Vegan oatmeal raisin cookies made with gluten free oat flour, flaxseed egg, and coconut oil. These cookies remain soft and chewy thanks to the coconut oil. This recipe can also be used to make a chocolate chip version!
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.
To make homemade oat flour: Add rolled oats to a food processor or a high-speed blender. Process until mixture is evenly ground. Be careful not to over grind. Too much heat and friction will cause the oat flour to clump up together. (I prefer to keep my oat flour about 80% ground and 20% roughly ground. This creates a more interesting textured cookie.)