Chewy Oatmeal Raisin Cookies

Out of all the things I missed while I was in India – hot showers, blankets (it’s too hot to sleep with any but I missed the cuddle factor), and my kitchen, cookies were at the top of the list. Always.

If you’re not allergic to gluten, you can find countless biscuits and cookie-like treats in India. Even the smallest of villages that I visited had a bakery that displayed a floor to ceiling wall of cookies.

I was amazed to see just how many choices there were. Chocolate filled, cinnamon flavored, small cookies, large cookies, flat cookies, bulky cookies. You name it, they had it. But everything contained wheat flour!

Out of all of the food I brought along with me, Eco-Planet gluten-free maple + brown sugar oatmeal packets, 8oz. packs of Manitoba Harvest hemp seeds and Artisana coconut oil travel packets were my saving grace.

I couldn’t have cookies, but I could make my oatmeal taste like a cookie!

Many of my mornings started off with an oatmeal raisin cookie inspired oatmeal of hemp seeds, banana, coconut oil, Holy Crap cereal, leftover rice, cold water, pecans, walnuts, raisins, dates, and sometimes an apple on the side.

It wasn’t an actual cookie, but it was pretty close and I really began to enjoy beginning my day with a rib-sticking breakfast instead of my usual fruit smoothie.

Given my India oatmeal experience, it should come as no surprise that the first recipe to come out of my kitchen on Friday night, before my bags were unpacked and stories had been shared, were oatmeal raisin cookies.

And for Saturday morning breakfast?

Oh, you guessed it.

Hey, there are worse things.

Chewy Oatmeal Raisin Cookies
Recipe type: Vegan (option), Gluten free, Dairy free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 16
The gluten-free oatmeal raisin cookie recipe that was dreamed up in India and perfected for over 3 weeks before finally being created on Canadian soil! I know, it sounds epic.
  • ½ cup coconut oil, softened
  • ⅔ cup brown sugar
  • 1 egg or 1 flax egg (1 tablespoon freshly ground flax seed mixed with 3 tablespoon warm water, allow to sit for 5 minutes)
  • 1 teaspoon gluten-free vanilla extract
  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  2. In a small bowl add the raisins and cover with water. Let them sit for five minutes before draining and setting aside.
  3. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth and creamy. In a separate small bowl, whisk together the flours, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter and sugar mixture. Blend until combined then stir in the oats and raisins.
  4. Spoon approximately one tablespoon of dough onto the prepared baking sheet, leaving a 1-inch space between each cookie.
  5. Bake for 10 to 12 minutes or until golden at the edges. Once removed from the oven allow to sit on the hot baking sheet for five minutes before transferring to cooling rack.


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  1. Ok , so I’ve made these beauty’s 5 times now, they are my FAVOURITE! Better by far than any other oatmeal raisin cookie I’ve ever eaten. Which means that they are consumed within 2/3 days, even when I hide them at the bottom of the freezer :O so now I make them for special occasions and visitors, yum! I used the palm sugar and have to make sure I leave them to cool! ( I just leave them on the g p paper and put a new batch in) awesome! Thank you sooooo much!

  2. I didn’t have arrowroot so I tried to substitute for tapioca, and i substituted almond flour for the sweet rice flour. Must have been one of those two reasons that my cookies all melded into one flat sheet of cookie lol. Still delicious though!!

  3. Just made these cookies and they are awesome! I used coconut sugar instead of brown sugar to lower the glycemic index and also used an “all purpose” gluten free mix from the bulk barn. As well I substituted a ripe banana for the “egg/ flax” and they still turned out delicious! Thanks for the great recipe sure to be in my rotation for good! Btw make my own holy crap cereal too and enjoy it every day!

  4. I just made these and they were greeeeat! I made the dough the night before and they still turned out well. I had to cook them a bit longer (more like 15 mins) because I used honey. Just want to suggest using 1/2 cup of raisins because even though I love raisins 3/4 cup was a bit much.

    • I’m happy they turned out, Alexis. I must really love my raisins, I didn’t find them to be too much. Great suggestion though. Thank you! Enjoy the cookies :)

  5. Usually I’m not a fan of oatmeal raisin cookies, but I might have to give these a try! They look delicious!

  6. Ok…I’m going to have to jump on the bandwagon and join the other readers intrigue regarding Holy Crap cereal….Is it possible for you to offer up a recipe for this gluten-free concoction for us to attempt at home…thereby avoiding breaking the bank?

    Oatmeal raisin is my absolute favorite cookie …and yours look like chewy perfection. Thank you for sharing and sharing!

    • That’s a great idea! I think I can come up with something in the coming weeks!