Chewy oatmeal raisin cookies with that perfect warm, sweet flavor and gluten, dairy, and nut free ingredients!
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Early fall colors, long hikes, and cookie treats!
This momma was born for the summer. Barefoot, sandy beach days, tan lines, and all the sunshine are totally my jam. But there is this little sweet spot when summer turns just ever so slightly into fall where we have this dance between cool, crisp mornings that quickly warm up into gorgeous 70 degree days. Add in little pops of leafy fall color, and the fact that most of the bugs are gone, and you could say early fall runs a very close second to my favorite season of the year. We take advantage of this little weather sweet spot for as many weekend hikes as we can, and sometimes packing an extra special cookie in our lunchboxes for the long hiking day is warranted!
Oatmeal raisin cookie nostalgia
Because we all grew up eating them out of Grandma’s cookie jar right?! I remember my Grandma had a little tin of cookies ranging from windmill cookies and crisp little chocolate chip cookies, to chewy oatmeal raisin. When the weather turns a bit cool, and I don’t mind having my oven on for a little bit, it’s fun to surprise the girls with a little cookie treat in our hiking day lunchboxes. These little oatmeal raisin cookies are as easy as can be to make, and they make a fun treat!
Busy momma style cookie dough prep!
I made these cookies for the weekend during that little hour window of time that I usually have before picking the girls up from school on Friday. You can have the cookie dough done before the oven even pre-heats! The cookie dough is very fool-proof and easy to work with – the kids will love making these with you too! The oatmeal raisin cookie dough starts by creaming the wet ingredients before blending in the dry. It really does prep fast, and then you can stir in the raisins.
To raisin or not to raisin?!
We absolutely raisin in this house – my kids adore them! But if your kids don’t love them, try swapping them out for a dried fruit that they do love. One of my girls likes these cookies the best with chopped figs! Dried apricots are lovely as well. And yes, I will totally give you permission to swap the dried fruit for chocolate chips if that’s how you like to roll!
Chewy versus crunchy
I know this can be a very strong topic! People care about their cookie textures! I have the perfect texture baking time just for you! If you prefer a chewy oatmeal raisin cookie, you’ll bake your cookies around 12 minutes. For a crunchier version, simply add on a few minutes of cook time to your liking and they will crisp up!
Healthier version, but still a treat!
I’m super proud to say that these cookies are safe for gluten and dairy free friends! If you are very sensitive to gluten, or have celiac, just be sure that your oats are certified gluten free. I also used half coconut sugar, and half regular organic sugar. Some of that purpose is because of the warm flavor that coconut sugar plus the touch of molasses gives to the cookie – it is like brown sugar! It also reduces the glycemic index a bit – coconut sugar is lower! That said, a cookie is still a cookie, and I’m not going to pretend that we should have one of these everyday. Just keep that in mind! They are fun, and certainly a better choice than most store bought versions.
Because this recipe makes 16 large cookies, I tend to freeze what we don’t eat. That makes pulling out a fun “just because” treat on a Friday night that much easier! Or when you have “drop in” friends that visit, you can pull out a fun cookie to enjoy with them. Just cool the cookies completely, and pop them in a freezer bag. They thaw pretty quick, or you can put them in a warm oven to thaw and get warm.
Gluten Free Oatmeal Raisin Cookies :: Gluten Free, Dairy Free, and Nut Free
- ¾ cup room temperature palm shortening if you are not dairy free, butter will work here too
- ½ cup coconut sugar
- ½ cup organic sugar
- 2 tsp molasses
- 1 tsp vanilla extract
- 2 eggs
- 2 ¼ cups oats
- 1 ½ cups Namaste GF Flour Blend
- 2 tsp baking soda
- ½ tsp sea salt
- 1 cup raisins
- Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or unbleached parchment paper.
- Cream the palm shortening, coconut sugar, sugar, molasses, and vanilla with hand beaters, and then add the eggs and blend until creamy.
- Add the oats, flour, baking soda, and salt and blend to combine. Add the raisins and use a spatula to combine evenly.
- Roll 2-inch balls of cookie dough in your hand and place on the lined baking sheet. Press the dough into a disk with the palm of your hands, being sure to leave space around each cookie.
- Bake the oatmeal raisin cookies at 350 degrees for 12 minutes until the edges are lightly golden brown for a chewy cookie. For a crunchier texture, bake an extra 2-3 minutes. Leave the cookies on the baking sheet for a few minutes before transferring to a cooling rack. They will be soft at first and firm up as they cool.
- The oatmeal raisin cookies will keep on the counter or pantry in an airtight container for 2 days before they start drying out too much. If you have some left after a day or so, I suggest freezing them to maintain their chewy texture and moisture. They can go into a freezer bag easily, and they thaw out fast at room temp, or you can put them in a warm oven.
Awesome. Oh boy, these look yummy! So glad to hear they freeze well because I like to make big batches of food on the weekend and refrigerate or freeze for convenience during the work week. Good food. Your recipe is great. Thanks.
Haha! Yes for sure!
[…] (this recipe is actually in the Treats section of my cookbook, Nourished Beginnings!), or an oatmeal raisin cookie. I just love this flourless chocolate cake, though, and I think you’ll see that the effort it […]