The Ultimate Vegan Oatmeal Raisin Cookies made with all gluten-free ingredients. These are the ultimate thick and chewy oatmeal cookie recipe that is made with all healthier ingredients.
How have I had my blog for almost 6 years and this is the first oatmeal raisin cookie recipe?!
Seems somewhat sinful if you ask me. But these cookies were worth the wait, I promise. These are the oatmeal cookies for all my soft-baked cookie lovers out there. They are extra thick, chewy and have the best soft and perfect texture. And the best part? They just so happy to be gluten-free, vegan and sweetened with only maple syrup!
I live to make cookie recipes to eat and share with you guys. You know they are by far my favorite type of dessert to eat. But cookies are also my favorite type of food to photograph. Usually they are swimming in pools of chocolate but these oatmeal raisin cookies look pretty damn good to me.
These are the type of cookies you will want to dip in your favorite non-dairy milk or have with your coffee or tea. They are just the right amount of sweetness. And they truly hit the spot.
If you make these cookies at home, let us know in the comments below! And as always, rating and reviewing the recipe always is an easy way to support the blog.
What ingredients you need to make these healthy oatmeal raisin cookies:
- Maple syrup – or sub honey
- Creamy almond butter – code RACHL for free shipping on my fave – you can use cashew or peanut too
- Unsweetened apple sauce
- Almond flour
- Gluten-free oat flour
- Gluten-free rolled oats
- Cinnamon
- Raisins – or use chocolate chips if you want and you can add mixed nuts too!
How to make these vegan and gluten-free oatmeal raisin cookies:
- In a large bowl, mix together the maple syrup, almond butter, applesauce and vanilla until smooth
- Add the almond flour, oat flour, oats, baking powder and cinnamon until full combined
- Fold in raisins then add the cookie dough to the fridge to chill for 30 minutes (don’t skip this step!)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- Scoop about 1-2 tablespoons of dough using a cookie dough scooper or ice cream scooper and place onto the sheet. Form them into cookie form if needed and make sure they have about 1 inch of space between cookies
- Bake in oven for about 13-15 minutes or until golden on the bottom/edges
- Allow the cookies to cool for a bit then enjoy!
A few of my other favorite healthier cookie recipes to bake:
Healthy Double Chocolate Chip Cookies (gluten-free)
The BEST Chocolate Chip Walnut Cookies (gluten-free)
Gluten-free Chocolate Chip Olive Oil Cookies
Paleo Chocolate Chip Brownie Cookies
The Ultimate Vegan Oatmeal Raisin Cookies (gluten-free)
The Ultimate Vegan Oatmeal Raisin Cookies made with all gluten-free ingredients. These are the ultimate thick and chewy oatmeal cookie recipe that is made with all healthier ingredients.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 45 mins
Yield: About 14 cookies 1x
Ingredients
- 3/4 cup maple syrup (or sub honey)
- 1/2 cup creamy almond butter (code RACHL for free shipping on my fave – you can use cashew or peanut too)
- 1/3 cup unsweetened apple sauce
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/2 cup gluten-free oat flour
- 2 cups gluten-free rolled oats
- 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 3/4 cup raisins (or use chocolate chips if you want and you can add mixed nuts too!)
Instructions
- In a large bowl, mix together the maple syrup, almond butter, applesauce and vanilla until smooth
- Add the almond flour, oat flour, oats, baking powder and cinnamon until full combined
- Fold in raisins then add the cookie dough to the fridge to chill for 30 minutes (don’t skip this step!)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- Scoop about 1-2 tablespoons of dough using a cookie dough scooper or ice cream scooper and place onto the sheet. Form them into cookie form if needed and make sure they have about 1 inch of space between cookies
- Bake in oven for about 13-15 minutes or until golden on the bottom/edges
- Allow the cookies to cool for a bit then enjoy!
Notes
*Store in airtight container for 5 days or freezer for longer
**I haven’t tested subs that aren’t listed here
Share this recipe
Isabelle
These look so good!! Before I make them, I just want to make sure, is it really 1/5 tsp of baking powder? Not a measurement I’ve seen before!
Rachel
hi!! it says 1/2!
Aileen
These are unbelievably delicious. My husband and toddler are completely obsessed and insist these must always be on hand. And I love that I can taste the dough (equally as amazing) preggo!
Rachel
awwww yay!!!!
Beth
My mom and I made these last night for our family and they were absolutely delicious! We used half maple syrup and half honey and the flavor and texture were perfect for the classic oatmeal raisin cookie. We will be making these again for sure!
Rachel
awww yay!!!
Michelle
Hi, can we reduce the amount of maple syrup to 1/2 c? Do you think they’d still turn out yummy? Thanks!
shannon
Looooooove these cookies!!!! I’m a sucker for a good oatmeal raisin cookie, and I love that this one is nutritious enough that I can eat them as breakfast/pre-workout snack 🙂 will definitely be making these frequently
Bianca
So easy and yummy! My 2 year old and I are obsessed w these. Thank you!