Oatmeal Raisin Cookies

Oatmeal raisin cookies on a plate and a chopping board

Love it or hate it – the oatmeal raisin cookie is here to stay. And you guessed it, I’m firmly planted in the love it camp! I used agave syrup and chia in this recipe to make the best and most delicious, vegan oatmeal raisin cookies ever! Did I mention they’re gluten-free?

Oatmeal and raisin cookies on a plate

What do you need to make gluten-free and vegan oatmeal raisin cookies?

Agave Syrup

Firstly, I used Agave Syrup rather than sugar or honey. Agave has slightly more calories than white sugar but keep in mind you need to use less (around half!) to get the same level of sweetness.

Agave syrup comes from the agave plant – a native cactus of Mexico. It’s a light brown liquid, and being plant-based makes it a great vegan substitute for honey!

If you can’t get your hands on agave you can use runny honey in it’s place but I wouldn’t consider it vegan then.

Chia Egg

To make these vegan oatmeal raisin cookies I also added chia seeds as a binder rather than eggs. If you want to know more about chia check out my chia egg substitution recipe. In short, chia seeds are super nutritious rockstars when it comes to binding together water. Mixing water and chia makes the small seeds stick together. This has a sort of raw egg white texture which makes it great for replacing eggs in vegan baking!

A cool thing about Chia seeds: because they hold onto so much water, when they move through your body they actually put moisture back into your digestive track. This is just all round great for your digestive health.

You have two choices with the chia seeds. Either grind them down in a food processor before adding the water or just leave them whole. It’s half preference and half what you want to with them.

In this cookie recipe, I keep them whole for simplicity and oatmeal raisin cookies are rough in texture so they blend in really well.

Oatmeal raisin cookies on a plate

A note for those on a gluten-free diet

Please note that I use rolled oats in the recipe. Many people following gluten-free diets avoid oats as they can easily become contaminated with other cereals that contain gluten! Make sure you check the box of your oats. Many brands have started marking them specifically gluten-free if they can guarantee no contamination.

Looking for more?

You can find lots of other Gluten-Free and Vegan recipes on my site if you fancy something else! And don’t forget to rate the recipe if you make it!

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

These healthy gluten-free and vegan oatmeal raisin cookies are the best of both worlds. They are simple and easy to make too!

5 from 1 vote
Servings

10

cookies
Prep time

45

minutes
Baking time

15

minutes
Total time

1

hour 

Ingredients

  • 1 tbsp chia seeds

  • 3 tbsp water

  • 100 grams rolled oats

  • 90 grams almond flour

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp ground cinnamon

  • 1/8 tsp salt

  • 30 grams coconut oil

  • 1 tsp vanilla extract

  • 120 grams agave syrup

  • 40 grams raisins

Directions

  • In a large mixing bowl add the chia seeds and water. Stir well and set aside for 5 minutes.
  • After 5 minutes the chia seeds should have absorbed most of the water. Add the coconut oil, vanilla extract and agave syrup and mix well.
  • In a separate bowl mix together the rolled oats, almond flour, baking powder, ground cinnamon and salt. Once combined add to the wet ingredients and mix well with a spatula or wooden spoon until combined then fold in the raisins. Chill the dough in the fridge for 30 minutes.
  • Preheat your oven to 140°C fan (160°C conventional) and line baking sheet with parchment paper.
  • Scoop out 10 pieces of dough onto the sheet and bake for 3-15 minutes. The cookies should be soft when they come out of the oven and will be slightly golden brown around the sides.
  • Cool on the pan for 10 minutes then move the cookies to a cooling rack.

Notes

  • Keep your cookies fresh by storing them in an airtight container for up to 5 days or until stale. They should remain soft and slightly sticky.
  • Swap raisins for any dried fruit. I love using cranberries and dried cherry!

Nutritional Information

The nutritional information shown is an estimate provided by an online nutrition calculator. This is not medical or nutritional advice and intended for information purposes only.

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