Gluten-Free and Dairy-Free Oat and Raisin Cookies

Soft and chewy gluten-free oat and raisin cookies, naturally sweetened with maple syrup. A simple, dairy-free treat perfect for snacking or a quick, wholesome bake.

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Why You’ll Love These Oat & Raisin Cookies

These gluten-free oat and raisin cookies are the perfect balance of chewy and soft, naturally sweetened with maple syrup and packed with wholesome ingredients. Whether you’re looking for an easy dairy-free cookie recipe or a healthy treat, these cookies are simple to make and full of comforting flavours.

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Key Ingredients & Substitutions

Gluten-Free Oats – Make sure to use certified gluten-free oats for those with sensitivities. Oats provide a hearty texture and classic flavor.
Almond Flour – Helps keep these cookies light and tender while adding a subtle nuttiness. You can substitute with oat flour for a nut-free version.
Tahini or Almond Butter – Adds richness and binds the ingredients together without the need for dairy. Tahini provides a slightly earthy flavor, while almond butter gives a milder taste.
Maple Syrup – A natural sweetener that keeps these cookies refined sugar-free. Honey or agave syrup can also be used.
Raisins – Classic in oat cookies, but feel free to swap for dairy-free chocolate chips or chopped nuts for variety.

How to Store These Cookies

Store in an airtight container at room temperature for up to 5 days.
For longer storage, keep them in the fridge for up to 2 weeks or freeze for up to 3 months.

Perfect for Any Occasion

These easy gluten-free cookies are great for meal prep, lunchbox snacks, or a quick sweet treat. They pair wonderfully with a cup of tea or coffee and are naturally dairy-free, making them a great option for those with dietary restrictions.

Troubleshooting Tips for Perfect Gluten-Free Oat and Raisin Cookies

Baking gluten-free and dairy-free cookies can sometimes be tricky, but here are some common issues and how to fix them:

The Dough is Too Dry or Crumbly
- This can happen if the tahini or almond butter is too thick. Add an extra tablespoon of olive oil or a splash of dairy-free milk to help bind the dough.
The Cookies Are Spreading Too Much
- Since these cookies don’t contain traditional butter, they hold their shape well. However, if they spread too much, chill the dough for 10-15 minutes before baking.
The Cookies Are Too Soft After Baking
- These cookies firm up as they cool. Let them rest on the baking sheet for at least 5 minutes before transferring to a wire rack.
The Cookies Are Too Hard
- Overbaking can lead to a drier texture. Stick to the 12-15 minute range and remove them once the edges are just golden brown.

Serving Ideas for These Easy Gluten-Free Cookies

These oat & raisin cookies are delicious on their own, but here are some fun ways to serve them:

With a Warm Drink – Enjoy with a cup of tea, coffee, or a dairy-free milk alternative like almond or oat milk.
As a Breakfast Cookie – These cookies are packed with oats and almond flour, making them a great on-the-go breakfast option.
Dipped in Dairy-Free Chocolate – For an indulgent twist, dip half of each cookie in melted dairy-free dark chocolate and let it set.
Crumble Over Yogurt or Smoothie Bowls – Break up a cookie and sprinkle over coconut yogurt or a smoothie bowl for added crunch.
Make an Ice Cream Sandwich – Use two cookies to sandwich a scoop of dairy-free ice cream for a fun treat.

Gluten Free & Dairy Free Oat & Raisin Cookies

These gluten-free, dairy-free oat & raisin cookies are soft, chewy, and naturally sweetened with maple syrup. Made with almond flour and tahini for a wholesome, delicious treat. Perfect for a healthy snack!

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Course: Snack

Keyword: Dairy Free, Easy, Gluten Free

Prep Time: 10

Cook Time: 15

Servings: Cookies

Calories: 140kcal

Equipment

Ingredients

1 1/4 cups 125g gluten-free old-fashioned oats
3/4 cup 75g almond flour
1 teaspoon gluten-free baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon optional, for warmth
2/3 cup 160ml pourable tahini or almond butter
1/3 cup 80ml maple syrup
1 1/2 tablespoons ground flaxseed
2 tablespoons water
1 teaspoon vanilla extract
1 tablespoon olive oil
1/2 cup 75g raisins

Instructions

Preheat Oven:

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Mix Dry Ingredients:

In a large bowl, mix together the oats, almond flour, baking powder, salt, and cinnamon (if using).

Prepare Wet Ingredients:

In a separate bowl, combine the tahini (or almond butter), maple syrup, ground flaxseed, water, vanilla extract, and olive oil. Stir well until smooth.

Combine:

Pour the wet mixture into the dry ingredients and stir until fully incorporated. Fold in the raisins.

Shape Cookies:

Scoop out heaped tablespoons of dough and place them onto the prepared baking sheet. Flatten each cookie slightly as they will not spread much during baking.

Bake:

Bake for 12-15 minutes, or until the edges are slightly golden.

Cool:

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, allowing them to firm up before transferring to a wire rack to cool completely.

Nutrition

Frankie

I’m Frankie, the founder of Her Hormone Health. I share what’s helped me on my journey with hormone balance, wellness, and natural living — from nourishing recipes to everyday swaps. My goal is to help other women feel their best through small, sustainable changes that actually make a difference.