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Try our newest Gluten Free Dairy Free Oatmeal Raisin Cookies. A new take on the classic oatmeal raisin cookie, but you can still enjoy the soft and chewy center perfectly complemented with the crispy edges. Versatile and satisfying, these cookies pair effortlessly with your favorite cup of tea. This gluten and dairy free gem bypasses expectations, winning the hearts of even those who typically shy away from gluten free & dairy free options.
So, why wait? Get your apron and let’s make these cookies!
Why we love 💕the Gluten Free Dairy Free Oatmeal Raisin Cookies
- Because they are easy to make in a short notice
- We love gluten free baking
- They are both crispy and chewy
- They pair so well with our favorite cup of tea – Earl Grey!
Tea recipes? Check our popular Nepali Tea with milk and spices here
👩🍳What kitchenware you need to make the Gluten Free Dairy Free Oatmeal Raisin Cookies
🕐How to make the Gluten Free Dairy Free Oatmeal Raisin Cookies
- Start by creaming plant-based butter, and the sugars -granulated and brown- together
2. Add eggs and vanilla extract
3. Mix dry ingredients together including gluten free oats and gluten free flour
4. Mix dry and wet ingredients
5. Add the raisins
6.Scoop out the dough into 24 equal-sized balls with a cookie scoop
7. Arrange on the prepared baking sheet with 1-2 inches between balls of dough. Press cookie dough balls down with the bottom of a glass. Bake for 8-10 minutes or until golden brown
Did you make this? Follow us on Pinterest @wedesserts or using the hashtag #wedesserts on Instagram and Facebook. We can’t wait to see your creation!
Gluten Free Dairy Free Oatmeal Raisin Cookies variations
Gluten Free Oatmeal Raisin Cookies
This recipe calls for regular, dairy butter which you will probably find in your fridge. Just pick your favorite and follow the recipe as it is.
🍪Gluten Free Dairy Free Oatmeal Chocolate Chip Cookies
This recipe is usually made with semi-sweet chocolate chips. As it is dairy free, make sure that the chocolate chips are vegan or do not contain any dairy ingredients. But you can make those chips any flavor you want like adding vegan chopped dark chocolate chunks.
🍪Gluten Free Dairy Free Oatmeal Walnut Cookies
Replace the raisins in this recipe with whopped raw walnuts, by weight, and your cookies will taste completely different. The walnuts bring out the nuttiness in the oats.
🍪Gluten Free Dairy Free Oatmeal Cookies with dried fruit
Replace some or all of the raisins with chopped dried apricots, dried cranberries, or even pitted, chopped dates. You can add your favorite dried fruit. You have so many choices!
🌿🍪Vegan Oatmeal Cookies
You can make this recipe vegan if you replace the eggs. You can use a Vegan Egg Replacer Powder or the “Chia Egg” (1 tablespoon ground chia seeds with 1 tablespoon lukewarm water, mixed and allowed to gel). You can then add raisins, walnuts or chocolate chips.
Do you want to try our popular Double Chocolate Walnut Cookies? Click here
FAQs about the Gluten Free Dairy Free Oatmeal Raisin Cookies
What type of gluten free flour I should use for this recipe?
We made this recipe with Bob’s Red Mill Gluten Free All-Purpose Baking Four. Other blends should work, but some may need more or less liquid than others depending on the starch content. Gluten Free flour mixes may contain different flours including oat flour, garbanzo bean flour, fava bean flour, tapioca flour, sorghum flour, and others. Make sure that the gluten free flour blend is certified gluten free.
What type of plant-based butter should I use for this recipe?
We used Violife Unsalted Plant Butter. This plant-based butter had a good texture and therefore, it works well in baking. This has become one of our favorite butters to use since it has great taste, texture, and availability. You can get it at all major grocery stores in the country and online at $5. You can try other favorites like the Earth Balance Original Buttery Spread and Melt Organic.
Why do I have to chill the cookie dough?
Although the cookie dough is, generally speaking thick, chilling it before baking ensures the proper texture every time.
You can make it without chilling the dough. The cookies will simply spread a bit more, so they won’t be quite as thick.
How can I store the Gluten Free Dairy Free Oatmeal Raisin Cookies?
Make sure the cookies are completely cooled. You don’t want them still warm because they will get soggy. Once cooled, you can store them in an airtight container or even a bag that is zipped. They should last up to 5 days at room temperature. They will last longer in the refrigerator.
Can I freeze the Gluten Free Dairy Free Oatmeal Raisin Cookies?
If you want to freeze them, make sure they are cooled to room temperature. Then, store them in a freezer-safe zip-top container or a freezer bag. They should last for up to 3 months. Thaw completely in the fridge before serving them at room temperature.
Why you don’t use coconut sugar or coconut oil to make this recipe?
Well, at wedesserts.com, we are not crazy for coconut oil. We still love coconut sugar but for this recipe, we follow the traditional recipe using a blend of both brown sugar and granulated sugar.
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Gluten Free Dairy Free Oatmeal Raisin Cookies
- 1 cup all-purpose gluten free flour
- 2½ cups old-fashioned oats gluten free
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup raisins
- 1 teaspoon real vanilla extract
- 2 eggs
- 10 tablespoons unsalted plant based butter softened
- Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside
- Cream the plant-based butter with the brown and granulated sugar in a large mixing bowl
- Add in eggs and vanilla, and mix on low speed to combine
- In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix
- Stir in raisins until combined
- Cover and chill dough in the refrigerator for 30 minutes before baking
- Scoop out the dough into 24 equal-sized balls with a cookie scoop
- Arrange on the prepared baking sheet with 1-2 inches between balls of dough. Press balls down with the bottom of a glass
- Place in the pre-heated oven and bake at 350℉ for 8-10 minutes, or until golden brown and cooked through
- Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving. Enjoy!
- If your gluten flour mix does not contain it, add 1¼ teaspoons xanthan gum
- To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough