Warm the red wine slightly in the microwave or the stovetop until just starting to steam. Pour over the rasisins. Set aside to soak for 30 minutes. Drain and reserve the wine for another use.
Heat the oven to 350°F (180°C) and line two large baking sheets with parchment paper. Set aside.
Place the softened butter into the bowl of a stand mixer fitted with the paddle attachment. Beat the butter until creamy about 1-2 minutes. Add the brown and granulated sugars, then beat until fluffy, about 2 minutes more. Add the eggs, one at a time, thoroughly incorporating one before adding the other. Now add the vanilla and mix to incorporate.
In a separate bowl, whisk together the gluten-free flour, salt, baking soda, cinnamon, ginger, and nutmeg. Set the mixer on low speed, and add the flour into the butter mixture in 2 additions until completely incorporated.
Stir in the soaked raisins, oats, and chopped walnuts until incorporated throughout the batter.
Use a small cookie scoop to measure out the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie.
Bake until the cookies are golden brown around the edges, about 10-12 minutes. The cookies will still be soft in the center at this point, but they will firm as they cool. Cool completely on a wire rack.
Cookies will be good for 3-4 days and stored in an airtight container at room temperature.