The search for the BEST oatmeal cookie is over! And it just happens to be vegan and gluten-free. These chewy oatmeal cookies are studded with raisins, laced with cinnamon, and oh so perfect. Plus, just 30 minutes and simple methods required! Let us show you how it’s done.
These cookies start with a wholesome base of almond flour, rolled oats, and our DIY gluten-free flour blend. They’re infused with cinnamon, leavened with baking powder, sweetened with brown sugar, and get a flavor boost from sea salt.
To mimic the properties of eggs, we used aquafaba. It’s the brine from a can of chickpeas, and when whipped, it’s practically magic how much fluffiness and binding it provides, similar to whipped egg whites. Plus, it’s a great way to use up the liquid that’s usually discarded when making chickpea recipes.
After whipping the aquafaba, we add almond butter and avocado (or coconut) oil for additional moisture. Then when the wet ingredients are mixed into the dry, the most perfect cookie dough forms.
Adding raisins gives these cookies classic oatmeal raisin vibes, but another dried fruit or chocolate chips would also work well if that’s more your style.
We hope you LOVE these vegan oatmeal cookies! They’re:
& SO satisfying!
They’re the perfect healthier treat any time you’re craving a classic oatmeal cookie. Enjoy on their own or with a glass of dairy-free milk, a chai latte, or hot chocolate. They’d also be incredibly delicious crumbled over a bowl of our Creamy Vegan Vanilla Ice Cream.
More Vegan Cookies with Oats
- Healthy Oatmeal Chocolate Chip Cookies
- Chewy Pumpkin Chocolate Chip Cookies (V/GF)
- Blueberry Muffin Breakfast Cookies (Vegan + GF)
- Almond Butter No-Bake Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Vegan Oatmeal Cookies (GF)
- 3/4 cup almond flour or almond meal
- 3/4 cup rolled oats (certified gluten-free as needed)
- 1/4 cup gluten-free flour blend (or sub unsweetened desiccated or shredded coconut, but cookies will be less fluffy)
- 1/4 cup raisins (or other dried fruit)
- 3/4 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/3 cup packed organic brown sugar (or sub coconut sugar)
- 1/4 cup aquafaba (the brine/liquid in a can of chickpeas // if not vegan, sub egg whites)
- 2 Tbsp almond butter* (or other nut or seed butter)
- 2 ½ Tbsp avocado or melted coconut oil*
- Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
- In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, which will take much longer) until light and fluffy and loose peaks have formed. (Add 1/8 tsp cream of tartar to help them along if not whipping.)
- To the aquafaba, add the almond butter and oil and beat or whisk to combine. (The mixture will deflate a little — that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If not baking immediately, cover and chill in the refrigerator for up to 2-3 days (the cookies will develop a bit more flavor and slightly firmer texture if the dough chills, but chilling this long is not necessary).
- Scoop dough into roughly 2-Tablespoon amounts (I like this scoop) and place on prepared baking sheet with about a 1-inch gap in between each cookie to allow for spreading. Press down slightly with your palm to form a disc. Then use fingers to tuck in any raisins that might be sticking out. There should be about 12 cookies.
- Bake for 12-14 minutes, or until the edges are slightly golden brown and they’ve puffed up and expanded a bit. Remove from oven and let cool for 5 minutes on the pan before enjoying (they will continue firming up as they cool).
*Nutrition information is a rough estimate calculated with avocado oil and without optional ingredients.