Gluten Free Oatmeal Raisinet Cookies

Gluten Free Oatmeal Raisinet Cookies
From, by Sharon L.

Gluten Free Oatmeal Raisinet Cookies Photo

I’ve always been a fan of oatmeal cookies. I think maybe it’s the cinnamon that reels me in… that warm spiciness that’s super addicting. Whatever it is, these gluten free oatmeal Raisinet cookies do not disappoint.

I know many people are not always fans of oatmeal cookies because they often come with raisins. I’ve always been a big raisin fan too so this was never a problem for me.

My husband, on the other hand, is not a fan of raisins. He’s an all-chocolate all the time kind of guy.

Gluten Free Oatmeal Raisinet Cookies Picture

To compensate, I make these cookies with a combination of chocolate chips and chocolate covered raisins - so we really get the best of both worlds. And no, he doesn’t object to the chocolate covered raisins because well, the chocolate.

If you’re anti-chocolate, use raisins. If you’re super anti-raisins and can’t even deal with them, not even with chocolate, then just use all chocolate chips.

Another thing to take note of from this ingredient list, the melted butter. Usually cookie recipes call for creaming the butter and sugar together. For some reason, that step annoys me. I’ve been taking a lot of short cuts in the kitchen lately just to avoid having to cream butter and sugar together. It just feels like a tedious step that I just do not have time for. Not really sure why, but I’m weird like that. #sorrynotsorry

Gluten Free Oatmeal Raisinet Cookies Image

So, to avoid creaming the butter, I melted it. I kind of took a gamble because I wasn’t entirely sure how it would turn out but I’ve been using melted butter in other cookie recipes and it was fine. Thankfully it’s fine in this recipe too, so yay for small victories!

Since the butter is already melted, you don’t have to worry about the cookies spreading weird or completely running all over the place. You can bake these cookies as soon as the dough is ready, no chilling time! And no chilling time means you can enjoy your cookies without having to wait ages. Another small victory!

I did test this theory out by baking a batch as soon as it was mixed and then I chilled some of the dough and baked the chilled version. In my opinion, the room temperature dough baked better because the cookies spread more evenly and kept a rounder shape. The chilled dough did bake well, they just weren’t as round. So in theory, you could chill the dough if you want, but you definitely don’t have to.

Gluten Free Oatmeal Raisinet Cookies Pic

You can also freeze the dough if you want. I often make a batch of cookies and then only bake half the dough and freeze the other half. Just defrost the dough before baking. If you’d rather freeze the baked cookies, you can do that too. This recipe is so versatile it’s not even funny. Also not funny – how amazing these cookies taste. However you end up making these gluten free oatmeal Raisinet cookies, enjoy!




  • 1 1/2 cups all-purpose gluten free flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 3 cups certified gluten free oats
  • 1/2 cup chocolate chips
  • 1/2 cup raisinets, or raisins
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup butter, melted


  1. Preheat oven to 350°F and line 3 baking sheets with parchment paper or silicon mats.
  2. In the bowl of a stand mixer, sift together the flour, xanthan gum, cinnamon, salt and baking soda. Mix on low speed to combine.
  3. Add the gluten free oats and mix well. Mix in the chocolate chips and chocolate covered raisins until they’re coated with the flour mixture.
  4. In a separate bowl, whisk together the eggs, vanilla extract, granulated sugar, brown sugar and melted butter.
  5. Add the wet ingredients to the dry ingredients and mix on medium speed until fully incorporated, scraping the bowl as needed.
  6. Use a medium sized scoop (about 2.5 tablespoons) to scoop the dough onto the prepared baking sheets, 12 cookies per sheet. (Top cookies with a few extra chocolate chips or chocolate covered raisins if desired.)
  7. Bake the cookies (in batches if necessary) for 10-12 minutes at 350°F. Mine took the full 12 minutes.
  8. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  9. Store in an air-tight container up to 3 days or freeze.


  • You can use any chocolate covered raisins you like, just make sure they're gluten free.


Cuisinart Stand Mixer

KitchenAid Stand Mixer

Demarle Silpat Non-Stick Baking Mat

Le Creuset Jelly Roll Pan

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