Gradient overlay
  • 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
  • 3/4 Cup(s) firmly packed brown sugar
  • 1/2 Cup(s) granulated sugar
  • 2 Large Eggs
  • 1 Teaspoon(s) vanilla
  • 1 1/2 Cup(s) gluten free multi-purpose flour blend
  • 1 Teaspoon(s) gluten free baking soda
  • 1 Teaspoon(s) ground cinnamon
  • 1/2 Teaspoon(s) salt (optional)
  • 3 Cup(s) Quaker® Gluten Free Quick 1-Minute Oats, uncooked
  • 1 Cup(s) raisins

Cooking Instructions

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add flour blend, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


Gluten Free Vanishing Oatmeal Raisin Cookies is rated 4.7 out of 5 by 6.
Rated 5 out of 5 by from Great recipe! Turned out really tasty! Used King Arthur Gluten Free All Purpose flour. Also added cloves, allspice, 5 spice nutmeg. I always make sure to refrigerate the dough so it is firm before I bake it. Took about 15 minutes to bake.
Date published: 2017-02-02
Rated 5 out of 5 by from Perfectly Delicious I've been following Quaker Oats cookie recipes since I was a 10-year-old girl scout earning my cooking badge. They've never failed me. I followed this recipe exactly and my kids said they were "the bomb". Held together well and weren't overly sweet. My gluten free flour mixture recipe was from minimalistbaker.
Date published: 2016-12-22
Rated 5 out of 5 by from Gluten free vanishing oatmeal raisin cookies I made these, but added dairy free chocolate chips and had to used a dairy free butter substitute. They were very good.
Date published: 2017-02-03
Rated 5 out of 5 by from Vanishing Oatmeal raisin cookies I have been using this recipe for years. It is the best!
Date published: 2017-11-01
Rated 3 out of 5 by from Disappointed This was my first ever attempt at making anything gluten free and have only eaten a handful of gluten free foods, mainly crackers, which were very good, so I didn't know what to expect. We have a new family member who is gluten intolerant-which is my reason for trying this recipe. The taste was good but the cookies were very dry and solid. I used King Arthur Gluten Free All Purpose Flour. I give this three stars.***
Date published: 2018-02-23
Rated 5 out of 5 by from Excellent! I followed the directions but used almond flour. I added a tablespoon of peanut butter and half cup of chocolate chips. They were amazing!
Date published: 2018-05-16
  • y_2018, m_9, d_22, h_4
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_6
  • loc_en_US, sid_6858, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_quakeroats

Vanishing Oatmeal
Raisin Cookies


No-fuss breakfasts for
on-the-go mornings