Vegan Gluten-Free Oatmeal Raisin Cookies
Updated Sept. 12, 2025
- Total Time
- 2 hours, 10 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes plus 1½ hours freezing time
- Rating
- Comments
- Read comments
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Ingredients
- 2cups plus 2 tablespoon /435 grams packed light brown sugar
- 2¼ cups/200 grams oat flour
- 1⅔cups/180 grams almond flour
- ⅔cup/59 grams old-fashioned rolled oats
- 2½teaspoons baking soda
- ¾teaspoon ground cinnamon or cardamon (optional)
- ¾teaspoon fine sea salt
- ½cup/115 milliliters almond or other nondairy milk
- ¼cup/56 grams vegan butter, preferably soy free, melted
- 1tablespoon vanilla extract
- 1cup/120 grams raisins
Nutritional analysis per serving (36 servings)
170 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 3 grams protein; 106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large mixing bowl, whisk together the brown sugar, oat flour, almond flour, rolled oats, baking soda, cinnamon or cardamom (if using) and salt.
- Step 2
Add the almond milk, vegan butter and vanilla, and use your hands or a spatula to combine, kneading it to help it come together into a sticky, wet, batter-like dough. (You can also make this in an electric mixer if that’s more convenient.) Mix in the raisins.
- Step 3
Line two baking sheets with parchment. Use a 2-ounce cookie scoop or a ¼ cup measuring cup to form cookies, placing them close together on the pans. Freeze for at least 1½ hours (if freezing for longer, transfer frozen cookie balls to a container or resealable plastic bag before storing in the freezer for up to 3 months).
- Step 4
Heat oven to 350 degrees. Arrange the frozen cookies 2 inches apart on parchment-lined cookie sheets. Bake for 8 minutes. Rotate trays, and bake until the cookies are golden at the edges and firm in the center, 5 to 10 minutes longer. Remove from the oven, bang tray once on the counter to let cookies crackle a bit, and transfer the pans to racks to cool.
Private Notes
Comments
@Lee Osherovsky you request “no raisins”, with multiple exclamation points. You also want chocolate chips and nuts. Um… this is a recipe for oatmeal raisin cookies.
The amount of sugar in this recipe is mind-boggling (about the same as the flours and oats combined). And that without counting the high sugar content naturally present in the raisins. Sweet poison!
Hi All - Thanks to everyone's notes, the recipe has been corrected. Use 1/4 cup butter (56 grams) and add the vanilla with the vegan butter. And yes, the cookies will work using dairy milk and butter.
Did the cookie bake the same way with less sugar?
The comments on this recipe got me giggling
Even some oat products are not GF due to cross contamination in processing. Just a caution to check closely for certified GF oats and oat flour if you’re cooking for someone with celiac disease.