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Vegan oatmeal raisin cookies in a stack of four cookies on wire cooling rack.

Healthy Oatmeal Raisin Cookies (Vegan, Gluten-Free, & Sugar-Free)

  • Author: Lauren
  • Total Time: 13 minutes
  • Yield: 18-20 cookies 1x
  • Diet: Vegan


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!



2 tablespoons flax meal (with 2 tablespoons warm water)

1/2 cup coconut oil, melted

3/4 cup maple syrup

2 teaspoons vanilla extract

2 teaspoons cinnamon

1 teaspoon baking powder

1/2 teaspoon sea salt

1 3/4 cup oat flour

1 1/2 cups quick oats

1/2 cup whole rolled oats

1/2 cup raisins, cranberries, or dates


  1. Make flax eggs. In a small bowl, combine 2 tablespoons flax meal with 2 tablespoons warm water. Stir until combined and set aside. 
  2. 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. 
  3. Scoop. Using a 2 inch cookie scoop, scoop the cookie mixture onto a parchment lined baking sheet leaving about 2 inches between each cookie. 
  4. 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. 
  5. 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 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