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By Katja Heino 2 Comments
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Classic Gluten Free Oatmeal Raisin Cookies (with vegan option)

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hands holding silver tray of gluten free oatmeal raisin cookies

A simple and reliable recipe for soft and chewy gluten free oatmeal raisin cookies loaded with oats and sweet bursts of raisins (with a vegan option.)

When times feel uncertain, I like to lean into the familiar. And right now, things feel more unsettled than ever.

While sitting at home like the rest of the world, I’ve been craving familiarity and comfort. So of course, I’ve been baking up a storm.

And what’s more comforting and cozy than a classic oatmeal raisin cookie? I know many of you are on team chocolate chip cookie, but there is something so old-fashioned and every day about a homemade soft and chewy oatmeal raisin cookie.

Here’s my own homemade version that’s made with gluten free oats and homemade gluten free oat flour, soft and tender on the inside, studded with raisins, cinnamon spiced, and oh so delicious.

hand reaching for gluten free oatmeal raisin cookie

Here’s the Recipe Deets:

❤️butter or ghee… give this recipe a buttery flavor. Be sure it’s at room temperature. You can use room temperature coconut oil for vegan option.

❤️coconut sugar… is a healthier alternative to brown sugar and gives a nice caramel flavor.

❤️eggs… help hold it all together. This recipe calls for 2 eggs. You can use 2 flax eggs for vegan option.

❤️vanilla + salt… for flavor

❤️baking powder + baking soda… help the cookies rise

❤️oat flour… I make my own gluten free oat flour from gluten free oats. See directions below.

❤️gluten free oat… give a nice chewy texture.

❤️raisins… give a nice burst of sweetness. I soak my raisins in filtered water for 5 minutes to plump them up. This is totally optional but helps make them super soft and moist. Be sure to strain and blot them dry before adding to coolie dough.

That’s it. Just a few simple ingredients that you probably already have in your pantry. Your family will LOVE these classic oatmeal raisin cookies. I’ve made 4 batches in the past 2 days in order to get the recipe JUST right, and my family is NOT complaining.

close up of a gluten free oatmeal raisin cookie

How to Make Homemade Gluten Free Oat Flour

Making your own gluten free oat flour is easy. Simply place 2 cups of gluten free rolled oats (NOT quick oats) into a food processor or high speed blender. Place top on and process until the oats turn into a fine powder. My food processor takes about 3 minutes. A high speed blender will be faster.

To make a finer flour, pass the mixture through a sieve or sifter to remove the bigger bits. Not necessary, but I prefer to do this to get a lighter texture in my baked goods.

Store oat flour in an air-tight container in the fridge for up to a month.

Vegan Option Tips

I know that some of you prefer egg free baking. No worries! This recipe can be adapted to be egg free and vegan. Simply use coconut oil for the fat and 2 flax eggs in place of the eggs. Here’s a few helpful tips:

❤️if using coconut oil, be sure that it is nice and soft before trying to cream it with the sugar. Coconut oil can be quite hard if the temperature is cold.

❤️make 2 flax eggs by whisking together 2 tablespoons of ground flax (flax meal) and 6 tablespoons of water.  Allow to sit for 15 minutes.

❤️be sure not too leave cookie dough in freezer/fridge to chill for longer than recommended as coconut oil can get VERY hard as it cools.

❤️I’ve noticed that the vegan version cookies using coconut oil don’t spread as much as when I use butter or ghee. The cookies are slightly thicker. I honestly LOVE both the regular and vegan versions.

several gluten free oatmeal raisin cookies on white surface

I’m not saying that these cookies are going to make everything better, but they sure are tasty to eat. And the warm, familiar smell of them baking in the oven does bring me some comfort.

Please know that if you are feeling uneasy and unsettled right now, you are not alone. We are social beings and thrive on touch, interaction, and connection. Sending you all a virtual hug. ❤️

xo,

Katja

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Classic Gluten Free Oatmeal Raisin Cookies

★★★★★ 5 from 1 reviews
  • Author: Katja Heino
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Total Time: 44 minutes
  • Yield: about 2 dozen cookies 1x
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Ingredients

  • 1 cup gluten free oat flour ( directions on how to make your own above in post)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup butter, ghee, or coconut oil (for vegan) – room temperature
  • 1/2 cup plus 2 tbsp coconut sugar (I use THIS brand)
  • 2 eggs (OR 2 flax eggs for vegan cookies made with 2 tbsp flax meal + 6 tbsp water whisked together and allow to sit for 15 minutes)
  • 1 tsp vanilla extract
  • 1 and 1/2 cups gluten free oats (I use THIS brand)
  • 3/4 cup raisins plus more for topping

 


Instructions

  1. In a small bowl, whisk together oat flour, baking powder, baking soda, salt, and cinnamon.  Set aside. 
  2. In another large mixing bowl, with a hand mixer, cream together butter/ghee/coconut oil and coconut sugar until smooth, about 2 minutes. Add in eggs and vanilla and continue to mix until well incorporated, about 30 seconds, scraping down the sides as necessary. Add in oat flour mixture and mix again until combined.  Finally, fold in by hand the oats and 3/4 cup of raisins. Place mixture into freezer for 20 minutes (or in fridge for 45 minutes) to chill.  
  3. While mixture is chilling, preheat oven to 350’F.  Line 2 baking sheets with parchment paper or silicone mats.  Set aside.
  4. Once dough is chilled, use a 1 and 1/2 inch cookie scoop and roll into even-sized balls and place at least 2 inches apart on baking sheets.  Gently press a few additional raisins on top of each cookie, if desired.  Bake for 12-14 minutes, until edges are slightly browned.  Remove from oven and allow to cool for 10 minutes then transfer to wire cooling rack to cool completely.  Cookies will set more as they cool.

Notes

If using homemade oat flour, sifting the flour to give it a finer texture will give you a lighter cookie crumb. See directions in post on how to make your own GF oat flour at home. 

Make 2 flax eggs by whisking together 2 tablespoons of ground flax meal and 6 tablespoons of water.  Allow to sit for 15 minutes.

As always, room temperature ingredients work best when baking.

Soaking your raisins in room temperature water for 10 minutes will make them more plump and beautiful.  Be sure to drain and blot them dry before adding to cookie dough. 

I don’t recommend chilling your dough for longer than noted here.  If they sit for too long, they may not spread. If dough is left to chill longer, allow it to sit out for about 30 minutes before rolling into balls. 

I use a small 1 and 1/2 inch cookie scoop for this recipe like THIS.

Keywords: gluten free oatmeal raisin cookies

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gluten free oatmeal raisin cookies on a silver baking sheet

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Filed Under: Cookies Tagged With: cookies, gluten free cookies, oat flour, oatmeal raisin cookies

Reader Interactions

Comments

  1. Lily Doherty says

    September 21, 2020 at 9:34 pm

    Hi Katja,
    I made your recipe Vegan style and really like the chewy thick softness. Great taste! I appreciate that you gave regular version too. Yes Vegan cookies do not spread much and since I love crispy edges if I make your regular recipe with butter and eggs will the cookies be more crisp on outside? Thanks so much…wonderful idea to give two options on this classic cookie.
    All the best, Lily

    ★★★★★

    Reply
    • Katja Heino says

      September 23, 2020 at 12:29 pm

      Hi, Lily! I’m so glad you like the vegan version. We make these cookies often – both ways. These cookies tend to be more chewy than crispy, even with eggs and butter. 🙂

      Reply

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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🍋 🍋 LEMON POPPY SEED DONUTS • when life gi 🍋 🍋 LEMON POPPY SEED DONUTS • when life gives you a bag of lemons, you make the best of it • even though we prioritize healthy eating, there’s room for treats like these • we call it balance 😉 • baking is one of my favorite things to do with my little one👩‍🍳 • we’ve had a year solid of being home, distance learning, + missing being out in the world • baking is one of those small pockets of JOY that brightens our daily life ☀️☀️

🍋 🍋 light and fluffy (gluten and grain free) donuts dipped them in a sweet lemony glaze • the bright lemon flavor kinda adds a bit of sunshine to the day 🍋☀️🍋

🍋 🍋 recipe link in bio (and i linked the donut pan that i use in the post): https://www.savorylotus.com/lemon-poppy-seed-donuts-gluten-free-and-grain-free/
sauerkraut • love it? hate it? • it’s one of sauerkraut • love it? hate it? • it’s one of the easier + most cost effective ways to support your gut • i make it every couple of months • its easy once you understand the basics of fermentation • i have a step by step tutorial if you’re ready to dive in ✨✨

link to tutorial in bio : https://www.savorylotus.com/easy-sauerkraut-recipe/

what you’ll need:
cabbage
salt
1/2 gallon wide mouth mason jar (or you can use 2 wide mouth quart sized jars)
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🥕🌿🍠 veggie game strong today • crucifer 🥕🌿🍠 veggie game strong today • cruciferous vegetable = superfoods • this + sweet potato rounds + a big cup of bone broth is what’s up for dinner 

collard green
green cabbage
purple cabbage 
carrot 
tons of fresh ginger 

👉 and, yes, not everyone tolerates cruciferous vegetables • i didn’t used too • i’ve done a lot of work on my gut + digestion • and i still prefer them cooked as they are easier to digest • eat slowly • give thanks (gratitude has a positive effect on the nervous system) • chew well (so your body can release all the enzymes needed to digest your food) ❤️• it’s so so important to eat in a relaxed environment so the body can rest + digest • eating while in “hurry” mode leads to indigestion and poor absorption
simple dinner • we eat wild salmon 🐟 once a w simple dinner • we eat wild salmon 🐟 once a week to get in those omega 3s • my favorite way to cook it is to sprinkle with salt + a bit of ghee on top + broil it for 8-9 minutes • so easy + today we added steamed green beans + a cauliflower + romanesco mash • plus tons of olive oil + ghee

to make cauliflower + romanesco mash, add florets from one head of each to a large pot • add in 1 cup of bone broth + sprinkle with a bit of salt • cover with lid • steam florets in broth until tender, adding more broth if bottom runs dry • once florets are very tender, add lots of ghee or butter + salt to taste • purée smooth with an immersion blender • add more broth to make it creamy smooth • so good 💛• don’t forget to add a ghee (or butter) pool when serving 

when we can’t get wild, local salmon, we order from @vitalchoice
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