Looking for the best Healthy Vegan Oatmeal Raisin Cookies? Look no further! These delicious soft and chewy oatmeal raisin cookies are vegan, gluten-free, and sugar-free. Made with flax eggs, coconut oil, oat flour, quick oats, raisins, cinnamon, maple syrup, and more; you won't believe how easy these plant based cookies are to make. Get ready to bookmark this recipe!
Looking for more healthy treat ideas? Don't miss our favorite gluten, dairy, and sugar free Quick & Healthy Berry Crisp and Vegan Snickers!
All About These Vegan Oatmeal Raisin Cookies
- Flavor: These cookies have the best warm and cinnamon-y flavor thanks to the maple syrup, raisins, and cinnamon!
- Texture: These cookies have the most perfect soft and chewy texture thanks to the combination of the quick oats and raisins. May be showing my obsession here, but you look forward to every bite because they feel so good kind of texture. I worked long and hard to get this texture just right!
- Ease: These vegan oatmeal raisin cookies are so easy to make. You don't need anything fancy or special to make them. Grab a mixing bowl and a spoon and you're good to go! A beginner can easily master this recipe by following my detailed instructions below. These are EASY!
Frequently Asked Questions
These sure are! Since we've made this recipe vegan, gluten-free, and sugar-free you really can't get a healthier version of an oatmeal raisin cookie! But traditional oatmeal raisin cookies are full of sugar and butter, so any nutritional benefits are pretty much lost translation.
Most do, these don't! Oats are naturally gluten-free, but if you have a gluten allergy be sure that your oats are certified gluten-free since most oats are cross contaminated with gluten-containing grains like wheat, rye and barley.
Ingredients
To make these cookies, you will need the following ingredients. See the full recipe card at the end of this post for detailed amounts and instructions!
- Flaxseeds - We will be making flax eggs as our binder in this recipe. Flax eggs are made by combining flax meal (ground up flax seeds) and warm water. Let it sit for a few minutes and you will get a gel like consistency that is not only a great binder, but also extremely good for your health! You can buy packaged flax meal or choose to grind up your own flax seed. I just toss some flaxseeds into our NutriBullet for a few seconds and it works perfectly.
- Coconut oil - Melted coconut oil is our fat in this recipe, replacing the butter you find in traditional cookies.
- Maple syrup - Our sweetener of choice for these cookies! I love the full flavor that maple syrup gives to this batter. You can try honey or another sweetener if you prefer, but this is definitely my number one pick!
- Vanilla - Some vanilla extract for that great oatmeal cookie flavor!
- Cinnamon - Some cinnamon for that great oatmeal cookie flavor!
- Baking powder - To get that perfect rise.
- Salt - Just a bit to help bring out all of our flavors.
- Oats - We use both old fashioned rolled oats and quick oats in this recipe. The old fashioned oats we blend up into oat flour and leave a few whole, but the quick oats we leave whole to get that perfect chewy cookie!
- Raisins - It's not an oatmeal raisin cookie without them! I love using half raisins and half dried cranberries or dried cherries.
How to Make These Vegan Oatmeal Raisin Cookies
To make these cookies, simply:
- Make flax eggs.
In a small bowl, combine 2 tablespoons flax meal with 2 tablespoons warm water. Stir until combined and set aside.
- Make cookie mixture.
In a large mixing bowl combine add melted coconut oil, maple syrup, vanilla extract, cinnamon, baking powder, salt, quick oats, oat flour, whole oats, the flax mixture, raisins and other dried fruits. Stir until mixture is fully and thoroughly combined.
- Scoop.
Using a 2 inch cookie scoop, scoop the cookie mixture onto a parchment lined baking sheet leaving about 2 inches between each cookie.
- Shape.
Use your fingers to press any loose dough from scooping into the round shape of the cookie. Usually need to do this to the bottom of each cookie. Then gently press down each cookie dough mound with three fingers until they are about one inch thick as pictured.
- Bake.
Bake at 350 degrees for 8-10 minutes. Allow cookies to cool for about 10 minuets before serving or make ahead.
To store: These cookies are perfect to meal prep for the week or make ahead! Store them in an air-tight container for up to 7 days. I assure you they won't stick around for seven days though, ha.
To freeze: For best results, wrap the cookies in plastic wrap or a freezer bag and place in an air tight container before placing in the freezer. Can store in the freezer for up to 6 months. Let them come to room temperature (takes about 30 to 60 minutes) before serving.
Tips For the Perfect Vegan Oatmeal Raisin Cookies
- Give the flax eggs time to come together. This usually only takes about 5-10 minutes. You want them to be a jelly like.
- Make sure your dough is fully combined. You can't really overwork this dough, so don't be shy when it comes to combining your ingredients.
- Use a 2 inch cookie scoop. This gives your cookies the best uniform shape and makes it super easy to divvy up the dough.
- Press down the dough before baking. You don't have to do this step if you like mounds over flatter cookies, but it does make for a more even bake and easier storage.
Variations
- Mix up the additions. Dried cranberries, dried cherries, dates, or dried blueberries are great additions to the base of these cookies. I usually use half raisins and half cranberries or cherries in mine!
- Change the sweetener. While maple syrup is my favorite for this recipe, you could also use honey or the sweetener of you choice in this recipe.
- Make them chocolate chip cookies! Instead of using dried fruit, take the base of this recipe and add chocolate chips for a healthy chewy chocolate chip cookie.
More health focused recipes you'll love!
- Vegan Snickers aka Chocolate Covered Dates
- Vegan Oatmeal Chocolate Chip Cookies
- Quick & Healthy Berry Crisp
- The BEST Gluten-Free Blueberry Muffins
- Healthy Pumpkin Bread
- Mango Spinach Smoothie
- Turmeric Ginger Anti-Inflammatory Smoothie
Healthy Oatmeal Raisin Cookies (Vegan, Gluten-Free, & Sugar-Free)
- Total Time: 13 minutes
- Yield: 18-20 cookies 1x
- Diet: Vegan
Description
Looking for the best Healthy Oatmeal Raisin Cookies? Look no further! These delicious soft and chewy oatmeal raisin cookies are vegan, gluten-free, and sugar-free. Made with flax eggs, coconut oil, oat flour, quick oats, raisins, cinnamon, maple syrup, and more; you won't believe how easy these plant based cookies are to make. Get ready to bookmark this recipe!
Ingredients
2 tablespoons flax meal (with 2 tablespoons warm water)
½ cup coconut oil, melted
¾ cup maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
1 ¾ cup oat flour
1 ½ cups quick oats
½ cup whole rolled oats
½ cup raisins, cranberries, or dates
Instructions
- Make flax eggs. In a small bowl, combine 2 tablespoons flax meal with 2 tablespoons warm water. Stir until combined and set aside.
- Make cookie mixture. In a large mixing bowl combine add melted coconut oil, maple syrup, vanilla extract, cinnamon, baking powder, salt, quick oats, oat flour, whole oats, the flax mixture, raisins and other dried fruits. Stir until mixture is fully and thoroughly combined.
- Scoop. Using a 2 inch cookie scoop, scoop the cookie mixture onto a parchment lined baking sheet leaving about 2 inches between each cookie.
- Shape. Use your fingers to press any loose dough from scooping into the round shape of the cookie. Usually need to do this to the bottom of each cookie. Then gently press down each cookie dough mound with three fingers until they are about one inch thick as pictured.
- Bake. Bake at 350 degrees for 8-10 minutes. Allow cookies to cool for about 10 minuets before serving or make ahead.
Notes
- To store: These cookies are perfect to meal prep for the week or make ahead! Store them in an air-tight container for up to 7 days. I assure you they won't stick around for five days though, ha.
- To freeze: For best results, wrap the cookies in plastic wrap or a freezer bag and place in an air tight container before placing in the freezer. Can store in the freezer for up to 6 months. Let them come to room temperature (takes about 30 to 60 minutes) before serving.
- Mix up the additions. Dried cranberries, dried cherries, dates, or dried blueberries are great additions to the base of these cookies. I usually use half raisins and half cranberries or cherries in mine!
- Change the sweetener. While maple syrup is my favorite for this recipe, you could also use honey or the sweetener of you choice in this recipe.
- Make them chocolate chip cookies! Instead of using dried fruit, take the base of this recipe and add chocolate chips for a healthy chewy chocolate chip cookie.
- Prep Time: 5
- Cook Time: 8
Keywords: vegan oatmeal raisin cookies
