desserts

Chewy Gluten Free Oatmeal Raisin Cookies

gluten free oatmeal cookies

So this recipe starts with the fact that I love raisins.  Always have, always will. I’m always on the hunt for a great organic raisin that is plump and moist, since most of them are usually shriveled up and super dry.

I recently saw Sunview Organic Raisins at Whole Foods and had to try them when I saw the word jumbo on the packaging.  Jumbo sweet deliciousness?  Oh yeah!  And then my daughter asks, “Mom can you make me oatmeal raisin cookies?” and it’s as if the dried grape stars had aligned. Why not use these jumbo raisins in the cookies, I thought?  The sweet-chewy-raisin-to-oatmeal-ratio would make each bite even more delicious. And wait… let’s make these gluten free because why the heck not!

(Bonus info on Sunview… a family run farm for 60 years!)

gluten free oatmeal cookies

My go to gluten free grains?  Bob’s Red Mill. ( I keep my grains and other items in Weck jars because first of all, my pantry looks awesome that way but mostly because of a moth problem we were trying to get rid of.)

gluten free oatmeal cookies

I prefer chewy cookies over crispy so I always try to whip up my eggs and butter until super light and fluffy.  That extra air seems to do the trick. Gotta love the ole’ KitchenAid Mixer.

gluten free oatmeal cookies_0007

gluten free oatmeal raisin cookies

(I’ve been asked about the scoop I use for cookies and I love my Vollrath size 24 scoop.  I wish I could say it was vintage with a Bakelite handle but I have had this for a gazillion years and it still works like a charm! I use it for perfectly sized cookies, scooping out cupcake batter, ice cream and more.)

gluten free oatmeal cookies_0004

gluten free oatmeal raisin cookies

gluten free oatmeal cookies

As always, use the freshest ingredients possible.  No jumbo raisins?  Don’t worry, regular will do just fine but definitely try for organic since grapes are one of the heaviest sprayed crops.

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Chewy Gluten Free Oatmeal Raisin Cookies

Prep Time: 12 minutes

Cook Time: 9 minutes

3-4 dozen

Chewy Gluten Free Oatmeal Raisin Cookies

You can always use regular oats and flour if you don't want to use gluten free products.

Ingredients

  • 1 cup organic brown sugar
  • 1/2 cup organic white sugar
  • 1 cup organic butter
  • 2 farm fresh eggs
  • 1 tsp vanilla
  • 1 1/2 cups gluten free flour
  • 1 tsp gluten free baking soda
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 3 cups gluten free rolled oats
  • 1 cup organic raisins (jumbo or otherwise)

Instructions

  1. Heat oven to 350°.
  2. In a mixer, cream butter and sugars on medium speed until light and creamy.
  3. Add eggs and vanilla, beat well.
  4. Shift flour, baking soda, cinnamon and salt together and add to butter mixture, mixing well.
  5. Add oats and raisins, mixing well.
  6. Scoop out batter by rounded tablespoonfuls onto ungreased cookie sheet.
  7. Bake 8-10 minutes or until light golden brown.
  8. Cool on sheet for one minute before transferring to a wire rack. Cool Completely.
http://farmtotablela.com/chewy-gluten-free-oatmeal-raisin-cookies/

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33 Comments

  • Reply
    Cayce
    August 22, 2014 at 4:36 pm

    Do you think this dough will freeze OK if I don’t want to bake the whole batch at once?

    • Reply
      Farm to Table
      August 22, 2014 at 7:01 pm

      Hi Cayce. That is a great question… to be honest I have not frozen this particular dough but many others without a problem. Would you mind coming back and telling us how it went if you do freeze it?

  • Reply
    A Year in Review: 2014 - Farm to Table
    January 2, 2015 at 5:54 pm

    […] Gluten Free Oatmeal Raisin Cookies (hands down the most popular Pinterest post) […]

  • Reply
    Kate
    March 15, 2015 at 5:38 am

    I made these last week! Absolutely delicious. Couldn’t believe how moist they lasted. Usually after a couple days GF cookies get crunchy!!! Thanks. IT’S A FAVORITE!

    • Reply
      Farm to Table
      March 15, 2015 at 7:37 am

      Hi Kate, SO glad you enjoyed them! One of our family favorites!

  • Reply
    aliya
    November 28, 2015 at 1:54 pm

    I just made these for one of my best friends and his brothers who got in a car crash. They turned out so yummy. Thank you!

    • Reply
      Farm to Table
      December 6, 2015 at 10:43 pm

      Oh, I’m sorry to hear that but I’m so glad they are okay and enjoying them. Thanks for letting me know. 🙂

  • Reply
    2015's Most Popular Posts
    January 15, 2016 at 11:00 pm

    […] Chewy Gluten Free Oatmeal Raisin Cookies […]

  • Reply
    Theresa
    February 17, 2016 at 6:49 pm

    I made these tonight and had to bake them 12 minutes and add some xanthum gum to the recipe after the first batch kept falling apart. The rest turned out perfect and my teenage son said I made him very happy these were delicious!!

    • Reply
      Farm to Table
      February 17, 2016 at 7:22 pm

      Hi Theresa, Thanks for posting your time difference. I’ve moved since I posted this recipe and my new oven has me baking them at 11 minutes. I’ve had great success, as have the others that commented, about the recipe without xanthum gum, even though I use it for some other recipes. I’m honestly not sure why I haven’t needed it when you have, but thanks for giving it a second go around and for sharing your test here for other readers. 🙂

      • Reply
        Kara Lyn Torman
        July 21, 2016 at 10:58 am

        Does your flour have xanthum gum in it to begin with? Or do you make this recipe without any xanthum gum at all?

        • Reply
          Farm to Table
          July 22, 2016 at 3:07 pm

          Great question! For this recipe I did not need any. I’m at sea level so I don’t know if that has anything to do with it, as far as volume, or perhaps the oats are doing the trick as the binder. Other readers have had good success with this recipe as well. I do use it for other recipes however, so if you feel you need to add some, it certainly won’t hurt the recipe. 🙂

    • Reply
      TC
      July 25, 2017 at 2:15 pm

      Mine are flat at pancakes !! Maybe my butter was too soft? Taste delicious though.

      • Reply
        Farm to Table
        July 25, 2017 at 7:29 pm

        Oh no… sorry to hear that. Here are some things to consider when cookies come out flat: Make sure your butter isn’t to soft or melted. Make sure the flour wasn’t under measured or the sugar over measured. And of course, make sure your oven is calibrated. Another thing to avoid is scooping onto a hot baking sheet. You can also try dropping the temperature to 300 and cooking for 22 minutes. 😊

  • Reply
    Chewy Gluten Free Oatmeal Raisin Cookies – ashleyanchored
    March 9, 2016 at 7:15 am

    […] found this super simple recipe at Farm to Table that uses real ingredients. If you are going to splurge, sometimes it’s better to just use […]

  • Reply
    Melody Ortega
    August 13, 2016 at 10:45 pm

    Hi,

    Can I substitute the sugar with maple syrup or honey? And the butter with coconut oil?

    • Reply
      Farm to Table
      August 15, 2016 at 2:35 pm

      Hi Melody. I’ve made some of these substitutions before, but never for this particular recipe. Usually when you substitute granulated for liquid, you need to compensate by removing other liquid… except this recipe doesn’t really have another liquid that you could remove. I can give you some guidelines I use in case you want to give it a go though?
      ~Honey and maple syrup are sweeter then sugar so you’ll want to use less. Maybe about a half cup for liquid sweetener for every granulated cup.
      ~Add a little more baking soda. Honey and syrup have more acidity and won’t rise as well without it. Add about 1/2 tsp per cup of liquid sweetener.
      ~Adjust the tempature 25 degrees. Honey and syrup will caramelize a lot faster then granulated sugar will.

      As for substituting coconut oil for the butter, it is usually a 1:1 ratio, however if you are making the gluten free version of these cookies, please keep in mind that gluten free flours don’t absorb fats the same way regular flours do. So when subbing oil for butter in GF recipes, I would try an 80% oil and 20% water ratio. (But then we go back to the reduce the water content when subbing honey/syrup scenario. So maybe just do 80% oil and skip the water?)

      I’d love to know if you try any substitutions. It may be trial and error but I’d love to hear if you have success with these substitutions.

      Readers, does anyone else have any suggestions?

  • Reply
    Jade
    September 20, 2016 at 1:13 pm

    Hello, which brand of flour blend was used for this recipe? Would Better Batter or Bob’ Red Mill Baking Blend 1 to 1 work? Thank you.

    • Reply
      Farm to Table
      September 21, 2016 at 9:39 am

      Hi Jade, I’m a fan of Bob’s (GF all purpose) but the Better Batter looks great! I’ve actually never tried it, so thanks for turning me on to that. 🙂 I don’t know why a blend wouldn’t work, but I’ve never tried it so if you do, can you please come back and let us all know how that worked out? Thanks.

  • Reply
    Stephanie Nelson
    December 5, 2016 at 8:55 am

    I made these using Paleo flour from Bob’s Red Mill and added butterscotch chips along with the raisins. They are delicious!

    • Reply
      Farm to Table
      December 5, 2016 at 9:17 am

      The butterscotch and raisin combo sounds amazing! Thanks for sharing, Stephanie. 🙂

  • Reply
    Corinne
    December 19, 2016 at 7:35 pm

    Do you think almond flour works work too? Would it be a 1:1 ratio? Thanks!!

    • Reply
      Farm to Table
      December 23, 2016 at 6:56 pm

      Hi Corinne. The almond flour will make a loose, crumbly cookie that won’t hold up too well. You might want to try a mini batch first with some xanthum gum. That might do the trick. Let me know if you try it.

  • Reply
    Crystal
    February 18, 2017 at 7:36 pm

    Thanks for the recipe! I made these vegan by using 1 cup of Earth’s Balance vegan butter and replacing the 2 eggs with a 2 tablespoons chia seed to 2/3 cup water mixture! They turned out great!

    • Reply
      Farm to Table
      February 19, 2017 at 10:49 am

      Hi Crystal. That’s awesome! Thanks so much for sharing. I’ll have to try that, myself. 🙂

  • Reply
    Lou
    February 19, 2017 at 6:16 pm

    Can you use corn flour?

    • Reply
      Farm to Table
      February 20, 2017 at 9:31 am

      Hi Lou. Hmmmmmm, I really think that would totally change the flavor. Can you? Probably. Should you? It would be a different recipe. I’d love to know if you did try that and how it was. Can you come back and share on this thread if you do?

  • Reply
    Leticia
    May 4, 2017 at 5:22 pm

    Just made these for the family and they all loved them! Thanks for sharing the recipe 🙂

    • Reply
      Farm to Table
      May 4, 2017 at 9:38 pm

      Hi Leticia. Thanks so much for letting me know. 🙂

  • Reply
    Amanda
    June 9, 2017 at 2:47 pm

    Hi! My cookies didn’t flatten out like yours did. Thoughts? I used Pamela’s Artisan Flour Blend as the gluten free flour. Thanks!

    • Reply
      Farm to Table
      June 9, 2017 at 7:31 pm

      Hi there. Oh no! Hopefully they still tasted good. Besides just flattening them out yourself with the bottom of a glass or the heel of your hand, you might look at a few other options. I’m not familiar with that flour so one thing it might be is the protein in that blend. Also, try to have your butter not be too chilled (but don’t melt it), check your oven is calibrated, don’t use a non stick pan (the dark surface could effect spread), don’t refrigerate the dough before baking. Hopefully one of these ideas will work. 🙂

  • Reply
    PC
    December 11, 2017 at 3:35 pm

    OMG, these are the ones!!!! I finally found my gluten free oatmeal cookie thanks to you!!! I can’t tell you how many other sites I’ve tried, with the exact same ingredients, and they’ve all come out too dry and cakey. Your ratios must be perfect!! with that said, I made 2 substitutions, 1 cup of coconut oil instead of butter, not melted, and 1 cup of coconut sugar and 1/2 c brown sugar. I used raisins and chocolate chips, but whomever used those butterscotch chips, that sounded delicious. I mixed Bob’s Red mill and Pilsbury gluten free flour, only cz I was running out of both. Holy macaroni, I hope these come out perfect for me every time, usually with my luck I mess something up, so crossing my fingers. You’ve made me so happy, I can’t thank you enough. ❤❤

    • Reply
      Farm to Table
      December 11, 2017 at 4:25 pm

      Hey Pam! I’m so glad you are enjoying this. I love hearing how people make these recipes their own! (I often mix flours too when I have too. lol) Yes, for chocolate chips! Awesome!

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