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.
These gluten-free vegan oatmeal raisin cookies are chewy, sweet, and comforting, and make a great breakfast cookie or a delicious cozy little treat.
- 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!
*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.