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Gluten Free Oatmeal Raisin Cookies (Egg Free)

Crisp on the outside, soft and chewy on the inside. No gluten , no eggs.
Prep Time10 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: christmas cookies, cinnamon, dessert, egg free, Gluten Free, oatmeal, oatmeal raisin
Servings: 20 cookies
Author: The Gluten Free Gathering


  • 8 tablespoons 1 stick, cold salted butter cut into 8 slices
  • 1 ounce cold, cream cheese
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons pure maple syrup
  • 1/4 cup mild flavored oil (I used mild olive oil)
  • 1 teaspoon ground cinnamon
  • 1 cup gluten free flour blend with xanthan gum (I used King Arthur's Measure for Measure)
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 3 cups Certified Gluten Free Rolled Oats (NOT quick cooking or Thick)
  • 1 cup raisins


  • Preheat the oven to 350 degrees.
  • Line a stainless steel baking sheet with parchment paper; set aside.
  • Cut one stick (8 tablespoons) of salted butter into 8 slices. Add to the bowl of a stand mixer fitted with a paddle attachment. Mix together until smooth (you may have to scrape down the sides of the bowl 1-2 times).
  • Add in the cream cheese (cold) and mix together with the butter until smooth.
  • Add in the light brown sugar. Cream together with the butter mixture.
  • Add the oil, maple syrup, and vanilla extract to the butter mixture. Mix together until smooth.
  • Add in the gluten free flour, cinnamon, baking soda, and sea salt. Mix for 60-90 seconds until all of the ingredients are well incorporated.
  • Add in the oats and raisins. Mix until just combined.
  • Measure out dough in two level tablespoons. Roll the dough between the palms of your hands to form a ball. Place onto the prepared baking sheet, keeping the dough 3 inches apart.
  • Using a flat bottomed measuring cup or glass, gently press down on the dough to create flattened cookie rounds that measure about 1/4" thick.
  • Bake for 11-12 minutes.
  • Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 10 minutes before transferring to a cooling rack.