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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Melissa says
Aloha! I needed a vegan recipe for some families at my church and this turned out amazing. Many in my family don’t even like coconut and it’s not a strong flavor at all, you don’t even miss the butter. Delicious. I’m looking forward to serving these tomorrow after church. The only changed I made, something I do with my regular recipe I used to make, was soak my raisins in on hot water and I added 1/2 cup oats to a triple batch since it made the final batter much wetter with the raisins. Delicious! Thank you so much. Oh, I also added a bit more salt, since I usually bake with salted butter I enjoy a bit more usually. For the 3/4 teaspoons in the triple batch I used 1 teaspoon.
★★★★★
Demeter | Beaming Baker says
Aww, how sweet of you to make them to share! I’m so happy to hear that you enjoyed the recipe, and glad that the subs worked out. Thank you for taking the time to come back and share your results! 🙂
Karen says
Can I use two regular eggs instead of the flax eggs?
Demeter | Beaming Baker says
I haven’t tried it myself, but according to other readers, it should work! 🙂
Angela Davis says
This recipe is amazing! Super easy and never fails!! It is always my go to recipe when I am craving cinnamon raisin cookies. I make them at least once a month and everyone that has ever had them loves them!! Thanks for a great recipe!
★★★★★
Demeter | Beaming Baker says
Thank you so much, Angela! Can you feel me beaming from over there? 🙂 😀 I’m beyond thrilled that you’re enjoying my recipe! Thanks for taking the time to let me know. Happy baking. <3
Michelle says
The best! So delicious.
★★★★★
Demeter | Beaming Baker says
Thanks so much, Michelle! 🙂
Peg says
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!
★★★★★
Demeter | Beaming Baker says
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.
Christa manyen says
Hi! I can’t wait to try this recipe but is it ok if I substitute vegan butter in for the coco oil?
Demeter | Beaming Baker says
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! 🙂
Kai says
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.
★★★★★
Demeter | Beaming Baker says
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!
Myla Fe Poh says
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!
★★★★★
Demeter | Beaming Baker says
Hi Myla! All the oil is melted. Happy baking! 🙂
Grma Gert says
Fantastic recipe, I made tweaks bc we do eat raw sugar & I added 1/4 cup plain yogurt. Super moist!
★★★★★
Demeter | Beaming Baker says
Great! Glad it worked out for you. 🙂
Carey says
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!
Demeter | Beaming Baker says
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!
Nina says
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!
★★★★★
Demeter | Beaming Baker says
I’m very pleased to hear how much you enjoyed them Nina!
Aiysha says
Just made these and they absolutely delish! thank you 🙂
★★★★★
Demeter | Beaming Baker says
Woohoo! So happy to hear it Aiysha! Thanks for letting me know!