Gluten Free Mock Oatmeal Raisin Cookies (Chewy)

If you are one of the many people with gluten intolerance who also cannot tolerate oats, today is your lucky day. When you make these soft and chewy mock gluten free oatmeal raisin cookies, you can enjoy a similar treat. They contain a substitute that bakes much like oatmeal with a slight crunch.

Gluten Free Mock Oatmeal Raisin Cookies (Chewy)

Prep Time: 20 minutes

Cook Time: 9 minutes

Total Time: 33 minutes

Yield: Makes 36 three-inch cookies (when using a 1 tbsp. scoop)

Gluten Free Mock Oatmeal Raisin Cookies (Chewy)

An all-star, easy-to-follow recipe for gluten free mock oatmeal raisin cookies that are soft and chewy. If you are tolerant to quinoa, they're perfect for you.


  • 1/2 cup (1 stick), softened
  • 3/4 cup light brown sugar, packed
  • 2 egg whites*
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup + 1 tablespoon Carla's Gluten Free All-Purpose Flour Blend Recipe (I used cornstarch, not tapioca flour.)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1-1/2 cups gluten free quinoa flakes (Big Oz Organic) (or quick cooking gluten free oats), if oat tolerant
  • 3/4** cup raisins, rehydrated***


  1. Preheat the oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. You may also use ungreased baking sheets.
  2. In the bowl of your mixer, fitted with the paddle attachment, cream together butter and brown sugar on medium speed, about 2 minutes.
  3. Add the egg whites and vanilla; beat on medium-low speed until smooth.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Add the flour mixture to the butter mixture. Beat on medium speed until thoroughly combined.
  6. Add quinoa flakes and raisins; mix together until evenly distributed. Refrigerate dough for 30 minutes or until it no longer sticks to your fingers. However, it will remain tacky.
  7. Depending on your preference, scoop either 1 or 1-3/4 tablespoonfuls of dough onto a prepared cookie sheet, 2 inches apart.
  8. Bake smaller cookies for 9 minutes and larger for 10-1/2 to 11 minutes or until bottoms and edges are golden brown.
  9. Allow the cookies to cool 4 minutes in the pan. Then, carefully transfer them to a wire rack to cool completely. Store in an airtight container or zippered storage bag.


*Feel free to substitute the 2 egg whites for whole large eggs, but be sure to reduce the butter by 2 tablespoons.

**I like to add 3/4 cup of raisins and then when I get to the bottom of the dough that doesn't have many raisins, I add a few to each cookie dough ball.

***To rehydrate the raisins, add 3/4 cup raisin to a microwave safe bowl. (I use a glass measuring cup.) Microwave on high for 1 minute and allow to stand for 5 minutes. Drain and transfer to a paper-towel-lined plate; pat dry.


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