Chewy Oatmeal Raisin Cookies (Vegan, Gluten-Free, Oil-Free)
Chewy vegan oatmeal raisin cookies made healthier with almond flour, almond butter, and maple syrup. One bowl, 7 ingredients, and gluten and oil-free!
Servings: 12 cookies
- ½ cup + 1 tbsp (144g) almond butter
- ⅓ cup (100g) maple syrup
- 1 tsp vanilla extract
- 1 ½ cups (120g) quick oats
- ½ cup (56g) almond flour
- ½ tsp baking soda
- ¼ tsp cinnamon optional
- ½ cup raisins
Preheat oven to 350°F and set aside a lined cookie sheet.
Your almond butter should be smooth and runny. If it's too hard, microwave for 15-30 seconds until runny.
Combine almond butter, maple syrup, and vanilla extract in a bowl and mix until well combined.
Add in oats, almond flour, baking soda, and cinnamon and mix until a smooth dough forms. If your dough is still dry, add in plant-based milk of choice 1 teaspoon at a time as needed to form a smooth and slightly sticky dough. Fold in raisins.
Scoop about 2 tbsp of cookie dough and roll into a ball. Place on cookie sheet and flatten slightly with your hands. Repeat with remaining cookie dough, leaving about an inch of space in between each cookie. Bake 11 minutes.
Let cookies cool for about a minute on the cookie sheet, then transfer to a cooling rack. Let cool completely before serving. Store leftovers in an airtight container at room temperature up to 3 days.