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.
Sarah Dean
These look SO tasty! I definitely have to give them a try. 🙂
Rhian Williams
Thank you so much!
Annette
I bake cookies for the church youth, is there a way i can double or even triple this recipe.
Rhian Williams
Yes definitely - just double or triple the ingredients and bake either in batches or at once on 2 or 3 baking trays. Hope that helps!
naimita jagasia
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
Rhian Williams
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!
Anna
What would be a good substitute for almonds? You mentioned chia seeds... would it affect the taste?
Rhian Williams
Chia seeds shouldn't affect the taste, but it might affect the texture slightly. You could substitute the ground almonds with ground walnuts or ground sunflower seeds. Hope that helps!
Lolita G.
I made these cookies this morning and they were very tasty. So much so that I am going to take some to work so that I will not pig out and eat the whole batch.😁
Followed the recipe except I add a teaspoon of butter flavored extract. It made them smell like butter deliciousness and gave my mouth and nose a hint of butter without the dairy.
Rhian Williams
Hi, that's amazing, so happy to hear that thank you for sharing!!