Gluten-Free Oatmeal Raisin Cookies
Prep time
Cook time
Total time
These cookies are soft and chewy, made with peanut butter and raisins, but no flour.
Recipe type: Dessert | Drop Cookies
  • 1½ cups raisins
  • ½ cup unsalted butter, room temperature
  • 1¼ cups creamy peanut butter
  • 1 cup granulated sugar
  • ½ cup firmly packed dark brown sugar
  • 1 teaspoon light or dark corn syrup
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons baking soda
  • ½ teaspoon ground cinnamon
  • 4 cups old-fashioned oats
Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  1. In a vegetable steamer over hot water, place raisins; cover and steam for about 10 minutes. Uncover and set aside to cool.
  2. In a large bowl of an electric mixer, combine butter, peanut butter, granulated sugar, brown sugar, and corn syrup; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add baking soda and cinnamon; stir well. Add oats and cooled raisins; stir until mixed.
  3. Bake: Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 15 minutes or until edges are very lightly browned. Cookies should still be soft in the middle. Do not overbake; the cookies will firm up as they cool, and they are best if they are soft. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
  4. Remove from oven and let cookies cool on baking sheet one minute. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Recipe adapted from Maida Heatter, Christmas Memories with Recipes, Wings Books, New York, 1999
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 6 Dozen Storage: Airtight Container, Room Temperature

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