Gluten Free Oatmeal Raisin Cookies

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Who doesn’t like cookies?  The oatmeal raisin cookie is such a classic.  Most of us have memories making oatmeal raisin cookies as kids.  I know I used to.  So I wanted to create a healthier of version of the classic oatmeal raisin cookies.  This oatmeal raisin cookie recipe is not only healthier, it is also gluten free and vegan.

Gluten Free Oatmeal Raisin Cookies - My Whole Food Life

Oatmeal raisin cookies are so yummy.  Super soft cookies, bursting with cinnamon and raisins.  Just making them makes your whole house smell amazing.  These cookies are made with no oil and no butter.  So feel free to have a few!

Gluten Free Oatmeal Raisin Cookies


Prep time: 

Total time: 

Serves: 16 cookies

A healthier version of the classic cookie!
  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl.
  3. Mix wet in another.
  4. Add wet to dry and mix well.
  5. Fold in the raisins.
  6. Drop cookies onto a lined baking sheet.
  7. Bake for 10-12 minutes.
  8. Wait until the cookies are completely cooled before removing.
I made this recipe two times. One with chopped dates and the other with raisins. Either is good, but I loved the chopped dates!
Store these cookies in the fridge. If you intend to keep them longer than a week or two, you can freeze them. I freeze mine in a zip lock bag. Enjoy!

Gluten Free Oatmeal Raisin Cookies - My Whole Food Life 1


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80 thoughts on “Gluten Free Oatmeal Raisin Cookies

    1. You probably can, but the taste may change a bit. You can also use plain yogurt or banana if you have them.

  1. Hi thank you for this recipe! I had no maple syrup left so i used brown sugar as that is all i had, and didn’t put any raisins (I sprinkled a couple chocolate chips on top just to say)they turned out nice and chewy, the only thing I might do for next time is use 1 1/2 cups of oat flour and 1 cup of rolled oats…the texture is maybe a little too textured for me, but overall I will make these again!thanks!

  2. I just made these. I had to borrow cinnamon and substitute baking soda and vinegar for the baking powder. The dough was too wet, so I added more oats and oat flour. They are perfect! Thanks for the recipe!

  3. I made these cookies last night but instead of raisins I added chopped dried pineapple. I made whoopie pies by spreading your easy 5 minute frosting between two cookies. My boys loved them!

  4. Thanks for this recipe – it’s great .. as are all the ones I have tried from you. Youre a lifesaver! Just bought your two e-books and downloaded them … excited to go through them now!

  5. I have made these twice already and I absolutely love them! I used a mixture of raisins and dates both times. I am going to make them again and I think I will sub pumpkin for the applesauce. Thanks for a yummy recipe. I love your website and I also follow you on Pinterest. 🙂

  6. Is there any way to make these crispy? Mine always end up pretty mushy and crumbly… And baking them longer just makes them taste almost burnt.

    1. They are definitely soft in texture. How about turning the temp down and cooking them longer? Also keep them on the top shelf of the oven? One thing to note is that this recipe is oil free. Adding a bit of oil to the recipe may also help.

  7. Hi! These look great. If I wanted to use butter in place of the applesauce (I’m looking for a richer cookie), could I just add 1/4 cup of butter? Thanks!

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