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Close-up of golden-brown Gluten-Free Oatmeal Cookies on an aluminum baking sheet showing cracked centers and cinnamon speckles.

Gluten-Free Oatmeal Cookies: The Ultimate Chewy and Crispy Recipe

These Gluten-Free Oatmeal Cookies feature golden-brown caramelized edges, a soft cracked center, and plump raisins. Perfectly textured with whole rolled oats and warm cinnamon, they offer a professional bakery-style finish at home.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Desserts, Snack
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (225g) unsalted butter softened
  • 1 cup (200g) dark brown sugar packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs room temperature
  • 1 1/2 cups (210g) gluten-free all-purpose flour with xanthan gum
  • 3 cups (270g) certified gluten-free rolled oats old fashioned
  • 1 1/2 tsp (4g) ground cinnamon
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) fine sea salt
  • 1 cup (150g) dark raisins soaked and patted dry

Equipment

  • 1 Dull aluminum baking sheet Ensures even heat distribution
  • 1 Unbleached parchment paper Prevents sticking and aids texture
  • 1 2-tablespoon cookie scoop For uniform sizing

Instructions
 

Cream the Butter and Sugars
  1. In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar for 3 minutes until light and fluffy.
  2. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix and Fold
  1. Whisk flour, cinnamon, baking soda, and salt. Gradually add to the wet mixture on low speed.
  2. By hand, fold in the whole rolled oats and raisins until evenly distributed. Chill the dough for 30 minutes.
Bake and Cool
  1. Preheat oven to 350°F (175°C). Scoop 2-tablespoon mounds onto parchment-lined baking sheets.
  2. Bake for 10-12 minutes until the edges are golden-brown and caramelized, but the centers are still soft and slightly domed.

Notes

For extra glossy raisins, soak them in hot water for 5 minutes before adding to the dough.
Do not overbake; the cookies will firm up on the hot baking sheet once removed from the oven.
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