Costco Copycat Oatmeal Raisin Cookies, Nut Free, Top 9 Free

Chewy Oatmeal Raisin Cookies: A Costco Copycat (Vegan + Gluten-Free)

I have been perfecting a yummy Costco Copycat Oatmeal Raisin cookie recipe for the longest time, that adheres to my dietary needs. Hands down, this recipe tastes the best and can be made top 9 allergen free!

If you’ve ever walked through the bakery section at Costco and caught a whiff of those giant, soft oatmeal raisin cookies, you know how tempting they are. Thick, chewy, lightly spiced, and loaded with plump raisins—they’re one of those store-bought cookies that somehow taste homemade. But if you’re avoiding gluten, dairy, or eggs, those cookies are off-limits.

That’s why I made this recipe. It’s my take on a Costco-style oatmeal raisin cookie—but vegan, gluten-free, and made with safe ingredients from your own kitchen. Just chewy, golden cookies with that same soft bite and bakery-style feel. You won’t miss the original one bit.

A Little Cookie Nostalgia

Costco’s bakery cookies are almost legendary. Whether it’s chocolate chip, white chocolate macadamia, or oatmeal raisin, they’re massive and ultra-soft. And people love them. There’s just something about that thick texture and subtle cinnamon flavor that’s hard to forget.

The oatmeal raisin version is especially nostalgic. Maybe it’s because they remind us of something grandma used to bake—or maybe it’s just how that soft center contrasts with chewy oats and juicy raisins. Whatever it is, that’s the feeling I wanted to capture here. But with clean, plant-based ingredients that anyone can enjoy.

What You’ll Need for These Costco-Inspired Cookies

Here’s what goes into this homemade version:

• Cornstarch and water (a plant-based binder)
• Oat milk
• Vegan butter
• Olive oil
• Light or dark brown sugar
• Caster sugar
• Vanilla extract
• Gluten-free old-fashioned oats
• Gluten-free flour blend
• Baking powder and baking soda
• Sea salt
• Cinnamon
• Raisins

To keep it close to the Costco version, I use a combo of butter and oil for richness and softness. The brown sugar adds moisture, and the cinnamon gives them that bakery warmth. If you’d rather skip raisins, you can easily swap in dairy-free chocolate chips—but for that true Costco flavor, stick with raisins.

How to Bake Them Like a Pro

Follow these simple steps for perfect copycat cookies:

Whisk together the cornstarch and water in a small bowl. Let it sit—it’s your egg replacer.

In a big bowl, mix oat milk, melted vegan butter, olive oil, brown sugar, caster sugar, vanilla, and the cornstarch mix.

In another bowl, stir together oats, gluten-free flour, baking soda, baking powder, salt, and cinnamon.

Combine the wet and dry ingredients. Stir just until it forms a soft dough.

Fold in the raisins. It’ll smell amazing already.

Chill the dough for 1–2 hours. This helps the cookies hold shape, develop great texture, and intensifies the flavor.

Scoop generous balls of dough (Costco cookies are big!) and place them on a lined baking sheet 2 inches apart..learn from my mistake— mine started touching. I put them too close:

Add additional raisins on top, if desired & bake at 350°F (175°C) for 10–12 minutes. The edges and tops should be dark golden, the centers still a bit soft.

Let them cool on the pan for a few minutes, then move to a wire rack.

They’ll look dark golden brown when you take them out, and they will finish setting up as they cool.

Why This Recipe Works

The texture is what makes these so close to Costco’s. The mix of oats and gluten-free flour gives a hearty yet soft bite. Brown sugar keeps them moist, while the cinnamon adds just enough warmth without being overpowering. The vegan butter and oil combo mirrors the richness of traditional bakery cookies—without the dairy.

And since you’re making them at home, you can adjust the size. Want that oversized Costco look? Scoop 3 tablespoons of dough per cookie and add 1–2 minutes to the baking time.

FAQ: Copycat Costco Oatmeal Raisin Cookies

Do these really taste like Costco’s?
Yes—just a little less sweet and a lot cleaner-tasting. They’ve got the same thick, soft bite and that bakery-style flavor.

Can I make them bigger like Costco’s?
Absolutely. Just make larger dough balls and bake a little longer. About 13–14 minutes should do it.

Are these freezer-friendly?
Totally. Freeze the dough or the baked cookies. Reheat for a few seconds in the microwave for that fresh-from-the-oven feel.

Can I use regular oats or flour?
If you’re not gluten-free, yes. Just make sure you still use old-fashioned rolled oats, not quick oats.

Can I use coconut oil instead of butter?
Yes, though the flavor will change slightly. Use refined coconut oil if you want to avoid the coconut taste.

What’s the difference between these and the regular ones?
These are egg-free, dairy-free, and gluten-free—but just as soft, chewy, and satisfying. Plus, you know exactly what’s in them.

Final Thoughts

These chewy oatmeal raisin cookies bring Costco’s classic right into your kitchen—with no animal products, no gluten, and no compromise. They’re nostalgic, satisfying, and just the right amount of indulgent. Whether you’re craving something cozy or trying to impress a crowd, this recipe has you covered.

Make a batch, share a few (or not), and enjoy that bakery-style comfort—no membership card needed.

Notes:

*You can also use store bought soy free vegan butter or refined coconut oil. They all work pretty similarly in this recipe. 

**I know you want to just bake your mixture right away, but don’t do it! Gluten free flours absorb liquid less quickly, thus resting your cookie dough is vital in helping all of the ingredients blend together. The result of resting your dough is that your cookies will not have a dry and gritty texture. They will also be more flavorful. 

***Also, to make sure your cookies spread out, it’s very important to let your dough come back to room temperature before baking.

ENJOY

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