Vegan Oil-Free Oatmeal Raisin Cookies (Gluten-Free)

Vegan oil-free oatmeal raisin cookies that will please one and all! Soft and chewy, they are also gluten-free & easy to make and bake.

Why You Will Love These Vegan Oatmeal Raisin Cookies

I am a proud member of a fiercely loyal culinary tribe: raisin aficionados

We love raisins in breads (both sweet and savory), curries, trail mix, salads, pies (yes, raisin pie!), tarts, chutneys and more, but we hold a special place in our hearts for oatmeal cookies with raisins. They are homey goodness to the max!

I am partial to chewy oatmeal cookies, which was my plan in crafting this gluten-free, oil-free vegan oatmeal cookie recipe. It is newfangled in design, but 100% classic in flavor and texture.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free
• Quick and easy to make and bake
• High in fiber
• Made in one bowl
• No hand mixer or stand mixer required
• No refined sugar

Ingredients for the Cookie Recipe

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• non-dairy milk (e.g., oat milk, almond milk, coconut milk)
• smooth natural almond butter (peanut butter, or other nut butter or seed butter will also work)
• coconut sugar (see recipe notes for options)
• vanilla extract
• salt (adjustable/optional according to preferences)
• baking soda
• blanched almond flour (see recipe notes for options)
• rolled oats (certified gluten-free, as needed)
• raisins (see recipe notes for options; about 1/2 cup raisins is all that you need)

Step by Step Directions

Note that the complete directions are also in the recipe card below.

• Preheat oven to 350F (180C). Line a large baking sheet/ baking tray with parchment paper (or use a silicone baking liner).
• In a large mixing bowl, whisk the wet ingredients–the milk, almond butter, coconut sugar, vanilla extract and salt extract–until blended and smooth.
• Add the dry ingredients: First, add the baking soda to the bowl, stirring until blended. Add the almond flour and stir until combined (the “dough” will be thick). Stir in the oats and raisins.
• Using a small cookie scoop or heaping tablespoon, drop round of dough onto the prepared baking sheet, spacing 2 inches (5 cm) apart. Using fingertips or back of a measuring cup, press to flatten to about 1/4 inch thickness.
• Bake in the preheated oven for 8 to 11 minutes until golden brown and set. The cookies should look slightly underdone when they are removed from the oven.
• Remove from oven and cool on the baking sheet for 2 minutes. Transfer cookies to a cooling rack to cool completely.
• Repeat with remaining cookie dough.

Taste & Texture of Vegan Oil-Free Oatmeal Raisin Cookies

These vegan cookies are soft and chewy, with crispy edges. They are sweet, but not overly so.

Benefits of Raisins

Humble raisins. Picked out of trail mix by children yet loved by ardent fans. They are sweet like candy (a boon for endurance runners) but have much more to offer than a bag of sugary treats.

Specifically, raisins are:

• Rich in iron
• An exceptional source of antioxidants
• High in fiber
• A good source for calcium, as well as boron (which works with vitamin D and calcium to promote strong bones and healthy joints)

Tips for Success and Variations

• If the Almond Butter is Very Stiff: If the almond butter is not loose and creamy, it will be very difficult to mix the dough. To loosen it, consider heating the milk until very warm (or even hot). Add it to a bowl with the almond butter. Let stand for 30 seconds or so to loosen the almond butter and then whisk until smooth.
• Use Light-Colored Baking Sheets: Dark baking sheets and cookies do not play well together. The former overly darken or burn the bottoms of cookies. For best results, use heavy, light colored metal baking sheets.
• Line Baking Sheets with Parchment Paper: Parchment paper is a miracle product for baking. It promotes even baking, prevents sticking, makes it easy to remove items like cookies, and turns cleaning up into an extra-easy task. Look for boxes or rolls of precut sheets (you can find them online, in bulk, at great prices).
• Check Cookies at the Minimum Baking Time: Begin checking the cookies for doneness at the earliest suggested baking time. The cookies are done when they are just barely set. Bake for a minute at a time longer, as needed, if they are not done at the first check.
• Second & Third Batches Will Need Less Baking Time: Unless you cool your baking sheet in between batches, or use a new baking sheet each time, the baking sheet will be warm after the first batch. As a result, the next batches will take less time to bake. Reduce the baking time by 1 to 2 minutes with subsequent batches.
• Raisin Substitutions: Swap out the raisins for chocolate chips or other varieties of dried fruit, such as dried cranberries, cherries, blueberries, or chopped apricots. chopped dried fruits, nuts, or seeds.
• Flavor Variations: Add dried spices (about 1/4 teaspoon) of dried spices, such as cinnamon, ginger or nutmeg. Or change the extract from vanilla to almond or rum.

FAQ

• What is the best way to store the Vegan Oil-Free Oatmeal Raisin Cookies? Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months. 
• Is there an alternative to using almond butter? Yes! Feel free to use an equal amount of the nut butter (e.g., cashew butter or peanut butter) or seed butter (e.g., tahini, pumpkin seed butter, or sunflower seed butter) of your choice.
• Is there an alternative to using almond flour? I have not tested the recipe with other flours besides almond flour, but you should be able to use an equal amount of sunflower seed flour or pumpkin seed (pepita) flour (these are links to my easy DIY versions). It is possible that it will work with almond meal (more coarsely ground almonds, with the skins on).
• I do not need the cookies to be gluten-free. Can I use regular rolled oats? Yes! If you do not need the cookies to be gluten-free, then you do not need to use certified gluten-free rolled oats.

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