Soft-baked vegan oatmeal raisin cookies loaded with raisins and cinnamon. They also happen to be 100% gluten-free and are perfect for snacks and school lunch boxes.
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 2 minutes, then remove and place on a cooling rack.
Notes
Please read all of the helpful tips and FAQ above before making this recipe.
Calorie count is based on 17 cookies, which is the amount you will get if you use a medium sized cookie scoop, (medium scoops are usually 1.5 tablespoons).
If you make your own oat flour sift it to get rid of any larger pieces and only after it has been sifted, then measure / weigh it for the recipe. Don't skip the sifting or your measurement will be off.
This recipe will NOT work with coconut flour and has not been tested with any others, only oat flour.
For this recipe, you want your coconut oil to be soft, not melted.
Use either ½ or ¾ cup of raisins, depending on how many raisins you like in your cookies.
Cookies may seem underbaked when you take them out of the oven because they will be very soft. Not to worry, they firm up as they cool.
Store leftovers in an airtight container for 5-6 days.
To freeze baked cookies, place them in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw in the refrigerator or on the counter and when you’re ready to serve, place them on a plate, bring them to room temperature, and enjoy.
Nutrition info listed below is based on one of 17 cookies. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.