Chewy gluten free vegan oatmeal cookies, with a touch of cinnamon and the perfect amount of sweet raisins. You can’t go wrong with this classic comfort cookie!
Most kids go for the chocolate chip cookies, but when I was little, I always went for the oatmeal raisin. Maybe it was the soft, chewy texture from the oats or the hint of cinnamon. Maybe it was the extra sweetness throughout from all those little raisins. I’ve just always had a sweet spot for oatmeal raisin cookies. Proud to say I still do!
I know some people are anti oatmeal raisin cookies {my husband included}. If you are one of those as well, you could swap out the raisins for dried cranberries or even your favorite chopped nuts. For you oatmeal raisin fans out there, let’s just stick to the classic. Are you with me?
The texture really is spot on with these gluten free vegan oatmeal raisin cookies. From the use of both old fashion oats and almond flour, they are perfectly soft and perfectly chewy. I didn’t go overboard with the raisins, but you could certainly add more or less to your liking. The hint of cinnamon is what makes these cookies so warm and comforting. My kids went crazy for them and I think you will too!
- 3/4 cup brown sugar
- 1/4 cup cane sugar
- 6 tablespoons refined coconut oil, softened
- 1/4 cup pure maple syrup
- 3 tablespoons almond milk or coconut milk
- 1 teaspoon pure vanilla extract
- 1 cup Sarah’s gluten free flour blend
- 1 cup gluten free rolled oats
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup raisins
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In large mixing bowl of stand mixer, cream together brown sugar, sugar and coconut oil, for 1-2 minutes. Mix in maple syrup, almond milk and vanilla.
- Add flour, oats, almond flour, baking powder, baking soda and salt to mixer. Mix on medium speed for about 1 minute. Add raisins to cookie dough and mix until just combined.
- Place 2-tablespoon size scoops {or use large cookie scoop} of cookie dough onto prepared baking sheet. Slightly flatten cookie dough ball with hand.
- Bake cookies 12-14 minutes. Cookies with be golden brown and soft to the touch. Allow to cool on pan 5 minutes. Place on cooling rack to cool completely.
Thank you so much for this recipe, Sarah! I know I can always trust your recipes to be tasty.
Thank you so much and God bless you!
I just made these for dessert. They turned out perfect. Tasty 😋 delicious. Thank you for sharing your recipe.