I learned this chewy gluten-free oatmeal raisin cookie recipe the hard way—after dozens of flat, dry attempts. The trick is a short oat pulse, a little cornstarch for tenderness, and a 2-hour chill so the cookies stay thick and soft. These cookies are ideal for lunchboxes, bake sales, or a weekend cookie swap. If you like soft gluten-free cookie recipes with a chocolate touch, you might also enjoy this gluten-free chocolate chip pumpkin cookie I tested last fall.

Why you’ll love this dish

These cookies hit three big wins: deep oat flavor, a soft-chewy center, and reliable gluten-free structure. The combination of measure-for-measure flour plus oats preserves tenderness without crumbling. They’re also forgiving—chill the dough and you’ll avoid runaway spreading.

“Perfectly chewy, nutty oats and pockets of chocolate—my kids asked for seconds before the first batch cooled.” — a regular test baker

They work for cookie gifts, breakfasts on the go, and any time you want a comforting treat that holds up in transit.

Step-by-step overview

This recipe is straightforward and breaks into clear stages:

Pulse rolled oats briefly to break them down slightly.
Whisk dry ingredients (flour, oats, cornstarch, leaveners, spices).
Cream butter and sugars; add eggs and vanilla.
Fold dry mix into wet, stir in chips and raisins.
Chill 2 hours, then scoop and bake at 350°F for 10–12 minutes. Expect about 18–24 large cookies depending on scoop size. Chilling tweaks texture: longer chill = less spread and chewier centers.

What you’ll need

2 1/2 cups (225 grams) gluten-free rolled oats
2 cups (240 grams) gluten-free measure-for-measure flour, weighed or scooped & leveled
1 Tablespoon (8 grams) cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1 cup (2 sticks/16 Tablespoons) butter, softened
1 cup (200 grams) light brown sugar (packed)
1 cup (200 grams) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (170 grams) semi-sweet chocolate chips
1 cup (160 grams) raisins
Optional: a few extra chocolate chips & raisins to top the cookies before baking

Notes/substitutions:

Use a reliable gluten-free measure-for-measure flour blend (with xanthan gum included) for best texture.
For a nutty chew, substitute up to 1/2 cup of raisins for chopped toasted pecans.
To cut sugar slightly, reduce granulated sugar by 25 grams—cookies will be less glossy and slightly firmer.

Step-by-step instructions

Preheat prep: Have a food processor, mixing bowls, stand mixer or hand mixer, cookie scoop, and parchment-lined baking sheets ready.
Pulse the oats: Add oats to a food processor. Pulse just 3–5 times. You want the oats broken but not turned to flour.
Mix dry ingredients: In a medium bowl combine pulsed oats, gluten-free flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Stir and set aside.
Cream butter and sugars: In the bowl of a stand mixer or with a hand mixer, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes until smooth and fluffy.
Add eggs and vanilla: Add eggs one at a time, mixing until each is incorporated. Stir in vanilla.
Combine wet and dry: With mixer on low, add half the dry mixture, then the rest. Stop when a few dry streaks remain—don’t overmix.
Fold in mix-ins: Stir in chocolate chips and raisins until evenly distributed and no dry pockets remain.
Chill the dough: Cover and refrigerate 2 hours (up to 1 day). Chilling lets the oats and flour hydrate and keeps cookies from spreading.
Preheat oven: When ready to bake, heat oven to 350°F. Line baking sheets with parchment.
Scoop: If dough is very firm, let sit 10 minutes at room temp. Use a large cookie scoop (about 3 tablespoons) and roll dough into balls. Place 6 balls per sheet, spacing well. Return remaining dough to fridge between batches.
Bake: Bake one sheet at a time for 10–12 minutes, until centers are almost set. If desired, press a few extra chips or raisins on top and gently shape with a round cookie cutter.
Cool: Let cookies rest 2–3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Store: Enjoy warm or store as described below.

Pro tip: Alternate baking sheets between batches so you’re not placing cold dough on a hot pan—this keeps cookies uniform.

Best ways to enjoy it

Classic pairing: a tall glass of cold milk or a latte.
Dessert plate: warm the cookie for 6–8 seconds in the microwave and serve with vanilla ice cream.
Snack pack: pack one in a lunchbox with fruit and a granola bar.
Party platter: arrange cookies on a tiered tray with small bowls of extra raisins and chocolate chips for dipping.

Storage and reheating tips

Room temperature: Store in an airtight container up to 3–4 days.
Freezing: Freeze cooled cookies in a sealed container or freezer bag up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Reheating: Microwave one cookie for 6–10 seconds for that fresh-baked softness, or heat a plate of cookies in a 300°F oven for 5–7 minutes.
Food safety: Don’t leave cookies with egg-containing dough sitting out for more than 2 hours before baking or refrigerating.

Helpful cooking tips

Measure by weight when you can—gluten-free flour blends vary in density.
Don’t over-pulverize the oats; texture matters. Small oat fragments give chew without turning the dough gummy.
Room-temperature eggs emulsify better. If you forgot to take eggs out, place them in warm (not hot) water for 5–10 minutes.
Cornstarch helps tenderize and creates that chewy center—don’t skip it.
If you want flatter cookies, skip or shorten the chill. For thicker cookies, chill longer.
Use a cookie scoop and gentle hand shaping with your palms for uniform rounds.
If you want a hint of orange, add 1 teaspoon of orange zest with the vanilla.

You can also try a simpler cookie technique in this 3-ingredient sugar cookie recipe to practice shaping and baking timing before tackling large batches.

Creative twists

Chocolate-free: swap chocolate chips for chopped toasted walnuts or more raisins.
Chewy fruit swap: use dried cherries or chopped dried apricots instead of raisins.
Coconut-pecan: add 1/2 cup shredded coconut and 1/2 cup chopped pecans.
Maple spice: replace half the brown sugar with pure maple syrup and add 1/4 teaspoon nutmeg. (Reduce other liquid slightly.)
Vegan option: use vegan butter and replace eggs with two flax eggs (2 Tbsp ground flax + 6 Tbsp water, chilled 10 minutes). Note: texture will be slightly denser—chill longer for best shape.
Bar cookies: press dough into a lined 9×13 pan and bake 18–22 minutes for oatmeal raisin bars.

For a playful mashup that swaps the base entirely, see how brown sugar plays into other cookie types in this brown sugar pop tart cookie variation.

Common questions

Q: Are oats gluten-free?

A: Oats themselves are naturally gluten-free, but cross-contamination can occur during processing. Always use certified gluten-free rolled oats if you need a strict gluten-free product.

Q: Can I omit the chocolate chips?

A: Yes. Omit them and add an extra 1/2 cup raisins, 1/2 cup chopped nuts, or 1/2 cup dried fruit to keep volume and texture similar.

Q: My cookies spread too much — what went wrong?

A: Likely causes: dough too warm (refrigerate before baking), too little flour (measure by weight), or over-creamed butter and sugar. Chilling the dough for 2 hours fixes spreading in most cases.

Q: Can I make the dough ahead and bake later?

A: Yes—chill up to 24 hours before baking. For longer storage, freeze scooped dough balls on a tray, then transfer to a bag and bake from frozen adding 1–2 minutes to bake time.

Q: How many cookies does this recipe yield?

A: Using a 3-tablespoon scoop you’ll get roughly 18–24 cookies depending on exact sizing.

Conclusion

If you want another tested take on gluten-free oatmeal raisin cookies, this Blackberry Babe recipe is a helpful reference for texture comparisons. For additional recipe ideas and troubleshooting specific to gluten-free oats and flour blends, check out Mama Knows Gluten Free’s oatmeal cookie guide.