Vegan Gluten-Free Oatmeal Raisin Cookies
Vegan gluten-free oatmeal cookies with raisins! Soft and chewy, with crisp edges, spiced with a touch of cinnamon, and filled with toasted oats and plump raisins. This recipe is sure to become a family favourite!
Equipment
- Measuring cups and spoons
Ingredients
- ½ cup non-dairy butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 flax egg, note 1
- 1 tablespoon water
- 1 teaspoon vanilla extract
- ¾ cup gluten-free flour, all-purpose blend (see note 2)
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups old-fashioned rolled oats, certified gluten free
- 1 cup raisins
Flax Egg
- 1 tablespoon ground flaxseed
- 3 tablespoon water
Instructions
- In a large bowl, cream the non-dairy butter, granulated sugar and brown sugar until light and fluffy.
- Beat in the flax egg, water and vanilla extract.
- Add the gluten-free flour, baking powder, baking soda, cinnamon and salt and stir until combined.
- Stir in the rolled oats.
- Stir in the raisins.
- Cover and chill for 30 minutes.
- Preheat oven to 350°F (180°C). Drop by rounded tablespoonfuls, about 2” apart, onto a parchment-lined baking sheet, using a cookie scoop or rounded tablespoon. I usually use 2 cookie sheets, with 12 on each to make 24 cookies total.
- Bake for about 12 minutes or until edges are golden and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Notes
Note 1: To make the flax egg, combine the ground flaxseed and water and stir to combine. Let sit for 5 minutes before using.
Note 2: Use a blend that contains xanthan gum, so the cookies have enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. See Baking with Gluten-Free Flour for more information.
Variations
- Vegan gluten-free oatmeal cookies: Leave out the raisins from the recipe to make plain, classic oatmeal cookies.
- Vegan gluten-free oatmeal chocolate chip cookies: Replace the cup of raisins with a cup of chocolate chips and leave out the cinnamon to make oatmeal chocolate chip cookies. Make sure your chocolate chips are gluten free/vegan/dairy free as required. If your recipe doesn’t need to be vegan, just gluten free, try my gluten-free oatmeal chocolate chip cookie recipe.
- Vegan gluten-free fruit and nut oatmeal cookies: Replace the cup of raisins with ½ cup of assorted dried fruits, such as raisins, chopped dates and dried cranberries, and ½ cup of chopped toasted nuts, such as walnuts or pecans to make fruit and nut oatmeal cookies. For additional flavour, add ½ teaspoon of orange zest. The orange zest nicely complements the other flavours in the cookies.
- Soak your raisins: To make your raisins plumper, juicer and softer, soak in tepid water for 30 minutes before using.
- Use a cookie scoop: Use a cookie scoop to help ensure all the cookies are uniform in size and therefore bake evenly.
- Don’t overbake: If you want cookies that are crisp on the outside and chewy on the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
- Baked cookies: Freshly baked cookies will keep for 2 – 3 days in an air-tight container stored at room temperature.
- Unbaked cookies (cookie dough): You can store the unbaked dough in an air-tight container in the fridge for up to 2 days or in the freezer for 1 – 2 months. If freezing, it’s best to portion the cookie dough out as usual and freeze the cookie dough in individual balls. You can freeze the cookie dough balls on a cookie sheet in the freezer until frozen, and once frozen, pack the frozen cookie dough balls in an air-tight container/freezer bag to store in the freezer. To bake, bake the same as normal, but add 1 – 2 minutes to your baking time. Bake straight from the fridge or freezer.
Nutrition
Serving: 1 cookieCalories: 123kcalCarbohydrates: 21gProtein: 1gFat: 4gSodium: 110mgFiber: 2gSugar: 9g
Nutritional information shown is an estimate only.
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