Vegan Oatmeal Raisin Cookies (GF)
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 ❤️
. Click below to Pin .
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)*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup + 2 tablespoons melted coconut oil
- 1/4 cup coconut sugar
- 1/4 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
- 3/4 cup raisins, packed
- 1/2 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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Buy Now → Notes
- Where to Buy Ingredients: Gluten Free Rolled Oats | Learn how to make Homemade Oat Flour | Coconut Sugar | Coconut Oil | Golden Ground Flaxseed | No Sugar Added Raisins
- A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.
- Storing Instructions: Store your oatmeal raisin cookies in an airtight container at room temperature for 1-2 weeks. Keep away from direct sunlight and heat sources.
- To Freeze: store your oatmeal raisin cookies in an airtight, freezer-friendly container in the freezer for 1-3 months. Allow to thaw for 10-30 mins before enjoying.
- Recommended Tools: Medium Cookie Scoop | Baking Sheet | Unbleached Parchment Paper | Grippy Mixing Bowls
- Nutrition Information: is an estimate based on the ingredients listed in Where to Buy Ingredients. Also, it’s estimated based on 25 servings per recipe, made without optional ingredients.
- 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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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!
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
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
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
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
Loreto@SugarLoveSpices
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
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
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!