Flourless Vegan Oatmeal Raisin Cookies {vegan, gluten-free, oil-free}
Soft, chewy and scrumptious flourless oatmeal raisin cookies! They are vegan, gluten-free, oil-free and irresistible.
Servings: 14 cookies
Ingredients
- 1/4 cup 60 mL water
- 1 tablespoon 15 mL flaxseed meal
- 1 cup 250 mL creamy almond butter (or other creamy nut/seed butter)
- 1/3 cup 75 mL coconut sugar
- 1/2 teaspoon vanilla extract
- 2/3 cup 60 g old-fashioned rolled oats
- 1/3 cup 50 g raisins
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a medium bowl, stir together the water and flaxseed meal. Let stand 5 minutes to thicken.
- Add the almond butter, coconut sugar and vanilla, stirring until blended and smooth. Add the oats, raisins, salt and baking soda, stirring until combined.
- 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.
- Bake in the preheated oven for 10 to 12 minutes until cookies have spread (they do not spread a lot) and are golden brown.
- 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.
Nutrition
Serving: 1cookie | Calories: 127kcal | Carbohydrates: 14.8g | Protein: 4.1g | Fat: 9g | Saturated Fat: 0.9g | Sodium: 121.5mg | Fiber: 2.6g | Sugar: 8.6g