Soft and chewy vegan oatmeal raisin cookies that are easy and quick to make, plus, they’re gluten-free (if you use gluten free oats!). Add as little or as many raisins to these simple vegan cookies as you’d like and get ready for family and friends to ask for more immediately after you make them!
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So…are you #TeamOatmealChocolateChip or #TeamOatmealRaisin?
I asked this question in my Instagram stories a little while back, and really, I already knew the answer before I asked.
Can anything ever beat chocolate? Likely not, but when put up against raisins, well…
67% of those who answered question went for oatmeal chocolate. Not a shocker.
I’m on both teams, I love both types of cookies equally. I won’t say now to any type of cookie, if we’re being honest.
However, as the poll shows, and from general knowledge, AND my family’s preference for non raisin things, I know many people are just not raisin fans.
For those of you who don’t like raisins but are still with me here, then this recipe for oatmeal chocolate chip coconut cookies is for you.
And if you prefer plain oatmeal cookies, then check out my plain vegan gluten free oatmeal cookie recipe.
So go ahead, check those recipes out, no hard feelings. And if you ever get curious and you feel like trying a really good oatmeal raisin cookie, come back and try this recipe. Okay?
Now, for those of you who DO like raisins and oatmeal raisin cookies, this recipe…mmm…this recipe. You’re going to like it.
They’re soft, chewy, and loaded with as many (or as little) raisins as you want. (See the recipe details for more info on that.)
They also have a subtle, really nice background cinnamon flavour. If you’re a raisin fan, you already know that cinnamon pairs perfectly with raisins.
Have a look at what they look like on the inside:
If you don’t like raisins, or think you don’t like them, maybe what I’ve said so far, combined with all the drool-worthy images will convince you to try the recipe? I hope so!
If not, that’s okay, just be sure to check out that oatmeal chocolate chip recipe I linked to above.
If you’re ready to take the leap and try something you think you won’t like, yay! I hope you like them and I hope I’ve convinced you to give raisins the fair chance they deserve 😉
Before you make the these vegan gluten free oatmeal raisin cookies, read through the following tips to be sure your recipe turns out perfectly the first time and every time after that.
How Can You Make An Oatmeal Raisin Cookie Recipe Without Eggs? And Without Butter?
Easy! This recipe replaces eggs with flax eggs. You’ll also be making these vegan raisin oatmeal cookies coconut oil instead of butter.
Is it Possible to Omit or Replace the Oil With Something Else?
No, don’t omit the oil, it’s an important part of the recipe.
I have not tried replacing it with another ingredient (like plain applesauce, a good oil replacement in some recipes), so I can’t say for sure if it would work, so keep that in mind.
Can I Use a Different Flour, Other Than Oat Flour?
These plant-based oatmeal raisin cookies call for oats and oat flour. I haven’t tried using any other flour in this recipe, so I can’t say for sure if any other type would work.
Based on experience, I do think there are some that would work very well, however, one flour that I know will definitely NOT work as a direct replacement for the oat flour is coconut flour, so please don’t go there 🙂
If you Make These Gluten Free Oatmeal Raisin Cookies …
…please leave me a comment below or please tag me on Instagram and show me a pic!
I’m @delightfuladventures 🙂 And tell me if you’re #TeamOatmealChocolateChip or #TeamOatmealRaisin …or #TeamBoth like me!
AND, if you like this gf oatmeal raisin cookies recipe, then be sure to check out these others you may also enjoy:
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Vegan Almond Butter Cookies
- Coconut Raisin Banana Bread
- Vegan Gluten-Free Peanut Butter Cookies
- Vegan Breakfast Cookies
How to Make Gluten-Free Vegan Oatmeal Raisin Cookies
Vegan Oatmeal Raisin Cookies
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 3/4 cup oat flour
- 1 cup gluten free rolled oats (regular rolled oats are also fine if you don't need the recipe to be gluten free)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup soft coconut oil (see note below)
- 1 teaspoon vanilla extract
- 2/3 cup coconut sugar
- 1/2 - 3/4 cup raisins (see note below)
Instructions:
- Preheat oven to 350°F (177°C).
- Prepare your baking sheet(s) by lining with parchment paper.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In a medium bowl, whisk together the oat flour, rolled oats, cinnamon, baking soda, and salt.
- In a large bowl, mix together the flax mixture, soft coconut oil, vanilla extract, and coconut sugar.
- Add dry ingredients to wet ingredients and mix until combined.
- Fold in raisins.
- Using a tablespoon (or a medium sized cookie scoop), scoop equal amounts onto the baking sheet(s). (See image above)
- Flatten each cookie slightly. Leave enough space around each cookie, they will spread a little as they bake.
- Bake for 10 minutes or until golden around the edges. Don't over bake! (see note below)
- Leave cookies on the cookie sheet to cool for about 10 minutes, then remove and place on a cooling rack.
Recipe Notes:
- Please read all of the helpful tips and FAQ above before making this recipe.
- If you use a tablespoon to scoop the cookie dough onto the pan, you will get roughly 24 cookies. If you make them with a medium sized cookie scoop, (medium scoops are usually 1.5 tablespoons), you will end up with less cookies. When I make them with a scoop, I get about 20).
- Don't buy oat flour, make your own! It's really easy and so much cheaper. Here's how to make your own oat flour.
- This recipe will NOT work with coconut flour.
- For this recipe, you want your coconut oil to be soft, not melted.
- Use either 1/2 or 3/4 cup of raisins, depending on how many raisins you like in your cookies.
- Cookies may seem under baked when you take out of the oven because they will be very soft. Not to worry, they firm up as they cool.
- Nutrition info listed below is based on one of 24 cookies. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.
Nutrition Info:
Sarah says
What can I substitute the flax seeds for?
Gwen Leron says
Hi Sarah, the flax mixture in this recipe is being used as an egg replacement. If you don’t have flax, or you can’t have it, you can use chia seeds in place of the flax seeds. I hope this helps, let me know if you have any other questions 🙂
Tina says
Just wanted to let you know that I used Earth Balance buttery spread in place of coconut oil with good results. Great recipe! Thanks.
Gwen says
Hi Tina! Glad to hear it worked well with the Earth Balance, thanks for letting me know! And I’m very glad you like the recipe, thanks so much for your note 🙂
Micky says
These cookies are very reminiscent of the buttery oat and coconut squares my mom used to make when I was a little girl. I’ve been looking for a GF version of them for a long time and was so glad to find this recipe that I baked a double batch – one of which was choc-coconut. I found working with the soft coconut oil very difficult so I melted it for the second batch of cookies. It work perfectly. I also made the second batch with ground chia instead of flax and it worked just as well. It also works fine with all purpose GF flour instead of oat flour (the way Mom used to make it). Thanks for the wonderful recipe. It’s definitely a keeper.
Gwen @ Delightful Adventures says
I love that the cookies remind you of something from your childhood and that you like the recipe, Micky 🙂 Good to know about the subs you made, it’s helpful to know, thank you!