These gluten-free oatmeal raisin cookies use no flour to make a soft, chewy cookie even better than the ones you grew up on! Enjoy an old-fashioned oatmeal cookie in minutes because no chilling or speciality ingredients are required for this recipe!
Gluten-free oatmeal cookies
Enjoy old-fashioned oatmeal cookies without using flour for a naturally gluten-free treat! This cookie recipe, like almond flour oatmeal cookies, taste so amazing many bakers prefer it over the classic recipe they grew up on!
If you love flourless cookie recipes, be ready to swoon over how quick, easy, and affordable gluten-free oatmeal raisin cookies are to make! Similar to Gluten-Free Monster Cookies and Kitchen Sink Cookies they use a combination of peanut butter, oatmeal, sugar, and eggs to build the structure without having to use any flour.
Another reason to love this oatmeal cookie recipe is how versatile it is. Add plump, juicy raisins, substitute chocolate chips, or use a combination of mix-ins, like coconut, white chocolate, cranberries, and nuts. It’s perfect for the holidays because one dough can morph into a variety of flavors!
Ingredients notes
- Peanut Butter – Helps bind the dough together so no flour is necessary to make soft, chewy flourless cookies!
- 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 oatmeal.
- 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 brown sugar and granulated sugar gives a soft, chewy texture.
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 bowl (I use my 6 quart stand mixer) cream together softened butter, peanut butter, and both sugars. Mix on high for 2 minutes so it’s nice and creamy.
- Add the eggs, baking soda, and vanilla. Mix well, then add the 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 2 inches apart on ungreased baking sheets. 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.
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.
- You may substitute another nut butter for the peanut butter, but it may alter the texture of the cookie.
- 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.
frequently asked questions
No. Since the recipe uses 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.
Yes. 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 oatmeal.
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.
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More Flourless cookie Recipes
Flourless Chocolate Cookies take only five ingredients to make for an extremely decadent, chocolate fudge cookie!
Oat Flour Cookies makes chewy, soft chocolate chip cookies using homemade oat flour.
Flourless Chocolate Chip Cookies are an ultra soft and chewy treat with peanut butter, oats, and lots of gooey chocolate chips!
Almond Paste Cookies use only four ingredients to make this flourless cookie recipe!
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Gluten-Free Oatmeal Raisin Cookies
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.
- Add the eggs, vanilla, and baking soda. Mix well then add the oats and raisins. Mix on low until all combined.
- 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!
Equipment Needed
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.
frequently asked questions
Nutrition
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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