Since starting this blog over 3 years ago, I have been a vendor about a dozen times at various local events here in Rockaway Beach. And every time I do so, I make sure that I have these vegan and gluten free oatmeal raisin cookies on hand. People always try the samples and love this cookie. So like my chocolate chip cookie recipe and fudgy black bean brownie recipe, I have held onto this one for too long, and so I would like to share it with you now.
Years ago, I would make my dad oatmeal raisin cookies for the holidays and he loved crumbling them up and sprinkling them on vanilla ice cream. So when I started making him vegan and gluten free oatmeal raisin cookies, I hoped he’d like them as much. Turns out, he likes them even more. Secretly, I wasn’t surprised. They’re cinnamony, soft yet crunchy and chewy, with a hint of sweetness. What’s not to love?
If you try this recipe out, let me know by commenting and rating it!
- 2 cups oats, ground
- ⅓ cup + 2 Tbsp coconut oil
- ⅓ cup raw sugar (coconut sugar works nicely too)
- 2 Tbsp maple syrup
- 2 Tbsp cinnamon
- 2 tsp pure vanilla extract
- generous pinch (1/4 tsp) salt
- ¾ cup raisins
- Preheat oven to 350 degrees F/175 C.
- In a large pot on simmer/very low heat, add the coconut oil. (If your coconut oil is already in the liquid state, omit this step.)
- While the oil is slowly melting, in a high speed blender blend 2 cups of oats until a powdery flour forms.
- Turn off the heat once the coconut oil is melted. Add the sugar, maple syrup, cinnamon, vanilla, and salt to the pot with the coconut oil and mix.
- Add the blended oats (now a powder) and the raisins to the pot.
- Using a round ¼ measuring cup (not necessary but useful), pack the batter into the cup and then place onto a cookie sheet (no need to spray or grease it). Flatten each cookie with your hand. Bake for 11-13 minutes. Remove and let set for 15 minutes.