Gluten-Free Oatmeal Raisin Cookies (and a Giveaway!)

Yes, you read that right! Gluten-free oatmeal raisin cookies. Once I had decided to make these, my heart warmed at the thought. Oatmeal raisin cookies were among my favorites as a kid. My mother loved to make cookies, and I fondly remember helping her, always stirring the dough in her big stainless steel bowl with her well-worn wooden spoon. (And yes, sampling the raw dough along the way…shhh, don’t tell anyone!) I haven’t had oatmeal raisin cookies since going gluten-free. Come to think of it, I don’t think I’ve had them in years. It was time.

But these cookies aren’t just ordinary oatmeal raisin cookies gone gluten-free. They’re even more than that. They’re also rich in whole grains – meaning lots of good-for-you fiber and protein – and they are sugar-free. Instead of sugar, agave nectar sweetens these babies. You see, the other day I was contacted by Xagave and asked if I would like to give their product a try. I like using agave nectar in recipes, and have been looking for more ways to incorporate it, so I figured, why not? They promptly sent me a bottle of Xagave nectar, along with a copy of their recipe book, Where Delicious Meets Nutritious. The box arrived shortly after Christmas – and as I always do when I receive new books, I immediately opened it to sift through the recipes.

This book has a load of wonderful recipes, both sweet and savory. It also discusses the benefits of using agave nectar, but what I found most helpful are some of the tricks/hints for baking with agave nectar they shared. This will save me countless hours of failed recipes! You do have to account for the fact that the recipes were engineered in an altitude higher than 3500 feet above sea level (for me, this means I must bake longer and at higher temps), but I adapted without issue.

Anyway, back to the cookies. I came across an oatmeal cookie recipe in the Where Delicious Meets Nutritious cookbook. Score! I would have to convert it to gluten-free, so I opted to substitute buckwheat and coconut flour for the whole wheat flour called for in the recipe. My gluten-free oats were rolled oats and not instant, as the recipe stated, but no matter – I’ve seen other oatmeal cookie recipes call for rolled oats, so I figured these would be just fine.

Let me tell you, after a long hiatus from oatmeal raisin cookies, these are more than fine. They were scrumptious. They were soft and pillowy when still warm (Yes, I couldn’t wait to have one!), but became chewy as they cooled – the way a good oatmeal cookie should. The cinnamon and vanilla softly flavor these cookies, and they put a smile on my face the way only the memories of a childhood cookie can.

The best part? These cookies are healthy enough that you actually could eat one for breakfast. (I’ll let you in on a little secret – for these past few days, that’s exactly what I’ve done, alongside my green smoothie, of course!)  Without all that sugar and refined flour, these cookies don’t cause a sugar high – or crash – after eating them. A definite bonus for me!

Okay, well, I said in the paragraph above that the option to have these for breakfast was the best part. That’s not entirely true. What’s the best BEST part? Xagave has generously allowed me to give one of my lucky readers the same gift they sent to me – a bottle of Xagave nectar, plus the Where Delicious Meets Nutritious cookbook. (This is when you exclaim “Hooray!”) In order to be entered in the giveaway, please leave me a comment below, letting me know what you would most like to make using agave nectar. The giveaway will be open until January 20, 2010. At that time, I’ll choose one random commenter using Please make sure to leave your email address in your comments, so I can contact you if you win.

Would you like to increase your chances to win?

Then in addition to leaving me the first comment, you can:

1. Tweet about this giveaway, and leave me an additional comment telling me you did so.

2. Mention this giveaway on your blog, and leave me a comment (and a link) telling me you did so.

3. Subscribe to my blog via email or reader, and leave me a comment telling me you did so. Or if you already subscribe, leave me a comment letting me know that, too.

This means you have the ability to enter 4 times. Sound good to you? I am curious as to what types of recipes you mention in your comments! I’m always looking for different sources of inspiration.

And now, just in case you thought I forgot, here is the recipe for gluten-free, sugar-free oatmeal raisin cookies.


Oatmeal Raisin Cookies, adapted from Delicious Meets Nutritious

1 c butter, softened

1 1/4 c agave nectar (I used Xagave)

2 eggs

1 T vanilla extract

1 c coconut flour

1 c buckwheat flour

1/2 t baking soda

1 t sea salt

1 1/2 t ground cinnamon

3 c gluten-free rolled oats (I used Bob’s Red Mill)

1 c raisins

In a medium bowl, cream together butter, Xagave, eggs, and vanilla. (I opted to use a whisk to ensure everything was blended.) Combine flours, baking soda, salt, and cinnamon in another bowl. Stir dry ingredients into the creamed mixture. Mix in oats and raisins. Cover and chill for 1 hour.

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Drop by spoonfuls 2 inches apart on cookie sheet and flatten each cookie. Bake for 12-14 minutes, or until lightly browned. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Makes 2 dozen.


  1. says

    Ok so I officially bought different flours in order to try different gluten-free recipes. I received Babycakes for Christmas so I am looking forward using the cookbook. BY the way, do you purchase any of your flours online? I was looking for better prices for say xantham gum, buckwheat flour, etc. Thanks!

  2. Texas Angel says

    Wow! The oatmeal raisin recipe looks scrumptious. Can’t wait to try it and more of your recipes.

    I’m so glad to have found your site.

    Stef from Texas

    P.S. Please enter me in the Xagave giveaway. That’s very exciting!

  3. says

    I’m a big fan of oatmeal raisin cookies, too, and these sound fantastic! I’ve used agave for cakes and muffins, but it’s about time that I gave cookies a shot.

  4. says

    Great job adapting the recipe. I always feel nervous changing a recipe for baked goods, but your confidence and skill are inspiring. We use agave nectar in our coffee — we first discovered it a few years ago at Intellegentsia in L.A. (wish they had one in Houston…) and have been hooked ever since.

  5. says

    This is awesome, Alta! You know I don’t cook very adventurously myself, but DH does, and I know he’d love to have some agave nectar to experiment with. So I’m doing this on his behalf! You’re the bomb!

  6. says

    These look amazing but I have to confess to hating raisins with a passion. Would still like to try these as they look delicious AND healthy. Do you think I could make them without the raisins?

  7. says

    I’ve been wanting to get into gluten free baking! It makes me happy to see that you can still enjoy cookies even when it’s gluten-free, this is an awesome giveaway!

  8. says

    Those cookies sound delicious! I will have to try those – always looking for some good gf recipes! =) I’ve used agave nectar to make ice cream, but so far for nothing else. I wonder, can it be used in breads? We’ve tried a few gf breads and they just taste bland to me. Also, I’ve tried homemade peanut butter – and it seems lacking something. I wonder if adding a bit of agave syrup can help give it a less blah taste?

  9. says

    I have been wanting to experiment with agave nectar for awhile. I would probably use it for anything I sweetened, though it would be fun to make granola using that as a sweetner.

  10. Nance (in Oregon) says

    Just found your site while reading posts on Shirley’s GFE blog. Saw that cookie picture and had to run for a towel to sop up the drool! Girl those look good enough to eat ANY time of day or night! LOL!
    I love agave and am always looking for new recipes to use it in. Who knew eating healthy could taste so good?!
    I signed up for the email notifications just before posting this.

  11. says

    wow I would love to win this giveaway. I have always seen xagave nectar but have never bought it for fear of not knowing what to do with it. This would definitely be a great opportunity for me to try out healthier baking. PS those cookies sound amazing.

  12. says

    If I won the agave, I would probably make cookies (I’m all about the cookie!). Chocolate chip, peanut butter, but I’d also probably try it in brownies. And I saw someone use it in a salad dressing and that sounds really good, too!

  13. Sharon says

    I like agave in my jamaica tea but I have never baked with it. I have used it in salad dressing too. I will be trying the oatmeal cookies.

  14. says

    I would want to try it in your cookie recipe! Those look delicious, though I’m not a fan of raisins. I also used agave to make sugared cinnamon nuts over the holidays. I did use some sugar, but cut the amount in half. The agave gave the nuts a nice shiny glaze. Thanks for linking up!

  15. CJ says

    I like that it is an alternative to sugar. I have yet to try the agave nectar.
    I sure would like to try it. I love to bake.

  16. says

    Oooh! I have a bottle of Xagave too and I LOVE IT! The taste is so pure, unlike the usual blue agave. I haven’t tried any of their recipes yet (too many things to try!) but you’ve inspired me. Your cookies look heavenly. Please send some :D

  17. Angie P. says

    I read that agave nectar is good in tea, so I’d try it there. Maybe on one of those blustery-cold days we’re sure to have many more of.

  18. says

    That’s so wonderful and good news for those suffering with gluten intolerance. And it’s an oatmeal raisin cookie that everyone loves. Thanks for sharing the recipe.

  19. says

    You don’t have to be GF to enjoy a good cookie (or anything else). Pass a dozen this way!

    The agave would totally go into salad dressings and dips. It makes a nice substitute for honey. Oh, and you’re in our RSS feed. :)

  20. simplysavory says

    Mmm! These look great! I love using agave nectar for sweetening a bit of plain yogurt and fruit. It makes a tasty breakfast or filling snack and is great because you can change it up with different fruits as the seasons change. (Of course, my yogurt and fruit breakfast might be on hold for a while now that I’ll have these cookies to enjoy!)

  21. brenda helgeson says

    this would be great for my daughter, she has lupus and just started and antiflare diet. gluten is a big fat no-no

  22. says

    Those cookies look delicious! I absolutely love raisin oatmeal cookies…

    I am just getting used to agave. I’ve tried three different kinds, and the blue agave had the rishest flavor. My husband especially likes it! But we’re usually too poor to be able to afford it, since it’s not cheap!

  23. says

    Just a quick thank you for dropping by my blog post yesterday. I happily linked back to your very inventive recipe! Cheers!

    ~Cleo Coyle
    author of The Coffeehouse Mysteries

  24. says

    I’ve recently discovered agave nectar and love using it. These cookies look great…can’t wait to try them! Thanks for sharing the recipe.

  25. Barbara S. says

    My favorite food that I use agave in is a Pumpkin custard that I use in substitution for pumpkin pie. It is so good and I can eat it as a part of a meal and not just dessert.

  26. says

    This recipe has me intrigued!!! And the cookies look absolutely delicious – I’d never know they were gluten free! I love agave nectar – the flavor is so light and delicate.

  27. says

    I love using agave nectar on my morning oatmeal so my glycemic index doesn’t go through the roof and I also like using it in margaritas instead of simple syrup when I’m feeling a little less virtuous.

  28. Laurie Meinhold says

    I really love agave. I used it in pumpkin bread last week, and it came out great. It does not affect my blood sugar the way other sweeteners do.
    Tried your cookie recipe today. Followed the recipe- I really like the ingredients, but they came out with very poor texture, like raw oats mixed with sweetened saw dust. Very disappointing. Needs more moisture.

  29. Kristen says

    I made these last night and I have to agree with Laurie–they were very dry and crumbled very easily….I added more moisture by wetting my hands and kneading the mixture until it wasn’t so dry but when I baked them they still came out very dry. Any ideas on how to make these cookies moister and chewier?

  30. tastyeatsathome says

    Kristen and Laurie – sorry these came out dry for you. Maybe some additional butter, or 1/2 cup of applesauce would do the trick?

  31. Sarah Dedmon says

    I’m excited to try this, but I do want to direct your attention to the distressing facts of Agave nectar. The fructose content makes it actually WORSE for you than High Fructose Corn Syrup, and although it does not spike your blood sugar if you are diabetic, it does increase the likelihood of developing Insulin resistance, which none of us want.

    It is also worth noting that the Agave plant does not actually create “nectar”, these are all myths of advertising.

    I’m going gluten-free so I’m excited to try this recipe, but I’ll substitute honey and sucanat.

    • tastyeatsathome says

      Sarah – I have read a lot about agave nectar, and I see that there are reports on both sides. Personally, I feel it’s better than HFCS or refined sugar, but too much of ANY sweetener isn’t good for you, agave or otherwise. IMHO, it’s a treat, so I enjoy it on occasion (for me, occasion is using it 2-3 times a month). Of course, I’m interested to see how your honey version comes out – I imagine it’d be tasty and an easy substitution. If you use sucanat, I imagine you’ll have to add moisture somewhere (maybe even some applesauce would work!), but it could add a nice molasses-y dimension that could be a bonus. Good luck!


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