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Flourless Oatmeal Raisin Cookies {vegan, gluten-free, oil-free}

VGF

Healthy cookies for breakfast, fitness fueling, hiking, lunchboxes, or dessert? You’ve got it with my healthy, flourless oatmeal raisin cookies , which are vegan, gluten-free, and oil-free.
Healthy, flourless oatmeal raisin cookies that are vegan, gluten-free, and oil-free.

It’s raining, it’s pouring, which means I’m baking cookies!

Not just any cookies, but cookies that are equal parts delicious and nutritious, easy-to-make, and 100% comforting.

Tender, chewy, and crispy at the edges, my Flourless Oatmeal Raisin Cookies are exactly what your mid-winter day needs.

Healthy, flourless oatmeal raisin cookies that are vegan, gluten-free, and oil-free.

Do I Have to Add Raisins?

Admittedly, I love raisins. Indeed, I am one of those terribly annoying people who thinks a handful of raisins for dessert is a great idea.

But I get it, some of you may hate raisins. Rest assured, the raisins can be replaced by chocolate chips, nuts, or other dried fruit. If you are a minimalist (that would be my housemates, aka my husband and son) you can leave out all add-ins. 

But if the person making the cookies (me!) loves raisins, raisins it shall be! 

How to Make Flourless Oatmeal Raisin Cookies

The dough for these cookies comes together in 2 or 3 minutes. Easy! The base is a combination of 1/4 cup water, 1 tablespoon flaxseed meal, 1 cup creamy almond butter (or the creamy nut or seed butter of your choice), 1/3 cup coconut sugar (brown sugar works, too), and 1/2 teaspoon vanilla extract.

Once mixed, stir in 2/3 cup oats, salt, baking soda, and 1/3 cup raisins.

Dough for healthy, flourless oatmeal raisin cookies that are vegan, gluten-free, and oil-free.

Dough done! You could stop here, because this cookie dough is DELICIOUS. And because it is both vegan and flourless, it is perfectly safe to eat without baking. So if your oven quits, or you want to quit, roll the dough into balls or eat off a spoon. Been there, done that :).

For baked cookies, scoop the dough onto a parchment paper-lined baking sheet using a small cookie scoop or a rounded tablespoon.

Unbaked Healthy, flourless oatmeal raisin cookies that are vegan, gluten-free, and oil-free.

The dough does not spread as much as traditional oatmeal cookies, so give the dough mounds some help by flattening with your fingertips before baking.

Dough for Healthy, flourless oatmeal raisin cookies that are vegan, gluten-free, and oil-free.

Bake in a preheated 350F for 10 to 12 minutes until the cookies have spread more and are golden brown. 

They will be soft and somewhat fragile when they first come out, so let them cool on the baking sheet for 10 minutes before trasnferring to a cooling rack to cool completely.

It is a difficult wait. But worth it!

Healthy, flourless oatmeal raisin cookies that are vegan, gluten-free, and oil-free.

Flourless Oatmeal Cookie Storage

The cookies tend to get soft if left at room temperature for more than a day, so it is best to store them, in an airtight continaer in the refrigerator or freezer. I have specifics in the recipe notes.

Healthy, flourless oatmeal raisin cookies that are vegan, gluten-free, and oil-free.

Happy Baking!

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Flourless Oatmeal Raisin Cookies {vegan, gluten-free, oil-free}


  • Author: Camilla
  • Prep Time: 5
  • Total Time: 5
  • Yield: 14 cookies 1x

Description

Soft, chewy and scrumptious oatmeal raisin cookies! They are flourless, vegan, gluten-free, oil-free and irresistible.


Ingredients

Scale

Instructions

  1. Preheat oven to 350F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, stir together the water and flaxseed meal. Let stand 5 minutes to thicken.
  3. Add the almond butter, coconut sugar and vanilla, stirring until blended and smooth. Add the oats, raisins, salt and baking soda, stirring until combined.
  4. Using a small cookie scoop or rounded tablespoon, scoop 14 mounds of dough onto the prepared baking sheet. Using fingertips, flatten dough to about 1/4-inch thickness.
  5. Bake in the preheated oven for 10 to 12 minutes until cookies have spread (they do not spread a lot) and are golden brown.
  6. Cool on baking sheet for 10 minutes before removing to a cooling rack to cool completley.

Notes

Storage: Store the cooled cookies in an airtight container at (cool) room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months.

Variations: An equal amount of chocolate chips/chunks, other dried fruit (chopped, as needed), or chopped nuts or seeds can be used in place of the raisins.

  • Category: Cookies
  • Method: Baking

Nutrition

  • Serving Size: 1 cookie
  • Calories: 147
  • Sugar: 8.6 g
  • Sodium: 121.5 mg
  • Fat: 9 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 14.8 g
  • Fiber: 2.4 g
  • Protein: 4.1 g
  • Cholesterol: 0 mg

Keywords: cookies, oatmeal raisin cookies, vegan, egg-free, dairy-free, oil-free, flourless, gluten-free, almond butter, oats, raisins

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Recipe rating

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Chris

Friday 27th of March 2020

OH my God! I just ate my first cooled cookie! These are FANTASTIC! I'm such a skeptic because usually the faux everything turns out so crappy. But after trying your buckwheat bread and loving it, I wanted something sweet, down home and comforting. These cookies are a HUGE hit! Thank you so much. These are going on the weekly baking list. :)

Camilla

Sunday 29th of March 2020

Oh wow, so happy these were not crappy! :)!!! I know what you mean re: disappointing faux recipes, so I am so glad these were a winner for you, Chris!

Katya

Monday 24th of February 2020

Huge hit , including husband and littles. Glad I made a double batch!

Camilla

Monday 24th of February 2020

Excellent, Katya! Glad they were a hit with all!

Hailey

Friday 21st of February 2020

Thanks for the recipe, Camilla! Made these as written first time around, made in bars next two times (added plant protein powder second batch of bars. DELICIOUS!!!)

Camilla

Monday 24th of February 2020

You are welcome, Hailey! Making bars is a great idea!

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