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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)
Equipment
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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!