I found this recipe for Gluten-Free Vegan Oatmeal Raisin Cookies from the Beaming Baker. It very quickly became a favourite in our house. These cookies offer everything I love in an oatmeal cookie. They're soft, chewy, sweet, (but not too sweet), and easy to make. They're also gluten-free, dairy-free, and refined sugar-free ~ things I also love in any cookie recipe!
Dry Ingredients:
1 cup gluten-free rolled oats (along with 1/2 cup in Added Ingredients)
1 cup gluten-free oat flour*
1/2 tsp each baking powder and baking soda
1 tsp cinnamon
1/4 tsp Himalayan Pink Salt
Wet Ingredients:
2 flax eggs (whisk together 2 Tbsp ground flax + 6 Tbsp water, allow to set for 15 mins.)
1/4 cup + 2 Tbsp melted coconut oil
1 tsp pure vanilla extract
1/4 pure maple syrup
1/4 cup coconut sugar
Added Ingredients:
3/4 cup raisins, packed
1/2 cup gluten-free rolled oats
Directions:
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
First, mix the flax eggs so they have time to set.
Meanwhile, in a medium bowl whisk together all the dry ingredients.
In a separate large bowl, whisk together all the wet ingredients. (including the flax eggs)
Next, add the dry ingredients to the wet ingredients and mix with a spatula until thoroughly combined.
Fold in raisins and additional oats until well blended. Note, the dough will be sticky.
Using a tablespoon, scoop the dough and drop onto prepared baking sheets. Use a fork or your hand to flatten cookies and form a circle. Note, they won't spread during baking.
Bake for 8-12min or until golden brown on bottom.
Once baked, carefully lift the cookies from the baking sheet and transfer to a cooling rack.
Store in an airtight container for up to 1 week. (They never last that long in our house!)
You can also freeze these vegan oatmeal raisin cookies in an airtight, freezer-friendly container for up to 2 months. Allow to thaw for 10-20min at room temperature before eating.
After you give these cookies a try, don't forget to leave a comment and let me know what you think.
TIP: Be sure to use gluten-free oats if you have a gluten sensitivity as most oats are not guaranteed to be 100% GF. Oats are often manufactured in the same facilities as wheat products. If you don't have a gluten sensitivity, you can use regular oats instead.
* Oat flour is the easiest thing ever to make! All you need is a high-powered blender (or a food processor) with sharp blades. Start by adding oats to your blender or food processor and blend the oats until they've become a fine powder (about 3 min). Next, place the oat flour in a glass container with a tight seal (I like to use a large Mason jar) and use as needed. Voila ~ it's as easy as that!
Looking for more oatmeal recipes? Try these yummy ones: Blueberry Coconut Oatmeal, Gingerbread Oatmeal Breakfast Bars
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