Gluten-Free Vegan Oatmeal Raisin Cookies

Gluten-Free Vegan Oatmeal Raisin Cookies

These Gluten-Free Vegan Oatmeal Raisin Cookies are:

  • soft and chewy
  • fragrant and fruity
  • much healthier than the traditional version!

Gluten-Free Vegan Oatmeal Raisin Cookies

I was really craving some cookies the other day, and wondered what type would be easiest to make vegan and gluten-free…I almost instantly thought of Oatmeal Raisin Cookies. As they’re already made using oats, which can be gluten-free, I knew I wouldn’t have to stray too far from the original recipe to make a gluten-free and vegan version.

Gluten-Free Vegan Oatmeal Raisin Cookies

These Gluten-Free Vegan Oatmeal Raisin Cookies are made using a mixture of rolled oats (ensure these are gluten-free certified if necessary) and ground almonds. The ground almonds help to bind the mixture together without flax or chia eggs, and they also create a soft and chewy texture. 

Gluten-Free Vegan Oatmeal Raisin Cookies

The cinnamon and vanilla together create a fragrant, warm and toasty flavour, and I made sure to add plenty of raisins for sweetness. If you’re not a fan of raisins, dried cranberries, dried cherries or even dried blueberries would be a great alternative!

Gluten-Free Vegan Oatmeal Raisin Cookies

These Gluten-Free Vegan Oatmeal Raisin Cookies are much healthier than the traditional version (maybe even healthy enough to eat for breakfast?) as they’re naturally sweetened. The raisins are already pretty sweet, so I added just a little maple syrup. If you don’t have too much of a sweet tooth then you could probably even omit the maple syrup completely and just use the raisins.

The recipe is pretty versatile as you can substitute the maple syrup with any other similar liquid sweetener such as agave syrup or brown rice syrup. The coconut oil can also be substituted with olive or vegetable oil. These cookies are also super easy to make and require just one bowl! 

Gluten-Free Vegan Oatmeal Raisin Cookies

For more delicious vegan cookies, check out my:

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5 from 1 vote
Gluten-Free Vegan Oatmeal Raisin Cookies
Print
Gluten-Free Vegan Oatmeal Raisin Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

These Gluten-Free Vegan Oatmeal Raisin Cookies are soft and chewy, fragrant and fruity and much healthier than the traditional version!

Course: Dessert
Servings: 12 cookies
Calories: 157 kcal
Ingredients
  • 4 tablespoons coconut oil (or sub olive or vegetable oil)
  • 4 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 60 g (1/2 cup) ground almonds
  • 150 g (1 1/2 cup) rolled oats (ensure gluten-free if necessary)
  • 100 g (2/3 cup) raisins
  • 120 ml (1/2 cup) milk, any kind
Instructions
  1. Preheat oven to 180 degrees (350 degrees)
  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  3. Once melted, add all the other ingredients to the same bowl
  4. Mix well, adding a tiny splash more milk if it’s looking too dry
  5. Take a heaped tablespoon of the mixture and use your hands to form it into little patties

  6. Lay it out onto a baking tray lined with greased baking paper

  7. Repeat until the rest of the batter is used up - you should be able to make 12 cookies
  8. Bake in the oven for around 15 minutes until golden brown
  9. Leave to cool completely before storing in an airtight container - keeps for a good few days

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6 thoughts on “Gluten-Free Vegan Oatmeal Raisin Cookies

  1. hi, i have made ths recipe but i added 100 ml milk and it got too watery and wet looking. will it affect the recipe if i dont add all the milk or will it absorb in the baking process? thanks

    1. Hi, thank you for your feedback! I suppose how liquidy the mixture gets will depend on how much liquid your oats absorb (or don’t absorb) whilst mixing. I found 100ml was a good amount for me but if the mixture looks too watery to form then I would suggest adding less, perhaps 75ml. The mixture should be on the soft side, as long as it’s hard enough to form into cookies. I made sure the mixture was on the soft side so that the cookies wouldn’t dry out too much in the oven as oats can absorb a lot of liquid…hope that helps and please let me know if you have any more questions!

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