Lately I have been loving creating small batch recipes and this batch of gluten free oatmeal raisin cookies is no exception. I'd say it's for my health, but the truth is I like to bake something everyday. 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 edge and soft center. They are so easy to make! Even with a little chill time, it will be less than 40 minutes before these warm cookies are ready for eating. I made mine with raisins and nuts for a classic touch, but they would be equally as good with chocolate chips, m&ms, butterscotch chips - whatever you like!
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!
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Why You'll Love These Small Batch Oatmeal Cookies
- EASY - This recipe is so easy to make. It takes just a few minutes to mix together and since it makes only five cookies, they all bake on one baking sheet.
- SMALL BATCH - This oatmeal cookie recipe makes only five bakery sized cookies, which is just perfect for two people (or keep them all for yourself, I won't tell!)
- ALLERGEN FRIENDLY - This recipe is gluten free and dairy free as written and can easily be modified to be egg free or nut free.
Ingredients
- Brown Sugar - The molasses flavor from brown sugar is classic for oatmeal cookies. It also helps to keep the cookies soft. I used light brown sugar, but dark brown would work as well and provide a richer molasses flavor.
- Sugar - White sugar helps the cookies to spread and gives that nice chewy texture to the finished cookie.
- 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.
- Vanilla Extract - Just a hint of vanilla to sweeten the flavor.
- Gluten Free Flour Blend - I use Bob's Red Mill 1:1 Gluten Free Flour Blend for all of my recipes. You can use your own favorite flour blend 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 - 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 rolled 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 the oat feeling and flavor without turning out too dry.
- Baking Soda - This leavening agent reacts with the brown sugar to provide a little lift to the cookies. It also helps with spread and to create a nice chewy texture.
- Salt - There is only a small amount of salt in this recipe, which compliments the sweet flavors. Don't be tempted to skip it!
- Cinnamon - Cinnamon and oats are a natural pairing.
- Raisins - I love raisins in oatmeal cookies, but I know there are lots of raisin haters out there. If you want a replacement, try another dried fruit like cranberries or blueberries, chocolate chips, or M&Ms.
- Pecans - Walnuts may be more of a classic pairing with oatmeal cookies, but I love pecans. Either will work fine. If you're nut-free, replace the nuts with pumpkin seeds or just leave them out of the recipe.
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 cookie 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. 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 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 scoop and get 10 small cookies. My favorite thing about this recipe is all the cookies fit on one baking sheet, so it's less time waiting by the oven.
Storage
This is a small batch, 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.
You can, but I don't recommend it.
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 gf as well. To be on the safe side, make sure you're using a recipe that is made to be gluten free.
More small batch gluten free recipes to consider:
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
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! 🙂