Illustrative serving image, not a documented photograph of a kitchen-tested batch. The image broadly depicts oatmeal cookies; appearance cannot establish their ingredients.
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Oatmeal cookies with raisins, butter and warm spices.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Choose oats specifically labeled gluten-free. The flour blend and binder affect the finished texture; do not assume every blend will behave identically. Allow for separate baking batches and cooling.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and help with even baking.
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2Mix Dry Ingredients In a medium bowl, whisk together the gluten-free flour, oats, baking soda, cinnamon, and salt. Set aside.
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3Cream Butter and Sugar In a large bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar until light and fluffy—about 2-3 minutes.
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4Add Egg and Vanilla Beat in the egg and vanilla extract until combined and smooth.
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5Combine Wet and Dry Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Avoid overmixing.
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6Fold in Raisins and Nuts Use a spatula to fold in the raisins and optional nuts evenly through the dough.
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7Scoop Cookies Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
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8Bake Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers still look slightly soft.
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9Cool Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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