Soft Gluten-Free Oatmeal Raisin Cookies

By Amanda Paa – Updated August 22, 2022
4.41 from 5 votes
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Admittedly, I’m mostly a chocolate chip cookie kind of gal.

But a few times a year, I get a mad craving for an oatmeal raisin cookie that hits all the high notes: moist, chewy, nutty, spiced, sweet. And definitely not crispy. 

What Makes These Gluten-Free Oatmeal Raisin so Delicious?

Although they’re full of good for you ingredients, these taste nothing like “health biscuits”, as Brian has coined my less desirable treats. A warm blend of nutty oats and honey, studded with the perfect ratio of plump, sweet raisins.

Part of the secret to these cookies (and a lot of my baked goods) is using pumpkin pie spice! It brings depth and a sense of cozy without needing six different jars of spices to achieve.

And just as good as the taste, the scent that wafts from the oven throughout the house as they bake is quite nostalgic. They’re one of the gluten-free Christmas cookie recipes I make each year, too.

Soft Olive Oil Oatmeal Raisin Cookies {naturally gluten-free}

How to Make Soft Gluten-Free Oatmeal Raisin Cookies

I really wanted the cookies to be as close to the classic in flavor and texture without you having to buy any “hard to find” flours. So I turned to almond flour for the base (along with old-fashioned oats), as I appreciate how tender it makes baked goods while still giving structure.

In doing some research on the chewiness component of cookie composition, I found suggestions for brown sugar or a liquid sweetener like honey, and oil instead of butter. {Alternatively, when you want a crispier cookie, the water content in butter helps achieve that.} 

Using Olive Oil in Cookies

I didn’t want something like coconut oil to overpower the warm spices and nutty flavor, so I used extra virgin olive oil. Not only is the flavor harmonious with the fruitiness of the raisins, but it also adds extra antioxidants (natural chemicals that help protect our cells) and vitamin E to the cookies for a heart-healthy boost. The vitamin E also helps with freshness, and adds that extra bit of moisture for softness.

Soft Olive Oil Oatmeal Raisin Cookies {naturally gluten-free}
Gluten-Free Olive Oil Oatmeal Raisin Cookies - made with honey
Soft Olive Oil Oatmeal Raisin Cookies {naturally gluten-free}
Gluten Free Oatmeal Raisin Cookies - cookies made with olive oil

More Gluten-Free Cookie Recipes:

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Soft Olive Oil Oatmeal Raisin Cookies {naturally gluten-free}

Soft Olive Oil Oatmeal Raisin Cookies

These soft gluten-free oatmeal raisin cookies are so easy to make and full of warm spices. Made with almond flour and honey as the sweetener.
4.41 from 5 votes
Prep Time :10 minutes
Cook Time :11 minutes
Total Time :21 minutes
Yield: 10 cookies
Author: Amanda Paa



  • 3/4 cup blanched almond flour
  • 3/4 cup old fashioned oats
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup + 1 tablespoon honey
  • 1 large egg
  • 1 tablespoon cashew butter or any nut/seed butter
  • 2 teaspoons pure vanilla extract
  • 3/4 cup raisins


  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together almond flour, oats, baking soda, salt, and pumpkin pie spice. In a second bowl, whisk together olive oil, honey, egg, cashew butter, and vanilla.
  • Pour 1/2 of liquid mixture into dry and stir a few times, then pour remaining in and whisk lightly until no dry streaks remain. Fold in raisins.
  • Using a cookie dough scoop, scoop and put onto a parchment lined baking sheet. Bake for 11 minutes. Let cool on cookie sheet for 6-7 minutes. Really. :) They’re quite tender when warm, but will firm up. Place cookies onto cooling rack to finish cooling. Enjoy! 

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August 20, 2017


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4.41 from 5 votes (4 ratings without comment)

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  1. Ruby

    Hi Amanda! I would love to try this recipe, and love how it uses olive oil (i have a *huge* jug of evoo in my kitchen and am always looking for ways to use it), but what size cookie scoop do you use? I was just wondering because i use a size 40 cookie scoop, which I believe is 2 tablespoons. Thanks! Sorry for bothering.

    • Amanda Paa

      Hi Ruby! It’s been awhile since I’ve made these, but I believe 1 1/2 – 2 tablespoons sounds right for the size of scoop!

  2. Carrie Vandever

    5 stars
    I had to try this recipe. I used agave nectar in place of honey and I added 3/4 cup of walnuts. Cookies were very good. I will make again. They are soft and tender.

  3. Amber

    Just baked these and they were perfect. Perfect level of sweetness, perfect level of chewiness and not oily ! Thank you for this recipe. – Amber from Singapore

    • amandapaa

      Yay! So glad you liked the recipe. Thanks for letting me know!

  4. Rosa Penkalsky

    Just made them and they were sooo good, we gobbled them up right away. Just a few changes though, for some reason my dough wasn’t as runny as yours and my cookies turned out chunkier compared to the smooth ones you have. Should I add an extra egg next time or something? Also, my batch made only nine cookies:) all in all, this recipe is a keeper, and perfect for the fall weather☺️

  5. Sara @ Cake Over Steak

    Oh my gosh Amanda these look dreamy!!! I feel you with the recipe testing – I’ve been working on my single serving chocolate chip cookie and it took FOREVER to nail down. (It also uses California Olive Ranch olive oil!) I can’t wait to try these out.

    • amandapaa

      ooooo… i can’t wait to see that single serve recipe! a girl always needs one of those. :) xo

  6. Ruby

    As soon as I saw this recipe pop up in my inbox I flagged it as “to make asap.” These look and sound so good, hearty and warming! A soft + spicy oatmeal raisin cookie is such a classic American home-y treat for me, so I think this will be the perfect recipe to whip out if I get too homesick over here ;) xx

    • amandapaa

      Yay! I hope you love them. Ps- they make awesome cookies for ice cream sandwiches!

  7. Haley | Brewing Happiness


    • amandapaa

      cookie love!

  8. Carolyn O'Grady

    Since I can’t eat almond flour, I wonder if another GF flour could substitute that would provide something near the texture that almond flour offers. I’m wondering what other flours you tested the recipe with.

  9. rebecca | DisplacedHousewife

    These sound so delicious Amanda!!! I just LOVE olive-oil based cookies!!! xoxo

    • amandapaa

      Yes, I remember you posting some olive oil cookies too! Such a lovely ingredient.

  10. Abby @ Heart of a Baker

    Haha, I love that Brian calls the healthy treats, ‘health biscuits’! Olive oil has become my favorite cookie base, as it doesn’t make EVERYTHING taste like coconuts :)

    • amandapaa

      He approved these happily! :) Always my tester. And yes, the richness the olive oil brings is so lovely!