Classic Oatmeal Raisin Cookies just got a vegan makeover. I've turned these classic cookies into a vegan, gluten-free and oil-free version with just 8 ingredients. They are super fast to make too. No creaming of butter and sugar, no beating eggs, no multiple bowls. This is all just basically thrown into 1 bowl, into the oven to bake for 10 mins and boom, done.
Everybody does butter and sugar in their cookies, it is standard and easy to do, but these honestly taste better than those ones I grew up eating AND if they are healthier and taste better, then why not?!
These have a wonderful caramel-like flavor thanks to using roasted almond butter, maple syrup and a good dose of vanilla. I could not get over the flavor. Roasted has such a deeper sweeter flavor than raw almond butter. It's a no-brainer for baking in my opinion.
I remember eating oatmeal cookies that were full of butter and I would eat so many that I would get sick and wonder what in the world was I thinking. I didn't earn the title "cookie monster" for nothing. Well, I'm not telling you that you can eat this whole batch and feel fabulous, but you won't get that icky feeling from consuming too much butter or oil.
The batter is so incredibly delicious, it's hard to make it to the actual baking.
But some did. Because I had to deliver. I have received numerous requests for a classic oatmeal raisin cookie over time that was healthier than the traditional. But specifically, one of my most awesome readers, Estee, told me about a skillet oatmeal raisin cookie recipe she saw on the Rachel Ray show. Of course it was terribly unhealthy. I knew I could make some classic oatmeal raisin cookies taste just as yummy, but a whole lot healthier I decided against doing a skillet version because I knew probably more than half of you would ask how to just make them as regular cookies, LOL! So, I went for ease here.
Vegan Gluten-free Oatmeal Raisin Cookies
You only need a few simple ingredients to make these Vegan Gluten-free Oatmeal Raisin Cookies:
- tapioca starch
- baking powder
- maple syrup
- roasted almond butter
They are so simple, soft, chewy, moist and sweetened with delicious maple syrup, unlike refined sugars in traditional oatmeal cookies. Don't worry if you are allergic to nuts, sunbutter can easily be subbed, but keep in mind that it will leave a sunbutter taste. For the dry ingredients, I used just tapioca starch and oats. The tapioca is very important here, as it is what binds the cookies well since there are no eggs, as well as helps them to brown and keep moist. I use tapioca a TON in my baking and in these 6 Ingredient Crispy Chocolate Chip Cookies!
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