These gluten-free vegan oatmeal raisin cookies are deliciously chewy, sweet, and comforting, and make a great breakfast cookie or a cozy treat with a glass of your favorite plant milk. They're the perfect little snack to whip up on a chilly autumn day!
These little guys are best when they are fresh out of the oven (and cooled slightly) in my opinion. They're crispy on the outside and soft on the inside at that point, fragrant in the most comforting of ways, and rather "more-ish" -- I love that cozy combo.
For that reason, if you love that outwardly crispiness I recommend enjoying these the day they are baked. At this stage, especially when paired with a glass of cold vanilla almond milk, these little fellas are a the bomb when it comes to simple comfort treats.
However, you can also store them for the next few and as the outer shell gets a bit softer they make lovely breakfast cookies, or a mini snack treat of sorts for when you're on the go.
Oatmeal Raisin Cookies
These gluten-free vegan oatmeal raisin cookies are chewy, sweet, and comforting, and make a great breakfast cookie or a delicious cozy little treat.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 9 cookies
- Category: Cookies
- Method: Baked
- Cuisine: Dessert
Ingredients
- 1 ½ cups rolled oats (gluten-free)*
- ⅓ cup raisins
- 3 tbsp vegan butter (room temp)**
- 3 tbsp dark maple syrup
- 1 tsp cinnamon
Instructions
- Pre-heat oven to 350F. Line a cookie tray with some parchment paper and set aside.
- Add all ingredients to a food processor and process briefly to combine everything together.
- Use a small cookie scoop, or simply gather about 1 ½ tablespoon of the mixture with a spoon and roll into a ball with your hands, then flatten into a disk. Place on the prepared cookie sheet, and repeat with remaining dough (you should get about 9 cookies), spacing them out roughly an inch apart.
- Bake in a pre-heated oven for approximately 16 minutes until they begin to look nicely golden. Then remove and cool the tray on a cooling rack for about 10 mins (or more). Enjoy!
Notes
*I used Nature's Path "old-fashioned" gluten-free rolled oats in this recipe. Instant or quick oats should work just as well too, though I prefer the texture of rolled oats a bit more.
**I used organic Earth Balance. My butter was soft but not melted — that’s the ideal state for these cookies. Note that I didn’t add any salt to the recipe, since EB is already salted, but if you’re using an unsalted vegan butter substitute you might want to add a little pinch of salt to the cookies.
Doralee says
I made these today and the entire family loved them! I used Bob’s Red Mill Protein Oats just for some added protein. :-)
Audrey says
Hi Doralee, love that idea <3
So happy your family enjoyed the cookies!
Xanthe says
Hi Audrey - I've never used vegan butter. Do you think it would work with coconut oil instead? Thanks and great to have discovered your website :0)
Audrey says
Hi Xanthe. No harm in trying :) I think it should still work fine, though you'll lose a touch of a buttery flavor and gain a bit of a coconutty flavor. I'd recommend adding a pinch more salt, since vegan butter usually comes salted. Let me know how they turn out for you.
anita says
I made these today and they're delicious. I should've doubled the recipe. I plan on making another batch.
Audrey says
Thanks for the lovely feedback, Anita. So glad you enjoyed them :)