Gluten Free Oatmeal Flax Chocolate Chunk Raisin Cookies

Preparation 00:20
Cook Time 00:12
Total Time 0:32
Serves 24-36     adjust servings


  • 6 tablespoons softened butter
  • 1/3 cup brown sugar, lightly packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 2 large eggs
  • 1 cup gluten free Multi-Purpose Flour Mix (I used King Arthur Brand)
  • 3/4 cup gluten free rolled oats (not instant or quick cooking) (I used Bob's Red Mill Brand)
  • 1/4 cup ground flax seed
  • 3/4 cup chocolate chunks (I used Simply Enjoy Brand)
  • 3/4 cup raisins, optional


  1. Mix the butter, sugar, vanilla extract, cinnamon, baking soda, salt, eggs, and water until combined. Add in the flour, oats, and flax. Hand mix in the chocolate chunks and raisins.
  2. Refrigerate the dough for about 1 hour, for the flax and oats to soften.
  3. Preheat the oven to 350°F and prepare a cookie sheet with parchment or a silicon mat. Use a 1 tablespoon cookie scoop to measure out the dough and then flatten the scoops slightly.
  4. Bake the cookies for 10 to 12 minutes, until golden brown.
  5. Cool on the baking sheets for 15 minutes or so, to allow cookies to firm up. Transfer to a cooling rack to finish cooling. Store in a sealed container.


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