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Oatmeal Raisin Cookies (Gluten-Free and Dairy-Free)

This is a perfect and easy cookie recipe filled with warm, inviting flavors of cinnamon, oats, and raisins...and probably memories of your youth! They hold together really well and are a great snack for kids and adults. If you don't like raisins, then you can sub out chocolate chips and make this cookie just as delicious!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert
Cuisine: Dairy-Free, Gluten-Free
Servings: 24 Cookies
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Ingredients

  • 1 Package Chebe Cinnamon Roll Mix
  • ½ Cup Palm Oil Shortening
  • ½ Cup Brown Sugar - Packed
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Cup Gluten-Free Oats
  • 1 Cup Raisins
  • ¼ Teaspoon Salt

Instructions

  • Preheat oven to 350 degrees.
  • Mix palm oil shortening and brown sugar until smooth and fluffy. It will start to coat the sides of the mixing bowl when it's all combined.
  • Add in eggs and vanilla and mix well.
  • Add the entire package of Chebe Cinnamon Roll Mix, baking soda, and salt and then mix again until well-combined.
  • Add in oats and raisins and mix until just combined. The batter will be thick and dense.
  • For all of my cookie making, I like to use the OXO Good Grips Medium Cookie Scoop which holds 1 ½ tablespoons of dough. Fill the cookie scoop and then form into balls. Place balls of dough onto two parchment paper lined cookie sheets (12 per sheet).
  • Squish the cookie dough balls down with your hand to make discs. These won't change shape much during the cooking process so make them the size and thickness you prefer!
  • Bake in a 350 degree oven for about 15 minutes until bottoms are golden brown.
  • Cool and enjoy!