15 Minute Gluten-Free Oatmeal Raisin Cookies (No Flour)

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.)

1. 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.
2. Add the eggs, baking soda, and vanilla. Mix well, then add the dry ingredients – oats and raisins. Mix on low until all combined. 
3. 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.
4. 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.

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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