beat the butter and brown sugar. Add the egg, molasses and vanilla extract. Mix until combined and smooth.
    2. In a separate bowl, mix together the oats, almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt. Add the dry flour mixture to the wet ingredients and mix together. Fold in the raisins and walnuts.
    3. Chill the cookie dough for at least 30 mins to an hour.
    4. Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.
    5. Using a cookie scoop or spoon, place the cookie balls on the prepared baking sheet. Flatten the dough slightly with your hands since the cookies won’t spread much. Bake for 10-13 minutes, until lightly browned on the sides. Let the cookies cool on the baking sheet for 5 minutes before removing and placing on a wire rack.
    oatmeal raisin cookie dough in a glass mixing bowl and spatula
    oatmeal raisin cookie dough balls lined up on a baking sheet with parchment paper

    Swaps and Add-In Ideas For Oatmeal Cookies

    • Do you need chocolate in your cookies? I get it, you can add chocolate chips or chocolate chunks in addition to or instead of the walnuts. You can even try different types like dark chocolate, semi sweet, or milk chocolate. I like to use dairy free mini chocolate chips sometimes.
    • Instead of raisins you can swap them out for dried cranberries or cherries. I like to use the unsweetened versions so I can control the sweetness of the cookies easier.
    • Consider other spices. We add cinnamon to this recipe but you could try adding ginger, nutmeg or cardamom for added flavor.
    gluten free oatmeal raisin cookies on a cooling rack with a cookie scoop and bowl of raisins

    Essential Cookie Tools

    • Mixing Bowls
    • Measuring Spoons
    • Hand Mixer
    • Baking Sheet
    • Cookie Scoop

    How To Store and Freeze

    To Store: These oatmeal cookies can last for up to 4 days on the counter or up to 1 week in the fridge. Store in an airtight container. 

    To Freeze: Like I mentioned above, I like to have a batch of these cookies in the freezer for an easy snack sometimes. Store baked cookies in the freezer for up to 3 months.

    More Gluten Free Cookie Recipes

    • Lemon Blueberry Cookies
    • Chunky Monkey Banana Breakfast Cookies
    • Flourless Double Chocolate Walnut Cookies
    • Flourless Monster Cookies
    • Gluten Free Maple Snickerdoodle Cookies
    • Gluten Free Pumpkin Snickerdoodle Cookies
    • Soft Molasses Cookies

    Well there you have it, I hope you enjoyed this oatmeal raisin cookie recipe. Let me know in the comments below if you tried it! Also feel free to follow along on Instagram and Pinterest for more With Sweet Honey content. Do you have an email? Join our newsletter for more behind-the-scenes and up to date information.

    gluten free oatmeal raisin cookies on a wire cooling rack with one cookie with a bite taken out of it

    Gluten Free Oatmeal Raisin Cookies

    The best gluten free oatmeal raisin cookies made with almond flour, coconut flour, and old fashioned gluten free oats. Baked to perfection, these chewy oatmeal cookies are simply delicious.
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Keyword: chewy cookies, gluten free cookies, oatmeal cookies, raisin cookies, soft cookies
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Chill Time: 30 minutes
    Total Time: 52 minutes
    Servings: 14 cookies
    116 Katelyn | With Sweet Honey

    Equipment

    • mixing bowls
    • measuring spoons
    • Hand Mixer
    • cookie scoop
    • Baking sheet

    Ingredients

    Wet Ingredients

    • 4 tbsp dairy free butter softened
    • ⅓ cup brown sugar or coconut sugar
    • 1 egg room temperature
    • 1 tbsp molasses
    • 2 tsp vanilla extract

    Dry Ingredients

    • 1 cup gluten free old fashioned rolled oats
    • 1 cup almond flour
    • 2 tbsp coconut flour
    • 1 tsp ground cinnamon
    • ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp sea salt
    • ½ cup raisins
    • ¼ cup chopped walnuts

    Instructions

    • Using a hand mixer or stand mixer, beat the butter and brown sugar. Add the egg, molasses and vanilla extract. Mix until combined and smooth.
    • In a separate bowl, mix together the oats, almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt. Add the dry flour mixture to the wet ingredients and mix together. Fold in the raisins and walnuts.
    • Chill the cookie dough for at least 30 mins to an hour.
    • Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.
    • Using a cookie scoop or spoon, place the cookie balls on the prepared baking sheet. Flatten the dough slightly with your hands since the cookies won’t spread much. Bake for 10-13 minutes, until lightly browned on the sides. Let the cookies cool on the baking sheet for 5 minutes before removing and placing on a wire rack.

    Notes

    To Store: These oatmeal cookies can last for up to 4 days on the counter or up to 1 week in the fridge. Store in an airtight container. 
    To Freeze: Store baked cookies in the freezer for up to 3 months.
    *Nutritional values are approximate.
    Tried this recipe?Tag @withsweethoney on Instagram!

    Nutrition

    Serving: 1cookie | Calories: 116kcal | Carbohydrates: 12.9g | Protein: 2.3g | Fat: 6.3g | Saturated Fat: 1.4g | Cholesterol: 12mg | Sodium: 153mg | Potassium: 100mg | Fiber: 1.7g | Sugar: 7.5g | Calcium: 22mg | Iron: 1mg
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    Hi, I'm Katelyn! I create gluten-free, dairy-free, and paleo recipes that are easy and delicious. Food should make you feel good, and I hope my recipes inspire you to try something new. Happy cooking!

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