Soft Gluten-Free Oatmeal Raisin Cookies You’ll Love

This soft, chewy gluten-free oatmeal raisin cookie recipe satisfies nostalgic cookie cravings. Packed with oats, raisins, cinnamon and a touch of chocolate, it’s easy, classic, and utterly delicious.

I love adapting classic cookies to be gluten-free. We’ve already perfected gluten-free chocolate chip cookies, fudgy brownies, and no-bake cookies, and this recipe gives you reliably soft, chewy oatmeal raisin cookies—gluten-free style.

Whether you add chocolate or stick with all raisins, these cookies deliver the familiar warm flavors and chewy texture you remember.

Here’s what you’ll need to make these chewy gluten-free oatmeal cookies.

Here’s What You Need To Make These Cookies

• Gluten-free rolled oats. Choose certified gluten-free rolled oats to avoid cross-contamination.
• Gluten-free measure-for-measure flour. A 1:1 gluten-free all-purpose blend keeps the recipe simple and consistent.
• Baking powder & baking soda. For the right rise and texture.
• Cinnamon & kosher salt. Classic flavor components—cinnamon pairs beautifully with raisins.
• Softened butter. It should be soft enough to indent with a finger but not greasy or melted.
• Brown sugar & granulated sugar. The mix of sugars balances chewiness and sweetness. Light brown sugar works well; use dark for a stronger molasses note.
• Eggs. Room-temperature eggs incorporate more smoothly into the creamed butter and sugar.
• Vanilla extract. Adds warmth and depth of flavor.
• Chocolate chips (optional). A 50/50 mix of semisweet chocolate chips and raisins is delicious; swap chips for extra raisins if you prefer.
• Raisins. Ideally not rock hard—see the FAQ for a simple softening tip if needed.

How To Make Oatmeal Raisin Cookies, Step By Step

The full recipe with exact ingredient amounts and tips is in the recipe card below.

1. Blend the oats. Pulse the rolled oats a few times in a food processor to break them up slightly—don’t turn them into flour.
2. Combine dry ingredients. In a bowl, whisk together the processed oats, gluten-free flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Cream butter & sugars. In a stand mixer or large bowl, cream the softened butter with brown and granulated sugar until smooth and fluffy, about 2–3 minutes.
4. Add eggs & vanilla. Add eggs one at a time, mixing between each addition, then stir in the vanilla.
5. Mix in dry ingredients gradually. Add the dry mix in two parts, stopping the mixer while a few dry streaks remain so you don’t overmix.
6. Fold in mix-ins. Stir in chocolate chips and raisins until evenly distributed and no dry spots remain.
7. Chill the dough. Cover and refrigerate for 2 hours up to 1 day. Chilling lets the oats and flour absorb moisture and prevents excessive spreading, producing a softer, chewier cookie.
8. Preheat and prepare pans. Preheat the oven to 350°F and line baking sheets with parchment paper.
9. Scoop and shape. Use a large cookie scoop (about 3 tablespoons) to portion dough. If very firm from chilling, let dough sit 10 minutes before scooping. Smooth dough balls between your palms and place about six per sheet, returning unused dough to the fridge between batches.
10. Bake & cool. Bake 10–12 minutes, until centers are nearly set. Add a few extra chips or raisins to open spots if you like, and gently shape cookies with a round cutter for uniform rounds. Let cookies cool on the baking sheet 2–3 minutes, then transfer to a wire rack to finish cooling. Alternate baking sheets between batches for even results.
11. Store. Enjoy immediately or keep in an airtight container at room temperature for 3–4 days, or freeze for up to 2 months.