Soft and chewy healthy oatmeal raisin cookies made with no flour and no eggs! Using just one bowl and no fancy mixers, these vegan and gluten-free cookies take just 12 minutes to make- It needs just 4 ingredients!
Healthy Oatmeal Raisin Cookies
I know I may be in the minority here, but personally, I ADORE oatmeal raisin cookies.
Plump, juicy raisins, a soft and chewy cookie base, and an almost buttery texture- They are classic and always on my cookie baking rotation.
They are so easy to whip up and use pantry staple ingredients. In fact, they are a childhood classic cookie that many have their own traditional ways of making them.
Even whenever I was out and about or traveling, I’d always gravitate towards that kind of cookies, instead of everyone’s favorite, chocolate chip oatmeal cookies.
Are oatmeal raisin cookies healthy?
Traditional oatmeal raisin cookies generally are made with flour, butter, oil, and up to several kinds of sugar! Delicious? Yes. Healthy? mmmm not so much.
In my homemade version, we use simple and healthy ingredients, but I promise we will NOT sacrifice on taste.
No butter, no oil, and no dairy needed. 4 ingredients and ready in less than 12 minutes.
Taste-wise, they are sweet, naturally sweetened, and have an almost buttery flavor (thanks to the almond butter!).
Texture-wise, they are soft, chewy, and LOADED with juicy, plump raisins. The more you under-bake them, the softer they are.
How to make vegan oatmeal raisin cookies
- Rolled Oats (Old fashioned oats)– A must for a cookie that requires oatmeal! This also replaces any need for flour. Be sure to use gluten-free rolled oats to keep this recipe 100% gluten-free.
- Banana– Mashed, overripe banana replaces the need for any oil or butter, while also providing sweetness. The riper the bananas are, the sweeter the cookies will be.
- Almond Butter OR peanut butter– You can use either almond butter or peanut butter for
- Raisins– The key add-in ingredients for the cookies! I recommend using a good quality brand of raisins, that are plump and juicy. See my trick below for instant fat and juicy raisins!
- Cinnamon– Optional (hence why I didn’t include it in the recipe count!) but gives added flavor to the cookies.
- Preheat the oven to 180C/350F, and line a large baking tray with parchment paper, and set it aside.
- In a large mixing bowl, combine your rolled oats, banana and almond butter/peanut butter, and mix well, until combined. Fold through your raisins.
- Using a cookie scoop or your hands, form 12 small balls of dough. Transfer them to the lined tray, and place them on there, 2 inches apart. Press down on each cookie, until it is a cookie shape. Top with extra raisins. Bake the cookies for 10-12 minutes, or until the edges just start to brown. Remove from the oven and let cool completely, before eating!
How many calories in an oatmeal raisin cookie?
Okay, so I did a little bit of research here and googled the nutritional content of some of my favorite oatmeal raisin cookies.
On average, a standard oatmeal raisin cookie yields 227 calories, 47 grams of carbs (mostly sugar!), and up to 12 grams of fat.
In my healthy oatmeal raisin cookies, there are just 140 calories per cookie, 21 grams of carbs and NO refined sugar.
Can I use instant oatmeal to make oatmeal raisin cookies?
Unlike other recipes calling for oats, this IS a recipe that will work with instant oatmeal (quick-cooking oats). You will find that your cookies will not be as chewy, but still incredibly delicious.
If you cannot tolerate rolled oats, you can also use quinoa flakes. These are usually found in the cereal or whole foods aisle, and are a flaked cereal, with a finer texture to that of oats.
If you use quinoa flakes, your cookies will be less chewy and more soft-baked.
Almond Butter/Peanut Butter
You can substitute this for a nut-free option, like sunflower seed butter or smooth tahini.
I tried these cookies with cashew butter too but found they actually didn’t hold up as well.
NOTE: Regardless of which nut or seed butter you’ve used, these cookies will still be vegan and gluten-free.
You CAN substitute the banana for either applesauce or pumpkin puree, but they will NOT be anywhere near as sweet. I recommend adding some maple syrup or sugar to the cookie dough, to ensure it will be sweet enough.
- Do not overbake the cookies, as they continue to cook as they are cooling down. We want these cookies to be soft and chewy, so remove them from the oven when they are ‘just’ done. Also, they don’t contain any eggs, so you can under-bake them.
- I used almond butter because I sometimes feel peanut butter can be overpowering. Use your favorite but be wary of it.
- If you find your dough to be too thick, add more banana or even some liquid sweetener, like maple syrup or agave. If the dough is smooth and drippy, add more oats!
- These cookies DON’T spread much, so make sure the cookies are the size and thickness you prefer.
The raisin plumping trick!
Ever open a bag of raisins (or sultanas!) and find them to be dry, brittle, and tiny? Well, here is a trick for plumping them up!
Pour the number of raisins you want to use into a bowl or mixing bowl. Then, add boiling water over the tops of them and let sit for at least 30 minutes. During the 30 minutes, the raisins naturally plump up and become fat and juicy, and PERFECT for these cookies! Discard the water and soak up any extra liquid with a paper towel and voila- plump raisins!
Storing and Freezing Tips
- To store: Store leftover cookies in the fridge, as they will spoil quickly if left at room temperature. Keep them in a sealable container or covered on a plate. They will keep fresh for up to 7 days.
- To freeze: These cookies are freezer-friendly, so keep them in a freezer-friendly container or in a ziplock bag. They will freeze well for up to 6 months. Thaw them overnight in the fridge or at room temperature, before enjoying.
More Vegan AND Gluten-Free Cookies Recipes
- Monster Cookies
- Cranberry Orange Cookies
- Peanut Butter Oatmeal Cookies
- Almond Butter Cookies
- Peanut Butter Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
Oatmeal Raisin Cookies (Vegan and GF)
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, combine all of your ingredients, except for your raisins, and mix well. Fold through your raisins using a rubber spatula.
- Using a cookie scoop or your hands, form 12 balls using the cookie dough. Transfer them onto the lined tray and place around 1-2 inches apart. Press down on each cookie to form a cookie shape (they will not spread, so make them your desired size and thickness). Place them in the oven and bake for 10-12 minutes, or until
- TO STORE: Store leftover cookies in the fridge, as they will spoil quickly if left at room temperature. Keep them in a sealable container or covered on a plate. They will keep fresh for up to 7 days.
- TO FREEZE: Either freeze the cookies together, or in single serving portions. These cookies are freezer friendly, so keep them in a freezer friendly container or in a ziplock bag. They will freeze well for up to 6 months. Thaw them overnight in the fridge or at room temperature, before enjoying.