Soft Gluten-Free & Vegan Oatmeal Raisin Cookies
Store in an air-tight container for up to one week or freeze for up to 3 months.
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Calories:
Ingredients
- 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
Instructions
- 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.
- Enjoy!
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