Naturally sweetened with maple syrup, cinnamon spiked Vegan Oatmeal Cookies are soft and chewy, ready in under 30 minutes! Made with applesauce for an eggless cookie, toss in raisins or chocolate chips for the ultimate customization, This cookie recipe is easily made gluten free with gluten free oats and almond flour. | Disclosure: This post is brought to you by Bob’s Red Mill.
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “…It is my new favourite recipe. It’s hard to find vegan cookies that are both healthy and delicious at the same in stores. Definitely recommend and giving is 10 stars out of 5.” ~ Elle
Soft and Earthy Vegan Oatmeal Raisin Cookies
They’re a reader favorite! The V&B commuity is loving these oatmeal cookies. We gotta have naturally sweetened options anyway for that pesky sweet tooth. We love em’ for a grab and go breakfast cookie or snack.
This Recipe Is
- easy to make with bowl and spoon
- freezer friendly
- gluten free or not
If you love to make homemade cookies, you’ll enjoy these super easy and delicious cookies!
Start with Quality Ingredients
Made in partnership with Bob’s Red Mill, I’m excited to share ingredients with the Vanilla And Bean community from a brand I trust for high quality pantry staples. Bob’s Red Mill offers a wide array of baking flours, whole grain and gluten free options nationwide.
Bob’s Organic Old Fashioned Rolled Oats and Almond Flour offer earthy flavor, and soft texture in these chewy cookies. Oats and almond flour are naturally gluten free, but to ensure they maintain their gluten free integrity, Bob’s Red Mill handles them with care in their dedicated gluten free facility and batch tests to ensure gluten free status.
About the Key Ingredients
- Raisins: look for Thompson raisins in the bulk bins for best value. If you have raisins on hand, and if they’re been in the pantry forever like mine, they’ll be dry. Soak them in hot water before mixing into the batter to plump them up!
- You can opt to omit the raisins in favor or chocolate! Use your favorite chocolate chips. The darker the chocolate, the less sweet the cookie will be. I like to use 60-72%.
- Almond Flour: I use Bob’s Red Mill Super Fine Almond Flour. It adds nutty flavor and a tender texture to these cookies. And, by the way, it’s gluten free!
- Oat Flour: You can DIY oat flour easily. I have a How to Make Oat Flour tutorial if needed.
- Old Fashioned Rolled Oats (gluten free if needed): Bob’s Red Mill Organic Old Fashioned Rolled Oats – my choice an earthy flavor, pure and delicious. For gluten free oatmeal cookies, choose Bob’s gluten free rolled oats and almond flour.
At a Glance: How to Make Vegan Oatmeal Raisin Cookies
Just one bowl, a whisk, spoon, a few baking sheets, parchment paper and a cookie scoop are the only tools you need. There’s no resting or refrigerating the cookies, so they can be whipped up when cravings strike!
- First, let the raisins soak in hot water to plump em’ up!
- Second, whisk the maple syrup, almond butter, apple sauce, and vanilla.
- Next, add the oat flour, rolled oats, almond flour, cinnamon, baking soda, and salt.
- Last, mix throughly, add the raisins (or chocolate), mix again, scoop and bake.
Cool then enjoy! These cookies will last up to a week stored at room temperature or they an be frozen so you don’t devour them all in one setting! They become even softer as they set.
*Makers Notes*
I love reading all your tips and adaptations for these tasty cookies. I’m amazed at how versatile they are! Thank you for sharing.
Many thanks to Hope and others who shared their tip about using gloppy/runny almond butter and how to thicken the cookie dough (see recipe notes). Here are a few highlights from the comment section:
- Alexandra said: “I opted for cranberries instead of raisins.”
- Cassandra said: “…did not have almond flour and… so I used Bob’s whole wheat pastry flour. I couldn’t believe how easy and how delicious they are.”
- Laura said: “I used half the batter to make the raisin variation and the other half to make the chocolate chip. Both were equally delicious! One substitution: I switched 1/3 cup applesauce for 1/3 cup of mashed banana, since that is what I had on hand. It was delightful”
Traci’s Tips
- Vegan Oatmeal Chocolate Chip Cookies: Chocolate Fans, I gotchu! Omit the raisins and, for the best texture and flavor, use two different types of chocolate; chunk and chip. You’ll need a dark chocolate bar – go for 70%-80% dark and semi sweet chocolate chips (look for dairy free chips).
- Refrigerator Rest: No need to. Scoop and bake!
For more recipes using Bob’s Red Mill Organic Rolled Oats and so many other fabulous ingredients, head to their website!
Vegan Oatmeal Raisin Cookies (Easily Gluten Free)
Ingredients
- 3/4 cup (105 grams) Raisins , *see notes for chocolate chunk/chips
- 3/4 cup (230 grams) Pure Maple Syrup, room temperature
- 1/2 cup (130 grams) Smooth Almond Butter, no stir or fresh ground almond butter with no additives at room temperature (**see note if using gloppy/runny almond butter)
- 1/3 cup (70 grams) Unsweetened Apple Sauce, room temperature
- 1 teaspoon Vanilla Extract
- 1/2 cup (65 grams) Super Fine Almond Flour, I use Bob’s Red Mill
- 1/2 cup (55 grams) Oat Flour, I use homemade, linked here
- 1 3/4 cups (165 grams) Old Fashioned Rolled Oats, I use Bob's Red Mill
- 1/2 teaspoon Cinnamon, ground
- 1/2 teaspoon Fine Sea Salt
- 1/2 teaspoon Baking Soda
Instructions
- Set oven rack to center of the oven and preheat oven to 350F (180C). Line two sheet pans with parchment paper. Set aside.
- In a small mixing bowl, add the raisins. If the raisins are dry, pour boiling water over them until they're just covered. Allow to set, to plump up, while you prepare the remaining ingredients. Drain and press out the any remaining water before mixing the raisins into the dough.
- In a large mixing bowl whisk the maple syrup, almond butter, apple sauce, and vanilla extract until the mixture is smooth and emulsified. To the wet ingredients, add the almond flour, oat flour, rolled oats, cinnamon, salt, and baking soda. Stir for one minute, vigorously, to incorporate the ingredients. Fold in the raisins. The batter should be thick.
- Using a #50 ice cream scoop (or heaped Tablespoon), scoop the cookies and place them on the prepared sheet pans in 4×5 rows, about 1 1/2 inches apart. The cookies should hold in scoop form when placed on the sheet pan. If not, see notes**. Bake in a preheated oven for 13-15 minutes, or until golden on the bottom and top.
- Remove from oven and allow cookies to rest on the sheet pan for a few minutes, then transfer to a cooling rack to cool completely.
- To Store: Store cookies at room temperature in a lidded container, stacked between sheets of parchment for up to a week (otherwise they stick together). The cookies will soften further as they set.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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Made these today and they were delicious! Chewy and a great texture and not too sweet! I had the gloopy almond buttet so I just added a bit less than the recipe suggested and that worked well. I made these cookies bigger and made 22 cookies and baked them for an extra 5 minutes. Ive made many vegan gf cookies that dont turn out so im very happy with this recipe. Thanks!
Hiii Sarah! Oh my gosh… best review ever! SO happy you’re enjoying the cookies. Thank you for your five star review and giving the cookies a go! Hooray!
I have made these three times now and they came out incredibly delicious! I forgot to add in the oat flour one of the times I baked it and they still turned out great!!! I can’t believe these delicious cookies are healthy- ish. I just love live them I could eat countless cookies in one sitting 😋. Thank you so much for sharing this. It is my new favourite recipe. It’s hard to find vegan cookies that are both healthy and delicious at the same in stores. Definitely recommend and giving is 10 stars out of 5.
Hooray for 10 stars, Elle! Thank you for your note and giving these little tasty morsels a go. SO happy they’re turned out, even without the oat flour :o !!