These flourless gluten-free oatmeal raisin cookies are soft, chewy and incredibly easy to prepare. The cookie dough requires no chill time, which means these soft-baked cookies are ready in just 15 minutes!
Gluten-free oatmeal raisin cookies
Enjoy old-fashioned oatmeal cookies without using flour for a naturally gluten-free treat! This gluten-free oatmeal raisin cookie recipe, like many in our gluten-free cookie collection, taste so amazing many bakers prefer it over the classic recipe they grew up on!
I particularly love a homemade cookie that requires no flour as a quick, easy, and affordable option. Similar to flourless chocolate chip cookies or gluten-free monster cookies, flourless oatmeal raisin cookies use a combination of peanut butter, oatmeal, sugar, and eggs to build the structure. You are left with an immensely soft cookie without having to add flour!
Similar to highly-reviewed flourless chocolate cookies, chewy gluten-free oatmeal raisin cookies are also very versatile! Choose from mix-ins like plump, juicy raisins for a signature taste. Alternatively, substitute chocolate chips, or use a combination of mix-ins, like coconut, white chocolate, cranberries, and nuts.
Making no flour oatmeal cookies are also a perfect option for the holidays. One dough can morph into a variety of flavors, be adapted to a gluten-free dairy-free recipe as well, or made ahead, chilled, and baked later!
Below I will share all of my best tips to make flourless oatmeal raisin cookies perfect every time. Learn workable variations, recommended oatmeal to use, and the best way to store and freeze. Let’s get baking!
Ingredients notes
- Peanut Butter – Helps bind the dough together so no flour is necessary to make soft, chewy flourless cookies. Creamy peanut butter such as Jif or Skippy (both are GF) work best. You may substitute another nut butter for the peanut butter, but it may alter the texture of the cookie. I don’t recommend natural peanut butter.
- Oats – I recommend using quick-cooking oats because the cookie dough binds together more and no chilling is necessary. If you use old-fashioned oats, chill the dough for 1 hour before dropping on the baking sheets. For either type of oats, be sure to use certified gluten-free oats.
- Butter – Use softened, room temperature butter. I have not tried the recipe with dairy-free butter, but typically vegan butter sticks substitutes with great results. They may spread a bit more, though. To offset this, chill the dough for 1 hour before baking.
- Sugar – A combination of light brown sugar and granulated sugar gives a soft, chewy texture. The brown sugar may be substituted with dark brown sugar as well.
How To Make Gluten-free oatmeal raisin cookies
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- In a large mixing bowl (I use my stand mixer) cream together softened butter, peanut butter, and both sugars. Mix on high for 2 minutes so it’s nice and creamy. This can also be done with a hand mixer.
- Add the eggs, baking soda, and vanilla. Mix well, then add the dry ingredients – oats and raisins. Mix on low until all combined.
- Shape into golf ball-sized balls (or do this quickly using a 1.5 tablespoon medium cookie scoop) and place the mixture 2 inches apart on ungreased baking sheets. Alternatively droop by the spoonful. Press down slightly.
- Bake at 350ºF for 9-11 minutes, rotating pans halfway through. Be careful to not over bake (edges will be set and middle will be slightly underdone). Cool on baking sheets 5 minutes before transferring to a wire rack to cool.
Mix-in Ideas
No flour oatmeal cookies have many possibilities. Below are some of my favorite ways to turn this gluten-free cookie dough into many different versions!
- Make one dough and two delicious gluten-free oatmeal cookies! Divide the dough in half and add 3/4 cup chocolate chips to half of it and 3/4 cup raisins to the other.
- For a traditional spiced oatmeal raisin cookie, add 1 1/2 teaspoons cinnamon and 1/4 teaspoon nutmeg.
- For an added salty crunch, reduce the raisins to 1 cup and add 1/2 cup chopped walnuts or pecans.
- Other great additions are white chocolate chips, coconut, dried cranberries, or butterscotch chips (read label for gluten-free). Simply add any combination of mix-ins desired, equally 1 1/2 cups.
- Sprinkle flaky sea salt on top before baking to contrast the sweetness.
Do I have to chill the dough first?
No. Since GF oatmeal raisin cookies use quick-cooking oatmeal and peanut butter, the dough binds without overly spreading without chilling. You may, however, chill or freeze the dough before baking for a make-ahead cookie recipe.
Also, if you decide to use old fashioned oats or dairy-free butter, chances are the cookies will spread more. To offset this, simply refrigerate the dough for 1 hour before dropping and baking.
Are Oats gluten-free?
Although oats are naturally gluten free, they are typically processed on equipment shared with wheat products. Certified gluten free means it’s guaranteed to not be cross-contaminated.
Some people with celiac disease or gluten intolerance, though, are still sensitive to oats, whether they are certified GF or not. If making these for a friend or family member, you may want to double check first.
I personally love using oats because it’s an affordable and approachable way to make many gluten-free baking recipes. For instance, you can make your own homemade oat flour to use for breads and cookies, or use oatmeal in it’s original form for recipes such as oatmeal pie crust.
Storing and Freezing Tips
Store in airtight container at room temperature. For optimal freshness, I recommend wrapping 2-3 stacked cookies in plastic wrap and storing in a container up to 1 week.
These cookies also freeze very well. After wrapping the cookies in plastic wrap, transfer to a ziplock freezer bag. Freeze up to 3 months, thawing at room temperature.
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15-Minute Gluten-Free Oatmeal Raisin Cookies (No Flour)
Equipment Needed
Ingredients
- ½ cup unsalted butter softened
- 1 ⅓ cup creamy peanut butter
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoon baking soda
- 3 cups quick-cooking oats certified gluten-free
- 1 ½ cup raisins (or chocolate chips)
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper, silicone baking mats, or leave ungreased.
- In a large bowl cream together the softened butter, peanut butter, and both sugars. Mix on high for 2 minutes so it's nice and creamy.½ cup unsalted butter,1 ⅓ cup creamy peanut butter,¾ cup light brown sugar,¾ cup granulated sugar
- Add the eggs, vanilla, and baking soda. Mix well then add the oats and raisins. Mix on low until all combined.2 large eggs,2 teaspoons vanilla extract,1 ½ teaspoon baking soda,3 cups quick-cooking oats,1 ½ cup raisins
- Shape into golf ball-sized balls (to do this quickly use a 1.5 tablespoon medium cookie scoop) and place 2 inches apart on ungreased baking sheets. Press down slightly.
- Bake for 9-11 minutes, rotating pans halfway through. Be careful to not over bake (edges will be set and middle will be slightly underdone). Cool on baking sheets 5 minutes before transferring to a wire rack to cool.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Recipe Notes
additions / modifications
- Make one dough and two delicious gluten-free oatmeal cookies! Divide the dough in half and add 3/4 cup chocolate chips to half of it and 3/4 cup raisins to the other.
- For a traditional spiced oatmeal raisin cookie, add 1 1/2 teaspoons cinnamon and 1/4 teaspoon nutmeg.
- For an added salty crunch, reduce the raisins to 1 cup and add 1/2 cup chopped walnuts or pecans.
- Other great additions are white chocolate chips, coconut, dried cranberries, or butterscotch chips (read label for gluten-free). Simply add any combination of mix-ins desired, equally 1 1/2 cups.
- You may substitute gluten-free old fashioned oats, but chill the dough for 1 hour before dropping on baking sheets.
- For dairy-free gluten-free cookies, replace butter with a softened vegan butter stick. They may spread a bit more, though. To offset this, chill the dough for 1 hour before baking.
Nutrition
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Oral Kiffiak says
Thank you!! Excellent!
As a guy trying to navigate a gluten-free landscape, it can be challenging. Sometimes it was just easier (but not tasty or healthy or easy on the pocket-book) to buy everything ready-made. Since I am mainly the cook in the family, I needed to make something that I could eat with the ingredients that I already had on hand, it was easy to make (no special ingred. or anything special tricks at all), the recipe details (procedures) and the outcome MATCHED! A definite KEEPER. Now I am more than willing to try something else from your webpages.
Thanks for all your hard work, it doesn’t go un-noticed
Melissa Erdelac says
Thank you so much, Oral. This means the world to me! I remember when I first started out and all the “gluten-free” ingredients were foreign to me and made very disappointing results. I tended to stick to recipes that were naturally gluten-free, with ingredients I could just pick up at my local grocery store. Now that pretty much inspires every recipe I make, so I’m glad it resonates with you!
Best,
Melissa
Kate says
I had a problem with the idea peanut butter in an oatmeal raisin cookie. How much does the peanut butter overwhelm the oat flavor?
Melissa Erdelac says
Hi Kate,
I know it sounds a little unconventional, but I think these cookies are absolutely fantastic! Have you tried the recipe or are you hesitant because of the peanut butter? You can taste it, but I wouldn’t say it’s overwhelming, and with the oats and raisins it’s a great combination. Plus, it makes the cookies very soft and chewy. I hope you decide to give it a try (maybe a half recipe?)!
Best,
Melissa
Tera says
These were great! I made them exactly as written, using raisins and adding the oatmeal raisin cookie spices. I was skeptical at first because the dough looks like those raw energy balls, but they really do bake up like a regular oatmeal raisin cookie. I do think it helped that I squeezed each ball of dough together before gently flattening. They’re a smidge crumbly, so loosely formed balls might not stick together well.
Melissa Erdelac says
Glad to hear you enjoyed them, Tera! If your dough isn’t holding together, you can always pop it in the fridge before placing on baking sheets too!
Best,
Melissa