I’ve been enjoying small-batch baking lately, and these gluten free oatmeal raisin cookies are one of my favorites. I like to bake almost every day, and a full dozen is often too many. A small batch of five cookies is just right — enough to share with family and finish in one sitting.
These cookies bake up with chewy edges and a tender, soft center. They carry just a touch of cinnamon and plenty of plump raisins. With a short chill and a quick bake, you’ll have warm cookies ready in under 40 minutes.
If you love oatmeal cookies, try my gluten free oatmeal chocolate chip cookies or the seasonal pumpkin oatmeal cream pies for more variations.
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Ingredient Notes
This recipe uses simple, easy-to-find ingredients and is both gluten free and dairy free as written.
- Vegan Butter – Use a stick-style plant butter (I used Country Crock Plant Butter or Miyokos). If you aren’t dairy-free, swap in unsalted dairy butter in the same amount.
- Egg Yolk – The recipe uses one large egg yolk to bind the dough. For an egg-free version, replace it with a flax egg or another appropriate binder.
- Gluten-Free Flour Blend – I develop recipes with Bob’s Red Mill 1-to-1 gluten free flour. You can use another brand, but results may vary. Make sure the blend contains xanthan gum or another binder.
- Gluten-Free Quick Oats – Use certified gluten-free quick oats. If you only have rolled oats, pulse them once or twice in a food processor so the texture stays tender without drying the cookies.
- Raisins – Golden or regular raisins work well. If you prefer, substitute dried cranberries, blueberries, chocolate chips, or another mix-in.
See recipe card below for exact ingredient amounts.
Substitutions & Variations
- Not dairy free – use unsalted dairy butter in the same measure.
- Vegan / Egg-free – Replace the yolk with half a flax egg or about 2 tablespoons of non-dairy milk. Note: using milk can make the cookies dry out a bit faster.
- Nut-free – Omit the nuts or swap them for pumpkin seeds; the small batch doesn’t require an additional replacement.
- Raisin alternatives – Swap raisins for dried cranberries, blueberries, chocolate chips, or M&Ms.
How to Make Gluten Free Oatmeal Raisin Cookies
This recipe is quick and straightforward — a few minutes to mix, a short chill, and a brief bake. I prefer a handheld mixer for convenience, but you can mix by hand if you like.
STEP 1: In a medium bowl, beat the brown sugar, granulated sugar, and butter on medium speed for 2 minutes with a handheld mixer.
STEP 2: Add the egg yolk and vanilla and beat for 30 seconds more, scraping the bowl as needed.
STEP 3: Stir in the gluten-free flour blend, quick oats, baking soda, salt, and cinnamon. Fold with a spatula or mix on the lowest setting until incorporated.
STEP 4: Fold in the raisins and chopped nuts until evenly distributed.
STEP 5: Cover the bowl and refrigerate the dough for 15 minutes while you preheat the oven.
STEP 6: Divide the dough into five balls and place them on a baking sheet lined with parchment, leaving space between each. Flatten slightly so they resemble hockey pucks, then bake.
How many cookies does this recipe make?
This small-batch recipe yields five bakery-sized cookies, about 4 inches across. If you prefer smaller cookies, divide the dough into 10 and reduce the bake time accordingly. I like that all five fit on one sheet pan for quick baking.
Storage
Because this is a small batch, leftovers may be rare. Store any extras in an airtight container at room temperature for up to 3 days.
Recipe FAQs
Oats themselves are gluten free, but they are often contaminated during growing or processing. If you need a gluten-free product, buy certified gluten-free oats.
It depends on the recipe. Many oatmeal cookies include wheat flour, so they are not automatically gluten free. This recipe uses a gluten-free flour blend and certified gluten-free oats, making it suitable for a gluten-free diet when prepared carefully.
More oatmeal cookie recipes to try:
- Gluten Free Cranberry Orange Oatmeal Cookies
- Gluten Free Oatmeal Chocolate Chip Cookies
- Gluten Free Pumpkin Oatmeal Cream Pies
- Gluten Free Monster Cookies
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and share your feedback in the comments below.
Recipe
Gluten Free Oatmeal Raisin Cookies (Small Batch)
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Ingredients
- ¼ Cup Light Brown Sugar
- 2 Tablespoon Sugar
- ¼ Cup Vegan Butter room temperature
- 1 Egg Yolk
- 1 teaspoon Vanilla
- ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
- 6 Tablespoon Gluten Free Quick Oats see note
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ teaspoon Cinnamon
- ¼ Cup Golden Raisins
- ¼ Cup Pecans roughly chopped, see note
Instructions
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In a medium bowl, combine the butter, brown sugar, and granulated sugar. Beat with a handheld mixer on medium speed for 2 minutes, then scrape down the bowl.
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Add the egg yolk and vanilla. Beat another 30 seconds and scrape the bowl as needed.
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Stir in the gluten-free flour, quick oats, baking soda, salt, and cinnamon. Fold with a spatula or mix on low until just combined.
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When the flour is mostly incorporated, add the raisins and pecans. Fold until mix-ins are evenly distributed and the dough comes together.
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Cover the bowl and refrigerate the dough for 15 minutes.
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Preheat the oven to 350 °F (177 °C) and line a large baking sheet with parchment paper while the dough chills.
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Remove the dough from the fridge and form 5 equal balls. Place them on the baking sheet about 3 inches apart and gently flatten.
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Bake 11–13 minutes until the edges are set (10–11 minutes on a dark pan). Cool on the baking sheet for 3 minutes, then transfer to a rack to finish cooling.
Video
Notes
Substitutions:
- Not dairy free – use unsalted dairy butter in the same measure.
- Vegan / Egg-free – Replace the single egg yolk with half a flax egg or about 2 tablespoons of non-dairy milk; cookies made with milk may dry faster.
- Nut-free – Omit nuts or swap for seeds like pumpkin seeds.
- Raisin alternatives – Try dried cranberries, dried blueberries, chocolate chips, or M&Ms instead of raisins.
Storage: Keep leftover cookies in an airtight container at room temperature for up to 3 days.