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!
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My Favorite No Flour Oatmeal Raisin Cookies Recipe
Enjoy old-fashioned oatmeal cookies without using flour for a naturally gluten-free treat. This gluten-free oatmeal raisin cookie recipe is our family’s absolute favorite version among loads of gluten-free cookie ideas. It’s not just us – 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 soft batch flourless oatmeal chocolate chip cookies, these oatmeal raisin cookies use a combo of peanut butter, oatmeal, sugar, and eggs, but no flour, to build the structure. You are left with an immensely soft cookie without having to add anything else.
These gluten-free oatmeal raisin cookies are also happen to be 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 old fashioned 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!
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Ingredient Tid Bits
- Peanut Butter – Helps bind the dough together so no flour is necessary to make soft oatmeal cookies. Creamy peanut butter such as Jif or Skippy (both are GF) work best. You may substitute another nut butter, like almond butter, but the preferred would be smooth, no stir.
- 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 a GF cookie, 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.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Easy no flour dough
First blend together the softened butter with creamy peanut, sugar, and brown sugar. Add in eggs, vanilla, and baking soda before mixing in the GF oats and raisins.
Scoop and bake
Shape into golf ball-sized balls, which is about 2 tablespoons. I use a medium cookie scoop to do this quickly. Once they are spaced on the baking sheet press down slightly. Bake at 350℉ for 9-11 minutes. Remember, for soft, chewy cookies you want to error on the side of slightly underbaking.
Seriously Yummy Mix-Ins
You have the best flourless oatmeal cookie dough, but we don’t have to stick to a raisin version. Below are my go-to ways to morph this cookie into more cookie ideas.
- Make one dough and two delicious cookies! Divide the dough in half and add ¾ cup chocolate chips to half of it and ¾ cup raisins to the other.
- For a traditional spiced cookie, add 1 ½ teaspoons cinnamon and ¼ teaspoon nutmeg.
- For an added salty crunch, reduce the raisins to 1 cup and add ½ 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 ½ cups.
- Sprinkle flaky sea salt on top before baking to contrast the sweetness.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
15-Minute Gluten-Free Oatmeal Raisin Cookies (No Flour)
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 2 tbsp 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.
Notes
Storing and Freezing
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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I followed this recipe exactly. The cookie was too brittle – fell apart in one bite. I put a whole egg in the remaining batter. I used my small scoop and flattened them out just a little. They spread out nicely and were moist yet held their shape. Delicious! I would include Peany Butter in the title because the flavor is definitely a big part of this cookie.
Hi Susie,
I appreciate you taking the time to write. I’m a little confused by the notes on the egg addition. The recipe calls for 2 eggs. Does that mean you added an additional one or perhaps the egg was overlooked in the first place, which probably was the culprit for the brittleness. I agree about your comment about the peanut butter. I will make a note to amend this description next!
Best,
Melissa
I did divide the dough in half making chocolate chip oatmeal cookies too because I doubled the recipe. I will try adding the cinnamon and nutmeg next time although they were yummy without.
So glad you liked these, Jennifer! Thanks for sharing!
Best,
Melissa
These are so good. I was searching for a recipe without flour and found this one. The peanut butter was an added surprise providing protein. They were well received. Thank you.
Thanks again, Jennifer! I appreciate you taking the time comment.
Best,
Melissa
Has any tried using PB2 powder in place of peanut butter?
Hi Debra,
I have not, but something would probably have to be added to replace the regular peanut butter’s moisture. Have you tried this in other cookies?
Best,
Melissa
No I haven’t tried it , I may experiment and let you know !
Amazing! Batter went together so quickly. Added dried cherries and walnuts. Used whole GF oats and let the batter sit overnight. Great texture and flavor! Thank you so much for this!
Love hearing this, Ann! Thanks for taking the time share. I appreciate it!
Best,
Melissa
Fantastic texture and flavor. I added dried cherries and walnuts and let the batter sit in the fridge overnight. Used whole GF oats. Mine were not crumbly at all. You can just vaguely taste the peanut butter. Thanks so much for this one!!
Absolutely delicious!
Thank you, Anita!
Best,
Melissa
Really like these cookies! Easy to make and tastes great! I added dark chocolate chips to mine.
Appreciate it, Susan!
Best,
Melissa
Awesome recipe .. I dud use natural peanut butter, and turned out terrific .. I always cut back on my sugars too by 1/3 and these were delicious.
Thank you for taking the time to share! Glad you enjoyed the recipe!
Best,
Melissa
I love these cookies! I was hoping to find this particular recipe and these came out better than those from a local gf bakery.
Thank you for suggesting butterscotch chips and spices. My next batch will be half butterscotch half cardamon.
I did have to add a bit of water (high altitude )
Thank you so much for this, Darcie! I love to hear they are better than bakery cookies. Always the goal!
Best,
Melissa
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
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
I had a problem with the idea peanut butter in an oatmeal raisin cookie. How much does the peanut butter overwhelm the oat flavor?
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
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.
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