Gluten-Free Oatmeal Raisin Cookies
BY Brimly.July 19, 2026
Photo By Editors @ the Brimly Test Kitchen
Easy TaskPREP: 20 minGluten-freesweet Treat Now, Why This Recipe and What Makes It Special?
This recipe feels like a bit of a milestone for me. For a long time, oats were simply not an ingredient I worked with. I had suspected they might have been contributing to some health issues I was experiencing, so I removed them from my baking entirely. As much as I love experimenting in the kitchen, there are some ingredients that just aren't worth the risk when you're unsure how your body is going to respond. Recently, though, I discovered that oats weren't the problem after all, and I can't tell you how excited I was to realize they could find their way back into my recipes.
The moment I knew oats were back on the menu, I knew I wanted to create an oatmeal cookie. It felt almost overdue. We're celebrating Christmas in July this month, and when I think of comforting cookies, oatmeal raisin is one of the first that comes to mind. There's just something about the combination of oats, cinnamon, and raisins that feels perfect.
What makes these cookies especially exciting is that they're gluten-free, gum-free, and soy-free, yet they have everything I love about a classic oatmeal raisin cookie. They're thick, hearty, and packed with texture from the oats. The raisins stay soft and plump, the cinnamon adds a gentle warmth, and the edges develop just enough crispness to keep you reaching for another cookie. If you handed one of these to someone without telling them it was gluten-free, I genuinely don't think they would know.
I also love how approachable this recipe is. The ingredients are easy to find, the dough comes together without any complicated techniques, and even the oat flour can be made at home in a matter of seconds. That's something that's always important to me when developing recipes for Brimly. I want people to feel like these recipes fit into real life. No specialty ingredients that are impossible to find. No complicated steps. Just simple baking that delivers something truly delicious.
Most of all, this recipe represents a small personal victory. It marks the return of an ingredient I thought I had lost, and it reminds me that sometimes it's worth revisiting old assumptions. The result is a cookie that feels both familiar and new at the same time, and honestly, I couldn't be happier with how it turned out.
Lessons Learned
One of the biggest lessons I learned from making these cookies has very little to do with baking and everything to do with being willing to revisit old assumptions. For a long time, I had removed oats from my diet because I suspected they might have been contributing to some health issues I was experiencing. Recently, I discovered that oats were not the problem after all, and I cannot tell you how grateful I am to have them back in my kitchen.
The moment I realized oats were back on the table, I knew I wanted to create an oat cookie for our Christmas in July cookie series. It felt like something I had been missing. There wasn't an oatmeal cookie on the website because oats simply weren't an ingredient I was working with anymore. Now that they are, this recipe felt like the perfect place to start.
I also learned that sometimes the simplest ingredients create the most satisfying results. These cookies use ingredients that are easy to find, easy to work with, and yet the final result tastes every bit as good as a traditional oatmeal raisin cookie. If you handed one of these to someone without telling them it was gluten-free, gum-free, and soy-free, I genuinely don't think they would know the difference.
How to Make It Your Own
If you prefer baking with butter, you can absolutely use it in place of the shortening. I tend to reach for shortening when I want cookies to better hold their shape because it helps control spreading during baking. Butter works wonderfully too, but I would recommend chilling the dough before baking so the cookies stay a little thicker.
You can also adjust the raisins to your liking. I found that soaking them in hot water for a few minutes made a noticeable difference. Those extra five minutes are worth it. The raisins stay soft, plump, and flavorful rather than pulling moisture from the dough as the cookies bake.
Another easy shortcut is making your own oat flour. I simply place rolled oats into a dry blender and blitz them for a few seconds until they become a fine flour. It's quick, economical, and means you don't need to buy a separate bag of oat flour if you already have oats in your pantry.
Pro Tip: My biggest tip is to be patient when transferring the cookies after baking. They come out of the oven slightly soft, and while that softness is part of what makes them so wonderful, it also means they're a little delicate at first. Use a thin spatula and move them carefully to a cooling rack after they've rested on the baking sheet for a couple of minutes. Once they cool, they firm up beautifully with lightly crisp edges and a tender center.
Summary Notes:
These Gluten-Free Oatmeal Raisin Cookies are especially meaningful to me because they mark the return of an ingredient I thought I had left behind. Being able to work with oats again finally opened the door to a recipe I'd been wanting to make for a very long time, and the result was nothing short of amazing! I love that they stay true to what we do here at Brimly, which is using approachable ingredients, simple techniques, and a focus on creating something everyone can enjoy. These cookies turned out to be everything I hoped they would be and more. It's honestly ridiculous how delicious they are, and I'm so excited to finally share them with you.
Tried it? Let us know how it went in the comments below.
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Essentials you’ll need:
view:LISTENIngredients
1 cup gluten-free flour (no xanthan gum) [BUY]
2 Tbsp almond flour [BUY]
¼ cup oat flour [BUY]
¼ cup milk powder [BUY]
¼ tsp baking soda
½ tsp fine sea salt
⅓ + ¼ cup dark brown sugar
¼ cup granulated sugar
1 tsp ground cinnamon
½ cup shortening [BUY]
1 large egg
1 Tbsp vanilla extract
2 Tbsp whole milk
1¼ cups rolled oats, divided (¾ cup + ½ cup) [BUY]
½ cup raisins, soaked and drained
Recipe Steps
Step 1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, whisk together the gluten-free flour, oat flour, almond flour, milk powder, baking soda, salt, brown sugar, granulated sugar, and cinnamon.
Note: To make the oat flour, simply blitz ¼ cup of rolled oats in a completely dry blender until finely ground. It's quick and easy, plus it saves you from buying a separate bag of oat flour.
Step 3
Add the shortening and work it into the dry ingredients using a hand mixer, pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs.
Step 4
Add the egg, vanilla extract, and whole milk. Mix until a dough forms.
Step 5
Stir in ¾ cup of the rolled oats and the soaked raisins until evenly distributed.
Note: Soaked raisins should be drained well and patted dry before being added to the dough.
Step 6
Add the remaining ½ cup rolled oats and barely mix them into the dough by hand or with a spatula. The oats do not need to be fully incorporated. This helps create a more rustic texture throughout the finished cookies.
Step 7
Using a #16 cookie scoop, portion the dough onto the prepared baking sheet. Lightly and roughly flatten each cookie just slightly with your fingertips, leaving the tops rough and shaggy.
Step 8
If desired, gently press a few additional raisins onto the tops of the cookies before baking to make the raisins more visible in the finished cookies.
Step 9
Bake for 18 minutes, or until the edges are lightly golden and the tops appear set.
Step 10
Remove from the oven and allow the cookies to rest on the baking sheet for about 2 minutes.
Step 11
Carefully transfer the cookies to a wire rack using a spatula and allow them to cool completely. This recipe makes 12 cookies.
Storage:
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in a freezer-safe container and freeze for up to 2 months. Allow the cookies to come to room temperature before serving, though they will be noticeably softer than when they were freshly baked.
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