Naturally sweetened Healthier Oatmeal Cookies – gluten free + vegan are soft and chewy, with a hint of cinnamon. I’ve included two ways with these healthy oat cookies: raisin or chocolate chip! | Disclosure: This post is sponsored by Bob’s Red Mill. Thank you for supporting brands that keep Vanilla And Bean cookin!
Healthy oat cookies? I know, I know. It’s the new year. We’re all trying to balance the holiday food fest. I get it. But bakers gotta bake and my sweet tooth never ends. So, I thought I’d whip us up some healthier gluten free oatmeal raisin and chocolate chip/chunk cookies.
And there’s interest anyway in the Vanilla And Bean community (thaaank youu)! Based on an Instagram survey I took the last week for gluten free oatmeal cookies, I found there’s a 50/50 split among those who requested raisins and those who are devout in their chocolate chunk love.
So, I’ve included two ways to dress these gluten free, vegan and healthy oat cookies up: oatmeal raisin cookies and oatmeal chocolate chip / chunk cookies so you can soothe those cravings no matter your preference.
These gluten free healthy oat cookies are made in partnership with Bob’s Red Mill. I’m super excited to continue our partnership this year and with a brand I trust for high quality pantry staples to fuel my family’s lifestyle. Bob’s Red Mill ingredients are accessible and offers a wide array of gluten free options.
Since going gluten free, Bob’s Red Mill Gluten Free Rolled Oats have been a lifesaver. Oats are naturally gluten free, but to ensure that these oats 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.
Why are these Gluten Free and Vegan Oatmeal Cookies Healthier?
- Naturally Sweetened: maple syrup is a perfect partner in gluten free oatmeal cookies and helps make these cookies soft and chewy.
- Wholesome Ingredients: whole grain and nutty goodness support a wholesome cookie. Gluten free organic rolled oats and oat flour, almond flour, and almond butter make up the bulk of these cookies. To keep the cookies vegan, I use unsweetened applesauce to aid in binding and for added moisture.
Are you Team Chocolate or Raisin in your Oatmeal Cookies?
- Chocolate Fans! 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.
- Raisin Fans! Use golden or dark unsweetened raisins in your mix. To make sure they’re at their most plump and juicy, soak the raisins in hot water for at least 10 minutes, then drain before stirring them into the cookies.
I’m team both, Rob’s team chocolate, so I split the final cookie dough and half the amount of raisins and chocolate. Healthy oatmeal cookie heaven (!!) and we’re both happy!
How to Make Healthier Gluten Free Oatmeal Cookies:
These healthy oat cookies are super easy to make. Just one bowl, a whisk, a few sheet pans, parchment and a cookie scoop are the only tools you need. There’s no resting or refrigerating the cookies either, so they can be whipped up when a craving strikes!
- First, decide on raisin or chocolate gluten free cookies. If raisin, pour hot water over the dry raisins to plump them up. Or, if chocolate, give the dark chocolate bar a good chop into chunks and measure out the chocolate chips.
- Then, mix the room-temperature wet ingredients:
- maple syrup
- almond butter
- apple sauce
- Next, to the wet ingredients, add the dry ingredients:
- gluten free oat flour (I DIY these, see notes)
- Bob’s Red Mill gluten free rolled oats
- almond flour
- baking soda
- fine sea salt
- Mix throughly, add the raisins or chocolate chips/chunks, mix again, scoop and finally, bake.
Cool completely then enjoy! Vegan chocolate chip or raisin oatmeal cookies will last up to a week stored at room temperature. They become even softer as they set.
A Few Recipe Notes:
- Can I freeze cookies? Yes please! To make these gluten free oatmeal cookies ahead of when needed, scoop the cookie dough and place the scoops on a sheet pan. Pop the pan in the freezer for about an hour. When frozen, place the cookies in a storage container. Remove the cookies from the freezer, place on a parchment lined sheet pan and thaw at room temperature. Once thawed they’re ready to bake.
- This recipe calls for gluten free oat flour. I DIY my own using Bob’s Red Mill Old Fashioned Rolled Oats (gluten free if needed). It’s super easy and economical – see my DIY how to make oat flour for more details.
- These cookies are chewy and soft and become softer as they set at room temperature in a covered container.
- If Team Raisin: to plump up the raisins, and make them their juicy best, cover in boiling water while you mix the cookies. Drain, then fold the raisins into the cookie dough.
- If Team Chocolate: For the chocolate use chips and chunks, a 1/2 C each. Using two varieties of chocolate offers interest, added texture.
For more recipes using Bob’s Red Mill Organic Gluten Free Rolled Oats and so many other fabulous ingredients head to their website and for daily inspiration, be sure to check out Bob’s Red Mill on Facebook, and Instagram!
Healthier Oatmeal Cookies - gluten free + vegan
A healthier cookie for when you want to stay on track, but have a need to soothe that sweet tooth! Naturally sweetened Healthier Oatmeal Cookies - gluten free + vegan are soft and chewy, with just a hint of cinnamon. I've included two ways with Healthier Oatmeal Cookies: raisins or chocolate chunk!
- 3/4 C (105g) Raisins *omit if using chocolate - see notes for chocolate chunk/chips
- 3/4 C (230g) Pure Maple Syrup room temperature
- 1/2 C (130g) Smooth Almond Butter no stir or fresh ground almond butter with no additives | room temperature (***see note if using softer, more oily (read: gloppy) almond butter -
- 1/3 C (65g) Unsweetened Apple Sauce room temperature
- 1 tsp Vanilla Extract
- 1/2 C (65g) Almond Flour I use Bob's Red Mill
- 1/2 C (55g) Gluten Free Oat Flour I use homemade, linked here
- 1 3/4 C (165g) Gluten Free Rolled Oats I use Bob's Red Mill
- 1/2 tsp Cinnamon ground
- 1/2 tsp Fine Sea Salt
- 1/2 tsp Baking Soda
Set oven rack to center of the oven and preheat oven to 350F (180C). Line two sheet pans with parchment paper. Set aside.
*OMIT this step if using Chocolate (see notes)* In a small mixing bowl, add the raisins. If the raisins seem dry, pour boiling water over the raisins until they are 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, gluten free oats, cinnamon, salt, and baking soda. Stir for one minute, vigorously, to incorporate the ingredients. Fold in the raisins or chocolate chunks and chips.
Using a #50 ice cream scoop (or heaped Tablespoon), scoop the cookies and place them on the prepared sheet pans in 4x5 rows, about 1 1/2" apart. Bake in a preheated oven for 13-14 minutes, or until golden on the bottom and lightly golden on top.
Remove from oven and allow cookies to rest on the sheet pan for a few minutes, then transfer the cookies to a cooling rack to cool completely. Store cookies at room temperature in a lidded container for up to a week. The cookies will soften further as they set.
*To make Healthier Chocolate Chip and Chunk Oatmeal Cookies: Omit the raisins and fold in 1/2 C (75g) chopped dark chocolate (for chunks) and 1/2 C (95g) semi-sweet chocolate chips. Using both chunks and chips produces flavor and texture interest.
***See Alexandra's note below, in the comments, regarding a runny batter. Since the cookies didn't hold their shape when she scooped them, she added more oats to the mix. I'm thinking this is due to the Almond butter. No spread has a thicker consistency, where regular Almond butter is more oily and loose. If using the latter, drain off any excess oil before adding it to the cookie mix.
To Freeze the Cookies: To make these gluten free oatmeal cookies ahead of when needed, scoop the cookie dough and place the scoops on a sheet pan. Pop the pan in the freezer for about an hour. When frozen, place the cookies in a storage container. Remove the cookies from the freezer, place on a parchment lined sheet pan and thaw at room temperature. Once thawed they're ready to bake.
In baking, weighing ingredients is important for optimal outcome. I find that especially true in gluten free baking. If you feel you'll be baking with gf flours regularly, I recommend investing in a good digital kitchen scale. I use one like this and have had it for about five years. Its been reliable.
About Oven Temperature Variations: I enthusiastically recommend an oven thermometer! I’ve baked in commercial bakery and home ovens, old, lightly used and brand new ovens – they all have their own personalities with temperature variations and fluctuations. Knowing the temperature of your oven is important for the best outcome, especially when it comes to baking. I keep a close eye on my oven thermometers (I use two just to be sure) when testing/making recipes for the blog so that I am as accurate as possible with including the proper baking temperatures/time in my recipes.