Classic, Chewy, Gluten-Free Oatmeal Raisin Cookies
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I reign as queen in a family of all men who only love cookies with chocolate. And I can’t blame them… chocolate and cookies are a dream come true.
And call me an old lady but I love me a slightly crispy, soft and chewy oatmeal raisin cookie. Especially with an afternoon cup of black coffee. And make them gluten-free … oof call me Mrs. Fields but this recipe of classic oatmeal raisin cookies made gluten-free are perfection!
Why You Will Love This Recipe:
- Soft and chewy texture:Â A combination of old-fashioned rolled oats and quick-cooking oats creates the perfect balance of hearty texture and tender, chewy centers.
- Warm cinnamon flavor:Â Brown sugar, vanilla, and cinnamon give these cookies a cozy, classic flavor that tastes like homemade comfort.
- Sweet bursts of raisins:Â Plump raisins add natural sweetness and a delicious chewy bite in every cookie.
- Crunchy pecans:Â Chopped pecans bring a nutty flavor and a little crunch that pairs beautifully with the soft oats and raisins.
- Easy to make:Â These cookies use simple pantry staples and come together easily with a stand mixer and a short chilling time.
- Gluten-free goodness:Â Made with gluten-free all-purpose flour and gluten-free oats, these cookies let everyone enjoy a classic homemade treat. Simple ingredients make this classic cookie
- Perfect for any occasion:Â Enjoy them as an afternoon snack, pack them in lunchboxes, or serve them at holiday gatherings and cookie exchanges.
Ingredients:
- 8 tablespoons (½ cup) salted butter, at room temperature— softened butter creates a rich, buttery flavor and helps the cookies develop a tender, chewy texture. Room-temperature butter creams easily with the brown sugar, creating a smooth base for the dough.
- 1 cup daark brown sugar — adds sweetness, moisture, and a delicious caramel-like flavor. Brown sugar helps keep these oatmeal raisin cookies soft and chewy in the center.
- 1 large egg + 1 egg yolk, at room temperature — the egg binds the ingredients together, while the extra yolk adds richness and helps create a soft, chewy cookie. Room-temperature eggs blend more evenly into the dough.
- 1 tablespoon pure vanilla extract — enhances the warm, sweet flavors of the brown sugar, cinnamon, raisins, and pecans.
- 1 cup gluten-free all-purpose flour — provides structure and holds the cookies together. Use a gluten-free flour blend designed for baking, preferably one containing xanthan gum, to help create cookies with a tender texture. My favorite is Arrowhead Mills gluten-free 1 to 1 blend.Â
- ½ cup old-fashioned rolled oats — add hearty texture and a satisfying chew to the cookies. These larger oats provide the classic oatmeal cookie texture while helping the cookies feel rustic and substantial. Make sure your oats are certified gluten-free if needed.
- ½ cup quick-cooking oats — create a softer, more cohesive texture by blending easily into the cookie dough. Combining quick oats with old-fashioned oats gives these cookies a wonderful balance of tenderness and chewiness.
- 1 teaspoon baking soda — helps the cookies spread and brown while creating a soft, tender center.
- ½ teaspoon baking powder — provides additional lift, helping the cookies bake up with a slightly lighter texture.
- ½ teaspoon ground cinnamon — adds warm, cozy flavor that pairs beautifully with the sweet raisins, nutty pecans, and brown sugar.
- 1 teaspoon salt — balances the sweetness and enhances the buttery, cinnamon-spiced flavor of the cookies. Since this recipe uses salted butter, you can reduce the salt slightly if you prefer a less salty flavor.
- ¾ cup raisins — provide little bursts of natural sweetness and a soft, chewy texture throughout the cookies. Regular or golden raisins work well. For extra-plump raisins, soak them in warm water for 5–10 minutes, then drain and pat dry before adding them to the dough.
- ¾ cup chopped pecans — add a delicious nutty flavor and a little crunch to contrast with the chewy oats and soft raisins. Toasting the pecans lightly before adding them can deepen their flavor and make the cookies even more delicious.
- Baking tip: For the best gluten-free oatmeal raisin cookies, let the dough rest for about 15–20 minutes before baking. This gives the gluten-free flour and oats time to absorb moisture, helping the cookies bake more evenly and develop a better texture.
Baking tip: For the best gluten-free oatmeal raisin cookies, let the dough rest for about 15–20 minutes before baking. This gives the gluten-free flour and oats time to absorb moisture, helping the cookies bake more evenly and develop a better texture.
Instructions:
1. Preheat the oven. Preheat your oven to 375°F and line a baking sheet with parchment paper. This helps prevent the cookies from sticking and encourages even baking.
2. Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and brown sugar for 2–3 minutes, or until light, fluffy, and well combined. Scrape down the sides of the bowl as needed to ensure everything mixes evenly.
3. Add the eggs and vanilla. Add the egg, egg yolk, and vanilla extract. Mix until smooth and fully incorporated, scraping down the sides of the bowl as needed.
4. Combine the dry ingredients. In a separate medium bowl, whisk together the gluten-free all-purpose flour, old-fashioned rolled oats, quick-cooking oats, baking soda, baking powder, cinnamon, and salt. Whisking helps distribute the leavening agents and spices evenly throughout the dough.
5. Mix the dough. Gradually add the dry ingredients to the stand mixer. Mix on low speed just until combined, being careful not to overmix. The dough should be thick and slightly sticky.
6. Add the raisins and pecans. Fold in the raisins and chopped pecans using a spatula or mix briefly on low speed until evenly distributed throughout the dough.
7. Chill the dough. Cover the bowl and refrigerate the dough for 30 minutes. Chilling helps the oats and gluten-free flour absorb moisture, firms up the butter, and prevents the cookies from spreading too much during baking.
8. Scoop the cookies. Use a 2-inch cookie scoop to portion the chilled dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. Keep the dough portions evenly sized so the cookies bake at the same rate.
9. Bake the cookies. Bake at 375°F for 9–12 minutes, or until the edges are lightly golden and the centers look just set. The cookies may appear slightly soft in the middle when you remove them from the oven, but they will continue to firm up as they cool.
10. Cool and serve. Let the cookies rest on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely. This allows them to set without breaking while keeping the centers soft and chewy.
Baking tip: For extra chewy cookies, avoid overbaking. Remove them when the edges are golden but the centers are still slightly soft. Use certified gluten-free oats and a gluten-free flour blend suitable for baking to keep the recipe gluten-free. Store leftover cookies in airtight container or ziplock bag.
Perfect Pairings:
- Cold Milk:Â A classic pairing that balances the sweetness of the raisins and brown sugar while complementing the soft, chewy cookie texture.
- Coffee or Espresso:Â The rich, slightly bitter notes of coffee pair beautifully with the warm cinnamon, brown sugar, vanilla, and nutty pecans.
- Chai Tea:Â The warming spices in chai complement the cinnamon in these cookies, making this a cozy combination for an afternoon treat.
- Vanilla Greek Yogurt:Â Enjoy a cookie alongside creamy vanilla Greek yogurt for a satisfying snack with a balance of sweet and tangy flavors.
- Vanilla Ice Cream:Â Serve the cookies slightly warm with a scoop of vanilla ice cream for an easy, comforting dessert. You can even sandwich ice cream between two cooled cookies for a gluten-free ice cream sandwich.
- Fresh Apple Slices:Â Crisp, refreshing apple slices provide a light contrast to the rich, chewy cookies and their sweet raisins.
- Hot Chocolate:Â A warm mug of hot chocolate makes these cookies extra comforting, especially during the fall and winter months.
- Maple Latte:Â The subtle sweetness of maple syrup in a latte complements the brown sugar, cinnamon, and toasted pecans for a delicious seasonal pairing.
Summary:
These gluten-free oatmeal raisin cookies are soft, chewy, and full of classic homemade flavor. Made with brown sugar, warm cinnamon, old-fashioned rolled oats, quick-cooking oats, sweet raisins, and crunchy pecans, every bite offers the perfect combination of textures. The extra egg yolk helps create a rich, tender cookie, while vanilla enhances the sweetness and warmth of the other ingredients.
This easy gluten-free cookie recipe comes together with simple pantry staples and requires just 30 minutes of chilling time before baking. The result is a batch of golden-edged cookies with soft centers, hearty oats, and plenty of raisins and pecans in every bite. Whether you’re baking for your family, preparing a sweet lunchbox treat, or sharing cookies with friends, these gluten-free oatmeal raisin cookies are a delicious addition to your recipe collection. Pair them with a cold glass of milk or a warm cup of coffee for a comforting homemade treat.
Check out the the recipe card below for this gluten-free oatmeal cookie recipe!
Classic, Chewy, Gluten-Free Oatmeal Raisin Cookies
Ingredients
- 8 tablespoons ½ cup salted butter at room temperature
- 1 cup dark brown sugar
- 1 large egg + 1 egg yolk at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup gluten-free all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ cup quick-cooking oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ¾ cup raisins
- ¾ cup chopped pecans
Instructions
- Preheat the oven. Preheat your oven to 375°F and line a baking sheet with parchment paper. This helps prevent the cookies from sticking and encourages even baking.
- Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and brown sugar for 2–3 minutes, or until light, fluffy, and well combined. Scrape down the sides of the bowl as needed to ensure everything mixes evenly.
- Add the eggs and vanilla. Add the egg, egg yolk, and vanilla extract. Mix until smooth and fully incorporated, scraping down the sides of the bowl as needed.
- Combine the dry ingredients. In a separate medium bowl, whisk together the gluten-free all-purpose flour, old-fashioned rolled oats, quick-cooking oats, baking soda, baking powder, cinnamon, and salt. Whisking helps distribute the leavening agents and spices evenly throughout the dough.
- Mix the dough. Gradually add the dry ingredients to the stand mixer. Mix on low speed just until combined, being careful not to overmix. The dough should be thick and slightly sticky.
- Add the raisins and pecans. Fold in the raisins and chopped pecans using a spatula or mix briefly on low speed until evenly distributed throughout the dough.
- Chill the dough. Cover the bowl and refrigerate the dough for 30 minutes. Chilling helps the oats and gluten-free flour absorb moisture, firms up the butter, and prevents the cookies from spreading too much during baking.
- Scoop the cookies. Use a 2 tablespoon cookie scoop or 3 tablespoon to portion the chilled dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. Keep the dough portions evenly sized so the cookies bake at the same rate.
- Bake the cookies. Bake at 375°F for 9–12 minutes, or until the edges are lightly golden and the centers look just set. The cookies may appear slightly soft in the middle when you remove them from the oven, but they will continue to firm up as they cool.
- Cool and serve. Let the cookies rest on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely. This allows them to set without breaking while keeping the centers soft and chewy.
