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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, under 10 ingredients, and gluten and oil-free!
Prep Time15 mins
Cook Time11 mins
Course: Dessert, Snack
Cuisine: American, Vegan
Servings: 12 cookies


  • 2 tsp (5g) ground flaxseed
  • 2 tbsp soy milk
  • ½ cup + 1 tbsp (144g) almond butter
  • cup (80ml) maple syrup*
  • 1 tsp vanilla extract
  • 1 ½ cups (120g) quick oats* or rolled oats
  • ½ cup (56g) almond flour**
  • ½ tsp baking soda
  • ¼ tsp cinnamon optional
  • ½ cup raisins


  • Mix together ground flaxseed and milk. Set aside for 5 minutes to gel.
  • 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 flax mixture and mix to combine.
  • 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 10 minutes.
  • Let cookies cool for 3 minutes on the cookie sheet, then transfer to a wire rack to cool completely. Store leftovers in an airtight container at room temperature up to 3 days.


ALMOND FLOUR: You can sub chickpea flour, but chickpea flour is drier than almond flour so you will need to alter the amount to 6 tbsp of chickpea flour (per 1/2 cup almond flour). For a softer cookie, you can double the amount of flax and milk.