an easy recipe for delicious vegan oatmeal raisin cookies!
Soft & buttery, with just the right amount of juicy raisins and mouthwatering spice, these vegan gluten free oatmeal raisin cookies are the best! Dairy-Free, Refined Sugar Free.
What’s your favorite vegan cookie flavor of all time? Vegan oatmeal chocolate chip cookies? Or vegan oatmeal raisin cookies?
Just 3 years ago, when I first shared this 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. 😉
Sister-Approved Gluten Free Vegan Oatmeal Raisin Cookies
And since that day, I’ve striven hard (like too hard) to make the best vegan gluten free 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!
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. 😉
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.
How to Make Vegan Oatmeal Raisin Cookies
Today, we’re learning how to make vegan oatmeal raisin cookies that are dairy free, gluten free, and refined sugar free. Check out the simple steps below:
Preheat
Before I start baking anything, I make sure to check the directions and preheat the oven as instructed. Here, we’ll be starting by preheating the oven to 350°F. Then, we’ll line a cookie sheet with parchment paper.
Whisk the Dry Ingredients
Bring out your favorite medium-sized mixing bowl. You’ll add the dry ingredients into this bowl and whisk it all together until thoroughly mixed.
Whisk the Wet Ingredients
Now, grab your favorite large mixing bowl and add in all of the wet ingredients. Use a clean whisk to mix all of the wet ingredient together until it’s cohesive.
Combine
One of the best parts–combining wet and dry ingredients! Transfer the dry ingredients into the wet ingredient bowl. Whisk the two parts together until you get a sticky and soft wet cookie dough! Fold in your juiciest raisins.
Scoop
Scoop and drop balls of oatmeal raisin cookie dough onto the prepared cookie sheet. Make sure to space them evenly apart so there’s room for hot baking air (heehee) to come through while in the oven. Now, flatten the cookies and top with more raisins.
Bake
Bake your cookies for about 10 minutes, depending on the temperature of your oven.
Cool and enjoy!
Cool completely, then enjoy the best vegan oatmeal raisin cookies! 🙂
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 Vegan Gluten Free Oatmeal Raisin Cookies
Storing your vegan gluten free 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.
Best Tools for Vegan 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 ❤️
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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!
Vegan Oatmeal Cookies & More
- Cinnamon Oatmeal Cookies
- 4 Ingredient No Bake Chewy Oatmeal Raisin Cookies
- Classic Gluten Free Oatmeal Raisin Cookies
- My Favorite Vegan Oatmeal Chocolate Chip Cookies!
- Chewy Oatmeal Raisin Cookie Recipe
- Healthy Oatmeal Cookies
- Oatmeal Raisin Energy Bites
- Dairy Free Oatmeal Cookies
- just for fun: The BEST Gluten Free Oatmeal Chocolate Chip Cookies
Easy Gluten Free Vegan Oatmeal Raisin Cookies (Vegan, Refined Sugar Free)
- Total Time: 35 minutes
- Yield: 20-30 cookies (mine made 24 cookies) 1x
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
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
- 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 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.
- 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
Equipment
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Organic Extra Virgin Coconut Oil 16oz
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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.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- 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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The best! So delicious.
★★★★★
Thanks so much, Michelle! 🙂
These cookies are perfect, easy to put together, delicious, and have a tendency to disappear quickly! Everyone loved them and commented on them. My five-year-old grandson, his parents, and a nanny friend who asked for the recipe. In fact, that was Sunday and by today, Tuesday, I was craving them. So at 9 p.m. I made a batch for myself! All the ingredients are healthy, which is a plus. The recipe is very easy and true to the instructions. ( I might add some chopped pecans or walnuts next time for variety, since I know no one who will be eating them a has a nut allergy. However, they are perfect as they are!) My alternate go-to recipe is your zucchini brownies, which are over-the-moon incredibly delicious! I’m looking forward to exploring more of your guaranteed-to-be-perfect recipes!
★★★★★
Woohoo! Wow that’s quite a lot of complements, Peg. 😊 And I’ve totally been there with the late night cookie cravings! 😂 I’m truly so pleased to know that you’ve been enjoying the cookies so much. And the brownies, too! You’ve totally just made my day.
Hi! I can’t wait to try this recipe but is it ok if I substitute vegan butter in for the coco oil?
Hi Christa! I haven’t tried it myself in this recipe, but I’ve had other readers do so here and there with good results. So it should be fine. Let me know how they turn out! 🙂
Soooo good!!! I had a late-night craving for my oatmeal cookies that I always make, but I didn’t have some of the ingredients, so I spent a solid half-hour looking for a recipe that I can make with what I had. I made half the recipe and substited the oat flour for whole wheat flour (1:1), added one regular egg instead of the flax one, and replaced the maple syrup with honey (I’m not vegan) and the coconut sugar with regular white sugar. I also added sunflower seeds and they turned out so yummy! I will definitely make it exactly as written soon and maybe try it with chocolate chips.
★★★★★
Wooohoooo! Ooh… when that late night craving hits, you’ve got to answer it! We’ve all been there. 😉 Love that you were able to adapt my recipe with what you had on hand. Btw, sunflower seeds sound like such a tasty addition! Happy baking & eating to you, Kai!
Hi! Do I melt all of the coconut oil or just the 2 tablespoons? Thank you! I’m on an allergen free diet right now and very excited to make these!
★★★★★
Hi Myla! All the oil is melted. Happy baking! 🙂
Fantastic recipe, I made tweaks bc we do eat raw sugar & I added 1/4 cup plain yogurt. Super moist!
★★★★★
Great! Glad it worked out for you. 🙂
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!
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!
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!
★★★★★
I’m very pleased to hear how much you enjoyed them Nina!
Just made these and they absolutely delish! thank you 🙂
★★★★★
Woohoo! So happy to hear it Aiysha! Thanks for letting me know!
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! 😁
★★★★★
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!
Thank you Demeter ..you are always so patient with my questions.
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?
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. 😉
Thank you Demeter ..you are always so patient with my questions.
You’re so welcome Mala. 🙂
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!
★★★★★
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!
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!!
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!
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!!!
★★★★★
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!!
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!
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!
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?
★★★★★
Woohoo! So happy to hear you enjoyed the cookies Kiki! 😊
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?
Hi Alessia, yes the 1:1 ratio will work! Enjoy. 🙂
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
★★★★★
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
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?
★★★★
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! 🙂
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.
★★★★★
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
These look great. I am making them today. I can’t have raisins so I am going to sun dried cherries instead.
Ooh sounds delish! Happy baking Sharon!
These are the best and so easy to make. Perfect comfort food for this stay home. Thanks!
Thanks so much, Pauline! 🙂 Happy baking & eating!
These are incredible! So light and fluffy and so tasty! Thank you!!
Thanks so much, Joanna! I’m thrilled that you enjoyed these oatmeal raisin cookies! Happy eating! 😉
I am so excited to share these delicious cookies with my friend with diet restrictions. Thanks for such a delicious recipe.
★★★★★
How sweet of you Laura! Can’t wait to hear what everyone thinks!
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!!!
★★★★★
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!
I have been wanting to bake cookies since yesterday! Perfect timing!
★★★★★
Love it! Happy cookie baking!
I love the sound of these, they’re great for breakfast or a snack!
★★★★★
Oh yes, these are so good in the AM! .
These cookies look amazing – they will be my weekend baking project this weekend for sure!!
★★★★★
Woohoo! I know you’re just gonna love them!
Healthy and delicious, this will be a big hit with the kids! Thanks for the recipe!
★★★★★
Wonderful! Nothing like baking with the kiddos! ☺️
Can I use an egg instead of flax egg? If so how many? Thanks!
Hi Karen! I haven’t tried it myself, but you should be fine to use the same amount of regular eggs. Happy baking!
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 ??
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!
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!
Lol! Love it!! That’s gotta be a new saying or something, right? 😉 So happy you enjoyed it, Cassie! Happy eating!
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.
★★★★★
Oh that’s so wonderful to hear Cari! .
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?
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!
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?
★★★★
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?
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?
Also forgot to mention that I used 2 eggs instead of flax eggs. Maybe I just did too many substitutions?
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!
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
★★★★★
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!
Is there anything you can use instead of oats?
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!
★★★★★
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!! …
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!
★★★★
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!
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:)
Hehe. Good luck on your second try! Hope you enjoy it. 🙂
is it possible to use g/f flour instead of oat flour?
Hi Sheri! You can use a GF all purpose flour in a 1:1 ratio. Happy baking!
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!
★★★★
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!
These are amazing!!! Perfect for a rainy Sunday afternoon.
★★★★★
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.
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! .
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!
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. 🙂
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?
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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. 🙂
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!
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Thanks, Samantha! I’m so pleased that you enjoyed my recipe. 🙂 Thanks for taking the time to report back. Enjoy!
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!
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! 🙂
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.
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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!
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.
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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!
Absolutely delicious! And so easy to make, chewy, not too sweet… love them!
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Yanic, I’m so happy to hear that you enjoyed them! Thanks for letting me know how they turned out. Happy baking! 🙂
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.
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
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! 🙂
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!
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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!
Trying these tonight!!
Can I sub coconut sugar for brown sugar? Would I need to use less maple syrup?
How did they turn out? 🙂 The substitution should have turned out just fine.
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!
I think that might just work! Can’t wait to hear how they turn out, Kami! 🙂
Can this be used as a base for cheese cake ?
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! 🙂
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
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Hi Vern! This recipe makes 20-30 cookies. I’ve just calculated the nutritional info. 🙂 You’ll find it below the recipe notes. Enjoy!
I only got 18 cookies out of the batch. Used a 1 1/2″ scoop, about 2 Tbsp.
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
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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!
Are there any substitutes I can use for coconut oil?
Hi Channing! You can use melted vegan butter instead. Happy baking! 🙂
Would it be possible to sub canola oil? Thanks!
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!
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
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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!
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!
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/
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.
Yep, exactly! Homemade oat flour is so simple! 🙂 Thanks for your input, Lauren. .
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]
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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!
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!
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! 🙂
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❤️
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
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.
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
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
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So true! Lol. Keeps us on our toes, that’s for sure! 🙂 Thanks so much, Marsha! xo
Hi Demeter,
If I want to use real eggs, how many do you recommend? Cute story, BTW!
Thnx for this recipe!!!!
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!
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!
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!
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.
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! 🙂
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
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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
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!
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!