The Best Vegan & Gluten-Free Oatmeal Raisin Cookies Recipe

Just the scent of warm, chewy oatmeal raisin cookies fresh from the oven conjures up childhood memories of afternoons at grandma’s house. Whip up a batch to transport yourself back in time—and while you’re at it, why not choose a recipe that just so happens to be vegan and gluten-free?

Crafted with almond flour, coconut oil, and sweetened naturally with maple syrup, this recipe delivers the comforting flavors you love without any dairy or gluten. Infused with aromatic spices like cinnamon and cardamom, each bite is a delightful blend of chewy oats and plump raisins. Perfect for satisfying your sweet tooth or sharing with loved ones, these cookies are a guilt-free indulgence that brings back fond memories of homemade goodness.

---

Easy Vegan and Gluten-Free Oatmeal Raisin Cookies

Recipe Details

Yield: 24 cookies
Active Time: 15 minutes
Total Time: 30 minutes

Oatmeal Raisin Cookie Ingredients

• 3 cups almond flour
• 1 teaspoon sea salt
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• 1/2 cup coconut oil
• 1/2 cup maple syrup
• 1 tablespoon vanilla extract
• Generous 1 cup raisins
• 1/2 cup gluten-free rolled oats

How to Make These Delicious Cookies

1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
2. In large bowl, whisk together almond flour, sea salt, baking soda, cinnamon, and cardamom.
3. In small bowl, whisk together coconut oil, maple syrup, and vanilla. Stir wet ingredients into dry ingredients until combined. Stir in raisins and oats.
4. Place 1 1/2-inch balls of batter 1 inch apart on baking sheet and lightly press down on each with your palm. Bake 8 to 10 minutes. Let cool on baking sheet before removing.

---

Oatmeal Raisin Cookies Nutrition Facts

*Estimated per cookie (assuming 24-cookie yield).

Serving Size	1 cookie
Calories	~150-160
Protein	3 g
Carbs	20-22 g
Sugar	10-12 g
Fiber	2-3 g
Fat	6-8 g

---

Variations & Tips for this Cookie Recipe

• Add nuts or seeds: Fold in chopped walnuts, pecans, or pumpkin seeds for crunch and healthy fats.
• Use different dried fruit: Swap raisins with dried cranberries, chopped dates, or cherries.
• Spice it up: Add a pinch of nutmeg or ginger along with the cinnamon and cardamom to deepen the flavor.
• Chewier texture: Underbake by a minute or two and let cookies rest on the pan to set further.
• Make them mini: Use a smaller scoop to make bite-sized cookies—great for kids or portion control.
• Freeze dough or baked cookies: Cookie dough balls can be frozen and baked fresh; baked cookies freeze well in airtight containers too.

---

These Cookies Go Great With…

• Cashew or almond milk — the creamy and nutty milk intensifies the oat flavor.
• Warm chai tea or cinnamon-spiced coffee — complements the cookie’s spice notes.
• Vegan ice cream (vanilla or cinnamon) — make cookie “sandwiches” with a scoop in between.
• Fruit compote or apple sauce — adds moisture and fruity brightness.
• Nut butter (almond, sunflower) — spread a bit on warm cookies for extra richness.

Best Times to Enjoy Cookies

• Cookie exchanges or potlucks — vegan & gluten-free option that fits many diets.
• Back-to-school lunchboxes — wholesome, portable snack.
• Cozy afternoons with tea or coffee — classic cookie moment.
• Holiday baking or cookie plates — inclusive option for guests with dietary restrictions.
• After-dinner treats or dessert tables — lighter cookie to finish a meal.

Photo credit: Paul Delmont