Gluten Free Oatmeal Raisin Cookies (Vegan)

Melissa King Healthy Cookies, Recipes

Gluten Free Oatmeal Raisin Cookies.  Who doesn’t like cookies?  The oatmeal raisin cookie is such a classic.  Most of us have memories making oatmeal raisin cookies as kids.

I know I used to.  So I wanted to create a healthier of version of the classic oatmeal raisin cookies.  This oatmeal raisin cookie recipe is not only healthier, it is also gluten free, oil free, and vegan.

 

gluten free oatmeal raisin cookies

 

Oatmeal raisin cookies are so yummy.  Super soft cookies, bursting with cinnamon and raisins.  Just making them makes your whole house smell amazing.

These cookies are made with no oil and no butter.  So feel free to have a few!

 

gluten free oatmeal raisin cookies

 

Want to make this recipe?  Watch the video below.  For more videos, you can subscribe to my You Tube channel.

 

Looking for more cookie recipes?

 

Gluten Free Oatmeal Raisin Cookies

Gluten Free Oatmeal Raisin Cookies

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Prep Time 10 min Cook Time PT10-12M Serves 16 cookies     adjust servings

A healthier version of the classic cookie!

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl.
  3. Mix wet in another.
  4. Add wet to dry and mix well.
  5. Fold in the raisins.
  6. Drop cookies onto a lined baking sheet.
  7. Bake for 10-12 minutes.
  8. Wait until the cookies are completely cooled before removing.

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Recipe Notes

I made this recipe two times. One with chopped dates and the other with raisins. Either is good, but I loved the chopped dates! Store these cookies in the fridge. If you intend to keep them longer than a week or two, you can freeze them. I freeze mine in a zip lock bag. Enjoy!

 

Gluten free Oatmeal Raisin Cookies

 

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84 thoughts to “Gluten Free Oatmeal Raisin Cookies (Vegan)”

  3. These really look good. I love oatmeal raisin. Nice to have a non chocolate recipe for the ones that can't eat chocolate.
    Reply
  9. I'm just wondering if you add the flax meal right into the rest of the dough or do you mix it with water and let sit first? I'm new to egg replacement......Thanks!
    Reply
    1. Oh yes! You need to mix the flax and water first. Here is a little diagram on how you do it. https://mywholefoodlife.com/advice/how-to-make-a-flax-egg/
      Reply
    2. Oh and I only have baking powder, no soda. Would it be ok to leave it out? I know your gf cc cookies don't call for it but not sure if it's needed for this recipie. Thanks for your help! I'm trying to clean out my cabinets before a big move and I don't want to buy anything new:)
      Reply
  11. I am in process of making these, cos they look so delicous :-) I have one question about the flax. I am new to cooking in general, but those healthy recipes are very inspirational (Thank you) Do you add the flax to the wet ingredients or after you have mixed the wet and dry, you add them to the dough? Thanks :-)
    Reply
    1. I add the flax egg to the wet ingredients. If you don't know how to make a flax egg, here is a handy diagram. https://mywholefoodlife.com/advice/how-to-make-a-flax-egg/
      Reply
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  13. These sound delicious! Do you have to keep them refrigerated? I'm thinking about making these to take on a trip and refrigeration isn't possible.
    Reply
    1. Thank you! If you are on a short trip, I think they would be fine, but if left unrefrigerated past 3 days might be an issue.
      Reply
  14. It is pouring here! We are out of maple syrup so I am going to use honey. We are using bananas instead of applesauce as well? We will report back!
    Reply
          1. So far I ate 4 cookies and will probably quickly eat the rest. This is an excellent recipe. I was looking for a gluten free recipe without gluten free additives but were still chewy and held together. I added cranberries and chocolate chips. Thank you for sharing this recipe Melissa!
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  18. I made these today and all I can say is WOW!! Oatmeal raisins are my all time favorite and your recipe is at the top of my list for Delish and Healthy. They were crunchy on the outside....soft and moist on the inside. I used extra thick rolled oats since that's all I had so I let the batter sit in the fridge for 10 minutes to soften the oats a bit. The sweetness was perfect too. Thank you so much!!
    Reply
  20. I made these with honey instead of maple syrup and real eggs instead of flax. The batter was very runny and the cookies spread out to cover almost the entire tray, but my kids and husband love them!
    Reply

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