Comments on: Chewy Gluten-Free Oatmeal Raisin Cookies

By: Emily

Emily — Fri, 05 Dec 2025 14:04:46 +0000

In reply to Kristina. So glad they were a win for you the second time around!!! We LOVE them.

By: Kristina

Kristina — Thu, 04 Dec 2025 18:37:40 +0000

I messed up the first time by putting in too much oats or flour. They were kind of dry, but I ate them anyway! The second batch came out perfect. I made them for a friend’s birthday and she loved them!

By: Emily

Emily — Thu, 12 Jun 2025 20:04:24 +0000

In reply to Molly. Thanks for sharing that tip! Are you by any chance at high altitude? And did you weigh your flour?

By: Molly

Molly — Tue, 10 Jun 2025 22:44:24 +0000

I made these today and I had a similar problem that others had. The cookies turned out flat, but I know why. I used King Arthur 1:1 but it did not have enough xanthan gum. I notice this with pancakes when I don’t add an extra 1/4 tsp. that they are flat. I will try this with the next batch. I will make a half recipe and use an extra 1/4 tsp.

By: Emily

Emily — Mon, 28 Apr 2025 14:17:07 +0000

In reply to Joan. I'm so glad you loved them!!! This oatmeal cookie base is my FAVORITE!

By: Joan

Joan — Sat, 26 Apr 2025 17:22:53 +0000

These are the very best gluten free cookies I’ve made! And non celiac people had no idea they were gf. Thank you for this recipe.

By: Anonymous

Anonymous — Wed, 28 Feb 2024 20:29:09 +0000

By: JS

JS — Wed, 21 Feb 2024 20:36:34 +0000

In reply to JS.

I rolled them this time after I scooped them, I think that was the problem before, I just used my cookie scoop. Much better result 🥰 thank you!

By: Michael

Michael — Mon, 19 Feb 2024 14:02:40 +0000

I love these so much. Raisins get a bad rap but this recipe shows how good they can be in a cookie!!

By: Emily

Emily — Mon, 19 Feb 2024 13:59:26 +0000

In reply to JS. Hi JS. Yes, you're exactly right. As I mentioned in step 7 (the chilling step), you MUST chill them the full time or they'll spread too much. Chilling the full 2 hours will solve this problem for next time!

By: JS

JS — Mon, 19 Feb 2024 03:07:41 +0000

They taste pretty good, but mine spread a ton. I put them onto the cookie sheet before I chilled them for 2 hrs, I don’t know if this affected them spreading out, and I also used Bob’s Redmill 1-1 because that’s what I have on hand. But hubby and kids like them!

By: Emily

Emily — Sun, 07 Jan 2024 17:06:50 +0000

In reply to Deb.

I’m so glad you loved them!

Sugar is considered a wet ingredient, so reducing it will also reduce the amount of liquid in the recipe. This can impact the spread of the cookies (they’ll spread less with less liquid), so keep that in mind as you reduce the sugar. I’d start by reducing by no more than 1/4 cup sugar (granulated sugar), then leave the brown sugar where it is. Then, you can evaluate if you still want them less sweet. If you want to reduce the sugar further, you may need to play with the amount of flour a bit so they’ll still spread for you.

Cheering you on and hoping your granddaughter loves them!