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