The perfect vegan and gluten free oatmeal raisin cookies: soft, chewy and studded with melty chocolate chips! These are a classic cookie favorite. Whether you’re an oatmeal raisin purist or jazz them up with chocolate chips and flaky salt, we’re pretty sure you’ll need to make a double or triple batch.
This post is sponsored by Bob’s Red Mill. All opinions are our own.
Some people hate oatmeal raisin cookies, others love ’em. I fall in the latter category – I don’t understand all of the hate! They also happen to be my dads favorite cookie, so maybe I got it from him.
I will say, I do prefer adding chocolate chips to my oatmeal raisin cookies, because we all know that chocolate improves everything. A little flaky salt never hurt anyone either.
These cookies are superb. Seriously so good. They’re soft, chewy, spiced and honestly taste like a visit to grandma’s house (in the best way possible).
The raw cookie dough is equally good – I can’t wait to add it to homemade ice cream this summer!
We’re thrilled to be bringing you this recipe in partnership with Bob’s Red Mill! In case you missed February’s recipe, we shared these Raspberry Cupcakes (perfect for spring). This oatmeal raisin cookie recipe features their gluten free 1 to 1 baking flour and their organic old fashioned rolled oats.
Starting with the wet ingredients, the first step is to make two flax eggs. If you’re not familiar with flax eggs, they’re a vegan egg alternative made with ground flax seed and water. They act as a binder and add more moisture to baked goods.
You can read up more on flax eggs and how to use them here, but all you have to do for this recipe is stir together the flax meal and water. Let sit for about 15 minutes until thickened.
Next, cream vegan butter using an electric mixer until fluffy. Make sure to soften the vegan butter at room temperature.
If you forget to do this, you can soften it in the microwave in 7 second intervals. It only takes a few seconds to soften up, but don’t let it go too long. You don’t want any of it to be melted.
Next, you’ll add the sugar and continue mixing until light and fluffy. Then, add the maple syrup (adds more moisture to the cookie), vanilla extract and flax eggs.
While that’s mixing, get out your dry ingredients. Instead of regular AP flour, we’re using Bob’s Red Mill gluten free 1 to 1 baking flour, which works like a charm!
Gluten free baked goods do not have to be dry or have a weird texture. It’s a total misconception, but there is a huge difference between different brands. We trust Bob’s Red Mill with all of our flour blends (and many other pantry ingredients!). Their quality is unparalleled and they offer an incredible range of products.
Their gluten free 1 to 1 flour is especially reliable. Our whole family (gluten free or not) LOVED the texture of these cookies. They were gone within a few hours!
In addition to the gluten free flour, we also used Bob’s Red Mill Organic Old Fashioned Rolled Oats. Be sure to use whole rolled oats in this recipe – not quick cooking. We love the texture and heartiness!
You can find Bob’s Red Mill products at just about any grocery store across the country. If you’d prefer, you can also order online! Stay tuned for more recipes featuring our favorite Bob’s Red Mill products later this year.
Once you add in the gluten free 1 to 1 flour and the oats, add in salt, cinnamon, baking powder and baking soda. Slowly add to the wet ingredients until fully incorporated. Then, add in raisins and (optional) chocolate chips.
These cookies only take 8-10 minutes to bake. Let cool for at least 10 minutes before enjoying!
Sure, you could stick to the basics and keep it simple with just raisins. Or, you could get a little fancy and add in some extras.
Our favorite addition is dark chocolate chips, because who doesn’t love a little extra chocolate? A sprinkle of flaky sea salt adds the perfect final touch. They’re salty, sweet, chewy, fruity and so good!
Alternatively, we also tried these with some chopped pecans added in. They add great texture and they’re especially good with chocolate chips, too.
Other add-ins include chopped walnuts, peanuts, coconut flakes, pretzels (yes, pretzels!), chopped peanut butter cups, etc. If for some reason you don’t like raisins (which seems unlikely since you’ve read this far), you could sub raisins with dried cherries instead.
How to store
To store at room temperature, cool the cookies completely before transferring to an airtight container. To keep cookies extra soft, you can store them with a slice of bread. The extra moisture from the bread keeps the cookies soft and ready to eat!
Alternatively, you can store in an airtight container in the freezer for 3-6 months. I know this sounds crazy, but I love eating cookies straight from the freezer! To defrost, let them thaw to room temperature, then pop in a 325˚ oven for a few minutes to reheat (if desired).
More vegan & gluten free cookie recipes
- Chewy Peanut Butter Cookies
- Best Vegan Sugar Cookies
- Vegan Cookie Dough Ice Cream
- Cherry Chocolate Macadamia Cookies
- Raspberry Linzer Cookies
- Samoa Cookies
If you make these vegan and gluten free oatmeal raisin cookies, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.Print
The perfect vegan and gluten free oatmeal raisin cookies: soft, chewy and studded with melty chocolate chips! Whether you’re an oatmeal raisin purist or jazz them up with chocolate chips and flaky salt, we’re pretty sure you’ll need to make a double or triple batch.
- 2 flax eggs (for each egg, mix 1 tbsp flax meal with 3 tbsp water)
- 1/2 cup vegan butter, softened to room temp
- 1/2 cup cane sugar
- 1 tbsp vanilla extract
- 1/2 cup maple syrup (bring to room temp)
- 2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 1/2 cup Bob’s Red Mill Old Fashioned Rolled Oats
- 2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup raisins
- 1 cup chocolate chips
- Preheat oven to 350˚F and line 2 baking sheets with parchment paper.
- To make two flax eggs, stir together 2 tbsp ground flax meal with 6 tbsp water. Let thicken for 15 minutes. (Read more on flax eggs here)
- In a mixing bowl, stir together gluten free 1 to 1 flour, oats, salt, cinnamon, baking powder and baking soda.
- In a separate bowl, use an electric mixer to cream butter until light and fluffy. Add in sugar and continue mixing until well incorporated. Add vanilla, maple syrup* and flax eggs and mix well.
- Incorporate dry ingredients in 3 or 4 batches and mix until well incorporated. Using a spatula, stir in chocolate chips and raisins.
- Scoop cookie onto a parchment lined baking sheet. Gently flatten cookies with the back of a measuring cup. (They will spread some in the oven, but this helps them cook more evenly.)
- Bake for 9-11 minutes. Let cool at least 10 minutes before enjoying.
*If the maple syrup isn’t at room temp, it may cause the vegan butter to separate a bit. The dough will still come together perfectly fine, but we still suggest bringing it to room temp to prevent this.
Keywords: vegan oatmeal raisin cookies