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Vegan and Gluten-Free Oatmeal Raisin Cookies

image source: sheri silver | babble
image source: sheri silver | babble

I feel like oatmeal raisin cookies don’t get the respect they deserve. I guess it’s hard to compete with everybody’s favorite — the chocolate chip.

But in our house, oatmeal cookies rule. Maybe because some of us are not huge chocolate fans, but there is also something that is so homey and inviting about a warm, soft, chewy oatmeal raisin cookie.

Which is why when my daughter became vegan, I was determined to make a dairy- and egg-free version of our beloved cookie.

vegan gluten free oatmeal raisin cookies
image source: sheri silver

You may be surprised to learn that a banana can be a great substitute for butter and eggs in many baked goods. This swap works especially well in cookies, and even better in softer ones like oatmeal. The banana helps to bind the dough and keep it tender, and the addition of coconut oil keeps the cookies from getting dried out.

We’re also trying to reduce gluten in our diets, so I used gluten-free oats and a gluten-free, all-purpose flour.

The cookies are soft, flavorful, and utterly delicious. And if you want, you could even toss a handful of chocolate chips in!

vegan gluten free oatmeal raisin cookies
image source: sheri silver

Chewy Oatmeal Raisin Cookies

Makes: 2-2 1/2 dozen

Ingredients

  • 2 cups gluten-free oats
  • 1 cup gluten-free, all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 ripe banana
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/3 cup coconut oil, melted
  • 1/2 cup raisins
  • Flaky sea salt, for sprinkling (optional)

Directions

  1. Preheat oven to 350 F. Line two baking sheets with parchment paper.
  2. In a large bowl combine the oats, flour, salt, baking soda, baking powder, and cinnamon.
  3. In another bowl mash the banana thoroughly. Add the brown sugar, honey, and coconut oil and mix well to combine.
  4. Add the wet ingredients to the dry mixture and stir to combine. Mix in the raisins.
  5. Drop dough by tablespoons on your prepared baking sheets (if batter feels too loose, chill in the fridge for 15-30 minutes). Top with a little flaky sea salt, if desired.
  6. Bake for 10-12 minutes, or until golden brown around the edges. Cool cookies completely before transferring from baking sheets. Store in an airtight container in the fridge.
Article Posted 1 year Ago

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