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 ❤️
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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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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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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?
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!
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.
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.
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!
Yanic, I’m so happy to hear that you enjoyed them! Thanks for letting me know how they turned out. Happy baking! 🙂