Vegan Oatmeal Raisin Cookies {Vegan, Gluten-Free}

Vegan Oatmeal Raisin Cookies {Vegan, Gluten-Free}

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I have recently turned into a huge raisin fan. I purchased a container of them, and noticed on the packaging that it’s best if they are refrigerated. I thought it strange, but put them in the fridge anyways. I went to have some for a snack later that night, and OMG are they addicting when they are cold! Now, while raisins by themselves taste pretty awesome, they are obviously better when they are in a cookie :). These vegan oatmeal raisin cookies were inspired by the one printed on the Quaker oats container. I have made them vegan, gluten-free, and they use less sugar. They are also made in a single bowl, so they are a great treat to make during the week if you are craving a quick cookie. Hope you enjoy this healthier version!

What kind of oats do you use for cookies?

Quick oats are what you should use for most (if not all) cookie recipes. It’s also usually specified as quick oats.

Are oatmeal raisin cookies bad for you?

No. 🙂 All cookies are fine for you in moderation. These cookies are on the healthier side because they contain a lot of oats and raisins, both of which are an excellent source of fiber. I’ve also lowered the sugar by quite a bit.

Should you chill oatmeal cookie dough?

To be honest, I have never chilled a cookie dough…ever. The only reason to chill cookie dough is to control the spreading of the cookies. If you don’t tend to have that issue, then there is no reason to chill your cookie dough before baking.

How to Make Vegan Oatmeal Raisin Cookies: Step-by-Step

1. Preheat oven to 350F. In a large bowl, add everything but the flour and raisins. Mix until combined.

A mixture of extra light olive oil, light brown sugar, granulated sugar, unsweetened applesauce, vanilla, baking soda, Kosher salt, ground cinnamon, ground nutmeg, and quick oats in a large glass bowl.

2. Add flour in two batches, mixing after each addition. Flour weights: 4.8 oz/cup (gluten-free 1:1 all purpose), 4.25 oz/cup (regular all-purpose flour)

The addition of gluten-free flour to the mixture to make the vegan oatmeal raisin cookie dough.

3. Fold in raisins.

The addition of raisins to the dough to complete the vegan oatmeal raisin cookie dough.

4. Drop dough by rounded tablespoonfuls onto greased baking sheet. Using a small spoon and your fingers, flatten the cookies a little bit before putting in the oven. Mine were about 1/2″ thick.

A single vegan oatmeal raisin cookie sits on a greased aluminum baking sheet prior to baking.

5. Bake for 8-10 minutes or until light golden brown. Remove from the oven and allow the cookies to cool down on the baking sheet for 3 minutes. Transfer to a wire rack to finish cooling.

Vegan oatmeal raisin cookies sitting on a wire rack to cool after baking.

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A stack of six vegan oatmeal raisin cookies sits in the center of the photo. Leaning against the stack on the right hand side is a half of a cookie to show the chewy interior. To the left of the stack, is a small glass of almond milk. In the background on the left is a purple tea towel and on the right are more cookies sitting on a cooling rack. Everything sits on a white marble background with a black vertical background. Scattered about are oat grains and raisins.
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Vegan Oatmeal Raisin Cookies {Vegan, Gluten-Free}

These cookies are a healthier version of the recipe found on the Quaker Oats container. Serve with a cold glass of milk.

Course Cookies
Cuisine American
Keyword cookies with olive oil, oatmeal raisin cookies
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 36 cookies
Calories 100 kcal

Ingredients

  • 1/2 cup + 2 tablespoons extra light olive oil
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 1.5 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 2.5 cups quick oats
  • 1 cup 1:1 gluten-free flour (I used Bob's Red Mill gluten-free 1:1 baking flour
    )
  • 1 cup raisins

Instructions

  1. Preheat oven to 350F.

  2. In a large bowl, add everything but the flour and raisins. Mix until combined.

  3. Add flour in two batches, mixing after each addition.

  4. Fold in raisins.

  5. Drop dough by rounded tablespoonfuls onto greased baking sheet. Using a small spoon and your fingers, flatten the cookies a little bit before putting in the oven. Mine were about 1/2" thick.

  6. Bake for 8-10 minutes or until light golden brown. Remove from the oven and allow the cookies to cool down on the baking sheet for 3 minutes. Transfer to a wire rack to finish cooling.

Recipe Notes

Flour weights: 4.8 oz/cup (gluten-free 1:1 all purpose), 4.25 oz/cup (regular all-purpose flour)

To freeze: Place in a labeled ziplock bag and store in the freezer for up to two months.

Nutrition Facts
Vegan Oatmeal Raisin Cookies {Vegan, Gluten-Free}
Amount Per Serving (1 cookie)
Calories 100 Calories from Fat 39
% Daily Value*
Fat 4.3g7%
Saturated Fat 0.6g4%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2.1g
Sodium 78.9mg3%
Potassium 58.1mg2%
Carbohydrates 15.3g5%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin C 0.5mg1%
Calcium 3mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Vegan Almond Coconut Chocolate Chip Cookies {Vegan, Gluten-Free}
These vegan almond coconut chocolate chip cookies have notes of coconut, chocolate, and almonds that remind you of an Almond Joy candy bar! Pair with a cold glass of any milk of your choice.
Check out this recipe
Five vegan almond coconut chocolate chip cookies sit on a dark wooden serving board. Chocolate chips, chopped almonds, and chopped coconut are scattered about on the serving board. In the upper right is a navy blue and white checkered tea towel.

 

 

 

 



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