These vegan oatmeal raisin cookies are soft, chewy, warmly spiced, and naturally sweetened with maple syrup. Made with almond flour and oats, they’re gluten-free, dairy-free, and egg-free too!
These soft cookies come together in one bowl, and they’re the kind of cookie you can feel good about handing to the kids or reaching for with an afternoon coffee.
What Makes These Vegan Oatmeal Raisin Cookies Work
- They skip the usual cookie staples. No eggs, no butter, and no refined sugar, but they’re still tender and satisfying.
- They’re naturally sweetened. Maple syrup does the sweetening, along with the natural sugar in the raisins.
- They’re gluten-free. Almond flour and oats stand in for wheat flour, so they work for more diets at the table.
- They come together fast. It’s a one-bowl mix, with no chilling required.
Mixing the Cookie Dough
This is a quick, one-bowl process.
Start by whisking together the wet ingredients: the melted coconut oil, milk, vanilla, and maple syrup. Getting these smooth first helps everything come together evenly.
Add the almond flour, salt, and cinnamon and mix, then stir in the oats and raisins until you have a thick, cohesive dough.
Because these cookies don’t spread much in the oven, scoop the dough onto a lined baking sheet and shape each one, pressing it down to the thickness you want. Bake until set, then let them cool before serving.
Tips for the Best Vegan Oatmeal Cookies
A few pointers for the best results.
Shape them before baking. These hold their shape rather than spreading, so whatever they look like going into the oven is roughly how they’ll come out. Flatten them to your liking.
Use certified gluten-free oats. If you’re baking for someone gluten-free, look for oats labeled gluten-free to avoid cross-contamination.
Melt the coconut oil. It needs to be liquid to whisk smoothly into the other wet ingredients.
Don’t overbake. Remove from oven once they’re set for a softer, chewier cookie.
What You’ll Need
Simple, wholesome ingredients.
Almond flour and oats form the hearty base. Maple syrup sweetens them naturally, coconut oil and plant milk keep them moist, and raisins add little bursts of sweetness. Vanilla and cinnamon round out the flavor.
More Recipes
Breakfast Cookies
Vintage, No Bake Cookies
Gluten Free Peanut Butter Sandwich Cookies
Keep a batch of these on hand for an easy, feel-good treat.
Scroll down to print the recipe, and enjoy.
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Vegan Oatmeal Raisin Cookies
These vegan oatmeal raisin cookies are soft, chewy, and warmly spiced, naturally sweetened with maple syrup. Made with almond flour and oats, they’re gluten-free, dairy-free, and egg-free.
- Prep Time 10 mins
- Cook Time 15 mins
- Total Time 25 mins
- Yield 12 cookies 1x
- Category Dessert, Desserts
- Method Baking
- Cuisine American
- Diet Vegan
Ingredients
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the melted coconut oil, milk, vanilla, and maple syrup until well combined.
- Add the almond flour, salt, and cinnamon, and mix.
- Add the oats and raisins, and mix until combined.
- Scoop the dough onto the prepared baking sheet and shape each cookie, flattening slightly.
- Bake at 350°F for 10–15 minutes.
- Let the cookies cool, then serve.
Notes
For a strictly gluten-free version, use certified gluten-free oats. These cookies hold their shape and don’t spread much, so flatten them to your desired thickness before baking.
