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Gluten Free
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Nut Free
Nut Free Gluten Free Oatmeal Cookies
These oatmeal raisin cookies are a delicious treat that many people can enjoy! With crispy edges, soft centers, and plenty of raisins, these cookies will fly.
This gluten-free and nut-free oatmeal cookie is absolutely irresistible! They’re crispy on the outside and chewy on the inside. You’ll enjoy the oatmeal and raisin flavors in every bite!
My children love cookies and get super disappointed when they open the sweet drawer and there are no cookies. Cookies and milk are some of our favorite after-school snacks before we start on our homework.
My kids like chocolate chip cookies the most, but they also enjoy this gluten-free oatmeal cookie because it’s crispy. I don’t know about you, but I think that those are the best kind! Milk likes a crispy cookie, too.
Who doesn’t love a good cookie?
My hand is certainly not up because cookies get me weak in the knees. Freshly baked cookies smell delightful, with a mix of crispy and gooey textures in each bite. This makes them the perfect treat with their easy-to-enjoy design.
I’ve taken the classic oatmeal raisin cookie and perfected its gluten-free version. Trust me, you won’t notice the difference. Even though we aren’t a gluten-free family, I do find myself making these quite often.
Here’s Everything I Love About These Gluten-Free, Nut-Free Oatmeal Raisin Cookies
The texture
The texture here is everything you’d want in a cookie. Crisp, golden edges with a deliciously soft center. They’re chewy but still have a bite to it. It is perfect.
Making it gluten-free is not hard at all
Sometimes we get overwhelmed when we think about creating gluten-free recipes. With these oatmeal raisin cookies, you just need to swap out your grains with easy-to-find substitutes.
Gluten-free oats for regular oats. Gluten-free flour for all-purpose flour. And add some almond flour for the perfect texture!
They’re easy to make
I’m not kidding. Combine your wet ingredients. Add in your dry ingredients. And bake!
I love that these are gluten-free and nut-free oatmeal cookies that are chewy and soft on the inside. It creates a nice contrast with the crispy outside. I think that it makes them perfect to enjoy with a cup of tea.
This oatmeal cookies recipe is ideally sweet yet low in calories: just about 87 calories per cookie. While I am not picky about remaining on a gluten-free diet when there is an option I choose the gluten-free one. These are so delicious that you won’t even know they are gluten-free.
Key Ingredients
Butter creates a soft texture in these cookies.
Brown sugar is the perfect sweetener for oatmeal cookies. It makes a subtle yet rich addition.
Eggs bind together all the ingredients.
Vanilla extract and salt add in their own respective flavors to make these cookies delicious.
Baking powder leavens the cookies for a light texture.
Gluten-free flour makes this recipe gluten friendly!
Oat flakes add a hearty texture to these cookies, making them chewy. Make sure to use certified gluten-free oats!
Raisins add chewy bits and natural sweetness.
Find the full printable recipe with specific measurements below.
How to make Nut Free GF Oatmeal Cookies
Step 1: Prepare
Preheat the oven to 350 F. Line the two baking sheets with parchment paper.
Step 2: Create the dough base
Beat the butter with a hand mixer with sugar and vanilla for 1 minute.
Step 3: Add the egg
Add one egg and beat until smooth.
Step 4: Add dry ingredients
Add flour, baking powder, and salt, mix with a mixer.
Step 5: Add oats and raisins
Add oat flakes and raisins, mix with a spoon.
Step 6: Prepare to bake
With an ice cream spoon place balls of dough onto a baking sheet, leave room between them because they will spread while baking.
Step 7: Bake
Bake for 10-15 minutes, check a few times. The cookies should be golden brown.
Step 8: Cool and enjoy
Cool for 2-5 minutes on a baking sheet and transfer to a wire rack to cool completely.
Expert Tips
- Let your dough sit. Giving your cookie dough some time to sit allows all the flavors to combine together wonderfully.
- Use a silicone baking sheet. If you aren’t baking your cookies on a silicone baking sheet, you are missing out. Less clean-up, better cookies.
- Experiment with different gluten-free flours to find the one that complements the oatmeal texture.
- Make these tasty cookies for anyone with nut allergies! They are allergy friendly. Make sure you check the packages of the ingredients to ensure that the ingredients avoid cross contamination.
Recipe FAQs
Yes, freeze the dough in individual dough ball portions, thaw, and bake when needed.
Yes, experiment with dried cranberries, apricots, or currants for variety.
Store in an airtight container for up to a week for optimal freshness.
You’ll love these sweet homemade recipes:
- Make Frozen Yogurt Bark at home for the perfect on-the-go road trip snack for any time of year.
- These Vegan Healthy Rice Crispy Treats are a simple recipe that’s well loved, easy to make at home, and will be devoured so quickly!
- Creamy Blended Strawberry Chia Pudding is a delicious grab-and-go breakfast for anyone in the family.
Other oat recipes
If you tried these GF Oatmeal Raisin Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
The Best Gluten Free Oatmeal Cookies (Nut Free)
Equipment
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hand mixer
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Ice cream scoop
Ingredients
- 100 grams butter, room temperature
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup gluten-free flour
- 1⅓ cup oat flakes
- ½ cup raisins
Instructions
- Preheat the oven to 350 F. Line the two baking sheets with parchment paper.
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Beat the butter with a hand mixer with sugar and vanilla for 1 minute.100 grams butter,, ½ cup brown sugar, 1 tsp vanilla extract
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Add one egg and beat until smooth.1 large egg
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Add flour, baking powder, and salt, mix with a mixer.½ tsp baking powder, ¾ cup gluten-free flour, ¼ tsp salt
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Add oat flakes and raisins, mix with a spoon.1⅓ cup oat flakes, ½ cup raisins
- With an ice cream spoon place balls of dough onto a baking sheet, leave room between them because they will spread while baking.
- Bake for 10-15 minutes, check a few times. The cookies should be golden brown.
- Cool for 2-5 minutes on a baking sheet and transfer to a wire rack to cool completely.