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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.
I made these and a different gluten free/dairy free/sugar free cookie today – these are better by a factor of 10! Absolutely love the subtle sweetness and texture. Will be making these many more times!
So glad you’ve loving them, TJ!
Can you use maple syrup or honey instead of the coconut sugar?
Hi Barbara, I wouldn’t recommend it because it would make the dough too soft. Best to stick to a granulated sweetener!
These are SO GOOD! Everyone absolutely loves them. I did not have any issues with them being too crumbly. In case it helps others, I weighed out the ingredients: 1/2c coconut oil = 100g; 2/3 cup coconut sugar = 96g; 1/2c peanut butter = 128g; 3/4c oats = 72g; 1c almond flour = 96g. My raisins were also very dry, so I poured boiling water over top and let them sit for about 10 minutes, then drained them – this plumped them perfectly. We also froze a few cookies and used them to make quick ice cream cookies for dessert one night – they were so good straight from the freezer too!
Wow, using these for ice cream sandwiches sounds so good! Thank you so much for sharing your precise measurements and your tips for making perfect cookies. I appreciate you leaving a review.