Flourless Vegan Oatmeal Raisin Cookies (GF, Oil-free)

Healthy cookies for breakfast, fitness fueling, hiking, lunchboxes, or dessert? You’ve got it with my healthy, flourless vegan oatmeal raisin cookies , which are also gluten-free and oil-free.

It’s raining, it’s pouring, which means I’m baking cookies!

Not just any cookies, but cookies that are equal parts delicious and nutritious, easy-to-make, and 100% comforting.

Tender, chewy, and crispy at the edges, my Flourless Vegan Oatmeal Raisin Cookies are exactly what your mid-winter day needs.

Recipe Benefits

These satisfying cookies are:

• Vegan (dairy-free, egg-free)
• Gluten-free (be sure to choose certified gluten-free oats, as needed)
• Oil-free
• Protein rich (more than 4 grams per cookie)
• High fiber (2.6 grams per cookie)
• Flourless
• Fast & easy to prepare

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Rolled oats (certified gluten-free, as needed)
• Flaxseed meal
• Creamy almond butter (or other creamy nut/seed butter)
• Coconut sugar
• Vanilla extract
• Raisins
• Salt
• Baking soda

How to Make Flourless Vegan Oatmeal Raisin Cookies

The dough for these cookies comes together in 2 or 3 minutes. Easy!

Step One: Preheat Oven & Prepare Baking Sheet

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

Step Two: Combine the Wet Ingredients

In a medium bowl, combine the nut or seed butter, water, coconut sugar and vanilla extract until blended and smooth.

Step Three: Add the Dry Ingredients

Once mixed, stir in the oats, salt, baking soda, and 1/3 cup raisins.

Dough done! You could stop here, because this cookie dough is DELICIOUS.

And because it is both vegan and flourless, it is perfectly safe to eat without baking. So if your oven quits, or you want to quit, roll the dough into balls or eat off a spoon. Been there, done that :).

Step Four: Scoop & Flatten the Dough

Scoop the dough onto the prepared baking sheet using a small cookie scoop or a rounded tablespoon.

The dough does not spread as much as traditional oatmeal cookies, so give the dough mounds some help by flattening with your fingertips before baking.

Step Five: Bake

Bake in a preheated oven for 10 to 12 minutes until the cookies are golden brown. 

They will be soft and somewhat fragile when they first come out, so let them cool on the baking sheet for 10 minutes before trasnferring to a cooling rack to cool completely.

It is a difficult wait. But worth it!

FAQ

How to Store the Cookies

The cookies tend to get soft if left at room temperature for more than a day, so it is best to store them, in an airtight container in the refrigerator or freezer.

Specifically, store the cooled cookies in an airtight container at (cool) room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months.

Do I Have to Add Raisins?

Admittedly, I love raisins. Indeed, I am one of those terribly annoying people who thinks a handful of raisins for dessert is a great idea.

But I get it, some of you may hate raisins. Rest assured, the raisins can be replaced by chocolate chips, nuts, or other dried fruit. If you are a minimalist (that would be my housemates, aka my husband and son) you can leave out all add-ins. 

But if the person making the cookies (me!) loves raisins, raisins it shall be! 

Is there a Substitution for the Coconut Sugar?

Yes! Fell free to use an equal amount of lightly packed brown sugar.

Happy Baking!

Related Posts

• Vegan Oatmeal Raisin Protein Cakes {oil-free, gluten-free}
• Cinnamon Raisin Almond Flour Bread (Vegan, GF, oil-free)
• Vegan Carrot Cake Breakfast Cookies {grain-free, oil-free}
• Chickpea Power Oatmeal
• Vegan Baked Oatmeal Cups {oil-free, GF}