Gluten-Free Oatmeal Raisin Cookies

Gluten free oatmeal cookies recipe
Crunchy golden gluten-free oatmeal cookies.

Spectacular! Spectacular! No words in the vernacular. In all my six-plus seven-plus eight-plus years of living gluten-free, this is the tastiest damn cookie yet. And- lucky for those of us living also dairy-free and egg-free- it's a vegan recipe, to boot.

After combing through all my pre-GF cookbooks this weekend to find some baking inspiration I decided to create a gluten-free egg-free version of a classic oatmeal raisin cookie. And Babycakes, am I glad I did. This bumpy crunchy golden cookie is pleasantly crisp on the outside with a hint of chewiness in the center. After two days stored in the fridge (tightly wrapped) the cookie is still quite good. Your tenacious gluten-free goddess is one happy camper.

With cookie crumbs dotting her keyboard.

Gluten-Free Casein-Free Oatmeal Raisin Cookies Recipe

These cookies are close to what I remember, oatmeal cookie-wise. It's been six years without gluten. But I do know from cookies. And these are good. You can serve these tender-crisp fragrant beauties without apology- to anyone.

Preheat the oven to 350 degrees F.


Combine in a bowl and beat until smooth and creamy:

2/3 cup Spectrum Organic Shortening
1 1/2 cups organic brown sugar
1/2 cup unsweetened organic applesauce
2 teaspoons bourbon vanilla extract
2 tablespoons agave or honey

In a separate bowl whisk together the dry ingredients:

1/2 cup brown rice flour or sorghum flour
1/2 cup oat flour [I used certified gluten-free Lara's Oats]
1/2 cup potato starch or tapioca starch
1/4 cup gluten-free vanilla rice protein powder [I used Nutribiotics]
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon fine sea salt

Slowly add the dry ingredients into the creamed mixture, beating to combine.

When the dough is smooth, add in the following, by hand, and mix well:

2 cups rolled oats- certified gluten-free Bob's Red Mill Oats
1/2 cup raisins


Use a spoon or ice cream scoop to measure out the dough, and using your palms make 28 to 30 round balls. Place the balls of dough on a cookie sheet about two inches apart. Don't flatten them.

Bake in the center of a preheated oven for about 12 to 15 minutes, until they are golden. They will be quite soft until they cool.

Using a thin spatula, remove the cookies to a wire rack to cool completely - and share at least one with your Darling while it's still warm. You'll score serious points.

I wrapped the completely cooled cookies individually in foil and saved out four for storage in the fridge; and bagged the rest in a freezer bag.

Yum. And yum. And did I mention, yum?

Makes approximately 28 to 30 cookies.

Recipe Source:

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Recipe Notes:

What does the rice protein powder do? It's basically adding extra protein. I think it helps give the cookies a pleasing crunch.

Make sure your protein powder tastes good! If you don't care for the taste of your brand of protein powder, don't add it. Sub it with brown rice flour, gluten-free oat flour, millet flour or buckwheat flour instead.

Concerned about oats? Read Shelly Case on oats here at Allergic Living.


Kalyn said...

They definitely look delicious! Great photo.

Lynn Barry said...

Sounds super! Thanks! I am wearing your shirt today...LOVE IT! HUGS

Slacker Mom (aka Mrs. GF) said...

Ok, how cool are you????? This looks awesome! I can't believe you created this.

You completely rock. I bow down to the goddess. :grin:

I may have to try a version of this, I have family coming, and a fe of us have some sensitivities, this might fit in nicely.

Thanks for sharing!

Allergic Girl said...

these look great-glad to see you cooking again.

quesion: why the protein powder?

Karina Allrich said...

Thanks, Kalyn!

Hey Lynn - I love that you're wearing one of my tees today. ;)

Slacker Mom! I'm still up for tea and hanging out. ;) If you ever get to New Mexico...give me a shout.

Hi Allergic Girl! I added the protein powder as part of my egg substitution. I figured: what do eggs bring to a cookie recipe? So I added the protein, applesauce for binding, and oil for fat.

I'm just glad the experiment worked. ;)



Kelly said...

Well, it certainly sounds like they make you I'm game for some of that! ;)

Slacker Mom (aka Mrs. GF) said...

Karina..anytime, and that goes for you too, if you are ever up New Hampshire way..... :)

Dana said...

Wow. This looks so yummy.

Kathy said...



Samantha said...

Those look fantastic. I am thinking about making a treck to Whole Foods for some GF Oats. I am still scared of them though.
I really should see how it goes.

Karina Allrich said...

Hi Samantha,

I waited six years to try oats, because I wasn't convinced they were uncontaminated.

The beauty of Lara's Oats is that they are certified gluten-free. I could not find them at Whole Foods or Wild Oats here in Santa Fe, so I had to order them on-line.

They are high in fiber, so add them back into your diet slowly.

One more tidbit: I had a blood test to see if I was allergic to oats, and I am not. You could always run a food allergy test first, to play it safe.



Natalie said...

I am going to make these very soon. You have convinced me that I need to try gf oats. Now that I am not pregnant I feel confident enough to try them. BTW, I LOVE your new picture! You look fabulous.

Karina Allrich said...

Thank you, Natalie! You are so sweet. ;)

I am enjoying oats and oat flour. I made some vegan oatmeal blueberry muffins last week - will blog the recipe soon.

Hope you are feeling good. Take good care of yourself. Blessings to your family!



Dylan said...

WOW, They Look amazing!!!!
I will be trying them soon!

I love Oatmeal raisin cookies and i think that my dad and brother will like them too.

about the oats, my whole family has been looking for an oat brand thats truly GF. since we could not find anything we just decided that they are not GF and stopped looking. Its good to know that there are some kind of GF oats out there!!!

one question,
can you make them (the cookies) without the xanthan gum?? it does not go well with the family....(dont ask)

once again awesome recipe,
talk to you soon!

Karina Allrich said...

Hey Dylan!

How goes it? :) I couldn't find any GF oats locally, either. The link above for Lara's Oats will take you to an Internet site where you can order some. I'm glad I did.

If you don't want to use xanthan gum, you could try guar gum, or a teaspoon of gelatin. Or even applesauce [maybe one tablespoon].

These are so good - with your baking talent you can come up with a version you'll enjoy, I'm sure!


Anonymous said...

Your oatmeal cookies picture looks so good I have to make this.
I don't have sucanat - can I use other type of sugar to substitute?

Thank you for creating the recipe. I have a toddler with multiple food allergies and really appreciate this cookies recipe he can eat.

Karina said...

Hi Anon-

Yes, you can use light brown sugar- that would be the closest. In all my recipes, sucanat can be subbed with light brown sugar.

Take care!


jasi said...

Is there anything I can substitute for Applesauce? Daughter is allergic to wheat, dairy, apples (tree fruit).

Karina said...

Hi Jasi-

I might have suggested baby food pears or peaches- but those are tree fruits.

Is there any fruit she can do?

For instance, if she can do pineapple, I would puree 1/2 cup pineapple (or another light colored fruit).

If there is a jam she can do- you could sub it with jam. Note that dark fruits like blueberries or purple grapes would effect the color of the cookie.

If none of those will work, how about sunflower butter? It would give the cookie a nutty taste.

Let us know what you try and how it turns out.

Take care!


FoodAllergyMom said...

This is EXACTLY the base recipe I have been looking for, thank you, thank you, thank you! I want to try it with cranberries and some allergen free white chocolate chips I found. My 5 yr old daughter is allergic to glute, eggs, and dairy. BTW to Jasi, this isn't my recipe and I don't want to overstep my bounds here, but applesauce is usually used as an egg replacer so if you can do eggs maybe you could replace the applesauce with 1 egg.

Karina said...

Hi FoodAllergyMom!

I'd love to know the brand and source of the allergen-free white chocolate chips you found! I miss white chocolate chips.



FoodAllergyMom said...

I got the white choc chips from, but I just read the label and they have soy flour in them. If it's any consolation though they are not as good as I expected them to be.

Karina said...

Darn! Sigh. Thanks for posting, though. There may be others who are dairy-free but not soy-free.

warm regards,


FoodAllergyMom said...

I have a question. If I am using regular table salt instead of a finely ground salt do you think I need to alter the amount used?

Karina said...

Hi FoodAllergyMom-

Table salt works. I just noted "fine" for the sea salt because it also comes in a coarse grind.

Use 1/2 teaspoon table salt. That will be fine. ;)


FoodAllergyMom said...

I have another question...
The white chocolate and cranberry cookies I made from this recipe are fabulous! I know that your recipes are copywrited, but I was wondering if I could have your permission to post my slightly altered recipe on my blog. I would of course be giving full recognition to the Goddess also! :) If not, that's ok too, just lemme know. Thanks!

Karina said...

Hi FoodAllergyMom- Of course, yes! I look forward to seeing it. And thanks for asking first, and thanks the link back. I appreciate it.


FoodAllergyMom said...

Hi Karina! I just made the white chocolate cranberry cookies again and am shoveling them in my mouth while I type.(mind you-I can have "regular" cookies) These things are heaven! I changed the recipe just a smidge and one of these days I will get around to posting it. The reason I am here though is to tell you that as I'm eating these I'm thinking of you and decided to do a search for dairy free/soy free white choc chips and I found this
I have never tried them myself, but the reviews look good! Talk to you soon, happy eating :)

FoodAllergyMom said...

Me again...
sorry, the white choc chips I left the address for have soy too. It's soy lecethin though, I know some with soy allergies can still do lecethin.

Sara said...

I thought I'd already spent more money than possible on every ingredient we might need to start my daughter on her new gluten free (vegetarian) diet. Got the xanthum gum and guar gum and 97 kinds of flour. Now, another? What on earth is vanilla rice protein powder for? Is it necessary? Every time I am about to embark on actually baking, a new ingredient shows up and stops me in my tracks.
Oy. This is tougher than I thought.

Karina said...

Sara- I know- it can be quite overwhelming at first.

Have you read my posts on starting out with simple mixes at first (The Morning After), and my Gluten-Free Baking Tips? Lots of helpful info in those two posts.

First- xanthan gum is pricey but it will last you a year- keep it in the fridge. Guar gum is essentially the same thing- but from a legume source, so you really don't need both; they are inter-changable.

I added the protein powder into this dough to give it a higher protein content (since it is dairy and egg free). I think of it akin to adding dry milk powder.

You can certainly leave it out; I never have, so I can't vouch for how that will change the recipe. I'd replace it with rice or sorghum flour.

Hang in there- after you have a few successes and after your daughter gives you a big smile upon biting into a yummy safe treat- you'll breathe a sigh of relief and feel empowered.

It gets easier. Promise!


Newton said...

Wow to the pic. soooo glad to have found this site, I can't wait to try this reciep. You are truely the gluten free goddess, People call me the cookie lady, even sold them, my clients enjoyed my diabetic oatmeal cookie, they do not get any larger by bakeing, are the gluten cookie's the same size after bakeing as well. Also, can I sprinkle sugar on wax paper and cut cookie, or stick with roll in a ball, the reciep I do is so sticky, I freeze for 1hr up to 2 wks. in wax paper. Thank you for this site.

Lisa S said...

I made a double batch of these today and they are great! I didn't have protein powder that was CF so I used extra brown rice flour; I only had succanat so I used 3 cups (for the double recipe). It worked out great. The only thing I found was that I needed to flatten the balls a bit because otherwise they didn't flatten on their own. Even so I baked for the low end of the time. But I'm using a convection oven set 25 degrees lower (the typical conversion) so that may have impacted the baking time.

Thanks again! I'm excited that these worked so well.

Anonymous said...

Oh My Goodness...does anyone (Celiac of course) use Poha anymore? Or am I so old school... I am still afraid of "The Oat"

Hope you all had wonderful Gluten free Holidays.

Momsy said...

Just wanted to share I love your blog and recipes, my spouse, 2 grown children and Yorkshire terrier are all GFCF so finding recipes that work and are tasty is a real bonus. I tried these oatmeal cookies and because i prefer crisp cookies I decided to bake them a tad longer... well actually for about 45 min altogether. They came our scrumptious and I didn't have the protein powder so I used the extra Sorghum flour and replaced the fat with coconut shortening. Yum Yum now I am off to try out the cornbread recipe.

Laurel said...

Hi Karina,
This is the first gluten-free recipe I've tried and it is delicious. I m a professional baker of normal goods and was really scared of the gluten-free thing, but this recipe has given me hope. I did change it a bit to take out the sugar. I posted my adapted recipe on my blog and linked it to your original recipe. Thanks again!

Gwen said...

I'd like to make the oatmeal raisin cookies without brown sugar and sub agave. If I remove the entire 1.5 cup of sugar and use
3/4 cup agave, should I also leave out the 2TB of additional agave in your recipe. Any other suggestions.
I'm at a high altitude and it's dry here.

Karina Allrich said...

Hi Gwen- I've not made this recipe with agave only, but if you did, you would not need the extra agave- just use what you would use to substitute the sugar. I'd expect the cookies to be less crisp- more soft. But I think it can work.

Good luck!


Thanks, everyone, for your comments!

Holli said...

I made these today. They are wonderful! I haven't had oatmeal cookies for over a year, so it's nice. I didn't have all the flours on hand, so I just used Bob's Red Mill AP flour, and it worked well.

Tinfoil Chef said...

These certainly look great! I'm gonna have to set aside some cookie making time REAL soon!

FoodAllergyMom said...

OK, now I'm replacing things backwards for my 14 yr old who has recently gone gluten free but CAN have eggs. If I am using 2 eggs should I just remove the applesauce, or should I leave out the olive oil too?

Karina Allrich said...

FoodAllergyMom- This is inherently an egg-free recipe. It doesn't need eggs. And the oil and applesauce add so much to the flavor and texture I hesitate to suggest fiddling with the formula (these cookies need the oil and applesauce for taste and texture).

If you prefer to use eggs, I'd find an oatmeal cookie recipe with eggs and compare the ratios of the two recipes. You'll need to experiment.


louisette2009 said...

These are SO yummy! thank you for saving my son's gluten & dairy free lunch box once again!

Anonymous said...

Hi Karina,
If I don't have oat flour on hand, could I substitute Sorghum flour? Or do you reccommend a blend of sorghum and rice or buckwheat flours?

Laura said...

I just discovered your website/went gluten free in the past month. Every recipie has been fantastic, this one is no exception. Thank you for sharing your talent with us Karina.


Nikolai said...

Hi Karina,

I'm very excited to make these, my first experiment from your great blog. However, I'm sugar free as well. I'm okay with adding a bit of honey, and I'm okay with a cookie that's half as sweet as usual. Any thoughts on how that might affect the texture of the cookie or any other recipe in general? If you have any experience with this I would love to hear about it. Thanks!

Cindy Sue said...

These were wonderful. I've made them twice! The first time I replaced the shortening with solidified coconut oil and they came out great. The second time I made them, I wanted to lighten up the sugar content: I used 1/3 cup agave and 2/3 cup apple juice instead of the 1.5 cups brown sugar.

I'm new to the blogging world and to gluten free cooking and baking. Thanks Karina for your inspiring and delicious recipes!

Cindy at

ProfessionalMomJAE said...

I made these substituting sorghum flour for the oat flour, garbanzo & fava flour for the protein powder, and oil for the shortening (simply didn't have the other ingredients).... AND THEY WERE FABULOUS! Loved by everyone in the family. My husband said, "I could eat a dozen of those."

laurakowalewski said...

These look amazing! Is there a flour-less version, or am I asking for a miracle?

Thanks for such a great site!

Karina Allrich said...

Laura, I've not made oatmeal cookies without flour. I do have another version- with chocolate chips (check the recipe index). If you experiment with oats only, stop back and let us know how it worked. ~Karina

Lauren said...

Absolutely heavenly, even had my non-gluten free boyfriend clammering for more. Wonderful!

Spring said...

I recently found I am allergic to the spectrum shortening, and it is in several of your recipes that are my favorites... would softened butter work? (I know it will up the saturated fat content, but what's a girl to do!?)

Karina Allrich said...

If you are allergic to palm shortening, yes, you can certainly use butter. I'd choose organic and hormone-free, if possible. Cheers! Karina

dottie said...

Karina - these look fab and I must try them. I just made your raspberry coconut almond cookie bars and I substituted coconut oil for the shortening cause I had it on hand and they came out seeming a bit oily for my taste. Is that due to coconut vs shortening substitution?

Karina Allrich said...

Dottie- Yes, I imagine it is because you used coconut oil. I find coconut oil very oily. Karina

Rosanna said...

These turned out a complete disaster without xanthan - differently from your buckwheat chocolate chip cookie :( I wonder why? Both of them had no xanthan, same oven, same temperature, same equipment, same cook. Do you have any idea?

Karina Allrich said...

I really can't say- I've only made them with xanthan gum. Maybe oats need a more binding flour? Or flax gel?


Anonymous said...

These are amazing! I always struggle to break the stimga of "gluten free tastes bad" with my family and friends and I feel like with more recipes likes this, I will finally be able to break that mantra! Thank you so much for all of the hard work you put into this blog.

talesofaculinaryfoodie said...

I made these cookies for the little boy that I nanny for. He has just about every allergy under the sun... gluten, wheat, soy, nut, and egg! PHEW! So because of that this recipe was perfect for him. Gluten free cookies are usually weird in texture and don't bake correctly, but this cookie was loved by all, even the non- gluten free individuals! On top of that I also made these Weight Watchers points friendly for his Mom by cutting the butter down a bit, along with the sugar.

This recipe is a keeper! :)

Kristi Kersey said...

These were delicious!!! Seriously, yum!

Anonymous said...

This recipe rocks! I cannot imagine a better tasting cookie. In truth, these are the most amazingly delicious, perfect-in-every-way cookie I have ever tasted!!!!! I love these to the moon and back. Even if I could eat wheat and dairy I would still choose this recipe over any others I have tried. These will be the treats I bake for special friends to let them know I love them. Thank you!!!!!

talyiana said...

I must say that these are the BEST GF oatmeal raisin cookies I have EVER made!! What a fabulous recipe!! The only difference was that I used sweet rice flour instead of the rice protein flour and I used 1/2 cup instead of 2/3 cup of the shortening (part of that half cup had 2 tbs of soy-free Earth balance butter/spread mixed in). Also I used a tablespoon measure as a scoop and ended up with a whopping 55 cookies....WOW...I was not expecting that many, and they were quite large too because of how they spread.) I LOVE How crunchy they turned out, one of the main reasons this has just become my favorite recipe (I have never really been into the soft chewy type biscuits)!! ABSOLUTELY DELICIOUS...these have been a big hit among *everyone*. Thank you for this truly wonderful recipe:)

The only absolutely terrible downside to this recipe is that I ate FOUR of them and I am so mad with myself now:((((

Rachel A. said...

Hi, I have loved your recipes, but strangely, this one didn't turn out as I expected. I followed your instructions precisely, but the cookies did not spread. Furthermore, they are a bit dry and are falling apart. Any suggestions? Thanks!


Orsi said...

I have same experience as Ratchel. The cookies did NOT spread, and became dry and completely falling apart. You literally need a spoon to eat them. I wanted a good cookie recipe that I can send to school to my celiac kid, and this definetly not portable not even close.

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