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These perfectly chewy and delicious vegan oatmeal cookies are stuffed with raisins and chocolate chips and are every bit as ooey-gooey as the original! The same cookie you know and love, but this healthier, allergy-friendly version is vegan, gluten-free, dairy-free, refined-sugar-free, and has a nut-free option!
What Makes This Recipe Great
If you’re looking for the perfect cookie, this recipe is it! Gluten-free, dairy-free, and vegan oatmeal cookies chocked full of raisins and chocolate chips in every bite. With a hint of cinnamon and chunks of rolled oats, these cookies are soft, buttery, and totally divine!
Made with healthier alternatives and completely egg and butter free, you will love how allergy-friendly this recipe is. Even better, no one will know the difference! These soft, chewy cookies taste just as good as the original, but are so much healthier!
And if you love these vegan, gluten free cookies as much as I think you will try my Salted Caramel Thumbprint Cookies, these Nut Free Chocolate Chip Cookies, or these Gluten-Free Cinnamon Roll Cookies!
Watch a Short Video of This Recipe
Ingredient Notes
- Coconut Oil: Softened vegan butter can be used instead of coconut oil. If you aren’t vegan, regular butter works too.
- Coconut Sugar: I use this natural sugar alternative instead of brown sugar or granulated sugar.
- Almond Milk: You can use almond milk or another plant-based milk. For nut-free, use oat milk.
- Rolled Oats: I used rolled oats, but quick oats will also work. Make sure to use gluten-free oats if you are avoiding gluten. Oats are often prone to cross-contamination with gluten, so it’s important to read the label if you have a gluten allergy.
- Gluten-Free Flour: For these gluten free oatmeal cookies, choose a 1:1 all-purpose flour blend like King Arthur or Bob’s Red Mill. Often, these blends are called measure for measure.
- Vanilla Extract
- Baking Soda
- Baking Powder
- Sea Salt
- Cinnamon
- Mixins: You can add raisins, chocolate chips, dried cranberries, and/or chopped nuts.
Step-by-Step Instructions
- Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
- In a large bowl, add coconut oil and coconut sugar. Cream together with an electric mixer for 1-2 minutes until combined.
- Add almond milk and vanilla extract, and whip with the mixer at low speed until fluffy.
- Add the dry ingredients: oats, gluten-free flour, baking soda, baking powder, salt, and cinnamon, and stir together until just combined.
- Fold in raisins, chocolate chips, or any other add-ins you like.
- Scoop the dough by 1 tbsp and drop it on the prepared baking sheet, making sure the cookies are spaced out evenly. Flatten slightly with your fingers.
- Bake for 11-13 minutes, until the edges are set but the center is still a bit soft – it’ll set as it cools. Cool for 5 minutes, then transfers to a cooling rack to cool completely.
Expert Tips
- Mixins: I used both raisins and chocolate chips for the add-ins, but you can add nuts, dried cranberries, or any other dried fruits. I recommend not exceeding 1/3 cup of the add-ins to make sure the dough stays together.
- Nut-Free: To make this recipe nut-free, swap the coconut oil for vegan butter, the almond milk for oat milk, and keep your mixins to raisins or chocolate chips!
- Gluten-Free: This recipe makes gluten free oatmeal cookies, however, not all oats are free of gluten, especially in regard to cross-contamination on manufacturing equipment. Bob’s Red Mill makes fantastic gluten-free rolled oats that are easy to find and are perfect for baking.
Storage Tips
- Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
- You can also freeze in a freezer-safe bag for up to 3 months. Thaw for 20-30 minutes at room temperature before enjoying.
Recipe FAQs
No! Normally a vegan recipe would call for a flax egg, but I tested this recipe to exclude eggs and replacements altogether. I am so happy with the result, and it’s one less step for you!
While oatmeal cookies are great in moderation, no cookie is a substitute for healthy meals. These gluten free oatmeal cookies, however, are lighter, allergy-friendly, and refined sugar, butter, and dairy free making them a healthier option than the original. Oats also contain a lot of fiber, so there is nutritional value!
Oats are generally safe for someone with a gluten intolerance, but the problem is that many manufacturing facilities have issues with cross-contamination. This means that if you have a gluten allergy or Celiac disease, you should find oats that are certified gluten-free.
In these gluten free oatmeal cookies, I used a blend of gluten-free flour and rolled oats. Gluten-free baking is tricky, so I recommend sticking to a measure for measure flour blend. If you are an experienced baker and want to try swapping the gluten-free flour for oat flour, you can. Just be aware that you might also need to add xanthan gum for best results.
Try These Gluten-Free Vegan Desserts!
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Perfect Vegan Oatmeal Cookies (Gluten-Free!)
Video
Ingredients
- 6 tbsp coconut oil, softened
- 3/4 cup coconut sugar
- 1/4 cup almond milk, or any dairy free milk
- 1 tsp vanilla extract
- 1½ cup rolled oats
- 1 cup gluten free flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/4 tsp cinnamon
- 1/3 cup raisins, chocolate chips, dried cranberries, and/or chopped nuts
Instructions
- Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
- In a large bowl, add coconut oil and coconut sugar. Cream together with an electric mixer for 1-2 minutes until combined.
- Add almond milk and vanilla extract, and whip with the mixer at low speed until fluffy.
- Add in oats, gluten free flour, baking soda, baking powder, salt, and cinnamon, and stir together until just combined.
- Fold in raisins, chocolate chips, or any other add-ins you like.
- Scoop the dough by 1 tbsp and drop on the prepare baking sheet, making sure cookies are spaced out evenly. Flatten slightly with your fingers.
- Bake for 11-13 minutes, until the edges are set but the center is still a bit soft – it'll set as it cools. Cool for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Expert Tips
- Mixins: I used both raisins and chocolate chips for the add-ins, but you can add nuts, dried cranberries, or any other dried fruits. I recommend not exceeding 1/3 cup of the add-ins to make sure the dough stays together.
- Nut-Free: To make this recipe nut-free, swap the coconut oil for vegan butter, the almond milk for oat milk, and keep your mixins to raisins or chocolate chips!
- Gluten-Free: This recipe makes gluten free oatmeal cookies, however, not all oats are free of gluten, especially in regard to cross-contamination on manufacturing equipment. Bob’s Red Mill makes fantastic gluten-free rolled oats that are easy to find and are perfect for baking.
Storage Tips
- Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
- You can also freeze in a freezer-safe bag for up to 3 months. Thaw for 20-30 minutes at room temperature before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Amazing recipe! I mixed in chopped dried mango, a pinch of ginger, lime zest, and toasted coconut with walnuts. Divine!! Can’t wait to make these for my next potluck.
Oh wow, such wonderful additions! So happy enjoyed them!
The lack of a rating made me nervous to try. BUT these are phenomenal!!! I am gfdf and I made these for Christmas and none of my friends or family could tell they were gfdf free. Highly, highly suggest!
**Note: I don’t have coconut sugar and flipped it out for brown sugar.
I’m so glad you took a chance and enjoyed it! Thank you so much for trying my recipe and leaving a review.
Will try today.
Delicious! I added raisins, crasins, and slivered almonds. Used vegan butter.
So glad you enjoyed these! Thanks so much for leaving a review
Hi Jean. I made these for my husband would us gluten free. By far the best Gf recipe I have used. I normally don’t like the gluten free foods I bake for him but THESE were amazing!
I was wondering can I use the same recipe but with normal flour? I use white spelt flour for baking. I want to use the Same recipe as I don’t need to use an electric whisk for this!
Thank you
Thank you so much for enjoying these cookies! So sorry I didn’t respond earlier – but yes, you can use regular AP flour. I’ve never used spelt flour though so I’m not sure if it’ll work for this.
I just made these and absolutely love them! My mix ins were so good! I never bake with nuts but decided to add a few walnuts, along with cranberries and chocolate chips. Such a good combination!!
Sounds AMAZING! I love adding cranberries as well. Thank you so much for leaving a review!
Holy cow! These are so delicious. Exactly what I’m looking for when it comes to an easy, healthier, oatmeal cookie. My toddler had loads of fun making them and is constantly SCREAMING at me for more. I say its a WIN!
Love this so much!! Especially when my recipe is toddler-approved. Thank you so much for leaving a review!