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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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4.47 from 13 votes

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.
Prep Time10 mins
Cook Time33 mins
Total Time43 mins
Course: Cookies
Cuisine: American
Keyword: cookies with olive oil, oatmeal raisin cookies
Servings: 36 cookies
Calories: 100kcal
Author: The Panicked Foodie


  • 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 gluten-free quick oats
  • 1 cup 1:1 gluten-free flour (I used Bob's Red Mill gluten-free 1:1 baking flour) OR 1 cup regular all-purpose flour
  • 1 cup raisins


  • Preheat oven to 350F.
  • In a large bowl, add everything but the flour and raisins. Mix until combined.
  • Add flour in two batches, mixing after each addition.
  • Fold in raisins.
  • 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.
  • 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.


Flour weights: 4.8 oz/cup if using gluten-free 1:1 all-purpose (Bob's Red Mill) OR 4.25 oz/cup if using regular all-purpose flour.
To freeze: Place in a labeled ziplock bag and store in the freezer for up to two months.


Serving: 1cookie | Calories: 100kcal | Carbohydrates: 15.3g | Protein: 1g | Fat: 4.3g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 78.9mg | Potassium: 58.1mg | Fiber: 1g | Sugar: 8g | Vitamin A: 0IU | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 0.4mg