Gluten free Dairy free Oatmeal Raisin Cookies

Here is another gluten free copycat baking recipe. Yummy, soft, chewy and  BIG oatmeal raisin cookies. You’ll be fighting the kids over these. Hide them well. The gluten free cookie snatchers are very cunning. They can sniff out a gluten free cookie 5 miles away (or at least the ones you try to hide).

Store them in the freezer with some socks wrapped around them. Maybe that will fool them. I’ld try it if I had any gluten free cookie snatchers living in my house anymore. Wait a minute…I do…they’re just older. Hmmmm… will have to come up with another plan. They already know about the socks.

Gluten free Grandma’s® Big Oatmeal Raisin Cookies

A gluten free and dairy free cookie recipe

1/2 cup dark raisins
1/3 cup water
1/2 cup vegetable shortening (Spectrum Naturals is good)
1 egg
1 1/2 cups dark brown sugar
1 1/2 tsp. gluten free vanilla extract
2 cups gluten free flour blend
1/2 tsp. xanthan gum (don not use if your flour blend has it already)
1 1/4 cups certified gluten free rolled oats
2 tsp. baking soda
3/4 tsp. ground cinnamon
1 tsp. salt
1/2 cup dark raisins

I know, I have raisins in two different spots. You’ll see why here in just a minute.

Preheat the oven to 275 degrees ( yes it seems low but trust me..)

Place the first 1/2 cup of raisins and the water in a blender. Blend until smooth. This will be added into the batter and give you a nice taste of raisins all the way through the cookies. This is the BIG SECRET. Making a raisin paste just makes this cookie sing.

With an electric mixer, cream together the shortening, egg, brown sugar, vanilla and the raisin paste until smooth.
In another bowl ( large please), whisk together the gluten free flour blend, xanthan gum (if using), gluten free oats, baking soda, cinnamon and salt.

Why do we whisk you ask? The better to blend our dry ingredients together I say. You don’t want lumps of baking soda or xanthan gum ending up in one of your gluten free cookies. Yuck!  All that money and time for naught. On with the gluten free cookie recipe, shall we?

Slowly add the flour mix to the raisin mix and combine well. Add in the whole raisins and mix to combine. 

Drop the dough by tablespoonfuls ( or use a large cookie scoop for BIG cookies) onto a parchment lined baking sheets. Did I mention that parchment is a girls best baking friend. Gotta love it.

Bake for 13 to 16 minutes or until just barely brown. I mean just a whisper, just a hint, almost not really there. You want these cookies to be soft and stay soft so don’t over bake.

Let cool on the baking sheet for 4 minutes and then transfer to wire racks to cool completely.

Makes 18 large cookies.

Happy Baking!


If you liked this recipe, please buy our cookbook: Gluten Free Cookie Jar.

It has over 70 recipes of delicious cookies just like this one.

We appreciate your support. If you can help us, please purchase this cookbook.

Thanks in advance!


  • Anita

    Reply Reply April 8, 2017

    sadly I do not own a Kindle to get this cookie book 8(

    • Kathy

      Reply Reply April 10, 2017

      You can also download the Kindle App on your phone, tablet or computer and purchase that way. I don’t own a Kindle either 🙂

  • Lorraine

    Reply Reply April 12, 2017

    I wish you had Pinterest buttons because I’d like to save some recipes for later and don’t know how to take screen shots to save. Besides nice to have all in one place. Thanks for the work you do for us! Just discovered your website!

  • Beverly

    Reply Reply January 27, 2018

    It doesn’t say when to add the other raisens

    • Kathy

      Reply Reply January 29, 2018

      Sorry about that Beverly! I just fixed it. Thanks for checking my recipes and letting me know when I have omitted items. It really helps me out.

  • Tina Schaefer

    Reply Reply February 15, 2018

    It says gluten free flour blend. What is the blend? I made this with an all purpose flour and added the xanthan gum since it was not in it. My dough turned out very wet and the cookies looked under done…even baking for 16 minutes.

    • Kathy

      Reply Reply February 16, 2018

      Hi Tina,
      I have used both Bob’s Red Mill Gluten free 1 to 1 baking flour and also King Arthur Flour’s Measure for Measure and the All Purpose GF flour. I’m not sure why your dough would be wet. To fix it, just use a 1/4 cup of water to blend the raisins together and then add that in instead. If it still comes out too wet for you, don’t add the raisin paste. Just put them in without the added water to keep it from becoming too wet.

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