Name: Chewy Gluten-Free Oatmeal Raisin Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 137 min
Ingredients: 2 1/2 cups gluten-free rolled oats (certified gluten-free) (Use certified gluten-free to avoid cross-contamination.); 2 cups gluten-free measure-for-measure flour (Measure by weight for consistency.); 1 Tablespoon cornstarch; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon kosher salt; 1 cup unsalted butter, softened (Ensure it's at room temperature.); 1 cup packed light brown sugar; 1 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 cup semi-sweet chocolate chips; 1 cup raisins; to taste extra chocolate chips & raisins (optional) (For pressing on top before baking.)

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I remember the first time these cookies came out of the oven: warm, soft centers, a little chew from the oats, and that homey cinnamon-raisin aroma that fills the kitchen. These chewy gluten-free oatmeal raisin cookies hold their shape, stay tender for days, and bridge the gap between indulgence and everyday baking. They’re perfect for school lunches, a cookie swap, or an easy dessert when guests pop in.

Why you’ll love this dish

These cookies give you classic oatmeal-raisin comfort without gluten. They’re:

Soft and chewy rather than cakey or crumbly.
Easy to scale and fridge-friendly (dough can chill up to a day).
Kid-approved and great for lunches or bake sales.

They also use pantry staples: certified gluten-free oats, a measure-for-measure gluten-free flour, and common baking leaveners. If you want a reference for similar cookies and texture tips, check this oatmeal-raisin cookies guide I often compare when testing textures.

“Perfectly chewy and packed with flavor—my go-to when someone at the table needs gluten-free.” — a satisfied tester

Step-by-step overview

This recipe is straightforward:

Pulse the oats briefly so they’re broken but not powdered.
Whisk the dry ingredients together.
Cream butter and sugars, add eggs and vanilla.
Combine wet and dry, fold in chocolate chips and raisins.
Chill the dough, portion, then bake at 350°F for 10–12 minutes.
Cool briefly on the sheet, then transfer to a rack.

If you want a quick refresher on standard oatmeal cookie technique and timing, this oatmeal-raisin cookies guide is a handy companion.

What you’ll need

2 1/2 cups (225 g) gluten-free rolled oats (certified gluten-free)
2 cups (240 g) gluten-free measure-for-measure flour, weighed or scooped & leveled
1 Tablespoon (8 g) cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1 cup (2 sticks / 16 Tablespoons) unsalted butter, softened
1 cup (200 g) packed light brown sugar
1 cup (200 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (170 g) semi-sweet chocolate chips
1 cup (160 g) raisins
Optional: a few extra chocolate chips & raisins to press on top before baking

Notes and substitutions:

Use certified gluten-free rolled oats to avoid cross-contamination.
Measure flour by weight for the most consistent results. If using a different gluten-free blend, choose a measure-for-measure blend formulated for 1:1 replacement.
For a dairy-free version use a vegan butter substitute and swap eggs for flax eggs (2 Tbsp ground flax + 6 Tbsp water, chilled).

How to prepare it

Pulse the oats. Place oats in a food processor and pulse a few times. Break them up; don’t grind to flour.
Mix dry ingredients. In a medium bowl combine the pulsed oats, gluten-free flour, cornstarch, baking soda, baking powder, cinnamon, and salt. Stir and set aside.
Cream butter and sugars. In a stand mixer bowl or large bowl, beat softened butter with brown and granulated sugar for 2–3 minutes until smooth and fluffy.
Add eggs and vanilla. Add eggs one at a time, mixing fully after each. Stir in vanilla.
Combine. Add half the dry mix to the wet, mix briefly, then add the rest. Stop while a few dry streaks remain—don’t overmix.
Fold in mix-ins. Stir in chocolate chips and raisins until evenly distributed and no dry spots remain.
Chill the dough. Cover and refrigerate for 2 hours or up to 1 day. This controls spread and yields chewier cookies.
Prep to bake. Preheat oven to 350°F (177°C). Line baking sheets with parchment.
Portion dough. If dough is firm, let it sit 10 minutes. Scoop 3-Tablespoon balls, smooth in your palms, and place 6 per tray. Return unused dough to the fridge between batches.
Bake. Bake one sheet at a time for 10–12 minutes, until centers are almost set. Press extra chips/raisins on top if you like.
Cool. Let cookies cool 2–3 minutes on the sheet, then transfer to a wire rack to finish cooling.
Store or serve. Enjoy warm or cool completely before storing.

If you want an additional read on timing and dough texture, see this oatmeal-raisin cookies guide.

Best ways to enjoy it

Classic: a glass of cold milk or a mug of black coffee.
Breakfast cookie: warm one and spread a little nut butter for toast-like vibes.
Dessert plate: serve with vanilla ice cream and a drizzle of salted caramel.
Gift idea: stack in parchment and tie with twine for a homemade treat.

How to store & freeze

Room temperature: Store in an airtight container for 3–4 days. Place a slice of bread in the container to help keep them soft (replace bread every day).
Refrigerator: Not necessary; refrigeration will firm them but may dry them faster.
Freezer: Freeze cooled cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature.
Dough freezing: Portion dough balls and freeze on a tray. Once firm, store in a bag. Bake from frozen; add 1–2 minutes to the bake time.
Food safety: cool cookies completely before freezing to prevent condensation and freezer burn.

Pro chef tips

Don’t over-pulse oats. You want texture—broken oats hold chewiness and structure.
Use room-temperature eggs. They incorporate more evenly into butter and sugar.
Chill the dough. This is key for chewy edges and soft centers. If skipped, cookies will spread thin.
Scoop consistently. A 3-Tablespoon scoop creates uniform baking and timing.
Alternate baking sheets. Don’t put cold dough on a hot pan—rotate trays to keep baking even.
Add mix-ins second. If you mix chips earlier, they can bleed or break down the dough texture.

Recipe variations

Nutty twist: Fold in 1 cup chopped toasted walnuts or pecans.
Fruit-forward: Replace raisins with dried cranberries or cherries.
Chocolate-forward: Use 1 1/2 cups chocolate chips and no raisins for chocolate oatmeal cookies.
Spiced: Add 1/4 teaspoon ground nutmeg and a pinch of cloves for warming depth.
Vegan: Swap butter for a plant-based stick butter and use flax eggs (see Ingredients notes).
Lower-sugar: Reduce granulated sugar to 1/2 cup and increase brown sugar slightly for moistness.

Your questions answered

Q: Can I use quick oats instead of rolled oats?
A: Quick oats will work but will give a finer texture and a slightly different chew. Pulse them even less to avoid too-soft dough.

Q: Are oats gluten-free?
A: Oats are naturally gluten-free but are often cross-contaminated during processing. Use certified gluten-free oats if you need to avoid gluten.

Q: Can I skip chilling the dough?
A: Yes, but cookies will spread more and be thinner with crisper edges. For the soft, chewy result this recipe targets, chilling for 2 hours is recommended.

Q: How long does prep and bake take?
A: Active prep is about 20–25 minutes. Chilling is 2 hours (hands-off). Baking is ~10–12 minutes per batch.

Q: Can I make these nut-free for school-safe treats?
A: Yes—omit nuts and ensure all mix-ins and your facility are nut-free. Use safe-certified ingredients for school policies.

Conclusion

If you want another tested take on gluten-free oatmeal-raisin cookies for comparison, see The Best Gluten Free Oatmeal Raisin Cookies – Easy Recipe for a slightly different approach. For a broader set of gluten-free oatmeal cookie techniques and troubleshooting, consult Gluten-Free Oatmeal Cookies – Mama Knows Gluten Free.

Enjoy baking — these cookies are reliably comforting, easy to share, and forgiving to tweak.