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Gluten-Free Oatmeal Raisin Cookies (using our mix)
Last updated on September 26th, 2026
Table of contents
These Oatmeal Raisin Cookies are rich and buttery, loaded with raisins, warm spices, and pecans, bake up with crispy edges and a chewy center.
Ingredients
How to make Gluten Free Oatmeal Raisin Cookies
Step 1: Make cookie batter
Beat together butter and egg. Add Cookie Baking Mix and additional ingredients. Let batter rest 15 minutes, and then mix again.
Step 2: Chill cookie dough
Scoop into cookie pucks. Chill batter 30 minutes up to overnight.
Step 3: Bake
Pre-heat oven to 350° and bake for 13 – 15 minutes.
Step 4: Storage
Store chilled cookie pucks up to one week in the refrigerator. Freeze up to 6 months.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Vegan/Dairy Free (no animal products)
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Wholesome (minimally processed)
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.
Gluten-Free Oatmeal Raisin Cookies (GF Cookie Mix)
Servings: 16
Print Recipe Pin RecipeIngredients
- 1 Gluten-Free Cookie Mix
- ¾ c. quick oats
- ½ c. butter
- 1 egg
- 1 Tbsp. milk or cream
- 1 ½ tsp. vanilla
- ¾ c. raisins
- 1 t. cinnamon
- ¼ tsp. clove
- 1/2 c. nuts optional
Instructions
MAKE BATTER
- Beat together butter and egg.
- Pour the bag of baking mix into the mixer. Add oats, milk and vanilla and spices and mix well.
- Stir in raisins and nuts. Let batter rest for 15 minutes to overnight and mix again to hydrate gluten-free flour.
- Scoop batter into cookie pucks and place in airtight container or on cookie sheets. Chill 30 minutes or overnight.
- Place cookie puck on cookie sheet. Press cookie flat using palm of hand.
BAKE
- Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.
Notes
DIETARY SUBSTITUTIONS In place of the milk, use unsweetened oat, coconut or almond milkUse vegan butter sticks. My favorite is Country Crock Olive Oil Sticks.
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
This recipe is made using our handcrafted Gluten-Free Cookie Mix. It takes the guesswork out of GF baking!
Shop our Gluten-Free Baking Mixes
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Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.
All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.
