Gluten-Free Vegan Oatmeal Raisin Cookies

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
• 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 and use a nut-free plant-based milk
• 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
• 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.

Gluten-Free Vegan Oatmeal Raisin Cookies

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

4.6 from 27 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free oatmeal raisin cookies, vegan oatmeal raisin cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 cookies

Calories: 151kcal

Author: Rhian Williams

Ingredients

• ▢ 30 g (⅛ 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 (½ 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

Notes

*I wouldn't recommend maple syrup as it's too liquidy

**You can alternatively use almond flour

Nutrition Facts

Gluten-Free Vegan Oatmeal Raisin Cookies

Amount Per Serving

Calories 151 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g10%

Sodium 16mg1%

Potassium 114mg3%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 6g7%

Protein 2g4%

Vitamin C 0.4mg0%

Calcium 33mg3%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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