The best gluten-free oatmeal cookies you’ll ever have! They’re soft, thick, and chewy and nobody will know that they’re gluten-free. Can also be made with whole wheat or all-purpose flour.
I’ve only ever called one recipe “the best ever” and it was these gluten-free brownies. I felt a bit ridiculous doing it, but the reviewers agreed with me that the title was justified and I think if you make these cookies, you’ll agree that they really are the perfect oatmeal raisin cookies.
I’m working on a more nutritious grain-free oatmeal raisin cookie recipe, but until that happens, here’s my not-so-healthy gluten-free version!
If you don’t need these oatmeal cookies to be gluten-free, you can use whole wheat, white whole wheat or whole spelt flour in place of the first four ingredients (rice flour through xanthan gum). I also just tested these cookies with all-purpose flour and that works just as well!
I added some chocolate chips to the dough of a few cookies and placed some more on top after baking, but we actually preferred the chocolate-less version! Crazy but true. I think my issue is that I’m just not a huge lover of cinnamon + chocolate together.
If you recognize these cookies, it’s because I posted the original whole wheat version three years ago. I think about 4 people a month look at that recipe so I figured the gluten-free version needed their own post!
This gluten-free version tastes exactly the same and are even a little thicker than the whole wheat / all-purpose version. There are lots of great reviews on that post so go check them out if you’re curious. One reader who has made lots of my recipes declared them the best recipe on my blog. I agree that they’re in the top 5!
The only thing I don’t like is the flours I used. I love the end result but the flours are totally nutritionally void. At least there are oats? But these cookies are so delicious I honestly don’t care about the lack of nutrition here. I don’t think you will either after the first bite!