Vegan oatmeal raisin cookies made with gluten free oat flour, flaxseed egg, and coconut oil. This recipe can also be used to make a chocolate chip version!
Out of flour, eggs, and butter? No problem. You can still make cookies!
During times of stress and uncertainty, cookies are such a comforting treat. Even better, these are healthy-ish cookies you can feel good about eating!
Gluten Free Oatmeal Cookies
You don’t have to be gluten-free or under any special dietary diets to enjoy these vegan oatmeal raisin cookies.
These cookies are made with wholesome ingredients. I like to think of them as “breakfast oatmeal cookies.”
Vegan Oatmeal Cookie Ingredients
- Homemade “Oat Flour”
- Rolled Oats, also known as old-fashioned oats
- Flaxseed mixed with Water to create “Flax Egg”
- Kosher Salt, Baking Soda, and Ground Cinnamon
- Sugar and Maple Syrup
- Coconut Oil
What is oat flour?
Oat flour is a whole grain flour simply made from finely ground oats. Commercially manufactured oat flour can easily be purchased at health food stores and various online retailers. (I bought mine from Thrive Market.)
However, this oatmeal raisin cookie recipe is best made with homemade oat flour. From my experience, store bought oat flour results in a drier cookie.
How to make homemade oat flour
All you need is rolled oats (also known as old-fashioned oats) and a food processor or blender.
Process the oats until roughly ground into a powder. Scrape down sides of the bowl to ensure through and even processing.
Oat flour can be stored in an air tight container at room temperature for up a month. However, I suggest keeping it in the fridge to keep it tasting fresh.
How to make flaxseed “egg”
Flax egg or flaxseed egg is a popular vegan egg substitute for baking.
I find it best to use whole flaxseeds that you grind yourself. However, pre-ground flaxseed will also work.
Process whole flaxseeds in a spice grinder until a fine powder is achieved.
Mix ground flaxseed with water to make a “flaxseed egg.” After a minute or two, the mixture will thickened.
Ground flaxseed easily absorbs water turning into a gel-like consistency.
Mix together vegan oatmeal cookie dough by hand
Whisk together dry ingredients (oat float, cinnamon, baking soda, and salt) and set aside.
Then, mix together wet ingredients (coconut oil, sugar, maple syrup, vanilla, and flax egg) until smooth. You will end up with a thick paste-like dough like the one photographed above.
Add the dry flour mixture to the wet ingredients. Fold in the rolled oats and raisins until evenly distributed in the dough.
Other dried fruits such as dried cranberries, currents, or chopped apricots may be substituted in place of raisins. You may also use a combination of dried fruits.
For a sweeter treat, sub in chocolate chips, butterscotch chips, or peanut butter chips.
Use a size 24 scoop to portion out the dough. (24 scoop is roughly equal to 3 tablespoons)
Space dough mounds about 2-inches apart on a parchment lined baking sheet.
Press each cookie dough mound using the flat bottom of a measuring cup or drinking glass to flatten dough into a disk.
If needed, reshape and pat the edges of cookie dough to make a round.
Bake cookies in a 350 degree F oven for about 15 minutes. Err on the side of underbaking rather than overbaking.
Underbaked oatmeal cookies will remain soft and chewy days after baking. Overbaked cookies will be rather dry and stale from the get-go.
Does it matter which oat flour you use?
As mentioned, I prefer to make this recipe using homemade oat flour.
Homemade oat flour results in a softer cookie with better texture. The store bought oat flour baked a denser and drier cookie.
These cookies remain soft and moist days after baking. Just be sure to store them in an airtight container once they have cooled to room temperature.
If you’re interested in more vegan cookies, try these vegan strawberry oatmeal cookies made with applesauce.
Vegan Oatmeal Raisin Cookies
- 2 Tbsp whole flaxseed (20 g)
- 5 Tbsp water
- 1 ¼ cup homemade oat flour* (150 g)
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp kosher salt
- ¼ cup coconut oil (56 g) melted
- ¼ cup granulated sugar or coconut sugar (50 g)
- 3 Tbsp maple syrup (53 g)
- 1 tsp vanilla paste, or pure vanilla extract
- 1 ½ cup rolled oats (150 g) old fashioned oats
- 1 cup raisins (150 g) loose (not packed)
- 1 cup confectioners' sugar (114 g) unsifted
- 3 Tbsp maple syrup
- ¼ teaspoon pure vanilla extract, optional
- pinch kosher salt
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mat. Set aside.
- Process whole flaxseeds in a spice grinder to a fine meal. (Two tablespoon whole flaxseed will make about 4 tablespoons ground flaxseed meal.) In a small bowl, stir together ground flaxseed with water. Let sit for 3-5 minutes to thicken.
- In a medium bowl, whisk together oat flour, cinnamon, baking soda, and salt. Set aside.
- In a large mixing bowl, mix together coconut oil, sugar, maple syrup, vanilla, and flaxseed egg until smooth. Add dry flour mixture and stir until just combined. Fold in oats and raisins until evenly distributed.
- Use a size 24 scoop to portion out dough. Place dough about 2 inches apart on prepared baking sheet. Press each cookie mound dough using the flat bottom of measuring cup or drinking glass.
- Bake for 15 minutes, until edges of cookies are set. The cookies will be soft straight out of the oven. Do not overbake, otherwise cookie will dry out. Allow cookies to cool on baking sheet for 5 minutes. Transfer cookies to wire rack to cool completely.
- In a small combine, mix together confectioners sugar, maple syrup, vanilla, and salt until smooth. Add additional confectioners sugar or maple syrup to adjust to your desired thickness and/or sweetness.
- Drizzle glaze over cooled cookies. Allow glaze to set, or eat immediately.
- Size 24 scoop is roughly under 3 Tablespoons.
- Store cooled cookies in an airtight container for up to 5 days.
- Recipe works best with homemade oat flour. Store bought oat flour results in a drier cookie.
- Substitute in any other dried fruit in place of raisins. Alternately, use chocolate chips, butterscotch chips, or peanut butter chips.