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    Home » Recipes » Cookies, Snacks and Desserts

    Best Gluten-Free Oatmeal Raisin Cookies

    Published: Nov 5, 2019 · Modified: Sep 20, 2023 by Mariska Ramondino · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Healthy Oatmeal Raisin Cookies—Seriously good!

    These healthy and gluten-free oatmeal raisin cookies should be on your baking list. They're deliciously chewy with crispy edges and plenty of crunch to each bite. 

    They're also dairy-free (no butter), refined sugar-free, and can be made nut-free or vegan-friendly. It's an incredibly adaptable recipe. 

    They're the best and a much healthier option than classic oatmeal raisin cookies, and seriously good! Enjoy it as a treat, snack, or for breakfast.

    A hand holding a large healthy gluten-free oatmeal raisin cookie.
    Jump to:
    • Why These Oatmeal Raisin Cookies Are The Best
    • Ingredients & Notes
    • How To Make Them
    • Helpful Tips
    • Recipe FAQs
    • More Gluten-Free Cookie Recipes You Might Like
    • 📖 Recipe

    These delicious cookies never stay long in the cookie jar, no matter how many I make.

    Like my Homemade Crunchy Steel-Cut Oats, Nut-Free Granola, and Lemon Olive Oil Cookies, these gluten-free cookies are made with certified gluten-free oats.

    It's one of our all-time favorites, and I also share a vegan option. Let's make them!

    Why These Oatmeal Raisin Cookies Are The Best

    • Wholesome ingredients: A few simple ingredients create high-quality, wholesome cookies that are so worth making.
    • Amazing texture & flavors: There is a lot of texture in these chewy oatmeal raisin cookies, with plenty of crunch to each bite and just the right amount of sweetness. 
    • Incredibly adaptable: Leave out one ingredient, and you'll have a great school snack (nut-free) or a vegan-friendly oatmeal raisin cookie. Or replace juicy raisins with dried figs.
    • They're healthier than your classic cookie: They're healthy enough to enjoy for breakfast, dipped in warm plant milk, or enjoyed with a cup of coffee.

    Ingredients & Notes

    See the recipe card for full information on ingredients and quantities.

    So, let's look at the ingredients to make healthy gluten-free oatmeal raisin cookies.

    Gluten-free oats, coconut shreds, chopped walnuts, chopped plantain, two eggs, tahini butter, dried fruits, molasses, and vanilla extract displayed on a table.
    • Gluten-free oats: Make sure your rolled oats are gluten-free if that is a dietary requirement. I prefer rolled oats over quick oats because that's what will give these healthy oatmeal raisin cookies an incredible texture.
    • Unsweetened shredded coconut: This adds a rich, fresh coconut flavor and gives these cookies an extra chewy texture. Fine shreds will blend in better, but larger flakes will work, too. They'll get deliciously crispy brown.
    • Black plump raisins: You can substitute or alternate this with chopped dried figs. My favorite is using half of both, leaving a chewy sweet texture in each bite.
    • Tahini butter: Adds incredible texture and a subtle salty taste. Plus, the healthy fats help firm up these healthy cookies. Unsweetened sunflower seed butter is a great substitution.
    • Natural sweeteners: Blackstrap molasses is my first choice. It will make these gluten-free oatmeal raisin cookies a tad darker in color and add a distinctively rich and sweet flavor with a hint of spice. Maple syrup is an excellent alternative option.
    • Plantain: Don't skip this. It's the secret ingredient to giving these baked goods a denser texture due to their starchiness (just like in my plantain pancakes). Plus, it adds a natural sweetness. Choose a ripe one that is still yellow with black spots, or substitute it with one firm yellow ripe banana (no brown spots).
    • Eggs: You only need two. For a vegan-friendly version, I recommend using an egg replacer like Bob's Red Mill over a chia egg for a better cookie texture (see note in recipe).
    • Walnuts: This is optional, but I love walnuts in these chewy oatmeal cookies. They add a crunchy texture and work well with the rest of the flavors. Omit to make it nut-free!

    Note: I'm playing here with sweet, bitter, and salty notes, but once done, this uniquely baked healthy oatmeal raisin cookie is simply delicious.

    How To Make Them

    See the full recipe with measurements in the recipe card.

    ​It's simple, really. So let's have a look.

    A series of initial steps showing how to make gluten-free oatmeal cookies.

    Step One (Picture 1 above) - Add all dry ingredients to a large bowl. 

    Step Two (Picture 2 above) - Stir to combine until all add-ons are well divided into the rolled oats.

    Step Three (Picture 3 above) - Blend the seed butter, molasses (or maple syrup), chopped plantain, and vanilla extract in a (high-speed) blender until you get a beautiful brown paste.

    Step Four (Picture 4 above) - In a separate large mixing bowl, whisk the beaten eggs into the brown plantain paste until well combined (wet ingredients).

    A series of final steps showing how to make gluten-free oatmeal cookies.

    Step Five (Picture 5 above) - Add the wet ingredients to the dry ingredients. 

    Step Six (Picture 6 above) - Stir well until every dry component is sufficiently coated, and you'll have a sticky rolled oat mixture.

    Step Seven (Picture 7 above) - Scoop large spoonfuls onto a prepared baking sheet, leaving enough space in between. Use a 2 tablespoon cookie scoop per cookie. Slightly flatten them with your fingers to even out the dough and shape them into round cookies.

    Step Eight (Picture 8 above) - Bake these gluten-free monster cookies until golden brown at the top with crispy edges.

    Helpful Tips

    • Whatever sweetener you use, always check after 20 to 25 minutes of baking. 
    • They are ready when golden brown at the top with crispy edges.
    • I know there is that urge to try one immediately but trust me, let them sufficiently cool first. You can use a wire rack or simply leave them on the parchment paper to cool.
    • Once out of the oven, they continue to bake and still develop their flavors while hot.
    • Don't use peanut butter instead of tahini or sunflower butter in this recipe, as it will take over the delicious flavors of the rest of the ingredients. Instead, try my amazing Peanut Butter Brownie Cookies if you want a peanut butter cookie.
    Large gluten-free oatmeal raisin cookies stacked on a plate.

    Recipe FAQs

    Why do my cookies look different in color?

    The color of these cookies will vary depending on the sweetener you use—molasses, maple syrup, or honey.

    Can I make these gluten-free oatmeal raisin cookies vegan-friendly?

    Yes.  You only have to substitute the eggs. I have tested these oat cookies with chia eggs or two egg replacements from Red Bob's Mill.

    And if you want to keep a fairly consistent texture, then the egg replacer is your best option. 

    These vegan oatmeal cookies will look only slightly different—I would say, a bit more rustic—but have the same delicious chewy bite with crunchy bits.Eggless and vegan oatmeal cookies arranged on a plate.

    How do you store and freeze leftover gluten-free oatmeal raisin cookies?

    Store in an airtight container at room temperature if you will enjoy them within a few days (up to 5 days).

    Or keep them in an airtight container in the fridge for up to one week—maybe even longer and for a firmer texture.

    You can always make a double batch and store any extras in the freezer for longer storage (up to 3 months). Use freezer-save containers and separate the layers of cookies with parchment paper.

    More Gluten-Free Cookie Recipes You Might Like

    There are plenty of other unique and healthy cookie recipes and treats to try. Here are some of my favorites:

    • A basket filled with buttery buckwheat cookies, next to a cup of milk and some cookies spread out on the table.
      Buttery Buckwheat Chocolate Chip Cookies
    • Mango cookies displayed on a table.
      Best Tropical Mango Cookies With Almond Flour
    • Brownie Peanut Butter Cookies stacked on a plate.
      Peanut Butter Brownie Cookies
    • A close-up of a chocolate mascarpone filled sandwich cookie.
      Chocolate Mascarpone Sandwich Cookies

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    Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!


    I hope you'll love these gluten-free oatmeal raisin cookies as much as we do! Enjoy!

    📖 Recipe

    A hand holding a large healthy gluten-free oatmeal cookie.

    Best Gluten-Free Oatmeal Raisin Cookies

    Mariska Ramondino
    These healthy gluten-free oatmeal raisin cookies are deliciously chewy with crispy edges and plenty of crunch to each bite. They are also dairy-free, refined sugar-free, and can be made nut-free or vegan-friendly—an incredibly adaptable recipe. Enjoy it as a treat, snack, or for breakfast.
    5 from 8 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Cookies, Snacks, Desserts
    Cuisine American
    Servings 14 Cookies

    Ingredients
     

    • 2 cups gluten-free rolled oats 190 grams
    • 1 cup unsweetened shredded coconut 72 grams
    • 1 tablespoon baking powder
    • 1 teaspoon Ceylon cinnamon powder
    • ½ cup black raisins 74 grams
    • ¼ cup chopped walnuts (optional) 30 grams
    • 4 tablespoons tahini butter or sunflower butter 70 grams
    • ½ cup blackstrap molasses or maple syrup 158 grams
    • 1 cup packed sliced plantain (about one large ripe plantain) 145 grams
    • ½ teaspoon vanilla extract
    • 2 eggs beaten see notes for making the cookies vegan-friendly

    Instructions
     

    • Preheat oven to 350 °F / 180 ℃.
    • Combine the dry ingredients in a large bowl.
      2 cups gluten-free rolled oats, 1 cup unsweetened shredded coconut, 1 tablespoon baking powder, 1 teaspoon Ceylon cinnamon powder, ½ cup black raisins, ¼ cup chopped walnuts (optional)
    • Place the seed butter, molasses (or maple syrup), plantain, and vanilla extract in a high-speed blender or food processor. Blend until smooth.
      4 tablespoons tahini butter or sunflower butter, ½ cup blackstrap molasses or maple syrup, 1 cup packed sliced plantain (about one large ripe plantain), ½ teaspoon vanilla extract
    • Stir the beaten eggs into the plantain mixture or add the reserved egg replacer (see notes below). Stir well until thoroughly combined. Note that the mixture might smell unsweet and even a bit bitter, but the cookies will turn out sweet.
      2 eggs beaten
    • Then add the wet ingredients into the bowl containing the dry ingredients and stir until well combined.
    • Cover the bottom of a large baking sheet with baking paper.
    • Scoop large spoonfuls (about 2 tablespoons for each cookie) of the cookie dough onto the baking paper, leaving enough space in between (about 2 inches). Slightly flatten them with your fingers to even out the dough and shape them into round cookies.
    • Bake for 25-30 minutes or until golden brown at the top with crispy edges—always check after 25 minutes.
    • Take the baking sheet out of the oven and allow the cookies to cool for 10 to 15 minutes.
    • Enjoy as a breakfast cookie with your favorite morning drink or as a snack.
    • Store the cookies in an airtight container at room temperature for up to 5 days, or store them in the fridge for a firmer texture and longer storage.

    Notes

    Make vegan-friendly: You can easily make these oatmeal cookies vegan-friendly. I recommend using 2 egg replacers from Red Bob's Mill to keep a fairly consistent texture, but you can also use chia eggs. Combine 2 tablespoon egg replacer with 4 tablespoon water to replace two whole eggs, and set aside to thicken. Using chia eggs, combine 2 tablespoon chia seeds with 6 tablespoon boiling water. Mix well and let it sit for 5 minutes.
    Dried fruits: We love dried raisins in these oat cookies, but chopped dried figs or a combo of raisins with chopped dried figs are my favorite.
    Seed or nut butter: I prefer using Tahini butter to let the flavors of the other ingredients shine. But you can substitute this ingredient with unsweetened sunflower butter—know that the flavors of the cookies might turn out slightly different.
    Molasses or maple syrup: Molasses will give these cookies a slightly darker color.
    Plantain: Don't skip this ingredient. Plantains are a rich source of fiber and minerals and give a great structure to these gluten-free oatmeal cookies.
    Cookie size: These cookies are on the larger side. If you're going to adjust the size, make sure to change the baking time as well (check around 12 to 15 minutes into baking time for half the size of these oatmeal cookies).
    Important: I know that urge to try one immediately when they come out of the oven, but trust me, let them sufficiently cool first. Once out of the oven, they continue to bake and still develop their flavors while hot.
    Storage: Store in an airtight container at room temperature if you will enjoy them within a few days (up to 5 days).
    Or keep them in an airtight container in the fridge for up to one week—maybe even longer and for a firmer texture.
    You can always make a double batch and store any extras in the freezer for longer storage (up to 3 months). Use freezer-save containers and separate the layers of cookies with parchment paper.

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    Whenever you come back to this recipe, you’ll be able to see your notes.

    Nutrition (% Daily value)

    Serving: 1cookieCalories: 200kcal (10%)Carbohydrates: 27g (9%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 23mg (8%)Sodium: 111mg (5%)Potassium: 386mg (11%)Fiber: 3g (13%)Sugar: 12g (13%)Vitamin A: 157IU (3%)Vitamin C: 3mg (4%)Calcium: 98mg (10%)Iron: 2mg (11%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

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    Comments

    1. Beth Catt says

      August 07, 2023 at 10:35 pm

      If I made these I would have to replace the plantains, I am allergic to banana and plantains are in the same family group, so I don't know what I could use instead any suggestions?

      Reply
      • Mariska Ramondino says

        August 08, 2023 at 10:33 am

        Hi Beth, so sorry to read about your banana allergy. Although I've not tested it myself yet, I imagine that applesauce can do the trick. However, use 1/2 cup instead of one (because applesauce's texture is runnier) and if the batter still feels a bit too runny, add a tad more of the rolled oats. Maybe the same amount of thicker coconut yogurt (to keep it dairy-free) or plain yogurt can work as well, but then you need to add more sweetener. In terms of flavor, applesauce is the closest choice. I hope this helps and please let us know how they turn out! Next time I make them again, I will test the applesauce suggestion;) Happy baking!

        Reply
    2. Penelope Pinkston says

      August 06, 2023 at 5:08 pm

      5 stars
      Thanks

      Reply
      • Mariska Ramondino says

        August 07, 2023 at 3:54 pm

        Thank you, Penelope! Your recipe rating is so much appreciated and I'm so happy you love these oatmeal raisin cookies!

        Reply
    5 from 8 votes (7 ratings without comment)

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    “Cooking may be as much a means of self-expression as any of the arts.”

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    Hi, I'm Mariska—I love to explore food & all things nourishing in and outside the kitchen. As a PN 1 Certified Nutrition Coach, I encourage cooking more at home and eating intuitively. Let's embark on this journey together!

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