These oatmeal raisin cookies taste like they came straight out of a bakery.
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!
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- Other dried fruit – cranberries, cherries, berries, etc.
- Chocolate chips
- Nuts – pecans or walnuts are my personal favorites
How to make easy homemade 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!
Oatmeal cookie tips from my recipe testing
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 – other dried fruits (cranberries, cherries, berries), chocolate chips, chopped nuts (pecans and walnuts are my favorite).
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 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.
We hope you love this recipe as much as we do!
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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.
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! 🙂