These healthy oatmeal raisin cookies taste like they came straight out of a bakery. They’re full of cinnamon to make them feel cozy and sweetened with pure maple syrup. And they are gluten free as well, made in under 25 minutes. Healthier, vegan oatmeal raisin cookies never tasted so good!
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Ingredients for the best gluten free and vegan oatmeal cookies
These healthy oatmeal raisin cookies are easy to make and use basic pantry staples that you probably already have in your gluten free kitchen. You’ll notice the wholesome ingredients and natural sweeteners make these cookies much healthier than a traditional oatmeal raisin cookie.
Here’s what you’ll need.
- Blanched almond flour
- Tapioca or gluten free oat flour
- Ground cinnamon
- Baking soda
- Sea salt
- Coconut oil
- Pure maple syrup
- Non-dairy milk
- Vanilla extract
- Raisins
- Gluten free oats
Want more?! Check out all of our healthier desserts + treats!
Our favorite gluten free baking flours
We love using Bob’s Red Mill gluten free flours in our kitchen. We used their Almond Flour and Tapioca or Oat Flour for this recipe to keep it gluten free.
Bob’s Red Mill gluten free baking flours are a pantry staple for us because they are certified gluten free and non-gmo. You’ll see us using their flours in many of our recipes – from sweet treats like our gluten free lemon poppy seed muffins or one bowl gluten free blueberry muffins to savory dishes like our creamy Tuscan chicken or our stovetop creamy garlic chicken! We love the quality of their products from mill to table and the fact that they’re a local Oregon company!
What oatmeal to use for soft and chewy oatmeal cookies
To give these oatmeal cookies the perfect amount of chewy texture, I used Bob’s Red Mill Gluten Free Organic Quick Cooking Rolled Oats. I find that quick cooking oats make for the most enjoyable texture. They’re also super versatile, and you can use them in plenty of other recipes!
About the raisins and ideas for other oatmeal cookie mix-ins
So, in a random happy accident I got a tub of giant raisins when I first tested this recipe. And what a treat that was! I will always look for the giant raisins now when I’m making these healthy oatmeal cookies.
There’s something extra special about biting into a huge raisin in these cookies. And for the batch I made to photograph, I actually used a mixture of giant and regular sized raisins because that’s what I had on hand. It turned out great!
And the giant raisins also just make them look even more indulgent and alluring. Go for it if you can find them!
And if you’re looking for other mix-ins to try, here are some ideas.
- Other dried fruit – cranberries, cherries, berries, etc.
- Chocolate chips
- Nuts – pecans or walnuts are my personal favorites
How to make easy and healthy oatmeal raisin cookies
You’re going to love how easy this recipe is! You just need one bowl. Here are the simple steps.
- Whisk all of the dry ingredient in mixing bowl.
- Use a fork to “cut” the coconut oil into the dry ingredients.
- Stir in the the rest of the wet ingredients.
- Fold in the raisins and oatmeal.
- Bake and then enjoy!
For more healthy sweets recipes, check out our Deserts + Treats! They’re all gluten free, with many offering vegan options as well.
Oatmeal cookie tips
Substitutions – what I’ve tested and know works
If you’re curious what options you have, here’s what I’ve tried.
- Tapioca flour – if you don’t have tapioca flour on hand you can use oat flour instead. And if needed you can make your own flour with oats. Just place them in a food processor or high powered blender and pulse until they have a flour texture.
- Coconut oil – if you tolerate dairy, unsalted grassfed butter or ghee also work.
- Raisins – see my ideas above for other mix-ins.
Parchment paper – make sure to line your baking sheet
You want to make sure your cookies don’t stick to the pan. Parchment or a silicone liner are great options.
How to store – in an airtight container on the counter
These healthy oatmeal raisin cookies will last in an airtight container at room temperature for up to a week, but they never last that long at our house!
Freezer friendly – you can freeze the cookies or the dough
You can also bake just a couple or a few, and freeze the rest of the dough if you’re baking for yourself and don’t want to eat a dozen cookies in two days. 😉
If you freeze the dough, you’ll want to set it out on the counter for a bit before baking your cookies. Let the dough thaw enough that it’s soft to roll into balls, and then bake as noted in the recipe card below.
Try out these other gluten free and vegan cookies
- SOFT + CHEWY VEGAN CHOCOLATE CHIP COOKIES
- GINGER MOLASSES COOKIES
- EASY GLUTEN FREE LEMON SHORTBREAD COOKIES
- GLUTEN FREE HOMEMADE SNICKERDOODLES
- HEALTHY COOKIE DOUGH
Your turn to try these healthy gluten free cookies
When you’re craving a cookie, make a batch of these healthy oatmeal raisin cookies! They’re perfectly soft and chewy and will absolutely hit the spot!
Leave a star rating and review below to let us know how it goes. And take a pic or video to share on Instagram. Tag us @realsimplegood, so we can check it out! We love to see what you’re making.
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Healthy Vegan Oatmeal Raisin Cookies
Ingredients
- 1.5 cups Bob's Red Mill blanched almond flour
- 1/2 cup Bob's Red Mill tapioca flour, (or gluten free oat flour)
- 1 tbsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup coconut oil, room temperature, (use ghee if avoiding coconut, just note it's not Vegan)
- 1/3 cup pure maple syrup
- 1/4 cup non-dairy milk
- 2 tsp vanilla extract
- 1 cup raisins
- 1 cup Bob's Red Mill Gluten Free Organic Quick Cooking Rolled Oats
Instructions
- Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, tapioca flour, cinnamon, baking soda, and salt.
- Using a fork, cut the solid coconut oil (or ghee) into the the mixture until crumbly. Stir in the maple syrup, non-dairy milk and vanilla until a dough forms.
- Fold in raisins and oats.
- Roll dough into 12 balls, about the size of an oversized golf ball, and place on lined baking sheet.
- Transfer to oven and bake for about 12 minutes. The edges will start to turn golden brown.
- Remove from oven and let cool on cookie sheet. Store in an airtight container on the counter.
Notes
Simple and delicious!
So glad you enjoyed this one! Thanks for leaving a review! 🙂
These are wonderful! It would be helpful to know nutrition values. Would you consider adding these to your recipes?
Hey there! Thanks so much for giving our new recipe a try! So happy to hear you enjoyed them. When Justin and I transitioned to a real food lifestyle, we stopped focusing on nutrition values and just focused on eating real, whole foods. We found it so liberating, and it helped us to have a better relationship with food. So, we decided we would only include select nutrition info on our Keto recipes because people following a Keto diet do actually need to count carbs. Hope that helps give a better idea of where we are at with nutrition info. 🙂
What can be used in place of almond flour for those who are allergic to nuts?? Thanks!
I haven’t tried it, but I think the best nut free substitute would probably be oat flour. I’d do 1.5 cups oat flour and 1/2 cup tapioca flour. Let me know how it goes! 🙂