Best Gluten-Free Oatmeal Raisin Cookies

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.

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: 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.

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).

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.

Recipe FAQs

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:

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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!