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.
May
Turned out amazing!
Rhian Williams
Thank you!
Tracy
Hi is there a substitute for rolled oats?
Rhian Williams
I think you could use brown rice flakes but not 100% sure as haven't tested it this way sorry!
Chris
These are good. Considering they are gluten free and vegan, I’m impressed with how they taste, and they’re easy to make. Thanks!
Rhian Williams
Aw that's amazing to hear, thank you so much!
Catherine
I made these tonight and followed the ingredient quantities as listed. When I saw how watery the batter turned out, I look in the comments and noticed you mentioned “100ml” as the perfect amount but your ingredients list 160ml? I added coconut flour to soak up the extra liquid and am waiting on results now 🙂
Rhian Williams
Hi thank you for making these and for your feedback! In the ingredients list I mentioned 100ml as a potential amount to use for people who were struggling with the batter being too wet. I've personally made this recipe lots of times with 160ml and haven't had any problems. I will re-test it again with less liquid and see how I get on as it seems a few people have found it too wet. I'm sorry about the problems you had and really hope they turned out ok in the end. Thank you for letting me know.
ss
Do you have an alternative suggestion for the ground almonds? I am off almonds right now.
Rhian Williams
Ground walnuts, ground hazelnuts or ground sunflower seeds!