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These Gluten-Free Oatmeal Raisin Cookies are soft and chewy in the center with perfectly crispy edges and a rich peanut butter flavor. Made with almond flour and gluten-free oats, they are vegan, refined sugar-free, and incredibly easy to make.
Oatmeal raisin cookies do not get enough credit. There is something so satisfying about that chewy, spiced, slightly sweet bite, and these gluten-free oatmeal raisin cookies deliver all of that and then some. The secret twist is peanut butter, which adds a rich, nutty depth that takes these from good to genuinely hard to stop eating.
The texture is everything you want in an oatmeal cookie: chewy and soft through the middle with crispy, golden edges. They are also vegan, refined sugar-free, and made with simple ingredients you likely already have on hand.
Why you’ll love these gluten-free oatmeal raisin cookies
- Soft and chewy with perfectly crispy edges
- Rich peanut butter flavor that sets them apart from the classic
- Vegan, gluten-free, and refined sugar-free
- Simple ingredients, no special equipment needed
- Freezer-friendly and great for making ahead
- A genuinely crowd-pleasing cookie even for non-gluten-free eaters
A few notes on key ingredients
Gluten-free rolled oats are what give these cookies their classic chewy texture and hearty bite. Make sure to use certified gluten-free oats if you are baking for someone with celiac disease or a serious gluten sensitivity.
Blanched almond flour works alongside the oats to hold the dough together and keep the texture tender. Use finely ground blanched almond flour rather than almond meal, as almond meal is coarser and will change the texture of the finished cookie.
Natural peanut butter adds richness and flavor while also helping bind the dough. Look for one made with 100% peanuts and no added oils or sugar for the best results.
Coconut sugar keeps these refined sugar-free and contributes to that classic chewy texture. It also gives the cookies a subtle caramel note that pairs beautifully with the cinnamon and raisins.
Raisins are the star mix-in here, but feel free to swap in chocolate chips or use a combination of both if you prefer, since I know a lot of people feel deceived by the presence of a raisin in their cookie!
Tips for the best gluten-free oatmeal raisin cookies
Chill the dough. This is the most important step and not one to skip. Chilling for at least 2 hours (and up to a week) lets the dough firm up so the cookies bake thick and chewy rather than spreading too thin. You can easily make the dough the night before and bake it fresh the next day.
Use room temperature ingredients. Room-temperature peanut butter and egg (or flax egg) incorporate more evenly into the dough, giving you a better texture all around.
Do not overbake. Pull the cookies when they look just barely golden and still slightly underdone in the center. They firm up as they cool, and this is what gives you that soft, chewy middle.
Cool completely before moving. These cookies need to cool fully on the baking sheet before you transfer them. Moving them too soon, especially if using a flax egg, can cause them to crumble.
How to make these vegan
The recipe calls for one egg, but a flax egg works beautifully as a substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes to thicken before using. Just make sure to let the baked cookies cool completely before handling, as the flax egg version needs a little more time to set.
How to freeze gluten-free oatmeal raisin cookies
These cookies freeze well, both baked and unbaked.
To freeze baked cookies, let them cool completely, then transfer to an airtight container or zip bag. They keep well for up to 3 months and thaw at room temperature in about 30 minutes.
To freeze the dough, roll it into balls and freeze on a baking sheet until solid, then transfer to a zip bag. Bake straight from frozen, adding 2 to 3 minutes to the bake time.
More gluten-free cookie recipes to try
- Gluten-Free Oatmeal Chocolate Chip Skillet Cookie for a shareable showstopper
- Gluten-Free Vegan Oatmeal Chocolate Chip Cookies for a chocolate twist on the classic
- Soft and Chewy Peanut Butter Oatmeal Cookies if you want even more peanut butter
- Vegan Pumpkin Oatmeal Cookies for a cozy seasonal option
Healthy Peanut Butter Oatmeal Raisin Cookies
Ingredients
- ½ cup coconut oil, solid but softened, similar to softened butter
- ⅔ cup coconut sugar
- 1 tablespoon vanilla extract
- ½ cup creamy peanut butter I used all-natural, made with 100% peanuts
- 1 egg, at room temperature, sub flax egg to make vegan
- ¾ cup gluten-free old-fashioned rolled oats
- 1 cup blanched almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup raisins
- Optional: chocolate chips or gems!
Instructions
- In a large bowl, cream together coconut oil and coconut sugar until light and fluffy. Beat in peanut butter and vanilla extract. Beat in the egg or flax egg until well blended.½ cup coconut oil, ⅔ cup coconut sugar, 1 tablespoon vanilla extract, ½ cup creamy peanut butter I used all-natural, 1 egg
- Combine the oats, almond flour, baking powder, baking soda, salt, and cinnamon. Add into the peanut butter mixture and beat until just combined.¾ cup gluten-free old-fashioned rolled oats, 1 cup blanched almond flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon cinnamon
- Fold in raisins and/or chocolate chips, if using. Chill cookie dough, covered, for at least 2 hours and up to 1 week.1 cup raisins, Optional: chocolate chips or gems!
- Preheat oven to 350°F. Form rounded tablespoons of dough into balls and arrange them about 2 inches apart on baking sheets lined with parchment paper.
- Bake cookies in batches in the middle of the oven for 12 minutes, or until just pale golden. Cool cookies completely on the baking sheet before removing and serving.
Oh my these are scrumptious, Rachel.. and I’m not a huge fan of raisins either and will generally take a chocolate cookie over a raisin cookie any day.. but not in oatmeal raisin cookies… The peanut butter? Soooo good! :D
The peanut butter makes these outrageously good! Thanks so much Traci.
These days I automatically opt for nut butter in all my cookies. These look perfect!
Looks so yummy Licious Rachel. I am a huge fan of Peanuts and Peanut butter. Cookies look so delicious and healthy too because of the oatmeals. Will surely make it asap and eat every day. But please do let me know- For how many days I can store this yummy thing? Best wishes and Regards.
You should be able to keep them at room temperature for about 3 days, or in the fridge for up to a week! Enjoy.
These sound delicious and I can’t wait to make them! But can I substitute the coconut sugar for honey??
You might be able to but it would definitely affect the texture of the cookie. I’d recommend sticking with coconut sugar for the best results.
Hi Rachel! I just found your beautiful, delicious site! Thanks for these great recipes. I don’t love the essence of coconut oil in baked goods. Can you swap it out for ghee? If so, what’s the proportion? Thanks!
Hi Mallory, you should be able to use ghee in the same amounts without issue. Enjoy!
I made the vegan version with flax egg and they definitely fall apart, even when completely cooled. It’s too bad because they are quite good.
Sorry you had trouble with them crumbling, Melanie! I found they didn’t crumble as much when cooled so I’m not sure what happened there!
Hi Rachel! I want to try to make these from what I have in the cupboard (but don’t have almond flour or coconut sugar!) What proportion normal flour would you use (and I might try sub-ing maple syrup for coco sugar, and add flour to compensate)…?
Hi Elene, I would use the same amount of regular flour – not sure how much you would need to add to switch in for maple syrup though since the recipe wasn’t developed that way. Good luck!
I have made these several times and they are amazing!
They never flatten however. Have you ever tried making them without chilling the dough first? Thank you so much for this recipe!
Hi Carrie, no I haven’t but you certainly can if you want a thinner cookie! Glad you’re enjoying them.
These were great! I did them a bit smaller than suggested (made 23) and they were delicious little cookies. You really do need to let them cool the whole way – if not, they’ll fall apart. Thanks for another great recipe.
Thanks so much for the feedback, Shelley! Glad you’re enjoying them :)
How many calories per cookie?
I don’t provide macros for my recipes since I promote a whole-food style of eating without a focus on calories, but you’re welcome to calculate on one of the many nutritional calculators if it’s important to you!