Chewy Vegan Gluten-Free Oatmeal Raisin Cookies
Naturally sweetened oatmeal raisin cookies that are chewy, wholesome, and free from dairy, gluten, and refined sugar. Flax eggs bind a mixture of coconut oil and almond butter with maple syrup and coconut sugar, creating rich flavor and tender texture. Rolled oats and finely ground oat flour provide structure while cinnamon and walnuts add warmth and crunch. Perfect for plant-based bakers seeking guilt-free treats that don't compromise on taste. These cookies stay soft for days and work for lunchboxes, afternoon snacks, or gift-giving.
Ingredients
- ¼ cup coconut oil, melted
- ½ cup almond butter, unsalted, natural creamy
- 2 ¼ cup coconut sugar
- 2 ¼ cup maple syrup, pure
- 2 flax eggs, ground flaxseed whisked with warm water, set 15 minutes
- 1 teaspoon vanilla extract, pure
- 2 cups rolled oats, gluten-free
- ¾ cup oat flour, gluten-free, finely ground
- 1 teaspoon baking powder
- 2 teaspoons cinnamon, ground
- ½ teaspoon salt
- 1 cup raisins
- ½ cup walnuts, chopped
Instructions
- 1
Preheat oven to 350°F and line baking sheet with parchment paper.
- 2
Whisk together melted coconut oil, almond butter, coconut sugar, maple syrup, prepared flax eggs, and vanilla extract in medium bowl.
- 3
Stir together rolled oats, oat flour, baking powder, cinnamon, and salt in large bowl.
- 4
Pour wet mixture over dry ingredients and fold together until combined.
- 5
Fold in raisins and walnuts.
- 6
Scoop dough using 2-tablespoon cookie scoop and drop onto prepared sheet, spacing evenly.
- 7
Flatten cookies with fork to desired thickness.
- 8
Bake for 12-16 minutes.
- 9
Cool on baking sheet for about 10 minutes, then transfer to cooling rack to cool completely.
Tips
Ensure oat flour is very finely ground rather than coarse; if using homemade, process rolled oats in food processor until flour-like consistency for best texture.
Cookie dough will be sticky; using a cookie scoop ensures uniform sizing and makes handling easier than dropping by spoon.
Allow cookies to cool on baking sheet for 10 minutes before moving to cooling rack; this prevents them from breaking apart while still warm and fragile.
Good to Know
Store in airtight container at room temperature for up to 5 days. For longer storage, freeze in freezer bag for up to 3 months.
Prepare dough up to 2 days ahead; refrigerate covered. Scoop onto baking sheet and bake directly from cold dough, adding 1-2 minutes to bake time.
Serve at room temperature with cold milk or tea. Perfect for lunchboxes, office snacks, or paired with coffee.
Common Mistakes
Use coarse oat flour to avoid dense, heavy cookies; finely ground flour creates proper texture.
Skip cooling on baking sheet to avoid broken, crumbly cookies; they firm up during this rest period.
Overbake to avoid dry cookies; 14 minutes produces chewy centers; times vary by oven.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular (non-gluten-free) oats?
Yes, standard rolled oats work fine if you're not avoiding gluten. Standard oat flour is coarser, so you may need slightly less or process it finer. Results will be nearly identical; label as gluten-containing.
What if I don't have flax eggs?
Replace with 1/4 cup applesauce, 2 tablespoons aquafaba (chickpea liquid), or 1 tablespoon ground chia seed mixed with 3 tablespoons water. Rest chia mixture 10 minutes. Results vary slightly in chewiness.
How long can I keep these frozen?
Frozen cookies last up to 3 months in airtight freezer container or bag. Thaw at room temperature for 30 minutes or eat frozen. No quality loss occurs during freezing.