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A closeup photo of gluten free oatmeal raisin cookies on a cookie sheet after baking.
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5 from 5 votes

Gluten Free Oatmeal Raisin Cookies

These easy gluten free oatmeal raisin cookies are made with pantry ingredients and are easy to adapt to fit your needs!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Servings: 10 cookies
Author: Ashley C.

Ingredients

  • 1 large egg (see notes for vegan egg substitution)
  • 5 tablespoons butter very soft
  • 1/4 cup light brown sugar
  • 3 tablespoons maple syrup
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old fashioned rolled oats
  • 1/2 cup gluten free flour (or all-purpose for standard cookies)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon (see note below)
  • 1/4 teaspoon salt
  • 1/2 cup raisins

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, combine the flour, baking soda, cinnamon and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Whisk in the maple syrup, milk and vanilla extract. Add the egg and stir to combine. (You can also use a hand mixer.)
  • Fold in the rolled oats. Mix in 1/2 of the flour mixture until no clumps remain, then mix in the remaining flour mixture.
  • Fold in the raisins.
  • Use an ice cream scoop to scoop out 10 cookies and flatten them slightly with the back of a spoon.
  • Bake the cookies for 12 to 14 minutes, or until they are slightly golden on the bottom. They will be a little soft when they come out of the oven, but will firm up as they cool.
  • Transfer the cookies to a cooling rack and allow them to cool before enjoying.

Notes

Storage: Store these cookies in a sealed container for up to 3 days.
Freezing: You can freeze these cookies by storing in a freezer baggie in the refrigerator. Squeeze out all of the air in the bag before freezing. Freeze for up to 2 months. Thaw before serving. 
Baking Tip: These cookies do not spread much while baking. Flatten them slightly with a spoon before baking.
Cinnamon: If you don't like cinnamon, you can omit or reduce it to 1/4 teaspoon cinnamon.

Nutrition

Calories: 187kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 171mg | Potassium: 143mg | Fiber: 2g | Sugar: 9g | Vitamin A: 205IU | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 1mg