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5 from 1 vote

Gluten-Free Oat & Raisin Cookies

These incredibly popular quick and easy Gluten-Free Raisin Cookies are made with rolled oats and oat flour for a gloriously chewy bite. Boasting a deep flavour with subtle hints of cinnamon and vanilla, these Oat and Raisin Cookies are a deliciously moreish treat and a huge hit with everyone.
Prep Time10 mins
Cook Time12 mins
Course: Dessert
Cuisine: British
Servings: 12 cookies
Calories: 247kcal


  • 140 g unsalted butter room temperature
  • 90 g soft light brown sugar
  • 50 g caster sugar
  • 1 egg medium
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon ground cinnamon
  • 120 g gluten-free oat flour
  • 80 g tapioca starch
  • 70 g gluten-free rolled oats
  • 110 g raisins


  • Pre-heat the oven to 190°C / 170°C fan assisted oven / gas mark 5.
  • Place the butter, sugars, egg, vanilla, salt, bicarbonate of soda and cinnamon into a large mixing bowl or stand mixer.
  • Sift the oat flour and tapioca starch together and add to the mixing bowl.
  • Beat these ingredients together to create the cookie dough.
  • Add the rolled oats then mix in until completely combined.
  • Stir in the raisins until they are evenly dispersed throughout the cookie dough. The dough should be moderately firm with all the ingredients well mixed together.
  • Scoop out 12 balls of cookie dough using a trigger release ice cream / cookie scoop and place on 2 baking trays lined with baking parchment. Give the cookies plenty of room between each one.
  • Bake for 12 minutes.
  • Remove the baking trays from the oven and leave the cookies to cool for 5 minutes on the trays before transferring to cooling racks to finish cooling completely.



Ingredient Substitutions

Gluten-free flours. For this recipe it is best not to substitute the oat flour or the tapioca flour.
Butter. For a vegan cookie substitute for a plant based butter.
Egg. For a vegan cookie substitute for 1 flax egg.

Baking Tips

Butter. Make sure your butter is at room temperature so it can cream smoothly together with the sugar.
Brown sugar. If it’s a bit hard and lumpy you can grind it in the food processor until it is light and sandy again.
Cookie scoop. Use a trigger release ice cream scoop to portion the cookie dough onto the baking tray which makes it so clean and easy.
Baking time. This recipe takes 12 minutes exactly but do check after 10 minutes just in case your oven isn’t calibrated correctly. There is nothing more disappointing than over baked cookies.
Crisp cookies. If you like a crisper cookie edge than bake for an extra 2 minutes. Resting time. Leave the cookies on the baking tray for 5 minutes before removing them with a flipper to give them a chance to set.

How to store

Store for up to 3 days in an airtight container in a cool dark place.

How to freeze

Freeze the cookie dough prior to baking. Scoop the cookie dough into balls and freeze on a baking tray in a single layer. Once frozen transfer to a ziplock bag or container for up to 2 months.
To bake from frozen decrease the oven temperature by 20°C and place the cookie dough balls on a lined baking tray. Bake for 2-5 minutes longer than the stated recipe.


Calories: 247kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 156mg | Potassium: 154mg | Fiber: 2g | Sugar: 12g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg