Vegan Oatmeal Raisin Cookies (Gluten-Free)

The one cookie I really fell in love with while living in America, was the classic Oatmeal Raisin Cookies. Here my healthier take on the classic, Gluten-free Vegan Oatmeal Raisin Cookies. They can even be enjoyed for breakfast on the go or a healthy after school snack. They freeze well, so they are perfect for stocking the freezer and defrosted as needed.

Another healthy cookie to try is this Chia Oatmeal Cookies or these healthy double chocolate banana coconut cookies.

Ingredients

These vegan Vegan Oatmeal Raisin Cookies are easy to make with just a few basic ingredients listed below. 

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Chia seeds, they are high in fiber, antioxidants and protein and acts like a thicker in these cookies and helps hold them together instead of an egg.
• Almond milk, my favorite milk to bake with! You can substitute with any other kind of plant based milk of your choice.
• Raisins, use your favourite kind, any type of raisin works in this recipe. I like to soak mine in hot water first for a soft and chewy texture.
• Coconut oil, I like to use organic.
• Coconut sugar, it has a nice caramel flavour that goes so well in these cookies. Can also be replaced with light brown sugar.
• Maple syrup, agave syrup or other liquid sweetener can also be used. For non vegan you can use honey.
• Rolled Oats, use certified gluten-free oats to make sure these cookies are gluten-free.
• Almond flour, almond meal can also be used.
• Oat flour, use certified gluten-free oats to make sure these cookies are gluten-free.
• Cinnamon, use a good quality and add a little more if you are a real cinnamon lover.
• Baking soda
• Salt, just a little to balance the flavours.

See recipe card for quantities.

Instructions

1. In a mixing bowl, stir together the chia seeds and almond milk and let thicken for 10 minutes. 
2. In a separate small bowl, soak the raisins in hot water for 10 minutes, then drain and set aside. 
3. Add all the ingredients and the soaked and drained raisins to the bowl with the almond milk and chia seed mixture. Stir well until you have a thick batter. Cover the cookie dough and let it rest in the fridge for 20-30 minutes.
4. Preheat the oven to 175C (350F)Line a cookie sheet with parchment paper and set aside.
5. Take the cookie dough out of the fridge and roll into 12 balls. Place them on the prepared cooke sheet and flatten with your hand. The cookies won’t spread much but will puff ups a little when baked. 
6. Bake the vegan oatmeal raisin cookies for about 8-11 minutes, depending on your oven. The will just start to turn golden around the edges, but still be very soft in the middle. Let them cool completely on the baking sheet, before removing them. Vegan cookies can be a little delicate before cooled down and can easily break.

SUBSTITUTIONS AND VARIATIONS

• Nuts – For some extra crunch and protein, add some chopped walnuts, pecans or almonds.
• Chocolate – If you are a chocolate lover, swap the raisins for vegan dark chocolate chips or a chopped up chocolate bar.
• Gluten-free – Oats are naturally gluten-free, but for gluten intolerance, make sure to use certified gluten free rolled oats and oat flour, since it can contain traces of gluten. 
• Maple syrup, can also be replaced with agave syrup or other liquid sweetener.
• Coconut sugar, if you don’t have any coconut sugar on hand, light brown sugar can also be used.

Also check out my Vegan Chocolate Chip Banana Cookies.

STORAGE

Store these Vegan Oatmeal Raisin Cookies in an airtight container for up to 5 days in room temperature. They can also be frozen. Place the cookies in a freezer friendly container or ziplock bag and try to press out as much air as possible. The will keep in the freezer for up to 3 months.  

Let them defrost in room temperature and enjoy!

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Happy baking!