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.
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
- to make the cookies free from added sugar, omit the maple 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
- 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:
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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!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cookies
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
Gluten-Free Vegan Oatmeal Raisin Cookies
Amount Per Serving
Calories 151 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Sodium 16mg 1%
Potassium 114mg 3%
Total Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Protein 2g 4%
Vitamin C 0.5%
* Percent Daily Values are based on a 2000 calorie diet.
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