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!
VEGAN GLUTEN-FREE OATMEAL RAISIN 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 challenge myself more creatively 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. If you aren’t a fan of raisins, then you must try these Vegan Oatmeal Chocolate Chip Cookies! They are a different recipe than these and are out of this world.
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:
- oats
- tapioca starch
- cinnamon
- baking powder
- maple syrup
- roasted almond butter
- vanilla
- raisins
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!
MORE VEGAN COOKIE RECIPES
- 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
Ingredients
- 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)
NOTE
- 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.
- I use this scale.
Instructions
- 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.
Nutrition
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Obsessed with these! We make them all the time, the only thing I modify is I chop up the raisins so they are more evenly dispersed and I add dark chocolate chips! The best cookie recipe ever. We have tried so many other recipes but this is the one we always come back to and the one my kids ask for. We bring to pot lucks and parties and they are always a huge hit. Most people cant believe they are vegan and with healthy ingredients!
These cookies are delicious! They have a fudgy consistency with rich nutty flavor. I’m adding this to my regular cookie rotation.
I am so happy you loved them, thank you Kathy!
The text says these cookies are soft and chewy, but the recipe says the tapioca starch makes them crispy. So which is it because I mean, who wants crispy oatmeal cookies?
Sorry for any confusion, the edges are crispy but the middles are soft and chewy. Which to me is the perfect cookie texture.
This recipe looks amazing! I am on an allergen discovery journey and have been looking for some alternative recipes. Question if I wanted to add some protein powder (say pumpkin seed powder) how would you mix that in?
Hi Ross, I am really not sure because adding a dry ingredient will change the ratios and I don’t know how it will affect the end texture and flavor. The recipe is written this way so you can try adding a couple of tablespoons but will need to add milk or something to compensate for the added dry ingredients. But again, I don’t know how it would work. I would suggest making my protein chocolate chip cookies since those are already written with the idea of protein powder in them! https://thevegan8.com/healthy-vegan-protein-cookies/
Hmm…I used a #30 portion scoop (about twice the size of yours)
The cookie remained sticky on the outside… they were tasty but, gooey rather than chewy.
It definitely could’ve used another minute (or two) in the oven.
I’ll try them again and see how they do.
Hi Susan, that is because you used such a big scoop. Since it is bigger, it’s going to take longer to cook thoroughly.
Oh my word, these are AMAZZZZZZING cookies!!!! You would never know these were healthy!!! I added extra raisins because, well, I love raisins!!! I also used ceylon cinnamon. This made 10 of “my size” cookies so next time will double the batch. I tried the dough too and am thinking of just making a batch just to eat the dough!!! Thank you for sharing this recipe – I’m sure I’ll be making these at least weekly!!!
Yay, that is so wonderful to hear Lisa!
Thank you for all you do. Use your recipes regularly and they are consistently great! I make the almond butter cookies all the time and thought I’d try this one for a change. According to my husband “best cookies ever”. I used corn starch cause no tapioca and I did 1/2 chocolate chips and 1/2 raisins. Thanks for sharing your recipes!
That is so kind, thank you so much Traci!
Just a quick question: My maple syrup is 60 grams for 1/4 of a cup. So adding 2 tbsp would only be 90 grams. That’s way lower than the suggested 120 grams. What would you suggest? Using the measuring cups and being way under 120 grams or using 120 grams which is 1/2 cup of “my” maple syrup?
Thanks!
Hi! I always always create my recipes based on the gram weight, so that is what you will want to follow. 1 Tbsp syrup is technically 20 grams, so half a cup equals 120 grams. Since I measure by weight, you never need to compare the weights with cups. It makes it much faster to just put the bowl on the scale and add each ingredient by the weight listed. 🙂
The best cookies!! I can’t believe there are no eggs and oil-simply delicious and you wouldn’t guess these are missing any core baking ingredient-they are damn delicious! I used arrowroot powder in place of tapioca and completely successful! I’ll be making these time and time again! THANK YOU!
My father-in-law is vegan and I am gluten-free and there was a request for oatmeal raisin cookies so I did some searching and came across this recipe. Did a test run and they were amazing and I’ve made them once since and tonight for the holiday tomorrow. These cookies are amazing and get enthusiastic thumbs up from the whole family… thank you!
So thrilled to hear this! Yay!
So good I used cashew butter they didn’t spread much but that doesnt stop them from being the best ever!! Will definitely be making again
So glad to hear this!! Yes, cashew butter is much thicker, so they won’t spread as much, but still taste delicious!
Love these! Of course, I have to modify things – it’s just who I am (and I’m allergic to almonds). I subbed cashew butter for the almond butter. I used the very scientific ‘handful method’ for the add-ins: a handful of raisins, a handful of craisins (juice sweetened), a handful of unsweetened coconut shreds, and 2 handsful of walnuts. They are FABULOUS!
Love these! Of course, I have to modify things – it’s just who I am (and I’m allergic to almonds). I subbed cashew butter for the almond butter. I used the very scientific ‘handful method’ for the add-ins: a handful of raisins, a handful of Craigavon (juice sweetened), a handful of unsweetened coconut shreds, and 2 handsful of walnuts. They are FABULOUS!
Any chance you’ve tried Arrowroot starch instead of Tapioca? My daughter doesn’t tolerate Tapioca well. Looks amazing though!
I haven’t but cornstarch would work much better than arrowroot!
Brandi! I couldn’t wait for the cookies to even come out of the oven, the batter was that delicious! 🤤🤤🤤 I’ve made your lemon, pb, and the chocolate coconut cookies too. I don’t know how i can decide which ones I like the best . They’re all so simple to make. I bought a scale and it makes it that much easier for perfection like you said. Thank you for these amazing recipes!
Aww Julie that makes me so happy to hear!!
Made these minutes after finding your recipe …. for breakfast! So delicious, quite moist, maybe because I’m eating before they cooled off 😛 I only made a half batch with the last of my almond butter, even had to add a bit of tahini. This will def be my go to raisin cookie .. thank you!
Yes they will be more moist/gooey while still warm! So glad you love them!