Gluten-Free Oatmeal-Raisin Cookies

Makes: 12-16 servings
Free of: gluten and all top allergens


  • 1½ cups (360 mL) brown sugar
  • 1‚ÅÑ4 cup (60 mL) allergy-safe vegetable shortening
  • 1‚ÅÑ2 cup (125 mL) vegetable oil (Look for allergen-free brand)
  • 3 tsp Ener-G egg replacer mixed with 4 tbsp of water or 2 eggs
  • 1½ cups (360 mL) rice flour
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 2 cups (475 mL) rolled oats (Use pure certified gluten-free rolled oats)
  • 2 cups (475 mL) raisins

Recipe Tips

Will keep in an airtight container for up to 10 days.


  1. Pre-heat oven to 350°F.
  2. In a stand mixer, beat together the first four ingredients. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.
  3. Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.
  4. Bake 10-12 minutes. Cool on a wire rack and serve.

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