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Easy Gluten Free Vegan Oatmeal Raisin Cookies (Vegan, Refined Sugar Free)

Published: Mar 21, 2020 · by Demeter | Beaming Baker 142 Comments · As an Amazon Associate I earn from qualifying purchases.

Easy Gluten Free Vegan Oatmeal Raisin Cookies (Vegan): this gluten free oatmeal raisin cookies recipe yields soft & buttery oatmeal cookies bursting with juicy raisins. Refined Sugar-Free, Clean Ingredients.

Easy Gluten Free Vegan Oatmeal Raisin Cookies (Vegan): this gluten free oatmeal raisin cookies recipe yields soft & buttery oatmeal cookies bursting with juicy raisins. Refined Sugar-Free. #OatmealRaisin #GlutenFree #Vegan #Cookies | Recipe at BeamingBaker.com

­­What’s your favorite gluten free cookie flavor of all time? Gluten free oatmeal chocolate chip cookies? Or gluten free oatmeal raisin cookies?

Just 3 years ago, when I first shared this gluten free vegan oatmeal raisin cookies recipe, I learned that my sister, Jenny, actually loves oatmeal raisin cookies. Never mind the fact that I talk/text/share a basically-psychic connection with this sister everyday.

Never mind that I lived with or near her for 20+ years of my life. (Wow, I just did that math and just realized that like so hard right now.) Never mind that she’s basically an open book when it comes to food, desserts and anything else edible. 😉

Easy Gluten Free Vegan Oatmeal Raisin Cookies (V, GF, DF): an easy recipe for soft and chewy oatmeal cookies bursting with juicy raisins. #Vegan #GlutenFree #DairyFree #OatFlour | BeamingBaker.com

Sister-Approved Gluten Free Vegan Oatmeal Raisin Cookies

And since that day, I’ve striven hard (like too hard) to make the best gluten free vegan oatmeal raisin cookies ever. Every time I share a recipe for oatmeal cookies, I think: will Jenny like this? Will it live up to Jenny’s gold oatmeal cookies standard (totally made-up in my mind)?

I’m here to tell you, as the resident Oatmeal Raisin Cookie Expert, my sister Jenny has given her seal of approval for these delish vegan oatmeal raisin cookies! Whoop whoop!

Are you ready to see what all the fuss is about? Let’s do it!

Easy Gluten Free Vegan Oatmeal Raisin Cookies (Vegan): this gluten free oatmeal raisin cookies recipe yields soft & buttery oatmeal cookies bursting with juicy raisins. Refined Sugar-Free. #OatmealRaisin #GlutenFree #Vegan #Cookies | Recipe at BeamingBaker.com

Simple Ingredients for Gluten Free Oatmeal Raisin Cookies (Vegan) 

Gluten Free Rolled Oats

Perhaps the most surprising (okay, I’m feelin’ sassy today) ingredient in these gluten free vegan oatmeal raisin cookies? Gluten free rolled oats. They’re packed with fiber, minerals and antioxidants!

Gluten Free Oat Flour

One of my favorite gluten free baking pantry staples of all time? Gluten Free oat flour. Instead of using refined flour, I’ve used heart-healthy, fiber-rich gluten free oat flour in my GF oatmeal raisin cookies. Oat flour holds flavor so well and is easy to make! Try homemade oat flour! You can even use it in these Amazing Chewy Vegan Oatmeal Raisin Cookies (Gluten Free) too. 🙂

Raisins

Ah, the quintessential ingredient to gluten free vegan oatmeal raisin cookies! Without raisins, well, we’d just be talking about regular old oatmeal cookies. But then again, once you try my Simple & Easy Vegan Oatmeal Cookies you’ll see what the yum is all about. 😉

Easy Gluten Free Vegan Oatmeal Raisin Cookies (V, GF, DF): an easy recipe for soft and chewy oatmeal cookies bursting with juicy raisins. #Vegan #GlutenFree #DairyFree #OatFlour | BeamingBaker.com

Coconut Sugar + Pure Maple Syrup

I love using coconut sugar and pure maple syrup as refined sugar-free alternatives to the usual sweeteners. These two ingredients keep this oatmeal raisin recipe gluten free and vegan!

Coconut Oil

These gluten free refined sugar-free oatmeal cookies are also dairy-free thanks to coconut oil. Coconut oil is another vegan gluten free baking staple for me. It’s a great way to avoid using butter, shortening and other dairy products.

Golden Flaxseed

Instead of using eggs in my gluten free vegan cookie recipes, I use a vegan egg alternative known as flax eggs. It’s made with Omega-rich flaxseeds and water. That’s it. 😉 Learn how to make a flax egg here.

Easy Gluten Free Vegan Oatmeal Raisin Cookies (Vegan): this gluten free oatmeal raisin cookies recipe yields soft & buttery oatmeal cookies bursting with juicy raisins. Refined Sugar-Free. #OatmealRaisin #GlutenFree #Vegan #Cookies | Recipe at BeamingBaker.com

The Taste & Texture of Vegan Oatmeal Raisin Cookies 

This gluten free oatmeal raisin cookies recipe yields soft and deliciously buttery oatmeal cookies bursting with juicy raisins and chewy, satisfying oats. The texture is irresistible and second to none. If you’re looking for vegan oatmeal cookies on the softer side, with a light bit of chew to it, you’ve found the right spot. And if you’re actually looking for a no bake treat, try my No Bake Oatmeal Raisin Granola Bars (Vegan, Gluten Free).

How to Store Gluten Free Vegan Oatmeal Raisin Cookies (Vegan)

Storing your gluten free vegan oatmeal raisin cookies is super easy! For Room Temp: store your oatmeal raisin cookies in an airtight container at room temperature for 1-2 weeks. Keep away from direct sunlight and heat sources. To Freeze: store your oatmeal raisin cookies in an airtight, freezer-friendly container in the freezer for 1-3 months. Allow to thaw for 10-30 mins before enjoying.

Easy Gluten Free Vegan Oatmeal Raisin Cookies (Vegan): this gluten free oatmeal raisin cookies recipe yields soft & buttery oatmeal cookies bursting with juicy raisins. Refined Sugar-Free. #OatmealRaisin #GlutenFree #Vegan #Cookies | Recipe at BeamingBaker.com

Best Tools for Gluten Free Oatmeal Raisin Cookies

  • Gluten Free Rolled Oats – rolled oats aka old-fashioned oats are one of my favorite ingredients to use in gluten free baking. These GF rolled oats add such a nice chew and add fiber. Yes!
  • Coconut Sugar – a healthy pantry staple for keeping baked goods refined sugar-free and plant-based.
  • Golden Ground Flaxseed – my go-to ingredient for making flax eggs, otherwise known as a vegan substitute for eggs.
  • Coconut Oil – chuck the butter and keep this recipe dairy-free by using coconut oil. Packed with healthy fat!
  • Medium Cookie Scoop – the sturdiest, most reliable cookie scoop I’ve ever used. And I’ve used them all, from big brands to small brands, you never know when one’s gonna fail on you. This one has my back. Every single time.

So is Jenny totally right or is Jenny totally right? (There’s only 2 ways this thing can go. Lol.) Let me know in the comments below if you try my recipe—it’s so wonderful to hear from you! Can’t wait to hear what you think! ‘Til the next kitchen adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

. Click below to Pin .

Easy Gluten Free Vegan Oatmeal Raisin Cookies (Vegan): this gluten free oatmeal raisin cookies recipe yields soft & buttery oatmeal cookies bursting with juicy raisins. Refined Sugar-Free. #OatmealRaisin #GlutenFree #Vegan #Cookies | Recipe at BeamingBaker.com

. Did you make this gluten free vegan oatmeal raisin cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! .

More Gluten Free Oatmeal Raisin Cookies & Vegan Cookies

  • Easy Gluten Free Vegan Oatmeal Raisin Cookies (V, GF, Refined Sugar-Free)
  • 4 Ingredient No Bake Chewy Oatmeal Raisin Cookies (Gluten-Free, Vegan)
  • Classic Gluten Free Oatmeal Raisin Cookies Recipe (Vegan, Dairy-Free, GF)
  • Chewy Oatmeal Raisin Cookie Recipe
  • Healthy Oatmeal Cookies
  • just for fun: The BEST Gluten Free Oatmeal Chocolate Chip Cookies
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Easy Gluten Free Vegan Oatmeal Raisin Cookies (Vegan): this gluten free oatmeal raisin cookies recipe yields soft & buttery oatmeal cookies bursting with juicy raisins. Refined Sugar-Free. #OatmealRaisin #GlutenFree #Vegan #Cookies | Recipe at BeamingBaker.com

Easy Gluten Free Vegan Oatmeal Raisin Cookies (Vegan, Refined Sugar Free)


★★★★★

4.8 from 35 reviews

  • Author: Demeter | Beaming Baker
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 20-30 cookies (mine made 24 cookies) 1x
Print Recipe
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Description

Easy Gluten Free Vegan Oatmeal Raisin Cookies (Vegan): this gluten free oatmeal raisin cookies recipe yields soft & buttery oatmeal cookies bursting with juicy raisins. Refined Sugar-Free, Clean Ingredients.


Ingredients

Scale

Dry Ingredients

  • 1 cup gluten free rolled oats, more in Add-Ins
  • 1 cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • ¼ cup + 2 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 2 flax eggs (2 tablespoons golden ground flaxseed + 6 tablespoons water, whisked together, set for 15 minutes)
  • 1 teaspoon pure vanilla extract

Add-in Ingredients

  • ¾ cup raisins, packed
  • ½ cup gluten free rolled oats

Optional Topping

  • 2 tablespoons raisins

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
  2. In a medium bowl, whisk together all the dry ingredients: oats, oat flour, baking powder, baking soda, cinnamon and salt.
  3. In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and vanilla. Whisk until thoroughly combined and resembles caramel.
  4. Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in raisins and oats. The dough will be sticky.
  5. Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet. Optionally, press raisins into the tops of the cookies. Using a fork, flatten cookies into a round disc—they will not spread during baking.
  6. Bake for 9-12 minutes. Mine took 10 minutes.  Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.

Gluten Free Vegan Oatmeal Cookies You’ll Love

  • Simple & Easy Vegan Oatmeal Cookies (GF)
  • Best Gluten Free Oatmeal Chocolate Chip Cookies Recipe (GF, Vegan, Dairy-Free)
  • Classic Gluten Free Oatmeal Raisin Cookies Recipe (Vegan, Dairy-Free, GF)

Equipment

No Sugar Added Raisins

No Sugar Added Raisins

Buy Now →
Organic Extra Virgin Coconut Oil 16oz

Organic Extra Virgin Coconut Oil 16oz

Buy Now →

Gluten Free Rolled Oats

Buy Now →
Medium Cookie Scoop

Medium Cookie Scoop

Buy Now →

Coconut Sugar 3pk

Buy Now →
Golden Ground Flaxseed

Golden Ground Flaxseed

Buy Now →

Notes

  • Where to Buy Ingredients: Gluten Free Rolled Oats | Learn how to make Homemade Oat Flour | Coconut Sugar | Coconut Oil | Golden Ground Flaxseed | No Sugar Added Raisins
  • A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.
  • Storing Instructions: Store your oatmeal raisin cookies in an airtight container at room temperature for 1-2 weeks. Keep away from direct sunlight and heat sources.
  • To Freeze: store your oatmeal raisin cookies in an airtight, freezer-friendly container in the freezer for 1-3 months. Allow to thaw for 10-30 mins before enjoying.
  • Recommended Tools: Medium Cookie Scoop | Baking Sheet | Unbleached Parchment Paper | Grippy Mixing Bowls
  • Nutrition Information: is an estimate based on the ingredients listed in Where to Buy Ingredients. Also, it’s estimated based on 25 servings per recipe, made without optional ingredients.
  • Category: Cookies, Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 91
  • Sugar: 7g
  • Sodium: 24mg
  • Fat: 4g
  • Carbohydrates: 13g
  • Protein: 2g

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© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

 

Easy Gluten Free Vegan Oatmeal Raisin Cookies (V, GF, DF): an easy recipe for soft and chewy oatmeal cookies bursting with juicy raisins. #Vegan #GlutenFree #DairyFree #OatFlour | BeamingBaker.comEasy Gluten Free Vegan Oatmeal Raisin Cookies (V, GF, DF): an easy recipe for soft and chewy oatmeal cookies bursting with juicy raisins. #Vegan #GlutenFree #DairyFree #OatFlour | BeamingBaker.comEasy Gluten Free Vegan Oatmeal Raisin Cookies (V, GF, DF): an easy recipe for soft and chewy oatmeal cookies bursting with juicy raisins. #Vegan #GlutenFree #DairyFree #OatFlour | BeamingBaker.com

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Filed Under: 10 Ingredients or Less, Breakfast, Cookies, Dairy-Free, Featured Recipes, Fruit, Gluten Free, Snacks, Vegan Tagged With: Cinnamon, coconut oil, coconut sugar, Maple Syrup, Oat Flour, oats, raisins, vanilla

Reader Interactions

Comments

  1. Grma Gert says

    March 19, 2021 at 12:27 pm

    Fantastic recipe, I made tweaks bc we do eat raw sugar & I added 1/4 cup plain yogurt. Super moist!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 21, 2021 at 9:31 am

      Great! Glad it worked out for you. 🙂

      Reply
  2. Carey says

    December 10, 2020 at 8:07 pm

    Made these tonight and they are great! I have been on an unrefined sugar GF cookie kick and these are my favourite so far. After reading other comments, I added sunflower seeds, unsweetened shredded coconut, raisins, and cinnamon. Also used bananas from the freezer (always my go-to for bananas in baking). I was surprised how sweet these are! I thought with banana and only 2T of maple syrup they might be a bit under my preferred sweetness level, but they are perfect! Thanks so much for sharing this recipe with us! This is my first recipe from your site and will definitely try more!

    Reply
    • Demeter | Beaming Baker says

      December 12, 2020 at 10:57 am

      So happy to hear you’re enjoying the cookies Carey! 🙂 Glad it appears worked out for you with the additions. Can’t wait to see what you try next!

      Reply
  3. Nina says

    October 4, 2020 at 5:28 pm

    These are so good!! I didn’t add the coconut sugar because I thought the batter was sweet enough without it. I threw in some shredded coconut and the cookies are perfect! Great recipe, thank you so much!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 5, 2020 at 1:38 pm

      I’m very pleased to hear how much you enjoyed them Nina!

      Reply
  4. Aiysha says

    September 29, 2020 at 2:56 pm

    Just made these and they absolutely delish! thank you 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 30, 2020 at 1:43 pm

      Woohoo! So happy to hear it Aiysha! Thanks for letting me know!

      Reply
  5. Dana says

    September 13, 2020 at 4:25 am

    Thanks for the easy to follow, easy to substitute but turns out great recipe! 1st time trying & followed 95% but used wheat flour, reg oats, & grape seed oil. Fabulous! Made 24, but only save 9. The 9 will be gone as soon as my husband wakes up! Homerun Demeter! 😁

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 15, 2020 at 1:30 pm

      You’re so welcome, Dana! 🙂 I’m so ecstatic that you love and happily adapt my recipe to what you have on hand. Thanks for the kind words!

      Reply
  6. Mala says

    September 9, 2020 at 11:22 am

    Thank you Demeter ..you are always so patient with my questions.

    Reply
  7. Mala says

    September 8, 2020 at 6:33 am

    Dear Demeter ..I finally bought a kitchen scale so as not to mess up my measurements anymore…I am horrified to find that there are different weights for oat flour or rolled oats…or raisins…what are you using? Since your measurements are in cups not grams? Can you help?

    Reply
    • Demeter | Beaming Baker says

      September 8, 2020 at 2:01 pm

      Hi Mala, I highly recommend using measuring cups and spoons. Although you may not get the *exact* right amount every single time, you’ll be able to follow most recipes easier because they’re mainly written with cups and spoons, not grams. Side note: I am embarking on a HUGE, long-winded project to measure all ingredients using a scale and testing tried & true recipes with that method to triple-check that they’re the correct weight. But since that’s gonna take forever (lol)… give measuring cups and spoons a shot! Hope this helps. 😉

      Reply
      • Mala says

        September 9, 2020 at 11:22 am

        Thank you Demeter ..you are always so patient with my questions.

        Reply
        • Demeter | Beaming Baker says

          September 10, 2020 at 12:32 pm

          You’re so welcome Mala. 🙂

          Reply
  8. Andree says

    July 5, 2020 at 5:56 pm

    Hi there Beaning Baker 😃
    Sunday afternoon and I fancy a cup of coffee, truthfully, I really craved an oatmeal and raisin cookie! The coffee was just an excuse. 😜
    I’m allergic to egg and rather than using the same old sites, I did a search and your recipe popped up. I am so glad I found you, these are delicious!!!
    I substituted almond essence for vanilla (good sub if you’re not allergic) and as I didn’t have coconut sugar, I googled a sub and it said honey but a little less. What would be your idea of the best substitute?
    The only thing was they fell apart, even after cooling completely. Ive read through all the comments and will try your suggestion of leaving the dough to rest before dropping.
    Quick question. In your instructions on how to make flax egg (I’ve not used flax before) you mention after 15 mins it will have a layer of water on top. I mixed that back in, should I have discarded that? Could they be why mine were crumbly?
    Crumbly or not they were seriously delicious and I’ll definitely be making these again. Thank you!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      July 6, 2020 at 4:01 pm

      Hi Andree! Oooh, coffee, a book, a Sunday–I’ll take any reason to make cookies! 😉 Best sub for coconut sugar: organic brown sugar. Perhaps the honey caused the issue? I can’t say 100% since I’ve never used honey in this recipe. Hopefully you can try it with coconut sugar or brown sugar and enjoy the results. The flax egg water is fine to keep! 😉 Also, perhaps homemade oat flour was an issue (if you used it). Leaving coarse bits in or otherwise not grinding to a fine flour can cause crumbliness as well. Good luck on your next batch!

      Reply
  9. Martha says

    June 9, 2020 at 3:01 pm

    Hello Demeter!!
    Greetings from Mexico
    I’m a big fan of your recipes
    Love every morning checking your recipes and choosing
    what to bake 🙂
    I was wondering if it’s possible to sub coconut oil for olive oil

    Thanks!!

    Reply
    • Demeter | Beaming Baker says

      June 11, 2020 at 3:43 pm

      Hi Martha! Greetings from Minnesota! I’m so happy to hear you enjoy the recipes. 😊 As for the oil swap, I haven’t tried it myself but I’ve seen a few readers do so in other recipes. If you try it, let me know how it goes!

      Reply
      • Martha Duran says

        June 13, 2020 at 7:43 pm

        Demeter! thanks for your answer 🙂 cookies turn out great with the olive oil swap!! maple syrup gives them a really nice taste!! thanks again for you answer and for your great recipes!!!

        ★★★★★

        Reply
        • Demeter | Beaming Baker says

          June 15, 2020 at 3:21 pm

          Martha! 😀 You’re so welcome. 🙂 Oh, I love hearing back from you on the swap!! Awesome that it worked out. Thank YOU for giving my recipes a shot and for taking the time to report back. Hugs!!

          Reply
          • Kaili says

            June 15, 2020 at 7:03 pm

            Hi! I can’t wait to try these! I’m a baker, but I’ve slowly been transitioning to paleo and vegan baking bc of an auto immune disease, so I don’t know all of the substitutions yet! Would almond flour work instead of the oat flour? Thanks so much!

            Reply
            • Demeter | Beaming Baker says

              June 16, 2020 at 1:07 pm

              Hi Kaili! Oh, that’s a tough one! You *might* be able to swap the oat flour with almond flour and a small amount of coconut flour, but I’m not sure. I haven’t tried it myself and worry that too much experimentation needs to happen before settling on just the right ratio. Sorry about that!

              Reply
  10. Kiki says

    May 20, 2020 at 3:29 pm

    Omg these are amazing! I used eggs instead of flax and honey instead of maple syrup and these are so good! Saving this recipe I love it so much!! I will try next time with the flax. Has anyone made with eggs and flax?

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 22, 2020 at 3:37 pm

      Woohoo! So happy to hear you enjoyed the cookies Kiki! 😊

      Reply
  11. Alessia says

    May 19, 2020 at 3:11 pm

    Hey there! I have a chia allergy and am dairy and gluten free, but can still use eggs in my diet. Can I simply substitute the chia egg in this recipe for a normal egg? Is it a 1:1 ratio?

    Reply
    • Demeter | Beaming Baker says

      May 19, 2020 at 4:37 pm

      Hi Alessia, yes the 1:1 ratio will work! Enjoy. 🙂

      Reply
  12. lori says

    April 28, 2020 at 2:35 pm

    These are my no fail go to recipe that I share with all my friends. Even when I forgot to grind the flax seeds before adding they came out perfect, I wouldn’t recommend it but they were still perfect. Thank you for this wonderful recipe. <3

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 29, 2020 at 6:27 pm

      Hi Lori, thank you so much for your wonderful comment. It truly made my day! 🙂 You also gave me a good chuckle with the flax comment. Lol! Thank *you* for taking the time to leave your feedback. Happy baking! <3 <3

      Reply
  13. Eve says

    April 25, 2020 at 11:23 am

    The taste is delicious and I ate way too many! A winner according to my tastebuds! 🙂

    But the cookies didn’t stay together well, so I’m wondering where I went wrong. I did have to make a few substitutions based on my pantry: brown sugar instead of maple syrup (1:1), unsweetened apple sauce instead of flax eggs (1/2 c = 2 eggs). And my mix was wet and gooey until I folded in the raisins and oats in the last step, which made them fall apart. What happened here?

    ★★★★

    Reply
    • Demeter | Beaming Baker says

      April 28, 2020 at 9:51 am

      Hi Eve, I’m so glad you enjoyed the taste of these oatmeal raisin cookies! As for what went wrong: I would say that subbing the flax eggs with applesauce is probably what did it. I generally wouldn’t recommend using applesauce to sub a binder–yes, it can work in some recipes, but not for this one. I think the applesauce added way too much moisture and didn’t work as a binding agent whatsoever, then when the raisins and oats were added in, matters turned worse. Lol. I also wouldn’t recommend subbing brown sugar for maple syrup, as maple syrup adds sticky liquid to the recipe, which also holds the cookies together as well. Hopefully you get to try these cookies with flax eggs and maple syrup in the future. Hope this helps! 🙂

      Reply
  14. Marie says

    April 18, 2020 at 2:48 pm

    I’m not a baker and this is the first time I’ve ever made cookies. I used eggs instead of the flax eggs (I had to look up substitute for flax eggs!) and I used sugar because I didn’t have coconut sugar, but I used a little bit less and I also used a little bit less maple syrup. They turned out fantastic. The problem is my husband and I couldn’t stop eating them until they (24 of them) were all gone.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 21, 2020 at 3:29 pm

      Hi Marie! I’m so, so happy to hear that your first time making cookies was so splendid. 🙂 Perhaps you have the cookie-making bug now? 😉 Loved hearing about your subs and how they worked out. Happy baking & eating! I hope to see ya here again. <3

      Reply
    • Sharon says

      July 15, 2020 at 7:56 am

      These look great. I am making them today. I can’t have raisins so I am going to sun dried cherries instead.

      Reply
      • Demeter | Beaming Baker says

        July 18, 2020 at 11:32 am

        Ooh sounds delish! Happy baking Sharon!

        Reply
  15. Pauline says

    March 30, 2020 at 3:17 pm

    These are the best and so easy to make. Perfect comfort food for this stay home. Thanks!

    Reply
    • Demeter | Beaming Baker says

      March 31, 2020 at 1:27 pm

      Thanks so much, Pauline! 🙂 Happy baking & eating!

      Reply
  16. Joanna says

    March 27, 2020 at 3:10 pm

    These are incredible! So light and fluffy and so tasty! Thank you!!

    Reply
    • Demeter | Beaming Baker says

      March 28, 2020 at 11:41 am

      Thanks so much, Joanna! I’m thrilled that you enjoyed these oatmeal raisin cookies! Happy eating! 😉

      Reply
  17. Laura Reese says

    March 21, 2020 at 6:52 pm

    I am so excited to share these delicious cookies with my friend with diet restrictions. Thanks for such a delicious recipe.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 23, 2020 at 11:49 am

      How sweet of you Laura! Can’t wait to hear what everyone thinks!

      Reply
  18. Lisalia says

    March 21, 2020 at 2:50 pm

    So yummy! I used regular flour and oats because we’re not gluten free family …but the recipe just looked too good to pass on. All turned out well. YUMMY!!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 23, 2020 at 12:10 pm

      Thanks Lisalia! 🙂 Oooh, I love hearing that regular flour worked! Glad you gave it a shot even though you & yours aren’t GF and you loved it. Happy baking!

      Reply
  19. Cookilicious says

    March 21, 2020 at 1:21 pm

    I have been wanting to bake cookies since yesterday! Perfect timing!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 23, 2020 at 11:48 am

      Love it! Happy cookie baking!

      Reply
  20. Amy says

    March 21, 2020 at 11:50 am

    I love the sound of these, they’re great for breakfast or a snack!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 23, 2020 at 11:48 am

      Oh yes, these are so good in the AM! .

      Reply
  21. Emmeline says

    March 21, 2020 at 10:39 am

    These cookies look amazing – they will be my weekend baking project this weekend for sure!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 21, 2020 at 10:59 am

      Woohoo! I know you’re just gonna love them!

      Reply
  22. Farah Maizar says

    March 21, 2020 at 10:22 am

    Healthy and delicious, this will be a big hit with the kids! Thanks for the recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 21, 2020 at 11:00 am

      Wonderful! Nothing like baking with the kiddos! ☺️

      Reply
  23. Karen says

    March 19, 2020 at 6:02 pm

    Can I use an egg instead of flax egg? If so how many? Thanks!

    Reply
    • Demeter | Beaming Baker says

      March 23, 2020 at 11:47 am

      Hi Karen! I haven’t tried it myself, but you should be fine to use the same amount of regular eggs. Happy baking!

      Reply
  24. Roz says

    March 15, 2020 at 3:36 pm

    Hello , i want to make this recipe but i don’t want to put egg so what i can use instead of or can i make it with out it ??

    Reply
    • Demeter | Beaming Baker says

      March 16, 2020 at 3:51 pm

      Hi there! You can use flax eggs or chia eggs in this (both of which are made with seeds, no chicken eggs whatsoever). I would not recommend leaving them out altogether, as that would affect the consistency of the cookies. Hope this helps!

      Reply
  25. Cassie says

    January 9, 2020 at 12:38 am

    Made these tonight, but i didn’t have any coconut oil! HAVE NO FEAR, ALMOND BUTTER IS HEAR. I completely subbed almond butter for coconut oil, annnnnd they came out FANTASTIC!

    Reply
    • Demeter | Beaming Baker says

      January 10, 2020 at 4:39 pm

      Lol! Love it!! That’s gotta be a new saying or something, right? 😉 So happy you enjoyed it, Cassie! Happy eating!

      Reply
  26. Cari says

    November 12, 2019 at 8:53 pm

    Just made this but used honey instead of maple syrup, as I was out. I used a little less than a quarter cup. It is delicious. Husband approved.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 18, 2019 at 3:50 pm

      Oh that’s so wonderful to hear Cari! .

      Reply
  27. Heba Goodwin says

    September 29, 2019 at 10:05 am

    I love almond flour. Can i use it here, instead of the oat flour?. Also used to add coconuts to my old recipe, can i add some here?

    Reply
    • Demeter | Beaming Baker says

      September 30, 2019 at 2:28 pm

      Hi Heba, unfortunately, I haven’t tried subbing the oat flour for almond flour in this recipe, so I’m not sure how it would turn out. If you’re looking for a recipe with almond flour and coconut, try my chewy paleo coconut cookies here: https://beamingbaker.com/ultimate-chewy-paleo-coconut-cookies-vegan-gluten-free-dairy-free/ enjoy!

      Reply
  28. Ava says

    August 20, 2019 at 8:23 am

    I love this recipe so much ♥️ It’s so freaking good! But, every time I make them it makes less and less cookies. The first time I made them it made 20, the second time 17, and the ones I just made only made 11. I do them the same size every time and make the same amount of batter. Why does this happen?

    ★★★★

    Reply
    • Demeter | Beaming Baker says

      August 20, 2019 at 4:50 pm

      Hi Ava! I’m so glad that you love these so much!! Hmm… perhaps someone’s eating the batter before you make them? . Are you using a cookie scoop to ensure uniform cookie ball sizes?

      Reply
  29. DB says

    May 22, 2019 at 8:15 pm

    I just did this with Bob’s GF flour instead of oat flour, 1/4 cup maple syrup + 1/8 cup more maple syrup since I didn’t have coconut sugar. I’m not sure I love the taste and they don’t seem to be sweet enough. 🙁 Maybe it’s the GF flour or lack of coconut sugar?

    Reply
    • DB says

      May 22, 2019 at 8:42 pm

      Also forgot to mention that I used 2 eggs instead of flax eggs. Maybe I just did too many substitutions?

      Reply
    • Demeter | Beaming Baker says

      May 28, 2019 at 2:25 pm

      Hi DB! Hm, this definitely seems like it might be a case of too many substitutions. I’ve had other readers use regular eggs and GF AP flour with good results before, so it might also be he maple syrup. You can try swapping the coconut sugar with brown sugar for closer match. Hope this helps!

      Reply
  30. Jennifer Brunson says

    April 9, 2019 at 6:39 am

    These were very good chewy , made my own oat flour by grinding oats in my vitamix, my 3 kids normally don’t indulge In oatmeal raisin BUT they did with these! I really made them for me as I am on a 30.day detox and these were approved. Only sub I made was agave for maple syrup as the maple syrup is out for the 30 days..other wise I do use regularly to sweeten. Thank you for these options , they will be what I use when I transition out and stay on my clean eating program. Blessings Jenn

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 11, 2019 at 4:18 pm

      Hi Jenn! I’m so happy to hear that you and the kiddos enjoyed the cookies! . Glad that the agave sub worked for you. Thanks for taking the time to share these kind words!

      Reply
  31. Irina says

    March 30, 2019 at 3:18 pm

    Is there anything you can use instead of oats?

    Reply
  32. Amy says

    February 9, 2019 at 10:57 pm

    Oh! My! Gosh! I had my brother-in-law and his family over for lunch today and made these for him as a belated birthday present, since Oatmeal Raisin Cookies are his favorite and his wife is gluten free (not to mention my son has life threatening food allergies). Everyone LOVED them! They asked for the recipe (of course I shared .), and not one crumb was left! I even screwed up in my frenzy to prepare lunch that I accidentally added most of the wet ingredients directly into the dry instead of first mixing them separately. I just whisked it all in my kitchenaid stand mixer for a few minutes to try to salvage it, and that did the trick! Also, sidenote, I used my Nutribullet to make the oat flour – it is seriously awesome for that kind of stuff, because it is super fast (like less than a minute)! Anyway…LOVE, LOVE, LOVE!!! Thank you!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 13, 2019 at 3:19 pm

      Hi Amy!!! First of all: WOOHOOOOOO!!!! I am over the moon that you, your brother and everyone else loved my recipe. And phew!! Thank goodness it all worked out. 😉 Thank you for sharing with your loved ones and for taking time out of your day to leave such a wonderful comment. Happy Baking!! …

      Reply
  33. olivia says

    September 20, 2018 at 8:59 am

    Made these last night – verrry yummy, but wood-chip dry:( I’ve never baked with oat flour before – perhaps it’s just more absorptive, so it inhaled that modest amount of coco oil? Would love to try again with any suggestions you might have to make them a little less thirsty:)
    Anyway, super tasty!

    ★★★★

    Reply
    • Demeter | Beaming Baker says

      September 20, 2018 at 10:03 am

      Oh no! I’m sorry to hear that, Olivia. 🙁 I’ve never gotten that kind of feedback for this recipe before. Perhaps the oat flour used was packed (or settled at some point), so there was more flour than you thought you were measuring. Try stirring and fluffing it up a bit before scooping. Also, some folks like to spoon and level the flour to avoid this. Good luck!

      Reply
      • olivia says

        September 20, 2018 at 4:35 pm

        Yup, pretty much the second I posted my comment did it occur to me that maybe scooping out the oat flour with the measuring cup had been a huge mistake. I will try again, but will spoon the flour (gently!) into the cup and see what happens. Thanks again:)

        Reply
        • Demeter | Beaming Baker says

          September 21, 2018 at 7:43 am

          Hehe. Good luck on your second try! Hope you enjoy it. 🙂

          Reply
  34. sherri says

    July 18, 2018 at 7:27 pm

    is it possible to use g/f flour instead of oat flour?

    Reply
    • Demeter | Beaming Baker says

      July 21, 2018 at 12:11 pm

      Hi Sheri! You can use a GF all purpose flour in a 1:1 ratio. Happy baking!

      Reply
  35. Jessica says

    June 9, 2018 at 5:05 pm

    Yum! I’ve been on a very low/no sugar diet for a while (and my husband is European, i.e. low-sugar by default) so I completely omitted the maple syrup and found it to be sweet enough. I also cut the raisins to 1/3 cup to further cut back the sugar. Other than that being my personal preference, these are delicious.

    I just used 2 eggs, and since I can’t have coconut, used vegan butter/shortening and regular organic sugar. I needed to bake 15 minutes, but they came out well.

    This was a nice simple treat for my gluten-free, dairy-free, soy-free, corn-free, nut-free diet (which, just like it sounds, is difficult!). Thank you!

    ★★★★

    Reply
    • Demeter | Beaming Baker says

      June 11, 2018 at 12:32 pm

      So happy to hear that you enjoyed these, Jessica! Glad to hear that the adjustments you needed to make turned out so well. Happy baking!

      Reply
  36. Amber McKinney says

    April 15, 2018 at 5:37 pm

    These are amazing!!! Perfect for a rainy Sunday afternoon.

    ★★★★★

    Reply
  37. Jessy says

    April 11, 2018 at 12:05 am

    Can I substitute a coconut oil with a rice bran oil and a coconut sugar with a brown sugar? Do I need to adjust the proportion of this two ingredient?

    I am a breastfeeding mom and my baby need to avoid all dairy products, egg, nut and wheat flour.
    Thank you so much for this recipe.

    Reply
    • Demeter | Beaming Baker says

      April 11, 2018 at 2:00 pm

      Hi Jessy, I’m not 100% sure about rice bran oil as I’ve never used it before. After a bit of searching on the internet, it seems that you *may be able* to substitute it 1:1 ratio for the coconut oil. The brown sugar should work just fine! Good luck with everything. 🙂 Let me know how the cookies turn out! .

      Reply
  38. Karyan says

    April 5, 2018 at 7:19 am

    Can the coconut oil be substituted with dairy free spread and the coconut sugar plus maple syrup with regular sugar? Would like to make this for a child with lots of allergies but not sure if he can have coconut!

    Reply
    • Demeter | Beaming Baker says

      April 6, 2018 at 11:02 am

      Hi Karyan, yes on the dairy free spread. I think your sugar subs should work (I haven’t tried it myself, so I’m not 100% sure). Good luck! Let me know how they turn out. 🙂

      Reply
  39. Tiffany says

    February 26, 2018 at 8:30 pm

    I just tried the recipe and the cookies tasted great. The only issue I had was that they fell apart. What did I do wrong?

    ★★★★

    Reply
    • Demeter | Beaming Baker says

      February 28, 2018 at 7:24 am

      Hi Tiffany, try increasing the bake time by a few minutes. Or, letting the dough sit for about 15 minutes before scooping and dropping. I’m going to look over some of my notes and perhaps add some feedback to the recipe. 🙂

      Reply
  40. Samantha says

    January 17, 2018 at 3:56 pm

    Great recipe! I did use brown sugar instead of coconut sugar. I got 19 cookies and let bake for 12 minutes. Very yummy and ‘real cookie’ tasting!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      January 18, 2018 at 8:16 am

      Thanks, Samantha! I’m so pleased that you enjoyed my recipe. 🙂 Thanks for taking the time to report back. Enjoy!

      Reply
  41. renae says

    January 5, 2018 at 6:19 pm

    Hi there.Instead of the maple syrup,could i use more sugar and add 1/4 cup plant milk to make up for missing liquid? thank you! looks delicious!

    Reply
    • Demeter | Beaming Baker says

      January 8, 2018 at 1:10 pm

      Hi Renae, you might be able to just use more sugar and swap the extra milk altogether. (I’ve been able to swap the maple syrup out for more coconut sugar in other recipes). Try it and let me know how they turn out! 🙂

      Reply
  42. Kathy Parker says

    December 28, 2017 at 11:23 am

    Thank you for a Very good cookie! I needed a recipe for family member who has lots of food allergies and really misses the baked goods.i didn’t have coconut sugar or maple syrup, so used 1\2 cup brown sugar. Also no oat flour so 1 1/2cup oats ground in food processor and 1 cup regular oats. One batch was dried cranberry with white chips and one batch with chocolate chips.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      December 29, 2017 at 8:44 am

      Aw, it’s my pleasure, Kathy! 🙂 Sounds like you made some awesome substitutions and customizations–I especially like the sound of those cranberries and white chocolate chips. So happy to hear that you and your family member enjoyed them!

      Reply
  43. Courtney says

    December 25, 2017 at 9:49 pm

    Beaming Baker,
    Thank you for this recipe! I love to bake but my nephew is allergic to eggs, dairy, soy, and apples. You won’t believe how hard that is on a 3 yr old and his family. And as a baker, it broke my heart to tell him he couldn’t have the same sweets as everyone else. Finally, someone posted a cookie recipe that didn’t involve applesauce or soy. And he absolutely loves them!! So thank you for making his Christmas.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      December 26, 2017 at 6:53 am

      Hi Courtney, it is my ABSOLUTE pleasure to help. 🙂 My mom has gone for years without being able to enjoy the treats she deserves, so it’s been my goal to share recipes that people with all kinds of dietary restrictions can enjoy. It truly touched my heart to read your comment. Please let me know if you ever need help finding a recipe for your nephew. Sending you two big hugs this holiday season!

      Reply
  44. Yanic says

    December 22, 2017 at 12:07 pm

    Absolutely delicious! And so easy to make, chewy, not too sweet… love them!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      December 26, 2017 at 6:25 am

      Yanic, I’m so happy to hear that you enjoyed them! Thanks for letting me know how they turned out. Happy baking! 🙂

      Reply
  45. Nancy says

    November 26, 2017 at 8:00 pm

    Well, with my 1 1/2″ scoop, I barely squeezed out 18 cookies.
    Think this needs to have the # of cookies/servings recalculated.
    I’ll do a double batch next time.
    They taste good…but
    1) I had to sub half Millet flour, as I was running low on oatflour, and then
    2) I did not add xanthum gum…and maybe I should have, as they’re falling apart when I pick them up, cooled off.

    Reply
  46. Kathy says

    November 20, 2017 at 4:31 pm

    Hi
    Theses look great . I’m wondering about substituting Bobs Red Mill all purpose Baking flour for the oat flour which I couldn’t find. Also I plan to substitute reg sugar for coconut sugar .
    Thanks so much

    Reply
    • Demeter | Beaming Baker says

      November 22, 2017 at 6:47 am

      Hi Kathy! I’m not 100% sure about substituting Bob’s AP flour, but it just might work. Substituting the coconut sugar with regular sugar might decrease the chewiness of the cookies a bit. Let me know how it turns out. Good luck! 🙂

      Reply
  47. Elizabeth says

    November 19, 2017 at 10:00 pm

    These were AMAZING! Because of my own food intolerances and those of the rest of my family, I had to do a different egg substitution: I tossed in maybe 1.5 T each tapioca and potato starches. I can’t do coconut sugar either (sigh) so I did half honey, half maple syrup, about 1/3 cup of each. I put them on the pan as drop cookies, and they did spread somewhat during baking, but they didn’t completely flatten out or anything, and stayed within reasonable cookie proportions. Everyone RAVED about them, including my “suspicious-of-anything-gluten-free” family members. The texture was PERFECT – I hadn’t had oatmeal cookies in six years, and after my son grew out of his oatmeal allergy, I was dying to have some! I’m so glad I found your recipe!!! Thank you!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 20, 2017 at 1:48 pm

      Wonderful!! I’m so happy to hear that you and your family enjoyed my recipe, Elizabeth. 🙂 “suspicious-of-anything-gluten-free” family members.” <-- I COMPLETELY feel you on this! Haha. Some of my family members STILL give me the side-eye when I say that a treat is GF. You'd think they'd trust me by now! Haha. Your recipe substitutions are ingenious! I'm so pleased that you finally get to enjoy oatmeal cookies again. Can't wait to see what you try next!

      Reply
  48. Sarah says

    October 18, 2017 at 2:31 pm

    Trying these tonight!!
    Can I sub coconut sugar for brown sugar? Would I need to use less maple syrup?

    Reply
    • Demeter | Beaming Baker says

      October 20, 2017 at 9:54 am

      How did they turn out? 🙂 The substitution should have turned out just fine.

      Reply
  49. Kami says

    October 6, 2017 at 7:45 pm

    Major cookie . craving going on here. Would it be possible to substitute organic butter for the coconut oil, I’m out and determined to make cookies tonight!

    Reply
    • Demeter | Beaming Baker says

      October 9, 2017 at 1:29 pm

      I think that might just work! Can’t wait to hear how they turn out, Kami! 🙂

      Reply
  50. Sifa says

    September 10, 2017 at 4:39 am

    Can this be used as a base for cheese cake ?

    Reply
    • Demeter | Beaming Baker says

      September 13, 2017 at 6:37 am

      Hi Sifa, maybe? But it might be too soft… Unless the cheesecake was kept chilled and firm right before slicing and serving. Let me know if you try it! 🙂

      Reply
  51. Vern Kelly says

    July 31, 2017 at 10:57 am

    Demeter | Beaming Baker,
    Just happened onto your post for the Oatmeal Cookies, looks interesting!
    I looked it over a couple of times and can’t or didn’t see how many cookies this recipe made or how many calories per cookie.
    Could you please tell me?
    Thank you for your time.
    Vern

    ★★★★

    Reply
    • Demeter | Beaming Baker says

      August 2, 2017 at 9:01 am

      Hi Vern! This recipe makes 20-30 cookies. I’ve just calculated the nutritional info. 🙂 You’ll find it below the recipe notes. Enjoy!

      Reply
      • Nancy says

        November 26, 2017 at 8:02 pm

        I only got 18 cookies out of the batch. Used a 1 1/2″ scoop, about 2 Tbsp.

        Reply
  52. Lexi says

    July 24, 2017 at 7:32 pm

    I made these and to my surprise they were soo delicious, taste like normal non plant-based oatmeal cookies, and are very filling…. I didn’t have flax seeds but I did have chia seeds and made a chia seed egg instead…I absolutely love this recipe can’t wait to make it again

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      July 26, 2017 at 7:06 am

      Woohoo!! I’m so glad to hear it, Lexi! 🙂 I always aim to make plant-based treats that taste like they’re “normal non plant-based” treats. 😉 Great idea on using the chia egg. Thank you so much for letting me know how you like these. Can’t wait to see what you try next!

      Reply
  53. Channing says

    June 24, 2017 at 10:38 pm

    Are there any substitutes I can use for coconut oil?

    Reply
    • Demeter | Beaming Baker says

      June 26, 2017 at 7:42 am

      Hi Channing! You can use melted vegan butter instead. Happy baking! 🙂

      Reply
      • Autumn says

        August 4, 2020 at 3:12 pm

        Would it be possible to sub canola oil? Thanks!

        Reply
        • Demeter | Beaming Baker says

          August 6, 2020 at 4:16 pm

          Hm, I haven’t tried it myself so I can’t say for sure but. If you try it, let me know how it goes!

          Reply
  54. Sabra says

    April 19, 2017 at 10:26 pm

    Made these a few times in the past week. They don’t seem to make it till the morning.. whoops ! I found refrigerating the mixture for an hour or so made it alot easier to shape the cookies as the mixture was very sloppy and hard to mould and didn’t look anything like the pics . but after putting them into the fridge i was able to make great little circles. Delicious recipe and super easy. Thank you

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 20, 2017 at 12:14 pm

      That’s awesome, Sabra! 🙂 Good idea on refrigerating the dough to firm it up. Also, you know what? I usually use a cookie scoop–that makes the process easier. I’m gonna make an edit in the recipe so others won’t have the same problem you did. Thank you for the feedback. 🙂 Can’t wait to see what you try next!

      Reply
  55. Kali says

    April 16, 2017 at 10:11 am

    Hi! This recipe looks absolutely delicious! I don’t have any oat flour on hand, can I use coconut flour instead? Same amount? Or will this change the consistency? Thank you!

    Reply
    • Demeter | Beaming Baker says

      April 18, 2017 at 9:25 am

      Hi Kali, thank you! Unfortunately, swapping coconut flour for oat flour is super tricky. The coconut flour is much, much more absorbent than oat flour. So, yep, the consistency will change drastically. I have a few no bake recipes that have been specifically created for coconut flour. Maybe you’d like to try these instead? https://beamingbaker.com/tag/coconut-flour/

      Reply
    • Lauren says

      February 15, 2018 at 9:29 pm

      I thought oat flour was just just oats ground up lol? That’s what I did and they turned out great! So if you have oats, you should be able to make oat flour.

      Reply
      • Demeter | Beaming Baker says

        February 16, 2018 at 9:44 am

        Yep, exactly! Homemade oat flour is so simple! 🙂 Thanks for your input, Lauren. .

        Reply
  56. Loreto Nardelli says

    April 14, 2017 at 11:28 am

    Hi Demeter, always a pleasure to read your posts, guaranteed to have a few laughs and leave you with a smile. Lucky sister to receive all those delicious blessings, makes it easy to forgive a sisters lack of knowledge, lol. These cookies look absolutely scrumptious. I love oatmeal and combine them with those chocolate and raison morsels, and you have a bendable, chewy, melt in your mouth, plump, velvety, crispy, textural, and favorable experience. Keep writing Demeter we love it!
    Happy Easter to you and your family!
    Cheers
    [email protected]

    ★★★★

    Reply
    • Demeter | Beaming Baker says

      April 18, 2017 at 9:16 am

      Hi Loreto, thank you so much! It’s always my aim to make my readers smile. 🙂 Lolol. You’re right! I shall be forgiven immediately. Haha. Hope you had a wonderful Easter with Nicoletta! Cheers!

      Reply
  57. Gayle @ Pumpkin 'N Spice says

    April 14, 2017 at 7:24 am

    It is definitely a funny thing when you THOUGHT you knew everything about someone, and they turn around and surprise you. My husband does that to me every once in a great while and it always knocks me off balance haha! I can see why your sister would love these cookies. How delicious are they?! This is definitely my kind of oatmeal cookie, and I think it would work well for breakfast! 🙂 Pinning these beauties! Hope you have a great weekend!

    Reply
    • Demeter | Beaming Baker says

      April 14, 2017 at 7:26 am

      RIGHT?? That’s just life though, showing us we don’t know it all! Haha. There’s goes the hubster, keeping you on your toes again! Thanks for pinning! Have a great weekend, Gayle! 🙂

      Reply
  58. Natalie | Feasting on Fruit says

    April 13, 2017 at 4:46 pm

    You know it sounds like a small thing, not knowing your sisters secret love for the chunky chewy fruit-speckled goodness that is an oatmeal raisin cookie, but if I suddenly learned my sister liked I don’t know…gummy candy (because as far as I know she hates gummy candy and always has) my mind would be seriously blown.. You just assume you know everything about sisters, they can’t mess with the system on us all the sudden. And heck, I only have one to keep up with, I can see why you need the dossier. But hey, perfect excuse to bang out a killer BB oatmeal cookie recipe and ship her the biggest care package ever to make up for all that lost oatmeal raisin time. Plus any sister who sends cookie cannot possibly be a bad sister, so I think you’re good.. And i KNOW these cookies are good because just look at them!! Don’t get me wrong I love chocolate chip, but there are many occasions I’d opt for one of these beautiful cookies instead. Cinnamon + raisin + oats = irresistible! Hope the search is going well❤️

    Reply
    • Demeter | Beaming Baker says

      April 14, 2017 at 7:22 am

      Can you imagine, if she just announced that one day?? Like, I LOVE all the gummy candies in world! I’m the World’s #1 Gummy Candy Fan!! And you’re like, excuse me while I scrape my jaw off the floor. . They SO cannot mess with the system! Yep, and my dossier is named Erik. Lol. Oh, thank you for your reassurances. Haha. Thanks Nat!! Think good thoughts for me! <3

      Reply
  59. Miss Polkadot says

    April 13, 2017 at 4:04 pm

    Did I ever tell you I come to your blog for the stories you include in your recipe posts already? It’s the truth! Not that your recipes weren’t absolutely enticing, too, but yours really is the ‘best stories food blog’ for me.
    This story right here is so fitting for me because it deemed to me not too long ago that we likely will never stop finding out new things about people we’ve known forever. And just how wonderful this is. Granted, sad, too, as whenever somebody leaves our lives we won’t know everything there was to learn yet. But mostly amazing. Just like we can find new hidden spots or little treasures in places we have lived for a long time. Which means we technically don’t need to travel far away to make new experiences or hear more fascinating stories about people. Only theoretically, though, obviously, as wanderlust is too big to ignore. Well, this comment is getting all over the place so I’ll stop it here.

    Reply
    • Demeter | Beaming Baker says

      April 14, 2017 at 7:20 am

      Aw, thank you so much, Miss Polkadot! Love the name, btw. 🙂 Sometimes I do wonder if anyone enjoys these long-winded stories of mine… Lol. I’m so happy that you do! You are so right about how wonderful that is… Maybe the potential sadness of not being able to learn it all will motivate us to spend more quality time with that person. And nothing’s better than quality time with the ones you love. 🙂 I love the idea of “traveling” through hearing people’s stories. But I also totally agree about not being able to completely quench your wanderlust through stories only. Okay, and now I’ve gone off on my own tangent… 😉 It’s Friday, what can I say? Sending you big hugs! xo

      Reply
  60. Marsha | Marsha's Baking Addiction says

    April 13, 2017 at 2:08 pm

    Haha, seems you learn new things about people know matter how long you’ve known them! I don’t blame your sister for put these cookies to the no. 1 spot, they look and sound absolutely delicious! xo

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 14, 2017 at 7:02 am

      So true! Lol. Keeps us on our toes, that’s for sure! 🙂 Thanks so much, Marsha! xo

      Reply
  61. Makai says

    April 13, 2017 at 11:32 am

    Hi Demeter,

    If I want to use real eggs, how many do you recommend? Cute story, BTW!

    Thnx for this recipe!!!!

    Reply
    • Demeter | Beaming Baker says

      April 13, 2017 at 1:57 pm

      Hi Makai! You’d use the same amount of real eggs as flax eggs– so 2 for this recipe. 🙂 Thank you so much for stopping by! Glad you enjoyed the story. 🙂 Happy baking!

      Reply
      • Makai says

        April 13, 2017 at 5:17 pm

        Awesome! Thank you, Demeter! I loooove oatmeal raisin cookies, but I’m GF, dairy free, refined sugar free, but boy do I love oatmeal raisin cookies, and I’m excited to try these!

        Reply
        • Demeter | Beaming Baker says

          April 14, 2017 at 7:24 am

          My pleasure, Makai! 🙂 Being GF, DF, and refined sugar free cannot be easy, by a long shot! Let me know if you ever need help finding recipes that fit within your dietary restrictions. Can’t wait to hear what you think!

          Reply
  62. [email protected] says

    April 13, 2017 at 10:37 am

    I am always shocked as well when I learn something new about someone close to me. These cookies look amazing! I love oatmeal cookies, I actually like them more than chocolate chip.

    Reply
    • Demeter | Beaming Baker says

      April 13, 2017 at 1:56 pm

      Haha. It’s like, “did I even know this person at all??” Lol. It’s awesome that you love this more than chocolate chip! Holla for a fellow oatmeal cookie lover! 🙂

      Reply
  63. Cheyanne @ No Spoon Necessary says

    April 13, 2017 at 10:34 am

    Ummmm YES that has happened with people I love and have known for FOREVER. Whenever a subject like this comes up I ALWAYS think of my dad. When he was living with Jeremy and I (after his meso diagnosis), he one day woke up and decided he didn’t like cheese and had a HISSY FIT when I handed him a sandwich with cheese for lunch. I’m talking, he went ON and ON about the dang cheese. Literally, this is coming from my dad who used to have a cheeseboard out every time I went over to his house. Dude LIVED for cheese. Then just woke up and didn’t like cheese. Weird AF. lol. Not really same same as Jenny and her love of oatmeal raisin cookies. But it made me think of my dad. so THANK YOU FOR THAT! <3 Anyways, me and Jenny have a lot in common. We both adore you. AND we both LOVE oatmeal raisin cookies!! YES! These look all sorts of perfect, D! But of course they do, YOU made them!!! Pinned! Cheers, love bug! xoxoxoxoxo

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 13, 2017 at 1:55 pm

      See, so you know what I mean!! It’s so funny how things change… but in your case, he actually changed his mind. In mine, I may have to embarrassingly admit that perhaps she always liked them, but I didn’t notice. Shame on me! Lol. So happy to remind you of your amazing dad. <3 How funny, because I totally ADORE you. (And these cookies lol). Cheers cupcake! oxoxo

      Reply
  64. Shashi at Savory Spin says

    April 13, 2017 at 8:52 am

    Hahaha – Oh Demeter – guess better knowing later than never eh?! I gotta say, this line “I bake for a semi-living thing” had me chuckling so hard cos I’ve walked in those shoes myself! 🙂 As for these Oatmeal Raisin cookies, I bet Jenny was over the moon elated when she got her package! You are such the bombdiggity dame of sisters! You take such amazing care of your brood – they are lucky to have you in their clan!
    When we visited my sister for the first time after she moved to Texas, I was in shock when I saw her eat a gynormous beef burger – this thing was as big as her head and she polished it off and I didn’t realize till then that she was such a meat head! 🙂
    Happy Easter to you and your family and I hope you have a wonderful weekend!

    Reply
    • Demeter | Beaming Baker says

      April 13, 2017 at 1:44 pm

      Yep! At least that’s what I’m telling myself! Lol. These shoes aren’t fancy, let me tell you! Haha. Aw, thank you, Shashi. She absolutely loved them–that’s the best reaction every. Love that you also got to learn something new about your sister too! They apparently change as the years go on… Haha. Who knew? 😉 Have an awesome weekend!

      Reply

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