Lately I have been loving creating small batch recipes and this batch of gluten free oatmeal raisin cookies is no exception. The truth is I like to bake something everyday and I cannot justify all those desserts when there are leftovers lying around. So a small batch of five oatmeal cookies is perfect because my little family can finish those in one sitting.
These gluten free oatmeal cookies come out with a perfectly chewy edges and a soft center. They have just a hint of cinnamon and lots of plump juicy raisins. Even with a little chill time, it will be less than 40 minutes before these warm cookies are ready for eating.
If you love oatmeal cookies, you should also check out my gluten free oatmeal chocolate chip cookies or these mind-blowing pumpkin oatmeal cream pies!
Ingredient Notes
These delicious cookies use just a few simple ingredients that can be found at any grocery store. It is both gluten free and dairy free as written.
- Vegan Butter - I used Country Crock Plant Butter in these cookies. I have also tested them with Miyokos Vegan Butter. Use whatever brand you like as long as it is a stick butter and not margarine. If you're not dairy free, use unsalted dairy butter in the same measure.
- Egg Yolk - This recipe just uses one large egg yolk to bind everything together. If you're egg-free, I'd suggest using a flax egg mixture to replace this.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1 to 1 Gluten Free Flour Blend for all of my cookie recipes. You can use your own favorite brand but keep in mind this recipe was developed with BRM, so your final product may be slightly different. Whatever brand you choose, ensure it contains xanthan gum or a similar binder.
- Gluten Free Quick Oats - If you're following a gluten-free diet, make sure you're using certified gluten free oats. I used quick oats here from Bob's Red Mill. If you don't have quick oats you can stick old fashioned oats into the food processor for just 1-2 pulses to chop them into smaller sizes. I feel like the smaller bits of oats still give you classic oatmeal cookie texture without turning out too dry.
- Raisins - I love raisins in oatmeal cookies, but I know there are lots of raisin haters out there. If you want a replacement, use this base recipe and add another dried fruit like cranberries or blueberries, chocolate chips, white chocolate chips, or M&Ms.
See recipe card below for ingredients with measurements.
Substitutions & Variations
- Not Dairy Free - use unsalted dairy butter in the same measure.
- Make it Vegan / Egg-Free - Since this recipe only uses one egg yolk, you can easily replace this with half a flax egg or even just 2 tablespoons on non-dairy milk. If you go with the milk option, the cookies will dry out a little quicker.
- Make it Nut-Free - Replace the nuts with pumpkin seeds or just leave them out. Because it's just a small batch of cookie dough, there is no need to add anything to replace the missing nuts.
- For the raisin haters 😉 - Replace raisins with another dried fruit like cranberries or blueberries. You can also use chocolate chips or M&Ms in place of raisins.
How to Make Gluten Free Oatmeal Raisin Cookies
This simple recipe is so quick and easy to make - it takes just a few minutes to mix together. Because of the small amount of ingredients, I prefer to mix this with a handheld mixer. You could also do it by hand if you prefer.
STEP 1: Add the brown sugar, white sugar and butter to a medium sized mixing bowl. Beat with a handheld mixer on medium speed for 2 minutes.
STEP 2: Add the egg yolk and vanilla to the creamed butter and sugars. Beat again for 30 seconds.
STEP 3: Add the gluten free flour, quick oats, cinnamon, baking soda and salt to the mixing bowl with the wet ingredients. Stir together with a spatula until all of the dry ingredients are incorporated.
STEP 4: Add the raisins and nuts to the oatmeal cookie dough. Mix in with a spatula until they are evenly distributed.
STEP 5: Cover the bowl of cookie dough with plastic wrap and refrigerate for 15 minutes while the oven preheats.
STEP 6: Divide the dough into five balls. Place them on a baking sheet leaving lots of space. Flatten the balls slightly, so they resemble hockey pucks. Then bake!
How many cookies does this recipe make?
This recipe makes 5 bakery sized cookies - measuring about 4" across. You could use a smaller cookie scoop and get 10 small cookies. If you do that make sure to reduce your bake time. My favorite thing about this recipe is all the cookies fit on one cookie sheet, so it's less time waiting by the oven.
Storage
This is a small batch recipe, so there might not be leftovers. If there are just keep them in an airtight container at room temperature for up to 3 days.
Recipe FAQs
Oats are gluten free, but there is a high chance for contamination during growing and processing. For that reason, you will want to purchase certified gluten free oats if you're following a gluten free diet.
It depends on the recipe. Most oatmeal cookies are made with a combination of oats and flour, so they would not be naturally gluten free. There are certainly oatmeal cookies that are made only with oats or oat flour and as long as the oats are certified gluten free and the other ingredients are also gluten free, the cookie could be gluten free as well. To be on the safe side, make sure you're using a recipe that is made to be gluten free.
More oatmeal cookie recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Oatmeal Raisin Cookies (Small Batch)
Ingredients
- ¼ Cup Light Brown Sugar
- 2 Tablespoon Sugar
- ¼ Cup Vegan Butter room temperature
- 1 Egg Yolk
- 1 teaspoon Vanilla
- ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 6 Tablespoon Gluten Free Quick Oats see note
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ teaspoon Cinnamon
- ¼ Cup Golden Raisins
- ¼ Cup Pecans roughly chopped, see note
Instructions
- In a medium size bowl, combine your butter, brown sugar and white sugar. Beat with a handheld mixer on medium speed for 2 minutes. Scrape down the bowl.¼ Cup Light Brown Sugar, 2 Tablespoon Sugar, ¼ Cup Vegan Butter
- Add the egg yolk and vanilla. Beat for another 30 seconds. Scrape down the bowl.1 Egg Yolk, 1 teaspoon Vanilla
- Add in the gluten free flour, quick oats, baking soda, salt and cinnamon. Either beat on the lowest setting of fold together with a spatula.½ Cup Gluten Free 1-to-1 Flour Blend, 6 Tablespoon Gluten Free Quick Oats, ¼ teaspoon Baking Soda, ¼ teaspoon Salt, ¼ teaspoon Cinnamon
- Once the flour is about half incorporate, add in your raisins and nuts. Continue folding in by hand until all of the dry ingredients are incorporated and the mix-ins are evenly distributed.¼ Cup Golden Raisins, ¼ Cup Pecans
- Cover the bowl with plastic wrap and refrigerate for 15 minutes.
- While the dough is chilling, preheat your over to 350 °F (177 °C) and line a large baking sheet with parchment paper.
- Remove your dough from the refrigerator and divide into 5 balls. Place them on the baking sheet leaving about 3 inches between. Flatten the dough balls slightly so they resemble a hockey puck.
- Bake in preheated oven for 11-13 minutes until edges are set. If you're using a dark colored pan, it may only take 10-11 minutes. Remove from the oven and cool on the baking sheet for 3 minutes. Move to cooling rack.
Video
Notes
- Not Dairy Free - use unsalted dairy butter in the same measure.
- Make it Vegan / Egg-Free - Since this recipe only uses one egg yolk, you can easily replace this with half a flax egg or even just 2 tablespoons on non-dairy milk. If you go with the milk option, the cookies will dry out a little quicker.
- Make it Nut-Free - Replace the nuts with pumpkin seeds or just leave them out. Because it's just a small batch of cookie dough, there is no need to add anything to replace the missing nuts.
- For the raisin haters 😉 - Replace raisins with another dried fruit like cranberries or blueberries. You can also use chocolate chips or M&Ms in place of raisins.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Tali E says
These tasted awesome! Thank you for a great gluten free cookie recipe!
I am happy to hear you enjoyed the recipe! 🙂