These healthy, vegan Oatmeal Raisin Cookies ditch the butter, sugar, and oil and are made with simple whole plant foods, so you don’t have to feel guilty about eating them. You may also like our Apple Cinnamon Muffins.
You can take comfort in eating these healthy cookies that are gluten-free, oil-free, soy-free, and Daniel Fast-approved.
Jump to:
Spiced with warm cinnamon, these cookies are crisp outside. The almond butter gives this little cookie a nice chew on the inside. Sweetened with date syrup and raisins, these cookies make a great dessert on their own or with banana nice cream. They are so legit; you can even enjoy them with a golden milk latte for breakfast.
This 8-ingredient vegan oatmeal raisin cookie recipe a winner and kid-approved!
What you need to make these cookies
- Rolled oats (use gluten-free, if gluten sensitive)
- Raisins
- Almond butter
- Simple Homemade Date Syrup
- Unsweetened apple sauce
- Ground flaxseed (or flax meal)
- Cinnamon
- Vanilla
How to prepare these little nuggets of goodness
You'll need an oven, large mixing bowl, mini blender, measuring cup, measuring spoons, spoon to stir and scoop batter, and parchment paper (or silicone mat).
SAVE THIS RECIPE!
We'll email this post to you, so you can come back to it later!
We'll also send you other yummy recipes. No worries! You can unsubscribe at any time. 💙
- Preheat oven to 350°F (175°C).
- Take half (one cup) of the rolled oats, put them into a small blender, and grind them into a flour consistency.
- Put the ground rolled oats and all other ingredients into a large mixing bowl and stir well. The batter will be stiff and sticky.
- Prepare a parchment-lined or silicone mat baking sheet pan.
- Scoop up a small spoonful of cookie batter, roll into a ball (a little smaller than a golf ball, about 1-½ inches or 4 cm in diameter), and arrange them on the baking sheet pan. You should get approximately 24 cookies from this recipe.*
- Take a spoon and carefully press on each ball to flatten them out slightly.
- Bake them in the oven for 15 minutes or until slightly browned on the bottom.
- Remove from the oven and let cool for 5 to 10 minutes and enjoy!
*A yield of 24 cookies gives you eight servings (3 cookies per serving).
Pro Tip
When forming the small round balls, your hands will get sticky after making about 3 or 4 balls. Give your fingertips a quick rinse with warm water when they get too sticky, and carry on. The process goes much smoother when you do this.
Who doesn't love a bowl of cookies and cream? Pair these healthy oatmeal raisin cookies with a scoop of banana nice cream for the perfect ending to any meal. These cookies also go well with a pumpkin spice milk latte or golden milk latte.
Frequently Asked Questions
In most cases, oatmeal raisin cookies are not healthy because they're often made with a lot of butter, sugar, and oil. However, these oatmeal raisin cookies flip the script by using nutritionally sound ingredients without compromising taste.
They're made with ingredients that count! Oatmeal is a great source of fiber and protein which can help you manage your weight, improve cholesterol levels, and help to reduce the risk of type 2 diabetes. Ground flaxseed is great source of omega-3 fatty acids, fiber, protein, and antioxidants. Unsweetened applesauce is a healthier alternative to oil in baking. Dates are a good source of fiber, potassium and antioxidants. Finally, almond butter is a healthy plant fat providing fiber, protein, magnesium, and Vitamin E.
This recipe is very versatile. If you are not a fan of raisins, you can replace with cacao nibs, add walnuts or eat them plain. Either way, they are tasty. These oatmeal raisin cookies go well with a glass of plant-based milk, golden milk latte and will be a crowd-pleaser at your next event.
We hope you love this healthy vegan oatmeal raisin cookie recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Oatmeal Raisin Cookies (VEGAN, GLUTEN FREE)
Ingredients
- 2 cups rolled oats divided (use gluten-free if gluten sensitive)
- ¼ cup almond butter
- ⅓ cup unsweetened apple sauce
- ½ cup Simple Homemade Date Syrup
- ½ cup raisins
- 1 Tbsp ground flaxseeds or flax meal
- 1 tsp cinnamon
- 1 tsp vanilla extract or vanilla powder
Instructions
- Preheat oven to 350°F (175°C).
- Take half (one cup) of the rolled oats, put them into a small blender, and grind them into a flour consistency.
- Put the ground rolled oats and all other ingredients into a large mixing bowl and stir well. The batter will be stiff and sticky.
- Prepare a parchment-lined or silicone mat baking sheet pan.
- Scoop up a small spoonful of cookie batter, roll into a ball (a little smaller than a golf ball, about 1-½ inches or 4 cm in diameter), and arrange them on the baking sheet pan. You should get approximately 24 cookies from this recipe.*
- Take a spoon and carefully press on each ball to flatten them out slightly.
- Bake them in the oven for 15 minutes or until slightly browned on the bottom.
- Remove from the oven and let cool for 5 to 10 minutes and enjoy!
Notes
- This recipe makes 24 small cookies or eight servings (3 cookies per serving).
- When forming the small round balls, your hands will get sticky after making about 3 or 4 balls. Give your fingertips a quick rinse with warm water when they get too sticky, and carry on. The process goes much smoother when you do this.
- Enjoy these tasty cookies with a pumpkin spice milk latte, golden latte, or banana nice cream.
- Store leftovers in a covered container for 3 days. They can be refrigerated or kept at room temperature.
Ty says
I thought we couldn’t have baked goods on the Daniel fast?
Gigi & Sersie says
Processed baked goods are not allowed. These are made with whole plant food ingredients. This recipe has no added sugar, no refined flour, and no leavening agent. So, it's compliant.
Anna says
These cookies tasted very good. I think they would make a nice quick breakfast, too. Making them was a fun activity with my toddler, too.
Gigi & Sersie says
Yay! So glad to hear you got your toddler involved too. fun! 🙂 Yes, it does make a great grab-and-go breakfast. Thank you for your feedback.