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Oatmeal Raisin Cookies

Serving size: 6-12

Prep Time: 15 minutes

Bake: 10 minutes

FREE OF: gluten, dairy, soy, coconut, banana, seeds, lime, fish, cauliflower


  • 1 1/2 cups all purpose GF flour (we use Bob's Red Mill)

  • 1 Tsp baking soda

  • 1 Cup dairy free butter (we used Earth Balance soy free)

  • 1/2 Tsp salt

  • 1/3 Cup granulated sugar

  • 1 Cup packed brown sugar

  • 1 Tbsp. vanilla extract

  • 2 large eggs

  • 1 Tsp ground cinnamon

  • 3 Cups oats

  • 1 Cup raisins


  1. Preheat oven to 350

  2. Beat butter and sugar together

  3. Add eggs one at a time

  4. Add vanilla

  5. In separate bowl, mix together flour, baking soda, salt, and cinnamon

  6. Add dry mixture to wet mixture

  7. Add in oats and raisins one cup at a time

  8. Scoop into 1 ounce balls on a greased pan, leave 2inches in-between

  9. Bake for 9-11 minutes

  10. Place on cooling rack

  11. Enjoy



  • Here's a link for the flour we used at a GREAT price:

  • Classic trusty Raisins:

  • Great deal on GF oats:


Story behind the recipe:

The Chef's favorite cookies are Oatmeal Raisin. Allergy Girl has tried making him all the "best" oatmeal raisin cookie recipes she cool find and they never turned out right. One batch was so dry we turned it into a cereal, and another had very poor unbalanced taste. These will beat any boxed oatmeal raisin cookies you try and most likely beat any of the "best" recipes you'll try. Their quality keeps up with the best bakery cookies you'll have if not better. They're soft, flavorful, and they'll bring comfort to the soul.

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