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A white plate piled with cookies against a white background.
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4 from 3 votes

Vegan Oat Flour Cookies

These vegan oat flour cookies are also gluten free and nut-free. They're perfect for school snacks or a nutritious dessert.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 7
Calories: 218kcal


  • Baking Sheet
  • Parchment paper


  • 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 cup gluten-free oat flour
  • 1/2 cup raisins
  • 1/4 cup coconut oil melted
  • 1/4 cup coconut sugar
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon baking soda


  • 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 at 375 degrees Fahrenheit for 10 minutes or until golden brown.
  • Allow the cookies to cool before removing from the pan and serving.


  • Store these vegan oat flour cookies in an airtight container in the fridge for up to five days or in the freezer for up to six months.


Serving: 2cookies | Calories: 218kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Sodium: 180mg | Potassium: 180mg | Fiber: 2g | Sugar: 9g | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg