Gluten-Free Oatmeal Raisin Cookies (Soft, Chewy, Bakery-Style Recipe)
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Let’s get one thing straight.
Not all oatmeal raisin cookies deserve your time.
Some are dry.
Some are forgettable.
Some should’ve just stayed home and let chocolate chip take the spotlight.
Not this one.
This recipe came from our Creator-in-Chief — and Mom — Nanci, who worked really hard on getting it right, because she’s a stickler like that. Texture? Matters. Flavor? Better show up. Structure? If it falls apart, dries out, or tastes like a compromise, it’s not making the cut.
And trust us… she does not let things slide.
These cookies are soft in the center, chewy at the edges, warmly spiced with cinnamon, and packed with oats and raisins like they mean it.
No weirdness. No “good for gluten-free.” Just a really good oatmeal raisin cookie.
Built on Steiner’s Baking Co. Gluten-Free All-Purpose Flour, because when your flour behaves like it should, your cookies can too.
And yes, we included cups and spoons for the people who don’t bake with a scale. We’re not gatekeeping cookies over here.
⭐ Steiner’s Pro Tip: Hydrate the Oats
Don’t skip this step.
Giving the oats a quick soak with water helps them soften just enough to bake up chewy instead of tough.
It’s a small move with a big payoff. Nanci would absolutely notice if you skipped it.
Ingredients
Dry Ingredients
- Steiner’s Flour — 1¾ cups (220 g)
- Baking soda — ½ tsp (2.4 g)
- Cinnamon — 1 tsp (3 g)
- Salt — ½ tsp (2.85 g)
- Light brown sugar, packed — ¾ cup (150 g)
- Granulated sugar — ½ cup (100 g)
Wet Ingredients
- Salted Butter, softened — 1 cup / 2 sticks (226 g)
- Egg — 1 large (50 g)
- Vanilla — ¾ tsp (3 g)
- Water — 2 tbsp (30 g)
Mix-Ins
- Rolled oats — 2 cups (192 g)
- Raisins — 1 cup (141 g)
Instructions
1. Temper the butter
Let the butter soften overnight if possible.
Good cookies start with butter that’s actually ready to behave.
2. Hydrate the oats
Mix the rolled oats and water together and set aside.
This is the chewy-cookie move. Respect it.
3. Cream the butter, sugars, and salt
In the bowl of a stand mixer, beat together:
- softened butter
- light brown sugar
- granulated sugar
- salt
Mix for about 5 minutes, until light and fluffy.
4. Add the egg and vanilla
Add the egg and vanilla to the butter mixture.
Mix for about 2 to 3 minutes, until fully combined and smooth.
5. Add the dry ingredients
Add the gluten-free flour, baking soda, and cinnamon.
Mix for 1 to 2 minutes, until just combined.
6. Fold in the oats and raisins
Add the hydrated oats and raisins.
Mix briefly, just until evenly distributed.
7. Scoop the dough
Scoop the dough onto a parchment-lined baking sheet.
Leave a little room between cookies so they can spread without becoming one giant neighborhood cookie.
8. Bake
Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are set and the centers are still soft.
9. Cool
Let the cookies rest on the pan for 10 minutes before transferring to a rack.
This helps them set up without losing that soft, chewy center.
Baker’s Notes
- Hydrating the oats improves texture and helps the cookies stay chewy.
- Spoon and level your flour if measuring by cups — don’t scoop directly from the bag.
- Do not overmix once the flour goes in.
- For the most consistent results, weigh your ingredients whenever possible.
Baker’s Note: 1 cup of Steiner’s Gluten-Free All-Purpose Flour weighs approximately 126 g.
❤️ The Steiner’s Philosophy
At Steiner’s Baking Co., we believe gluten-free baking should still feel like real baking.
No weird textures. No compromise cookies. No settling for “good enough.”
Just thoughtful recipes, real ingredients, and flour that actually does its job.
Because oatmeal raisin cookies shouldn’t need an apology.
They just need to be done right.