Oatmeal Raisin Cookies (Vegan, Gluten-Free)
Made with oat flour, these soft and chewy classic vegan oatmeal cookies are naturally gluten free!
We had a few very rainy days recently all we wanted to do was stay home and bake cookies. What is it about rainy days and baking cookies that work so well together? My 11-year-old’s current favorite cookies are Oatmeal Raisin. She’s made them herself about 5 times now and they always go quickly. This time we made them together but made them gluten free and vegan so that everyone here can enjoy them. We couldn’t taste a difference, promise.
Soft gluten free vegan oatmeal cookies are easy to make with natural ingredients and so satisfying and delicious. While I wouldn’t call them health food, unlike most cookies, they do have some nutrition from the oats. These vegan gluten free oatmeal cookies are not meant to be a healthy snack like my Healthy No-Bake Oatmeal Cookies, they are more of a treat and taste like you’d expect a cookie to taste. More along the lines of my classic Vegan Chocolate Chip Cookies or Banana Bread.
How to Make Gluten-Free Oatmeal Cookies
We swapped out all-purpose flour for oat flour. Totally makes sense with oatmeal cookies, right? I love oat flour for muffins too, they make these Gluten Free Banana Oat Muffins perfect. They even work for Gluten Free Pumpkin Muffins and Carrot Cake Muffins!
Making oat flour is easy, simply blend oats in your blender or food processor until as finely ground as possible.
Mix the dry ingredients, then set aside.
Next we cream together the brown sugar, which gives these oatmeal cookies that classic rich sweetness and chewiness, with a little organic cane sugar and butter. I use Miyoko’s dairy-free butter as it tastes just like dairy butter and is made with real ingredients like cashews.
Beat the butter and sugars until light and soft.
Rather than using an egg, we used a “flax egg” which worked just fine.
Beat in the dry ingredients.
And finally the oats and raisins.
We use a cookie scoop to make this process much easier and create uniform cookies.
- 1 cup oat flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flax meal
- 1/2 cup vegan butter (I used Miyoko's)
- 1/2 cup brown sugar
- 1/4 cup organic cane sugar
- 1 teaspoon vanilla extract
- 1 and 1/2 cups rolled oats (certified gluten-free)
- 1 cup raisins
- In a medium bowl, whisk together the oat flour, cinnamon, baking soda, and salt. Set aside.
- In a small bowl, whisk together the flax meal and 2 tablespoons of warm water. Set aside.
- In the bowl of a mixer, beat the butter, brown sugar, and white sugar until light and soft, about 3 minutes. Add the vanilla and flax mixture and beat to incorporate.
- Slowly mix in the dry ingredients until incorporated. Mix in the oats and raisins.
- Place the mixer in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350 degrees F and line a large cookie sheet with parchment or a silicon liner.
- Scoop balls of dough onto the prepared cookie sheet and flatten into disks (these cookies will puff up slightly but don't spread much). Bake for 10-12 minutes. Cool for a 5 minutes on the cookie sheet and then transfer to a wire rack.
Recipe adapted from Live Well Bake Often
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 153 Total Fat: 7g Trans Fat: 0g Unsaturated Fat: 2g Sodium: 122mg Carbohydrates: 23g Fiber: 1g Sugar: 15g Protein: 2g