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
- vanilla
- 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
- cinnamon
- 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!
Ingredients
- 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
Instructions
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.
Recipe Notes
*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.
HI!
I really want to make these but I am waiting for the GF oat flour and I am allergic to almonds. Can I cub out both flours for coconut flour? Can you advise as to what else I would need to add/change. I am also planning to use tahini instead of almond butter. Or, should I just wait until the oat flour comes… and then how do I sub the coconut instead of almond flour?
Thanks! Excited to try this!!!
Hi Becky! Thank you for your note. I think tahini would be delicious! If your cookies seem too soft or are not holding their shape when you scoop them, add a bit more oat flour, 2 Tbs at a time to firm the cookies up. As far as coconut flour, I’ve never worked with it, but I’ve read unless you’re willing to experiment, coconut flour is not a 1:1 sub for other gluten free flours (and that goes for gluten free flours in general). So, I would wait for that oat flour unless you want to play with the ingredients! I hope this helps, and you enjoy the cookies! Please let us know how it goes!
I read that you can replace other flours with 20% coconut flour, so 1/4 cup coconut flour per one cup of other flours. I also read that you need to increase the amount of eggs so per 1/4 cup you need to use 6 eggs. Because I am also allergic to eggs I’m hoping that I can increase the amount of applesauce or tahini. I will decide later if I’m going to experiment with all coconut flour or wait till the oat flour comes… I hate to waste but this is also how you learn. I’ll let you know how they turn out.
i love gluten free stuff as every time i try to consume anything that isn’t gluten free my stomach gets upset. i have baked these cookies and not only i could process them easily but they taste so good and of course the use of raisins could make anything taste delicious :) Thanks for such a lovely recipe you have a wonderful weekend.! Cheers
Hi Racheal! Thank you so much for coming back and leaving a note. I’m so sorry to hear of stomach trouble, but am thrilled you enjoyed these cookies!
I loved these cookies! I ate one when they came out of the oven, then I ate two more shortly after. So good and hearty. Thank you for this great recipe.
Hi Corie! Thank you so much for coming back and leaving a note! So happy to hear you’re enjoying the recipe! :D
Hello there, so just made these yummy cookies. I opted for cranberries instead of raisins. I also found the mixture was a little more runny than the look of yours in the pictures so I added another 100g of rolled oats.
They spread a little more than yours but they are delicious!
Thank you for the recipe!!
Also, there is a typo, its 180C not 280C – baking in Greece!
Hi Alexandra! Thank you for coming back and leaving a note (and for the typo correction!!). SO happy you enjoyed the recipe. Good call on the rolled oats. I’m thinking if the almond butter is more oily than the one I used, there’ll be more spread in the cookies. I love your addition of cranberries! I’m going to do that next time I make these. :D
Made these last weekend using both raisins and chips. Got the “these are dangerous” from my husband. Needless to say, along with some friends we made a pretty big dent in the batch before freezing the leftovers. They are really yummy! And, I love healthier cookie recipes. Thank you for a great one!
Hi Shelly! Thank you so much for coming back and leaving a note. Hooray for a healthier cookie and that you’ve a stash in the freezer for future indulgence!
A friend and I recently made these cookies with chocolate chips and they were AMAZING! We ate them all in 2 days. D’oh. Neither of us are bakers, but the simplicity of this recipe made it easy for even novices! Of course, ours weren’t as pretty as Traci’s but they were delicious nonetheless. I’m always looking for vegan and gluten free recipes, so this is just what the dr. ordered.
Hiii Carol! Thank you for coming back and leaving a note! So happy you two enjoyed making and baking the cookies together! What fun! Okay… next time you’ll have to freeze half or make a double batch! LOL!
The oatmeal raisin cookies are exquisite. I did not have almond flour and was too lazy to make oat so I used Bob’s whole wheat pastry flour. I couldn’t believe how easy and how delicious they are. Thank you so much.
Hi Cassandra! Thank you for coming back and leaving a note and sharing your subs! Hooray for fabulous cookies! And Bob’s whole wheat pastry flour is just delicious – well don! :D
Heading to the market to get the desired ingredients. Gonna try this tonight.
These look amazing Traci! Team chocolate all the way. :)
Yaaas! Team chocolate, Alanna! :D
Bakers gotta bake and munchers gotta munch! I’ll take a dozen, please! Such a pretty cookie!
Haha! You got it Annie! xo
Gimme all the cookies girl.. I love a good oatmeal cookie, especially if it has chocolate chips in it. Anytime of the year.
You have done an incredible job with these and offering all your helpful tips and tricks.
Thanks for such a through and helpful post.
Cheers!
You got it Ayse! Anytime of the year, I’m so with you! And, I’ll be happy to share :D
Traci,
What a stellar recipe!! My mom and I are enjoying a batch fresh from the oven right now. I always love the added texture of oats in a chocolate chip cookie, and Bob’s flours and oats are just the best. And I love that the dough is just sweet enough. I added two tablespoons of chopped fresh rosemary because it really complements the melty chocolate without being super overpowering. I admit that after trying it the first time, I never make a batch without rosemary these days. And now there’s some dough in the freezer for the next snow day ;)
Bravo on an absolutely awesome recipe!
Hi Caroline! Thank you os much for your note, kind words and coming back and leaving a note! It totally made my day :D I’ve never tried fresh rosemary in chocolate chunk cookies – and I love rosemary! Thanks for the tip. A fun snow day indeed!
Woohoo – I love oatmeal cookies, Traci! I rarely have eggs in the house – so this vegan version is great! Love that they are so easy to make and one bowl is always a winner for me. Can’t wait to try these and share with my work pals! Hope you are having a great weekend.
Oh my, me too Geraldine! I love the texture of oats and their earthy notes. I hope y’all enjoy the cookies and you’re weekend is restorative! xo
Hey! Sooo for the almond butter, did you use drippy or something with palm oil (no stir)? These look fantastic!
Hi Cori…. I’ll put the link up top… but I use MaraNatha Almond Butter: https://www.amazon.com/MaraNatha-Almond-Butter-Creamy-Foods/dp/B0050IETUE or purchase from the almond butter grinder at the Co-op (or Whole Foods like store). It’s not drippy rather, pretty dry – no stir.
Beauties! I can’t resist melty chocolate in oatmeal cookies; so… devourable. I like using nut butters in baking too, all the deliciousness of a cookie with the staying power of a snack. Yes to maple sweetening, so tasty! Lovely Traci.
Thaaaank you Kelly! So true, right? I mean, I love me a good sugar cookie, but sometimes we just need a little more balance :D xo
Fortunately or unfortunately my cookie cravings haven’t subsided since the holidays. Both versions of these cookies appeal to me. My son will appreciate some of these in the freezer to pop in the oven for a quick late night milk and cookies snack.
Hahhaaa… mine either, Jean… What is that?! Late night milk and cookies sound fabulous. I know he’ll appreciate it!
Oh baby! Snow is coming for me and these are just what I need! They look amazing!
A snow day with baking? That’s the best Liz! Stay warm my dear! xo
Looks real good. Can I replace the almond butter with something else?
Thanks
Hi Ronit! I’ve not tried other nut butters, but as long as you drain off any excess oil it should be fine. I’m thinking natural peanut butter would be a nice alternative. I hope this helps.
You know I’m all about that chocolate, Traci! Love the looks of these cookies, and I would happily sneak one for breakfast knowing that they’re full of wholesome ingredients. Gorgeous.
Yes mamma! I know it…. and for breakfast, I’ve been in the cookie jar too :D
I’m team chocolate AND raisins too Traci. I can’t wait to make a batch of these for my good friend’s daughter. I know she’d love them. I don’t need to eat gluten free but I would definitely enjoy these too! Way to go with your partnership with Bob’s in 2019! Can’t wait to see what you’ll be sharing! You know my love for Bob’s products. Happy weekend! Stay warm!
I love that both approach, Mary Ann! Hooray! I hope your friend’s daughter enjoys the cookies… so sweet of you to bake for her! You too stay warm… you’ve got snow, big time! :D