These vegan oatmeal raisin cookies turned out soft and chewy on the inside and golden brown and crispy on the edges. These gluten free, dairy free, nut free, vegan oatmeal cookies are perfect as a school snack or dessert.
Main ingredients in these vegan oatmeal raisin cookies
I opted to use oat flour in these cookies and decided to skip the rolled oats most oatmeal cookie recipes call for. The reason I did this is because I wanted the cookies to have a traditional oatmeal-like flavour, but a soft, chewy texture. Using oat flour is the perfect solution and gives these cookies a very satisfying texture plus plenty of added nutrients from the oats.
You can make oat flour easily and inexpensively at home simply by blending up some rolled oats in a high powered blender or food processor. Or you can purchase it ready made from many grocery stores or order it online.
I used a combination of maple syrup and coconut sugar as the sweeteners in this recipe. The combination of the liquid maple syrup and the solid, grainy coconut sugar helps these vegan oatmeal raisin cookies stay crispy on the outside and soft and chewy on the inside.
These vegan cookies are spiced with a bit of cinnamon and plenty of vanilla extract. You could add a dash of nutmeg if you like for an extra layer of flavour but I love them as is.
I used sultana raisins in these cookies but you can use any type of raisin you like in this recipe. Or substitute dairy free dark chocolate chips instead of raisins if you prefer.
This recipe makes 14 cookies, so you can scale up or down as needed to make as many cookies as you want. These cookies can be stored in an airtight container or freezer bag in the freezer and thawed out for a quick snack or dessert.
The trick to getting these vegan oatmeal cookies into a nice, uniform shape is to first roll them into a ball with your hands. Just scoop out a heaping teaspoon of dough, then roll into a ball before placing on a parchment paper lined baking tray.
The next step is to use your fingers to press the dough balls into a flat, round, uniform cookie shape. Then these vegan oatmeal raisin cookies are ready to pop into the oven.
More vegan cookies to try
- For some more delicious vegan cookies, check out these vegan brownie cookies. They’re gluten free, refined sugar free, and intensely chocolaty.
- These maple walnut cookies are another yummy paleo vegan cookie option. They’re so easy to make and are perfect for baking with toddlers and kids.
- These vegan tahini chocolate chip cookies have the perfect balance of sweet and salty, with a unique flavour that is sure to satisfy.
Vegan Oatmeal Raisin Cookies
- 1/4 cup coconut oil melted
- 1/4 cup coconut sugar
- 3 tablespoons maple syrup
- 1 flax egg (to make a flax egg, mix 1 tablespoon of ground flax seeds with 3 tablespoons of cold water and let chill in the fridge for 10 minutes)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup gluten free oat flour
- 1/2 teaspoon baking soda
- 1/2 cup raisins
- Prepare the flax egg by mixing one tablespoon of ground flax seeds with 3 tablespoons of cold water, then let that mixture chill in the fridge for 10 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- In a large mixing bowl, add the melted coconut oil, coconut sugar, maple syrup, flax egg, vanilla extract, salt, and cinnamon and stir until combined.
- Add the gluten free oat flour and baking soda and stir again until all the ingredients are incorporated and a dough like consistency is achieved.
- Scoop out a heaping teaspoon of dough and roll it into a ball shape in your hands, then place on a parchment paper lined baking tray.
- Using your fingers, press the balls into a round flat cookie shape.
- Bake in a preheated oven at 375 degrees Fahrenheit for 10 minutes or until golden brown.
- Allow the cookies to cool before removing from the pan and serving.
- Makes 14 vegan oatmeal raisin cookies.
- Using your hands to roll the dough into balls, then flattening them results in a nice uniform cookie shape.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.