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