Soft and Chewy Gluten-Free Oatmeal Cookies with Raisins

These gluten-free oatmeal cookies with raisins are the perfect balance of soft, chewy, and just the right amount of sweetness. Packed with warm spices, hearty oats, and plump raisins, they’re everything you want in a classic oatmeal raisin cookie — but conveniently gluten-free! Whether you’re baking for a midweek treat or a family gathering, these cookies will satisfy everyone at the table, gluten-free or not.

We first created this recipe for a dear friend who follows a gluten-free lifestyle. To our delight, these crispy-yet-chewy treats quickly became a hit among friends and family, no matter their dietary preferences. They bring back that nostalgic, homemade cookie flavor with an easy, reliable method. Let’s dive in and make some magic in the kitchen!

Your Recipe at a Glance

• Cuisine: American
• Yield: 36 cookies
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 53 minutes (includes chilling)

What You’ll Need

Here’s what you’ll need to whip up these gluten-free oatmeal raisin cookies. Take a moment to check your pantry for these simple ingredients, and feel free to read through our tips below to help ensure cookie success.

• 1 cup pecan halves or pieces
• 1 ⅓ cups light brown sugar
• ½ cup unsalted butter, at room temperature
• ½ cup shortening
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 ½ cups gluten-free all-purpose baking flour
• 1 (.25 ounce) package unflavored gelatin plus 2 teaspoons
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 3 cups gluten-free oats
• 1 cup raisins

Pro Tip: Make sure your oats are certified gluten-free, as oats can sometimes be processed in facilities that handle gluten-containing grains.

How to Make Gluten-Free Oatmeal Raisin Cookies

Ready to get started? Follow these easy, step-by-step instructions to bake cookies that come out soft, chewy, and delicious every time.

1. Preheat the oven and prepare your baking sheets. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent sticking and ensure easy cleanup.
2. Toast the pecans. Spread the pecans evenly on one of the baking sheets and toast in the preheated oven for about 5 minutes, until fragrant. Let them cool for 5 minutes before chopping coarsely.
3. Mix the wet ingredients. In a stand mixer fitted with the paddle attachment, combine brown sugar, butter, and shortening. Beat on medium speed until light and fluffy, about 2–3 minutes. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
4. Combine the dry ingredients. In a separate bowl, sift together the gluten-free flour, gelatin, baking powder, salt, cinnamon, and ginger. Slowly add this mixture to the wet ingredients, mixing on low speed until just combined.
5. Add the mix-ins. Gently fold in the toasted pecans, oats, and raisins using a spatula. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling helps prevent spreading while baking.
6. Shape the cookies and bake. Drop spoonfuls of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 13 minutes or until the edges are golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy your homemade cookies with a glass of milk, a cup of tea, or even as an afternoon snack!

Tips for the Best Gluten-Free Oatmeal Raisin Cookies

Here are a few simple tweaks and tricks from our test kitchen to make sure your cookies turn out perfectly:

• Chill the dough. Don’t skip this step! Chilling helps firm up the dough, making it easier to work with and less likely to spread in the oven.
• Use room-temperature ingredients. Allowing butter and eggs to come to room temperature helps the dough mix evenly, creating a smoother and more cohesive texture.
• Don’t overbake. These cookies are soft and chewy, so pull them out of the oven as soon as the edges turn golden. They’ll continue to firm up as they cool.
• Customize the mix-ins. Swap pecans for walnuts, add chocolate chips, or mix in unsweetened coconut flakes for a fun twist!

Storage and Variations

Storage: Store your gluten-free oatmeal raisin cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a zip-top bag for up to 3 months. Just thaw at room temperature before enjoying.

Variations: Looking to customize this recipe? Here are some ideas:

• Replace the raisins with dried cranberries or chopped dried apricots for a fruity twist.
• Add ½ cup of dark chocolate chips for an indulgent upgrade.
• Experiment with spices, like adding a pinch of nutmeg or cardamom for extra warmth and complexity.

Nutrition Information (Per Cookie)

While nutrition facts are just estimates, here’s what you can expect per serving:

• Calories: 120
• Protein: 2g
• Fat: 6g
• Carbohydrates: 16g
• Fiber: 1g
• Sugar: 8g

Frequently Asked Questions

Can I make these cookies dairy-free?

Yes! Use dairy-free butter substitutes and ensure your shortening is plant-based. These swaps work beautifully to create a cookie that’s both gluten- and dairy-free.

Why do I need to chill the dough?

Chilling helps solidify the fats and allows the flavors to meld together. It also prevents the cookies from spreading too thin during baking.

Are these cookies healthy?

While they’re a treat, these cookies offer wholesome ingredients like oats, pecans, and raisins, which add fiber, healthy fats, and natural sweetness.

We hope you enjoy baking and sharing these gluten-free oatmeal cookies with raisins as much as we loved making them. Let us know your results in the comments below or tag us on social media with your creations. Happy baking!