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Gluten-Free Oatmeal-Raisin Cookies

oatmeal cookie [1]

Makes 12-16
Free of: Gluten and all top allergens.
For version with wheat flour, click here [2].



  1. Pre-heat oven to 350°F.
  2. In a stand mixer, beat together the first four ingredients. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.
  3. Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.
  4. Bake 10-12 minutes. Cool on a wire rack and serve. Will keep in an airtight container for up to 10 days.

Recipe by Simon Clarke
Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To order that issue or to subscribe, click here [3].

More Allergy-Friendly Cookie Recipes:

Vanilla-Chai Sandwich Cookies [4]
Lemon Raspberry Thumbprint Cookies [5]
Hot Chocolate Cookies [6]