Soft Gluten-Free & Vegan Oatmeal Raisin Cookies! They're so delicious and cozy. Just like grandma used to make.
Oh, how I wish you could have smelled these soft and chewy gluten-free oatmeal raisin cookies baking. The sweet smell of natural sugars, savory cinnamon, and toasted rolled oats all wrapped up in one mouthwatering aroma of deliciousness was almost too much to handle. I made the mistake of taking a bite of cookie before it was cool enough to eat and a hot raisin burned the roof of my mouth. The hazards of being an impatient homemade cookie lover.
My love of this special cookie stems back from my childhood. There’s just something about the chewy oat filled texture, mixed in with sweet plump raisins, and a hint of cinnamon. It’s the kind of cookie that reminds me of grandma’s kitchen. They just feel like home.
Last week my friend and I drove to Cincinnati, Ohio to attend the Western & Southern Open tennis tournament. If you’re into tennis, and seeing all of the best (Nadal, Plishkova, Isner, Stephens….) professional tennis players, this is the venue for you. It’s smaller, which means that you have a good chance of meeting players, and it had several really good vegan food options. I had veggie tacos, veggie sushi, and falafel. All were really, really good.
Anyway, as I was saying, my friend and I drove to the tournament on Thursday morning. We left at 5:00 am with coffee and cookies in hand. She’s a foodie, so I was thrilled when she gave them two thumbs up. She was mostly impressed that they were gluten-free and didn’t have the texture of sand, which is an unfortunate occurrence in many GF cookies. These refined sugar-free and oil-free vegan oatmeal cookies are soft and chewy on the inside and slightly crispy on the outside, with a hint of cinnamon.
Another thing that makes these cookies taste amazing is that I toasted the rolled oats before making the cookie dough. Toasting them in the oven for a few minutes intensifies the flavor and gives them a nice nutty taste.
HOW TO MAKE GLUTEN-FREE VEGAN OATMEAL RAISIN COOKIES
It’s really hard to mess these up. If you follow the instructions carefully and you toast the oats first, you’re going to make some delightful gluten-free oatmeal cookies that your family will love.
First – Toast the oats in the oven for approximately 5 to 8 minutes, or until they turn slightly golden.
Second – Whisk the dry ingredients together
Third – Cream the vegan butter, coconut sugar, maple syrup, flax eggs, and vanilla extract until smooth and creamy.
Next – Add the flour mixture to the butter and beat until blended. Add the toasted oats and beat until just combined.
Then – Stir in the raisins until they’re evenly distributed.
Finally – Scoop the cookie dough by heaping tablespoons onto a parchment lined baking sheet and bake for approximately 12 to 15 minutes or until golden in color. Let cool on a wire rack.
These classic oatmeal cookies are addicting. I kept going back for more, and I started to feel guilty about it, until I reminded myself that they don’t have any refined sugar and they’re gluten-free. They’re also filled with healthy oats, raisins, and ground flax seed. #noguiltcookies
Make these and come back and let me know what you think. I always love hearing from you.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Soft Gluten-Free & Vegan Oatmeal Raisin Cookies
- 1 ½ cups 146 g gluten-free flour blend (we use King Arthur brand)
- 1 teaspoon aluminum-free baking powder
- ¼ teaspoon baking soda
- 2 teaspoon 5 g ground cinnamon
- ½ teaspoon ground sea salt
- 8 tablespoon 116 g vegan butter (we use Miyoko’s or Earth Balance), room temperature
- 1 cup 223 g coconut sugar (you can use brown sugar if you don’t have coconut sugar)
- ¼ cup 60 ml pure maple syrup
- 2 tablespoon 30 g ground flax seed plus 6 tablespoon (90 ml) water, mixed well
- 1 tablespoon 15 ml pure vanilla extract
- 2 cups 163 g rolled oats (make sure they’re gluten-free)
- 2 cups 307 g raisins
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper or a silpat
- In a small bowl, whisk the ground flax seed and water until it turns into a sticky paste. Let sit
- Toast the oats in the oven for 5 to 8 minutes, or until they’re golden brown. Watch them carefully so they don’t burn. Remove from oven and let cool.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
- In a large mixing bowl, beat the butter, sugar, maple syrup, flax egg, and vanilla on a high speed until smooth and creamy, approximately 2 minutes. Add the flour mixture and blend on a low speed until combined. The cookie dough should look smooth and creamy. Add the oats and beat until just blended.
- Stir in the raisins until evenly combined. Scoop out heaping tablespoons (15 g) and roll into balls. Slightly press the balls down on the cookie sheet and bake for 12 to 15 minutes, or until the cookies are firm and golden brown on top. Cool on a wire rack.