Made with wholesome ingredients like oatmeal, almond flour, and raisins, these vegan oatmeal raisin cookies are a guilt-free treat that will satisfy your sweet tooth and leave you reaching for seconds.
The balance between chewiness and tenderness in these cookies is unmatched and you won’t find it in any other recipe. The combination of oats, flour, and almond flour gives these cookies the perfect texture while the raisins and nuts add something fun into every bite.
I’ve been baking gluten-free for quite some time now and I can promise you that these cookies taste just like the real deal. Using the right gluten-free flour is key to baking gluten free treats that nobody knows are gluten free!
With less than and hour and a few simple ingredients, you’ll have yourself a batch of warm cookies ready to devour. If you’re an experienced baker or just starting out, this delicious cookie recipe is foolproof, making you feel like a pro.
Like my regular gluten-free oatmeal raisin cookies, these are perfect for an on-the-go snack, breakfast, or treat. They’re healthy enough to leave you feeling your best but tasty enough to kick that sugar craving.
If you need some other delicious vegan options, our vegan oatmeal chocolate chip cookies and vegan chocolate sauce dessert nachos are the best!
For a savory option, our vegan queso is the perfect appetizer which elevates your vegan snacking experience on a whole new level. It is also great on our vegan charcuterie board.
We also have these fantastic vegan gluten-free chocolate chip cookies that will make you go for seconds.
Why you’ll love these vegan cookies
- Nobody will ever know they’re vegan and gluten-free
- They make a great after school snack for the kids
- You can make them in under and hour with basic ingredients
- They’re somewhat healthy but 100% delicious 🙂
- It truly is one of the best vegan gluten free recipes
What you need to make oatmeal cookies
- Oatmeal – To ensure this recipe is gluten-free, make sure you have certified gluten free oats. Quick oats or rolled oats will work for this recipe.
- Vegan butter – I like to use Miyokos or Earth Balance sticks but you can use your favorite type of dairy free butter.
- Sugar – You’ll need white sugar and soft brown sugar for these cookies. Feel free to swap brown sugar for coconut sugar.
- Flax egg – Flax eggs are made by combining flax seed with water and letting it rest for a few minutes. They’re a super easy plant based swap to eggs.
- Flour – A combination of almond flour and gluten free all purpose flour gives these cookies the best chewy texture. If you’re not gluten-free, you can use regular all purpose flour.
- Cinnamon – Add as much ground cinnamon as your heart desires.
- Raisins – Juicy raisins in cookies can have a bad reputation but I promise you they go great in this cookie recipe.
- Nuts – I like to add pecans to this recipe for some extra texture, but that’s completely optional.
Rolled oats vs quick oats?
Rolled oats won’t absorb as much liquid as quick oats, so they’ll be a tad bit flatter but have more moisture.I like using old fashioned oats, but you can use quick oats or a combination of both. And make sure your oats are certified gluten-free!
Are oats gluten-free?
While oats are technically speaking, gluten free. They are highly cross contaminated with wheat. So it is very important to use certified gluten-free oats when baking with them.
How to make vegan oatmeal raisin cookies
Step 1: Mix wet ingredients
In a large bowl or stand mixer, combine all of the wet ingredients together until smooth.
Step 2: Dry ingredients
In another mixing bowl, combine all the dry ingredients together until incorporated.
Step 3: Throw it all together
Slowly add the dry ingredients to the wet, scraping down the sides of the bowl.
Step 4: The extras
Add in nuts, raisins, or any other toppings.
Step 5: Final touches
Let your cookie dough rest for a minimum of 30 minutes then bake until cookies are golden brown.
Pro tip: For best results, use an ice cream or cookie scoop to easily partition the batter. This way, the cookies will be the same size and perfectly round.
Tips for making the best cookies
- Toast your oatmeal – Take your cookies to the next level by toasting your oatmeal in the oven for a few minutes. This gives the oats a slightly different texture and a nutty flavor.
- Mix-ins: Feel free to add in vegan chocolate chips, coconut flakes, dried fruit, more nuts, etc. to these cookies. Make them your own with your favorite toppings and ingredients.
- Soak the raisins: For plump raisins in every bite, soak them in warm water for about 15 minutes before mixing into the dough. This will keep them from drying out while baking.
- Use coconut oil: If you don’t have vegan butter, you can use coconut oil for a hint of tropical flavor.
- Sprinkle of sea salt: The classic sprinkle of sea salt that you find on chocolate chip cookies still applies to oatmeal raisin cookies. After the cookies are done baking, add some large flakes of sea salt for extra flavor.
- Chill out! – While not required, chilling the batter takes extra time yes, but it will yield the best cookies. This allows the butter to harden so the cookies do not flatten while baking. Chill for 30 minutes if you decide to do this step.
Storage
Storage – Store these chewy cookies in a ziplock bag or airtight container on the counter for up to 5 days. Allow the cookies to cool to room temperature on a cooling rack before storing them.
Freezing – You can freeze leftover cookies or even the cookie dough. If freezing the cookie dough, let it thaw in the fridge for a few hours before baking.
More recipes you’ll love
- If you’re not a fan of raisins, try these vegan oatmeal chocolate chip cookies.
- These cherry chip cookies are an easy recipe that’s perfect for birthdays, Christmas, or any special occasion.
- If you’re a peanut butter lover, you have to try these gluten-free monster cookies.
- For a classic recipe, try these gluten-free chocolate chip cookies.
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Vegan Oatmeal Raisins Cookies
Ingredients
- 1/2 pound Vegan butter I like Miyokos or Earth Balance sticks
- 1 tablespoon Vanilla Extract
- 1 cup Brown Sugar
- 1 cup White sugar
- 2 Flax eggs
- 1 1/2 cups all-purpose gluten-free flour King Arthur gluten-free flour is great
- 1/2 cup almond flour
- 2 1/2 cups certified gluten-free oats Gluten Free Prairie are my favorite
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon cinnamon
- 12 ounces raisins
- 1/2 cup Chopped nuts (optional, I prefer pecans)
Instructions
- Preheat oven to 375 degrees
- In a large bowl, combine vegan butter, vanilla, brown sugar, vanilla, sugar, and flax eggs together until there are no clumps
- In a medium bowl, whisk gluten-free all-purpose flour, almond flour, oatmeal, baking powder and baking soda together until combined
- Slowly incorporate the dry ingredients with the wet ingredients
- Once combined, fold in nuts (if using) and raisins
- Let dough chill for 30 minutes (optional)
- Using a cookie scoop, place evenly on a prepared baking sheet lined with parchment paper and bake 10-12 minutes
Notes
Cookie tips
- Chill out! – While note required, chilling the batter takes extra time yes, but I it will yield the best cookies. This allows the butter to harden so the cookies do not flatten while baking. Chill for 30 minutes if you decide to do this step.
- Don’t overbake – When the edges start to turn golden brown, and the fresh cookie smell fills your kitchen, that’s when you’ll know the cookies are done. If you overbake, the texture will not be as soft and fluffy.
Jamie says
I’m not usually a raisin fan… but these were top notch! The added bonus was all the kids loved them too! This makes the rotation for desserts at our house😃