Vegan Gluten-free Oatmeal Raisin Cookies made in just 1 bowl, 8 ingredients and are oil-free! So unbelievably delicious, just as good as the classic version!
OIL-FREE VEGAN COOKIES
Most cookie recipes, even the vegan ones, call for butter or oil and white sugar. It is standard and easy to do. That is how I use to make them honestly. But I prefer to be more creative with my recipes these days and try to make them a lot healthier. Honestly, though, these taste better than the ones I grew up eating AND if they are healthier and taste better, then why not?! I promise these do not taste like oil-free cookies one bit!
Eating oatmeal cookies that were full of junk was a regular thing before 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. Thankfully, I've been promoted to "Cookie Queen" from y'all since creating amazing cookie recipes is kind of my specialty.
These have a wonderful caramel-like flavor thanks to using roasted almond butter, maple syrup and a good dose of vanilla. Roasted has such a deeper sweeter flavor than raw almond butter. It's a no-brainer for baking in my opinion. The batter is so incredibly delicious, it's hard to make it to the actual baking.
I have received numerous requests for a classic oatmeal raisin cookie over time that was healthier than the traditional. Specifically, one reader, Estee, told me about a skillet oatmeal raisin cookie recipe she saw on the Rachel Ray show. Of course it was not vegan or remotely healthy. I knew I could make them taste just as yummy, but a whole lot healthier. Cookies are universally loved and these are easier than skillet cookies and I knew most of you would ask how to just make them as regular cookies, LOL!
HOW TO MAKE VEGAN GLUTEN-FREE OATMEAL RAISIN COOKIES
You only need a few simple ingredients to make these Vegan 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!
I hope you love these Vegan Gluten-free Oatmeal Raisin Cookies!
Other Vegan Cookie Recipes You Need:
- Old-fashioned Iced Oatmeal Cookies
- Grain-free Vegan Chocolate Chip Cookies
- Best Vegan Gluten-free Chocolate Chip Cookies EVER
- Chocolate Coconut Cookies
- Vegan Snickerdoodles (#1 cookie on my blog!)
- Chai Coconut Oatmeal Cookies
Vegan Gluten-Free Oatmeal Raisin Cookies
- 1 cup (100g) old-fashioned rolled oats (I used Bob's Red Mill gluten-free)
- 1/4 cup (32g) tapioca starch (this helps to bind the cookies and make them crispy)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup + 2 tablespoons (120g) pure maple syrup
- 1/2 cup + 2 tablespoons (160g) roasted creamy almond butter (see Note)
- 1 1/2 teaspoons 8g vanilla extract
- 2 tablespoons 30g water
- 1/4 cup + 2 tablespoons (60g) raisins (or 90g chocolate chips)
- If you are allergic to nuts, sunbutter can easily be subbed in place of the almond butter, but keep in mind that it will leave a sunbutter taste. It's important to use a very smooth butter so that the batter mixes properly. If yours is stored in the fridge, then heat it up just a bit to loosen it before measuring.
- Preheat an oven to 350 degrees and line 2 sheet pans with parchment paper.
- In a large bowl, add the oats, tapioca starch, cinnamon, baking powder and salt and whisk really well.
- To the same bowl, pour in the syrup, almond butter, vanilla and water. Stir until well combined. Add the raisins and stir again until it all comes together. It should be very sticky and wet. Try not to eat all the batter. Warning.
- Drop by heaping tablespoons or a heaping cookie scoop, leaving a couple of inches in between. I only put a dozen on my first pan, then the remaining batter on another. I got 18 cookies about 2 inches wide. If you want large cookies, do about 2 tablespoons worth of dough. Do not flatten out the dough. It should be a little wet, but very sticky and hold it's shape. Refer to the above photo. They will spread some but poof up a lot more than they will spread. Bake the first pan on the middle rack for 9 minutes. They should be poofed up and a nice light golden color. They may seem a bit undercooked but they will finish cooking as they cool, you do not want to overbake these. Then repeat with the second. This will produce a nice moist and chewy cookie with a golden color. I don't recommend baking any longer so they don't dry out.
- Let them cool on the pan for 10 minutes, then transfer to completely cool on a rack. Store in a tight ziplock bag.
Serving size per cookie (Makes 18): Calories: 110.9 Fat: 5.1 g Carbohydrates: 14.8 g Sugar: 7.1 g Sodium: 48.1 mg Fiber: 1.6 g Protein: 2.9 g