Gluten-Free Oatmeal Raisin Cookies

Clarissa Yang
by Clarissa Yang
10 Cookies
2 hr 11 min

HEALTHY OATMEAL RAISIN COOKIES that are Gluten-Free and Vegan. These cookies are one of my all time favorite desserts. These cookies are baked to perfection. You have the chewy on the inside, crispy on the outside, bits of oats and raisins throughout and the perfect amount of sweetness. Need I say more? This recipe is great to make with your kids, for date night, your friends, or if you are in need for a cookie night!

I promise you that there will be no disappointment when making this recipe. Similar to my latest s’mores cookie recipe, this recipe is equally as good! Can’t wait for you to try it out!

Gluten-Free Oatmeal Raisin Cookies
Recipe details
  • 10  Cookies
  • Prep time: 2 Hours Cook time: 11 Minutes Total time: 2 hr 11 min
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  • 1/2 1:1 gluten-free baking flour (Bob’s Red Mill)
  • 1/4 cup oat flour
  • 1/4 cup gluten-free rolled oats
  • 1 tbsp ginger powder
  • 1 tbsp cinnamon
  • 1/3 cup coconut sugar
  • 1 tsp baking soda
  • 1 cup of raisins
  • Pinch of Salt
  • 1 egg (room temperature)
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil

Preheat oven to 375 degrees.
For the dry ingredients, mix the gluten free flour, oat flour, gluten-free rolled oats, ginger powder, cinnamon, coconut sugar, baking soda, salt.
In a separate bowl, mix all the wet ingredients including the egg, vanilla extract, maple syrup, and melted coconut oil.
Then fold in the batter to mix with a spatula. Add plastic wrap and let it cover the dough touching. For a quicker process, put the bowl in the freezer for 35-40 minutes or until slightly firm, yet still able to scoop out the dough or you can put it in the fridge for 2 hours or until slightly firm. If it’s too firm, you can let it sit out until the dough softens.
Then use an ice cream scoop (will give about 2 inch size balls) or spoon and roll the dough. 6 cookies per cookie sheet with lined parchment paper. Add extra raisins on top of the cookie and press gently so it can bake into its amazing cookie shape.
Bake for 11 minutes then let it cool completely until the cookie holds its shape.

Ready to serve and enjoy!
  • If you don't have coconut sugar, you can use brown sugar.
Clarissa Yang
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