Description
These vegan and gluten-free oatmeal raisin cookies are the perfect combination of soft and chewy. This is a classic cookie recipe made healthier with nutritious ingredients. The cookies are full of warm and comforting flavors like cinnamon and vanilla that are perfect for this time of year. I love this easy recipe because the ingredients are simple, no dough chilling is required, the cookies bake quickly, and you don't need any fancy equipment.
Ingredients
- 2 tablespoons ground flaxseed + 1/4 cup water
- 1 cup gluten-free quick cooking oats
- 1 1/4 cup homemade gluten-free oat flour*
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/3 cup pure maple syrup
- 1/3 cup organic unrefined virgin coconut oil, melted (or melted vegan butter)
- 1 teaspoon pure vanilla extract
- 1/2 cup raisins (plus more for topping the cookies if desired)**
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a half baking sheet with parchment paper.
- Combine ground flaxseed and water and whisk. Leave it to thicken for a couple minutes while you prepare the rest of the cookie batter.
- In a large mixing bowl stir together the dry ingredients (oats, oat flour, baking soda, cinnamon and salt) until well combined. Add the wet ingredients (maple syrup, melted coconut oil and vanilla) and use a hand mixer to combine well. Add the flaxseed + water mixture and use the hand mixer again to combine. Fold in the raisins until evenly distributed.
- Use a cookie scoop to place ~2 tablespoon scoops of cookies on the baking sheet about an inch apart. Use wet fingers to gently form and flatten 12 cookies until they are 1/2 inch thick. (The cookie dough will not stay together well when uncooked so just clump them together with your wet fingers). Optional: If some of the cookies have no raisins showing on top, place a few extra raisins on the tops of the cookies.
- Bake for 8 minutes until edges are light golden brown. The center of the cookies will still be very soft.
- Remove from oven and let the cookies rest on the baking sheet for 30 minutes before carefully moving to a cooling rack to completely cool. Alternatively, you can place the baking sheet in the freezer on a hot plate to cool them quicker. Enjoy once fully cooled or store in an airtight container in the refrigerator for up to five days.
Notes
*To make the oat flour add 1.5 cups of oats to a completely dry high speed blender and blend from low to high speed until the oats turn into a fine powder. No chunks should be present.
**You can use a combination of golden and regular raisins. For best results, I recommend plumping up the raisins before adding them to the batter. To do this, place the raisins in a bowl and cover with boiling hot water. Leave them for a few minutes to soak. While you prepare the recipe the raisins rehydrate and plump up. Be sure to drain them well and dry them on a paper towel before adding to the batter so they don’t add too much moisture to the cookies. Sometimes I also swap chocolate chips for the raisins - delicious!
- Prep Time: 10
- Cook Time: 8
- Category: Dessert
- Method: Oven
