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!
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 32 Cookies
- 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.
Calories: 90kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 99mg | Fiber: 1g | Sugar: 5g | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.6mg