Perfect Vegan Oatmeal Cookies (Gluten-Free!)
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!
Servings: 24 cookies (approx)
Ingredients
- 6 tbsp coconut oil softened
- 3/4 cup coconut sugar or brown 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.6 tbsp coconut oil, 3/4 cup coconut sugar
- Add almond milk and vanilla extract, and whip with the mixer at low speed until fluffy.1/4 cup almond milk, 1 tsp vanilla extract
- Add in oats, gluten free flour, baking soda, baking powder, salt, and cinnamon, and stir together until just combined.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
- Fold in raisins, chocolate chips, or any other add-ins you like.1/3 cup raisins, chocolate chips, dried cranberries, and/or chopped nuts
- 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.
Video
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
Serving: 1cookie | Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 85mg | Potassium: 27mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.1IU | Vitamin C: 0.001mg | Calcium: 13mg | Iron: 1mg