Gluten-Free Oatmeal Raisin Cookies

Desserts are a tough spot when it comes to eating healthy, the reason being that desserts generally contain some form of sugar. But I’ve found that if the dessert is genuinely healthy and you only eat it a few times a month as a treat, it’s considered okay.

Treats are something that you should look forward to, not expect. Some people eat one (or more!) candy bars a day, and still have 3 cans of Diet Coke afterwards. And when I say people I mean children. They expect it because it’s just normal everyday life to them.

Gluten-Free Oatmeal Raisin Cookies | Natural Chow | http://naturalchow.comI haven’t tried a lot of gluten-free recipes in my life. I mean, something may have just been gluten-free just because it was, but I’ve never really tried a recipe labeled gluten-free. I’m gonna make a lot more gluten-free things now though because I’ve heard it’s healthy. But I’m still reading up on it. Nothing definite for now.

Oatmeal Raisin Cookies1

I cannot get enough of these oatmeal raisin cookies, even though I know their supposed to be a treat. I add a little less raisins than the recipe specifies because I’m not that big of a fan of raisins, but the full amount tastes great to everyone else in my house.

If you or someone you know eats a gluten-free diet, this would be a great way to enjoy a gluten-free dessert and it still be healthy.

I bought the Ninja Mega Kitchen System two nights ago and have used it three times so far. The food processor works great for this recipe and many others.

Oatmeal Raisin Cookies3

You will just adore these oatmeal raisin cookies because they are sweet and chewy without being unhealthy.

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Here’s the recipe:

Gluten-Free Oatmeal Raisin Cookies
Prep time: 
Cook time: 
Total time: 
Yield: 1 dozen
  • 3 cups old-fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ¼ cup unbleached pure cane sugar
  • ½ cup organic raisins
  • ¼ cup coconut oil, melted
  • ⅓ cup organic rice milk
  1. Preheat oven to 375° F.
  2. Blend first 5 ingredients together in a food processor or blender. (I used a Ninja.)
  3. Mix with raisins, oil, and milk. Form into cookie shapes, and place on a greased cookie sheet. Bake for 6 minutes and allow to cool 5 minutes before serving.
Recipe adapted from Chocolate-Covered Katie


  1. Blissful Girl says

    Great recipe! I added 1/2 teaspoon of cinnamon, and may add 1 teaspoon next time. I found it took 10 minutes to bake and I got two dozen from this recipe. Also added walnuts, yum. Thank you.

  2. Donna says

    Fantastic cookies. I tried these mainly because they are gluten free (used certified gluten-free oats) and couldn’t stop eating them (and I normally don’t even like raisins in my cookies)! I too added cinnamon and also added pumpkin seeds. I found they did take around 10 minutes to bake. I’ve now passed this recipe on to my daughter who
    has to have a gluten-free diet. Thanks for posting this easy and great recipe.

  3. says

    These are taking quite a bit longer to cook than 6 minutes… Maybe I made them bigger than I should have? Not sure, but added spices and they’re smelling delicious. Thanks for the recipe!

  4. Linda says

    Just a variation, when I tried these and didn’t have enough oatmeal, subbed some hemp hearts. They spread out and ran together so after turning off the oven after the 6 minutes I let them sit for over an hour and they cooked just enough. Cut them apart and they were crispy and delicious although a bit crumbly. I’m thinking hmmm how can I do this again with a little more finesse. Love your easy processor cookie recipe. I think they’ll be my favourite and next time will try it your way. Thanks!


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