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)*
- 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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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!