These Gluten-Free Vegan Oatmeal Raisin Cookies are soft and chewy, fragrant and fruity and healthier than the traditional version! They're versatile and easily customisable, super easy to make, come together in one bowl and there's no flax eggs, chia eggs or aquafaba required. They're also refined sugar free and oil-free optional.
They're a good source of protein and fibre, filling and satisfying and perfect for meal prep as their taste and texture remains unchanged for a good few days. They also travel well, so are great for packed lunches or road trips.
How to make this recipe
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
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- For an oil-free version, the coconut oil can be replaced with almond butter, peanut butter, cashew butter or sunflower seed butter.
- The ground almonds can be replaced with ground walnuts or ground hazelnuts.
- For a nut-free version, use ground sunflower seeds instead of ground almonds and use a nut-free plant-based milk.
- The raisins can be replaced 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
- Oatmeal Cookies
- Peanut Butter Cookies
- Chocolate Black Bean Cookie Ice Cream Sandwiches
- Double Chocolate Chip Cookies
- Millionaire Shortbread
- Lemon 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.
Watch how to make this
Gluten-Free Vegan Oatmeal Raisin Cookies
Ingredients
- 30 g (⅛ cup) coconut oil (or sub olive or vegetable oil)
- 6 tablespoons maple syrup (or sub any other liquid sweetener)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch salt
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ½ cup) rolled oats (ensure gluten-free if necessary)
- 100 g (⅔ cup) raisins
- 120 ml (½ cup) unsweetened almond milk (or any other plant-based milk)
Instructions
- 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.
Video
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Meg
These cookies were so fabulous! Easy no fuss baking and the result was so delicious! I accidentally added Maple syrup in replacement of Agave nectar to realize it was not recommended. I added 2 Table spoon Arrowroot powder to it and it was pretty good. Thank you for the delicious recipe! I’m new to Vegan GF. Yours are healthy, simple and delicious! I appreciate your hard work, Rhian!
Rhian Williams
Thank you so much, so glad you liked it!! And thank you so much for sharing your substitutions, that's really helpful to know!
Haley
I CANNOT believe how good these are!! They are seriously delicious and will be made weekly in my house for sure. Considering the ingredients, they’re incredible. My dough came out a little wet so i added almond flour and it worked perfectly. Thank you Rhian!
Rhian Williams
Thank you so much, so happy to hear that!
Carol Springer
I love the basics of this recipe and discovered that giving the oats a whirl in the food processor helps cookies hold their shape. I was out of raisins so substituted chopped dried apricots and dried cranberries; used 4 T of maple syrup and 1 T molasses. Now I can tell myself that I'm just eating breakfast all day! Thanks so much for all your recipes and tips, Rhian.
Rhian Williams
That you so much for sharing, so happy to hear that!