Chewy Oatmeal Raisin Cookies (vegan, gluten free, refined sugar free, oil free)
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10 ingredient chewy oatmeal raisin cookies!
Comforting Chewy Oatmeal Raisin Cookies, but healthy and made with only 10 simple ingredients. These easy to make cookies come together in one bowl, and it’s a classic recipe I just had to share! If you know anything about me, I love cookies, and I especially love making cookies with nourishing ingredients. These cookies are exactly that. They’re vegan, gluten-free, refined sugar free and made with no added oils BUT they’re still soft and chewy and perfectly sweet.
so what’s in these oatmeal raisin cookies?
- oats → Rolled oats are traditionally used, and I recommend certified gluten-free oats if you are allergic to gluten
- maple syrup → My choice refined sugar free sweetener, that not only adds neutrals sweetness to the recipe but also moisture. Any liquid sweetener should work as a substitute.
- coconut sugar → For a bit of that caramel-like flavour, coconut sugar is another great refined sugar free sweetener. Alternatively you could use brown sugar.
- almond butter → This is the healthy fat source in the cookies that keep them chewy and moist without need for added oil. Most other nut/seed butters will work, but I recommend something like cashew butter or sunflower butter for the most neutral flavour.
- aquafaba (or applesauce) → Adds moisture and stands in for an “egg”. I love using aquafaba, but applesauce is another alternative.
- gluten free flour → My recipe calls for chickpea flour, however you could also experiment with oat flour, or other gluten-free flour of choice.
- raisins → Well, it wouldn’t be an oatmeal raisin cookie without ’em right?
plus a few other ingredients like spices and baking soda!
secrets to success
I always recommend using a nonstick baking mat or parchment paper when baking cookies. It is the easiest solution for easier clean-up and perfectly baked cookies that are easy to remove from the pan!
These cookies are not too sweet, as raisins do add a lot of natural sweetness, however you can always opt to increase the amount of sweetener you use, or go crazy with the raisins–I won’t judge ya 😉
if you like this recipe, try…
- Maple Tahini Cookies
- Hot Cross Bun Baked Oatmeal
- Cinnamon Bun Bliss Balls
- Gooey Chocolate Chip Cookie Mugs
- Hot Cross Bun Bliss Balls
- 20+ Vegan and Gluten Free Cookies
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Chewy Vegan Oatmeal Raisin Cookies Recipe
- 1/3 cup creamy almond butter
- 2 tbsp aquafaba chickpea brine, or liquid from canned chickpeas you can also sub apple sauce
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup rolled oats
- 1/4 cup chickpea flour or gluten-free flour of choice
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4-1/3 cup raisins
- Preheat the oven to 350F while you prepare your batter.
- In a large mixing bowl, whisk together almond butter, aquafaba, maple syrup and vanilla extract until smooth.
- Add rolled oats, and sift in chickpea flour, coconut sugar, cinnamon and baking soda. Using a spatula, fold to combine, and make sure oats are evenly coated in mixture. Finally, sprinkle in raisins.
- Using a cookie scoop, scoop about 2 tablespoons of the batter onto a nonstick baking sheet. Use damp hands if needed, to lightly form into cookie shapes--they won't spread tooo much while baking, so you may want to make them into a more circular shape before baking.
- Bake for 8-12 minutes, until tops are golden brown and edges look slightly crisp. I usually bake mine for about 9 minutes as I like them chewy, and I let them cool (they will continue to bake for a few min after removing from the oven).
Secrets to Success
- I always recommend using a nonstick baking mat (baking trays) or parchment paper when baking cookies. It is the easiest solution for easier clean-up and perfectly baked cookies that are easy to remove from the pan!
- These cookies are not too sweet, as raisins do add a lot of natural sweetness; however, you can always opt to increase the amount of sweetener you use or go crazy with the raisins--I won't judge ya 😉
- If you’re not a fan of raisins, omit them and substitute chopped nuts or vegan chocolate chips.
- You can use a stand mixer with the paddle attachment if preferred, but a simple mixing bowl and whisk will work fine.
- Store leftover vegan oatmeal cookies in an airtight container at room temperature for up to 2 days, or store them in the fridge for up to a week.
- To freeze, let the cookies cool completely, then store them in a freezer-safe container or bag and freezer for up to 3 months. Thaw overnight in the refrigerator or for an hour at room temperature and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.