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Awesome Gluten Free Oatmeal Raisin Cookies

Written by Tiffany H

A couple weeks ago I was at our local Amish Bulk Food store, moseying around with my good friend Kathy, when she put a couple packs of oatmeal raisin cookies in her cart. Oatmeal Raisin. Immediately my mouth was watering. Totally unprovoked. But those cookies weren’t going in my cart. Due to issues with breastfeeding (I’ll share in another post) I’m now not only avoiding those cookies for the sugar, but also for the gluten.

What’s a girl to do when her mouth is watering?

Cookies!Make her own cookies, of course. It’s not like I’m new to this. It’s not like I’m terrified of being in my kitchen (anymore). It’s not like I don’t have recipes for other cookies I can eat. And even some cookies that I can USUALLY eat, just not right now.

But I wanted Oatmeal Raisin. There’s nothing like an Oatmeal Raisin cookie when you want an Oatmeal Raisin cookie.


Piles of cookies

So I found a recipe and I did my karate moves and chopped out the bad and threw in the good. 😉 This recipe has been tested at least 5 times since that day a couple weeks ago. Yeah… we ate a lot of cookies…

Awesome GF Oatmeal Raisin
Prep Time
5 mins
Cook Time
8 mins
A chewy, delicious, real food version of a sugar-packed, glutenous Oatmeal Raisin cookie!
Author: Tiffany H
  • 1/2 c butter, softened (1 stick)
  • 1/2 c coconut sugar
  • 1/2 c xylitol (or maple sugar, organic cane sugar)
  • 1 pastured egg
  • 1/2 tbsp vanilla
  • 1 1/2 c oat flour
  • 1 c rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp Real Salt
  • 1 tsp cinnamon heaping
  • 3/4 c organic raisins
  1. Preheat oven to 350° (or 325° if using a convection oven).
  2. Cream butter and sugars together. Add egg and vanilla. Mix well, add flour, oats and remaining ingredients in order listed.
  3. Line two large cookie sheets with parchment paper.
  4. Using two table spoons, scoop dough onto sheets and flatten slightly.
  5. Bake for 8-10 minutes. They should still look wet.
  6. Enjoy!
Recipe Notes

I used To Your Health sprouted oat flour and rolled oats. Deliciousness!
1/2 tbsp. = 1 1/2 tsp.
I use pastured, local eggs that have deep, dark orange yolks (super nutritious!) so we don't feel apprehensive at all about enjoying this as cookie dough. 😉
If this is your first time using Xylitol, I definitely recommend not overdoing it for a bit. No eating half the batch at once. Xylitol is a sugar alcohol, so it could cause digestive distress if over consumed.


About the author

Tiffany H

Hi! I'm Tiffany, mama to the handsomest little boy and sweetest little girl, and wife to the best man ever. I love my Savior, being a housewife, mama and personal 'bakist' to the hubby, living naturally, and making real food taste yummy. I hope you enjoy this little glimpse into my crazy, happy life. Join me on the journey, let's get to know each other!

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  • Yea!!!!! You did it again!!!!!! Made another favorite cookie even better all the way around!!!! I thank you and Mark thanks you!!! Will be making them soon!

    • Awwww, yay!!! 🙂 I can’t believe how many times I’ve made these to make sure they would keep working out (and so we could eat them…), haha. I used up almost all of my oat flour. Let me know if you get to try them and how they turn out! 🙂