These Gluten-Free Vegan Oatmeal Raisin Cookies are soft and chewy, fragrant and fruity and healthier than the traditional version!
Why you’ll love these Gluten-Free Vegan Oatmeal Raisin Cookies:
- they’re undetectably vegan and gluten-free
- they’re fragrant and fruity
- they’re tender and chewy
- they’re versatile and easily customisable
- they’re a good source of protein and fibre
- they’re filling and satisfying
- they’re oil-free optional
- they’re refined sugar free
- they’re super easy to make
- they come together in one bowl
- there’s no flax eggs, chia eggs or aquafaba required
- they’re made using a handful of simple ingredients
- they’re perfect for meal prep as their taste and texture remains unchanged for a good few days
- they travel well so are great for packed lunches or road trips
- they’re great for breakfast, but also work as an afternoon snack or healthy dessert!
How to make these Gluten-Free Vegan Oatmeal Raisin Cookies
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a glass mixing bowl.
Tip: Use a measuring jug to measure out the plant-based milk.
Tip: Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
- Take a heaped tablespoon of the mixture and use your hands to form it into a little patty.
- Lay it out onto a rectangular baking tray lined with greased baking paper.
- Repeat until the rest of the batter is used up – you should be able to make 12 cookies.
- Bake in the oven for around 15 minutes until golden brown.
How long do these Oatmeal Raisin Cookies keep for?
These cookies keep well in an airtight container for a good few days.
Substitutions you can make to this recipe:
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- you can substitute the agave syrup with brown rice syrup
- to make the cookies free from added sugar, omit the maple syrup
- you can use any type of oil: coconut oil, olive oil or vegetable oil
- for an oil-free version, the coconut oil can be substituted with almond butter, peanut butter, cashew butter or sunflower seed butter
- the ground almonds can be substituted with ground walnuts or ground hazelnuts
- for a nut-free version, use ground sunflower seeds instead of ground almonds
- the raisins can be substituted with chocolate chips or dried cranberries, dried cherries, dried mango, dried papaya, dried pineapple, chopped dates etc.
More vegan cookies:
- Chocolate Chip Cookies
- Gingerbread Cookies
- Peanut Butter Cookies
- Chocolate Black Bean Cookie Ice Cream Sandwiches
- Double Chocolate Chip Cookies
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Oatmeal Raisin Cookies
- 30 g (1/8 cup) coconut oil (or sub olive or vegetable oil)
- 5 tablespoons agave syrup (or sub brown rice syrup)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch salt
- 60 g (1/2 cup) ground almonds (almond meal) *
- 150 g (1 1/2 cup) rolled oats (ensure gluten-free if necessary)
- 100 g (2/3 cup) raisins
- 120 ml (1/2 cup) unsweetened almond milk (or any other plant-based milk)
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- 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)
- Once melted, add all the other ingredients to the same bowl
- Mix well, adding a tiny splash more milk if it’s looking too dry
- Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together
- Take a heaped tablespoon of the mixture and use your hands to form it into a little patty
- Lay it out onto a baking tray lined with greased baking paper
- Repeat until the rest of the batter is used up - you should be able to make 12 cookies
- Bake in the oven for around 15 minutes until golden brown
- Leave to cool completely before storing in an airtight container - keeps for a good few days
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