Easy Gluten Free Vegan Oatmeal Raisin Cookies (V, GF, DF): an easy recipe for soft and chewy oatmeal cookies bursting with juicy raisins. Vegan, Gluten Free, Dairy-Free.
So, funny thing…I just learned a brand new fact about my sister Jenny. Ya know, the sister I’ve known for, like, my whole life. Okay, scratch the “like” and let’s just go with my whole, entire life. Woah!
Does it ever throw you for a loop when you learn something new about someone you’ve known forever? You thought you knew everything there already was to know, but then they decided to keep you on your toes and announce something you really feel like you should have known already? <– Hands raised if just reading that sentence made you dizzy.
And you’re searching your brain, thinking, how did I not know this? Could it be because of the hereditary forgetfulness in my family (ahem, I’m looking at you, Mommy)? Or the fact that this person just changed her mind and covertly added this fact to her Facebook all-there-is-to-know-about-me-without-actually-knowing-me profile fact sheet while you weren’t looking?
Okay, Jenny doesn’t even have a Facebook because she’s avant garde like that. And she totally would roll her eyes at me calling her “avant garde” then ask me to use it in a sentence.
But I totally just did already, so there, Jenny!
Well, anyway, Jenny just informed me that she LOVES oatmeal raisin cookies! Say whaaaaaaa? How could I not know such a thing? After making and sending approximately 12,954 care packages full of brownies, homemade crunch bars, chewy paleo coconut cookies, the best gluten free oatmeal chocolate chip cookies and more to her for decades… After regularly updating my dossier on her likes for when package-sending/birthdays/rando family trivia quizzing times come up…
After… So. Much. Time.
And ya know, the whole I bake for a semi-living thing. I should know this! Let me tell you, I am blushing all the lovely-but-not shades of red and green right now. I am totally a bad sister, right? Okay, don’t answer that!
In any case, I’ve checked with Erik, otherwise known as the Family Historian aka Holder of All the Facts About Everyone Dude and he says that he didn’t know it either! So I’m off the hook, right Jenny? Riiiiight?
Either way, Erik and I just sent her a big ol’ box of these Easy Gluten Free Vegan Oatmeal Raisin Cookies and she gave her biggest seal of approval: texting me that they were her Number 1. In front of Best Vegan Brownies, which used to hold that coveted spot. Meanwhile, I was still numb, eyes big as saucers all weekend long, trying to unblow my mind from the little nugget about oatmeal raisins being her favorite.
Monica, Penny, Grams, did you know this? I have to text them at once, and see if they’ve finally surged ahead of me in the forever-ongoing family trivia showdown, and more importantly, Erik, in the Family Facts throwdown. I’ll keep you posted. In the mean time, you have to check out this seriously amazing Gluten-Free Vegan Cookie Crunch Cereal from my friend Chrystal at Gluten-Free Palate! It basically fulfills all of my childhood dreams of cookies for breakfast!!
Anyway, while I still recover from this earth-shattering news, would you like to hear all about these easy Gluten Free Vegan Oatmeal Raisin Cookies? Let’s go ahead and dedicate these cookies to Jenny. We’re gonna pretend like that was my intention all along. And hopefully, hopefully, secure my spot as favorite sister. Even though no one has favorites.
My Easy Gluten Free Vegan Oatmeal Raisin Cookies aka Jenny’s Obviously Favorite Cookies are:
- delightfully easy to make
- perfectly soft and chewy
- bursting with juicy raisins
- lightly balanced with cinnamon
- vegan, gluten-free, dairy-free, whole grain
- made with healthy ingredients
- doubled up on whole grains: rolled oats and oat flour
- plant-based and allergy-friendly
- melt in your mouth GOOD
- of course, totally made in advance for Jenny, who I already knew, again, in advance, loved oatmeal raisin cookies
So grab your Family Facts sheet and make sure that thing is updated! Then, grab a few bowls, your juiciest raisins (or pretty dry ones—they’ll moisten up in the oven!!), a healthy appetite and get ready to bake! I’m so happy to whip up delicious homemade treats with you. I can’t wait to hear what you think. In the meantime, tell me:
When have you been surprised to learn a new fact about someone you’ve known forever?
Sending you all my love and maybe even a dove, xo Demeter ❤
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More Gluten Free Vegan Oatmeal Recipes
- Gluten Free Vegan Oatmeal Chocolate Chip Cookies (Easy, GF, V, DF)
- Oil-Free Peanut Butter Oatmeal Breakfast Cookies (Vegan, Gluten Free)
- Peanut Butter Coconut Oatmeal Cookies (V, GF, Dairy-Free, Refined Sugar-Free)
- 3-Ingredient Peanut Butter Oatmeal Cookies (Vegan, Gluten-Free, Dairy-Free, Whole Grain, Healthy)
Easy Gluten Free Vegan Oatmeal Raisin Cookies (V, GF, Dairy-Free, Refined Sugar-Free)
- Yield: 20-30 cookies 1x
Print Recipe
Pin RecipeDescription
Easy Gluten Free Vegan Oatmeal Raisin Cookies (V, GF, DF): an easy recipe for soft and chewy oatmeal cookies bursting with juicy raisins. Vegan, Gluten-Free, Dairy-Free, Oat Flour, Refined Sugar-Free.
Ingredients
Dry Ingredients
- 1 cup gluten free rolled oats, more in Add-Ins
- 1 cup gluten free oat flour – if using homemade, made sure it’s finely ground and 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 ground flax + 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
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
- In a medium bowl, whisk together all the dry ingredients: oats, oat flour, baking powder, baking soda, cinnamon and salt.
- 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.
- Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in raisins and oats. The dough will be sticky.
- Using a medium cookie scoop, scoop cookie dough and drop onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press raisins into the tops of the cookies.
- Bake for 8-12 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.
Notes
– Adapted from my Gluten Free Vegan Oatmeal Chocolate Chip Cookies and my Maple Pecan Chocolate Chip Cookies.
– Store in an airtight container at room temperature for up to 1 week.
– Freezing instructions: store in an airtight, freezer-friendly container in the freezer for 1-2 months. Before enjoying, allow to thaw for 10-20 minutes at room temperature, or heat in the microwave in 10-second increments until warm.
– More cookie recipes (all V, GF, DF): almond butter chocolate chip walnut oat cookies, peanut butter chocolate chip oatmeal cookies, oatmeal raisin cookie bars.
– Nutritional Info: is an estimate based on 25 total cookies.
- Category: Cookies, Vegan, Gluten-Free, Dairy-Free, Oat Flour, Refined Sugar-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 91
- Sugar: 7g
- Sodium: 24mg
- Fat: 4g
- Carbohydrates: 13g
- Protein: 2g
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
SHOP THE RECIPE
Here are a few items I used to make this recipe. 🙂
Medium Cookie Scoop | Coconut Oil | Gluten Free Oat Flour | Coconut Sugar | Maple Syrup | Gluten Free Rolled Oats | Cooling Rack | Cookie Sheet | Stainless Steel Measuring Cups
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Ava says
August 20, 2019 at 8:23 amI 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?
★★★★
Demeter | Beaming Baker says
August 20, 2019 at 4:50 pmHi 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?
DB says
May 22, 2019 at 8:15 pmI 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?
DB says
May 22, 2019 at 8:42 pmAlso forgot to mention that I used 2 eggs instead of flax eggs. Maybe I just did too many substitutions?
Demeter | Beaming Baker says
May 28, 2019 at 2:25 pmHi 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!
Jennifer Brunson says
April 9, 2019 at 6:39 amThese 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
★★★★★
Demeter | Beaming Baker says
April 11, 2019 at 4:18 pmHi 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!
Irina says
March 30, 2019 at 3:18 pmIs there anything you can use instead of oats?
Amy says
February 9, 2019 at 10:57 pmOh! 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!
★★★★★
Demeter | Beaming Baker says
February 13, 2019 at 3:19 pmHi 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!! …
olivia says
September 20, 2018 at 8:59 amMade 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!
★★★★
Demeter | Beaming Baker says
September 20, 2018 at 10:03 amOh 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!
olivia says
September 20, 2018 at 4:35 pmYup, 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:)
Demeter | Beaming Baker says
September 21, 2018 at 7:43 amHehe. Good luck on your second try! Hope you enjoy it. 🙂
sherri says
July 18, 2018 at 7:27 pmis it possible to use g/f flour instead of oat flour?
Demeter | Beaming Baker says
July 21, 2018 at 12:11 pmHi Sheri! You can use a GF all purpose flour in a 1:1 ratio. Happy baking!
Jessica says
June 9, 2018 at 5:05 pmYum! 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!
★★★★
Demeter | Beaming Baker says
June 11, 2018 at 12:32 pmSo happy to hear that you enjoyed these, Jessica! Glad to hear that the adjustments you needed to make turned out so well. Happy baking!
Amber McKinney says
April 15, 2018 at 5:37 pmThese are amazing!!! Perfect for a rainy Sunday afternoon.
★★★★★
Jessy says
April 11, 2018 at 12:05 amCan 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.
Demeter | Beaming Baker says
April 11, 2018 at 2:00 pmHi 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! .
Karyan says
April 5, 2018 at 7:19 amCan 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!
Demeter | Beaming Baker says
April 6, 2018 at 11:02 amHi 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. 🙂
Tiffany says
February 26, 2018 at 8:30 pmI just tried the recipe and the cookies tasted great. The only issue I had was that they fell apart. What did I do wrong?
★★★★
Demeter | Beaming Baker says
February 28, 2018 at 7:24 amHi 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. 🙂
Samantha says
January 17, 2018 at 3:56 pmGreat 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!
★★★★★
Demeter | Beaming Baker says
January 18, 2018 at 8:16 amThanks, Samantha! I’m so pleased that you enjoyed my recipe. 🙂 Thanks for taking the time to report back. Enjoy!
renae says
January 5, 2018 at 6:19 pmHi 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!
Demeter | Beaming Baker says
January 8, 2018 at 1:10 pmHi 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! 🙂
Kathy Parker says
December 28, 2017 at 11:23 amThank 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.
★★★★★
Demeter | Beaming Baker says
December 29, 2017 at 8:44 amAw, 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!
Courtney says
December 25, 2017 at 9:49 pmBeaming 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.
★★★★★
Demeter | Beaming Baker says
December 26, 2017 at 6:53 amHi 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!
Yanic says
December 22, 2017 at 12:07 pmAbsolutely delicious! And so easy to make, chewy, not too sweet… love them!
★★★★★
Demeter | Beaming Baker says
December 26, 2017 at 6:25 amYanic, I’m so happy to hear that you enjoyed them! Thanks for letting me know how they turned out. Happy baking! 🙂
Nancy says
November 26, 2017 at 8:00 pmWell, 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.
Kathy says
November 20, 2017 at 4:31 pmHi
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
Demeter | Beaming Baker says
November 22, 2017 at 6:47 amHi 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! 🙂
Elizabeth says
November 19, 2017 at 10:00 pmThese 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!
★★★★★
Demeter | Beaming Baker says
November 20, 2017 at 1:48 pmWonderful!! 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!
Sarah says
October 18, 2017 at 2:31 pmTrying these tonight!!
Can I sub coconut sugar for brown sugar? Would I need to use less maple syrup?
Demeter | Beaming Baker says
October 20, 2017 at 9:54 amHow did they turn out? 🙂 The substitution should have turned out just fine.
Kami says
October 6, 2017 at 7:45 pmMajor 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!
Demeter | Beaming Baker says
October 9, 2017 at 1:29 pmI think that might just work! Can’t wait to hear how they turn out, Kami! 🙂
Sifa says
September 10, 2017 at 4:39 amCan this be used as a base for cheese cake ?
Demeter | Beaming Baker says
September 13, 2017 at 6:37 amHi 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! 🙂
Vern Kelly says
July 31, 2017 at 10:57 amDemeter | 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
★★★★
Demeter | Beaming Baker says
August 2, 2017 at 9:01 amHi Vern! This recipe makes 20-30 cookies. I’ve just calculated the nutritional info. 🙂 You’ll find it below the recipe notes. Enjoy!
Nancy says
November 26, 2017 at 8:02 pmI only got 18 cookies out of the batch. Used a 1 1/2″ scoop, about 2 Tbsp.
Lexi says
July 24, 2017 at 7:32 pmI 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
★★★★★
Demeter | Beaming Baker says
July 26, 2017 at 7:06 amWoohoo!! 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!
Channing says
June 24, 2017 at 10:38 pmAre there any substitutes I can use for coconut oil?
Demeter | Beaming Baker says
June 26, 2017 at 7:42 amHi Channing! You can use melted vegan butter instead. Happy baking! 🙂
Sabra says
April 19, 2017 at 10:26 pmMade 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
★★★★★
Demeter | Beaming Baker says
April 20, 2017 at 12:14 pmThat’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!
Kali says
April 16, 2017 at 10:11 amHi! 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!
Demeter | Beaming Baker says
April 18, 2017 at 9:25 amHi 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/
Lauren says
February 15, 2018 at 9:29 pmI 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.
Demeter | Beaming Baker says
February 16, 2018 at 9:44 amYep, exactly! Homemade oat flour is so simple! 🙂 Thanks for your input, Lauren. .
Loreto Nardelli says
April 14, 2017 at 11:28 amHi 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]
★★★★
Demeter | Beaming Baker says
April 18, 2017 at 9:16 amHi 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!
Gayle @ Pumpkin 'N Spice says
April 14, 2017 at 7:24 amIt 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!
Demeter | Beaming Baker says
April 14, 2017 at 7:26 amRIGHT?? 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! 🙂
Natalie | Feasting on Fruit says
April 13, 2017 at 4:46 pmYou 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❤️
Demeter | Beaming Baker says
April 14, 2017 at 7:22 amCan 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
Miss Polkadot says
April 13, 2017 at 4:04 pmDid 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.
Demeter | Beaming Baker says
April 14, 2017 at 7:20 amAw, 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
Marsha | Marsha's Baking Addiction says
April 13, 2017 at 2:08 pmHaha, 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
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Demeter | Beaming Baker says
April 14, 2017 at 7:02 amSo true! Lol. Keeps us on our toes, that’s for sure! 🙂 Thanks so much, Marsha! xo
Makai says
April 13, 2017 at 11:32 amHi Demeter,
If I want to use real eggs, how many do you recommend? Cute story, BTW!
Thnx for this recipe!!!!
Demeter | Beaming Baker says
April 13, 2017 at 1:57 pmHi 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!
Makai says
April 13, 2017 at 5:17 pmAwesome! 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!
Demeter | Beaming Baker says
April 14, 2017 at 7:24 amMy 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!
[email protected] says
April 13, 2017 at 10:37 amI 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.
Demeter | Beaming Baker says
April 13, 2017 at 1:56 pmHaha. 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! 🙂
Cheyanne @ No Spoon Necessary says
April 13, 2017 at 10:34 amUmmmm 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
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Demeter | Beaming Baker says
April 13, 2017 at 1:55 pmSee, 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
Shashi at Savory Spin says
April 13, 2017 at 8:52 amHahaha – 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!
Demeter | Beaming Baker says
April 13, 2017 at 1:44 pmYep! 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!