These gluten-free oatmeal raisin cookies are the perfect mix of chewy, sweet, and wholesome. Packed with oats, warm spices, and naturally simple ingredients, they make a healthy, family-friendly treat you can feel good about baking anytime.
Oatmeal and raisin cookies have always been one of my favorites. I love how soft and chewy they are and how they make your house smell delicious for days! I also have been wanting to make more recipes without any refined flour, partly because I think it's healthier and partly, I honestly don't love the taste of a lot of gluten-free blends. I felt like oatmeal raisin cookies would be a great recipe to make without refined flour as classic recipes already use about ½ oats and ½ flour anyway. But little did I know, it would be more difficult than I thought to get that perfect chewy texture without any flour! But after much trial and error, here we are! An oatmeal raisin cookie without any refined flour!
And for more desserts without any refined flour check out:
Gluten-Free-Banana Oat Muffins
Healthy Gluten-Free Peach Cobbler
Gluten-Free 1-minute Lemon Blueberry Mug Cake
Jump to:
Ingredients
- Quick oats
- Almond flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Butter
- Brown sugar
- Vanilla
- Eggs
- Raisins
See recipe card for quantities.
Instructions
Step 1: Mix dry ingredients (oats, almond flour, baking powder, soda, salt and cinnamon) together in a medium bowl until blended.
Step 2: Cream brown sugar and butter. Stir in vanilla. Stir eggs in 1 at a time and beat until blended.
Step 3: Combine dry ingredients with wet ingredients, mixing slowly until lightly combined.
Step 4: Fold in Raisins
Step 5: Prepare a lightly greased baking sheet. Portion the dough into rounded balls, arrange them on the sheet, and lightly press the tops to flatten slightly.
Step 6: Bake cookies for 8-10 minutes until edges are set.
Hint: Let batter set in the refrigerator for a minimum of 1 hour, preferably overnight to decrease spreading while baking. As these do not have much "loose" flour, they are more likely to spread so letting the dough set is extremely helpful.
Substitutions
Quick oats - Use certified gluten-free rolled oats (pulse briefly in a blender for texture), or swap with oat flour for a softer cookie.
Almond flour - Replace with oat flour (1:1, slightly denser), or a gluten-free all‑purpose blend (⅓ cup 1:1 for ½ cup almond flour). Almond meal works but creates a more rustic cookie.
Butter - Substitute with coconut oil (solid, 1:1), or a dairy-free butter alternative.
Brown sugar - Swap with coconut sugar (1:1), maple sugar (1:1), or a brown sugar-style sweetener like Swerve or Lakanto (¼ cup Swerve to ⅓ cup brown sugar). Honey 1:1 can also be used. Expect a softer, looser dough than classic thick cookie dough. It won't be as firm, but it will still hold together enough to scoop and shape.
Eggs - Use a flax egg (1 tablespoon flax + 3 tablespoon water), chia egg, or ¼ cup unsweetened applesauce for softer cookies. For more structure, add ½ teaspoon baking powder when using egg-free swaps.
Raisins - This is an oatmeal raisin recipe of course but if you're looking for other things to add to your oatmeal cookies, you can use: dried cranberries, chopped dates, dried cherries, chocolate chips or M&Ms.
Variations
- Chocolate chip - Swap raisins for dark chocolate chips or use half raisins, half chocolate chips for a chewy‑melty combo.
- Nuts - Add chopped pecans, walnuts, or almonds for crunch and healthy fats. Toasting them first boosts flavor.
- Chocolate drizzle - Drizzle melted dark chocolate over cooled cookies for a simple upgrade.
- Monster Cookies with M&Ms.
Lower Sugar Version
- For even lower sugar, use ¼ cup brown sugar or ¼ cup coconut sugar.
- Optional: Add ½ teaspoon vanilla or extra cinnamon to boost perceived sweetness.
Higher Sugar Version if you are looking for a little sweeter option.
- Increase brown sugar to ½ cup for a classic sweetness level.
- For a richer flavor, use ½ cup packed brown sugar + 1 tablespoon maple syrup.
Storage
Store cookies in an airtight container at room temperature for 3-4 days. For best long-term quality, refrigerate up to one week or freeze for 2-3 months; thaw at room temperature before serving.
Top Tip
Let the cookies set for at least 30 minutes prior to serving. The almond flour and quick oats take awhile to distribute their moisture properly. At first they will be a little gritty and dry in pockets but over time, the moisture distributes and they become yummy, chewy cookies.
FAQ
Yes. Rolled oats work well, but the cookies will be a bit heartier and may not hold together quite as tightly. If using rolled oats, you can pulse them briefly in a blender for a texture closer to quick oats.
Oats are naturally gluten-free, but they're often cross‑contaminated during processing. Choose certified gluten‑free quick oats to keep the recipe fully gluten-free.
Yes. Replace the butter with coconut oil or a dairy‑free butter alternative. The cookies may spread slightly more, but the flavor stays delicious.
A flax egg or chia egg works well, though the cookies will be softer and slightly less puffy. Add ½ teaspoon baking powder for extra lift.
They can spread a little more than traditional oatmeal raisin cookies so it's recommended to refrigerate them before baking.
Yes, you can use ⅓ cup all purpose flour or GF 1:1 flour or ⅓ cup of oat flour. It's recommended to use some type of flour and not all quick oats to get them to hold together.
These cookies are a more diabetes‑friendly option than traditional oatmeal raisin cookies because they're made with almond flour, oats, and a lighter amount of sugar. They still contain carbohydrates and natural sugars, so they can raise blood glucose, but the added fiber helps slow digestion and support more stable blood‑sugar responses.
If you prefer an even lower‑sugar version, you can reduce the brown sugar to ¼ cup or use a brown‑sugar substitute. You can also replace the raisins for nuts for less carbs and sugar.
Everyone's blood‑sugar needs are different, so it's always best to check with your doctor or dietitian for personalized guidance.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Healthy Gluten-Free Oatmeal Raisin Cookies
Ingredients
- 1 ½ cups quick oats
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup butter
- ⅓ cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
- In a medium bowl, whisk together the oats, almond flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, beat the softened butter and brown sugar until creamy. Mix in the vanilla and eggs until smooth.
- Add the dry ingredients to the wet ingredients and stir until a soft, slightly loose dough forms.
- For best results, let dough chill in refrigerator for 1 hour, up to 12 hours, prior to baking.
- Scoop the dough into rounded portions and place them on the baking sheet, gently pressing the tops.
- Bake for 10-12 minutes, or until the edges are lightly golden. Cool on the pan for a few minutes before transferring to a rack.
Comments
No Comments