These healthy and gluten-free oatmeal raisin cookies should be on your baking list. They're deliciously chewy with crispy edges and plenty of crunch to each bite.
They're also dairy-free (no butter), refined sugar-free, and can be made nut-free or vegan-friendly. It's an incredibly adaptable recipe.
They're the best and a much healthier option than classic oatmeal raisin cookies, and seriously good! Enjoy it as a treat, snack, or for breakfast.
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These delicious cookies never stay long in the cookie jar, no matter how many I make.
Like my homemade crunchy steel-cut oats and homemade nut-free granola, these gluten-free cookies are made with certified gluten-free oats.
It's one of our all-time favorites, and I also share a vegan option. Let's make them!
Why These Oatmeal Raisin Cookies Are The Best
- Wholesome ingredients: A few simple ingredients create high-quality, wholesome cookies that are so worth making.
- Amazing texture & flavors: There is a lot of texture in these chewy oatmeal raisin cookies, with plenty of crunch to each bite and just the right amount of sweetness.
- Incredibly adaptable: Leave out one ingredient, and you'll have a great school snack (nut-free) or a vegan-friendly oatmeal raisin cookie. Or replace juicy raisins with dried figs.
- They're healthier than your classic cookie: They're healthy enough to enjoy for breakfast, dipped in warm plant milk, or enjoyed with a cup of coffee.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
So, let's look at the ingredients to make healthy gluten-free oatmeal raisin cookies.
- Gluten-free oats: Make sure your rolled oats are gluten-free if that is a dietary requirement. I prefer rolled oats over quick oats because that's what will give these healthy oatmeal raisin cookies an incredible texture.
- Unsweetened shredded coconut: This adds a rich, fresh coconut flavor and gives these cookies an extra chewy texture. Fine shreds will blend in better, but larger flakes will work, too. They'll get deliciously crispy brown.
- Black plump raisins: You can substitute or alternate this with chopped dried figs. My favorite is using half of both, leaving a chewy sweet texture in each bite.
- Tahini butter: Adds incredible texture and a subtle salty taste. Plus, the healthy fats help firm up these healthy cookies. Unsweetened sunflower seed butter is a great substitution.
- Natural sweeteners: Blackstrap molasses is my first choice. It will make these gluten-free oatmeal raisin cookies a tad darker in color and add a distinctively rich and sweet flavor with a hint of spice. Maple syrup is an excellent alternative option.
- Plantain: Don't skip this. It's the secret ingredient to giving these baked goods a denser texture due to their starchiness (just like in my plantain pancakes). Plus, it adds a natural sweetness. Choose a ripe one that is still yellow with black spots, or substitute it with one firm yellow ripe banana (no brown spots).
- Eggs: You only need two. For a vegan-friendly version, I recommend using an egg replacer like Bob's Red Mill over a chia egg for a better cookie texture (see note in recipe).
- Walnuts: This is optional, but I love walnuts in these chewy oatmeal cookies. They add a crunchy texture and work well with the rest of the flavors. Omit to make it nut-free!
Note: I'm playing here with sweet, bitter, and salty notes, but once done, this uniquely baked healthy oatmeal raisin cookie is simply delicious.
How To Make Them
See the full recipe with measurements in the recipe card.
It's simple, really. So let's have a look.
Step One (Picture 1 above) - Add all dry ingredients to a large bowl.
Step Two (Picture 2 above) - Stir to combine until all add-ons are well divided into the rolled oats.
Step Three (Picture 3 above) - Blend the seed butter, molasses (or maple syrup), chopped plantain, and vanilla extract in a (high-speed) blender until you get a beautiful brown paste.
Step Four (Picture 4 above) - In a separate large mixing bowl, whisk the beaten eggs into the brown plantain paste until well combined (wet ingredients).
Step Five (Picture 5 above) - Add the wet ingredients to the dry ingredients.
Step Six (Picture 6 above) - Stir well until every dry component is sufficiently coated, and you'll have a sticky rolled oat mixture.
Step Seven (Picture 7 above) - Scoop large spoonfuls onto a prepared baking sheet, leaving enough space in between. Use a 2 tablespoon cookie scoop per cookie. Slightly flatten them with your fingers to even out the dough and shape them into round cookies.
Step Eight (Picture 8 above) - Bake these gluten-free monster cookies until golden brown at the top with crispy edges.
Helpful Tips
- Whatever sweetener you use, always check after 20 to 25 minutes of baking.
- They are ready when golden brown at the top with crispy edges.
- I know there is that urge to try one immediately but trust me, let them sufficiently cool first. You can use a wire rack or simply leave them on the parchment paper to cool.
- Once out of the oven, they continue to bake and still develop their flavors while hot.
- Don't use peanut butter instead of tahini or sunflower butter in this recipe, as it will take over the delicious flavors of the rest of the ingredients. Instead, try my amazing flourless and gluten-free peanut butter cookies.
Recipe FAQs
The color of these cookies will vary depending on the sweetener you use—molasses, maple syrup, or honey.
Yes. You only have to substitute the eggs. I have tested these oat cookies with chia eggs or two egg replacements from Red Bob's Mill.
And if you want to keep a fairly consistent texture, then the egg replacer is your best option.
These vegan oatmeal cookies will look only slightly different—I would say, a bit more rustic—but have the same delicious chewy bite with crunchy bits.
Store in an airtight container at room temperature if you will enjoy them within a few days (up to 5 days).
Or keep them in an airtight container in the fridge for up to one week—maybe even longer and for a firmer texture.
You can always make a double batch and store any extras in the freezer for longer storage (up to 3 months). Use freezer-save containers and separate the layers of cookies with parchment paper.
More Gluten-Free Cookie Recipes You Might Like
There are plenty of other unique and healthy cookie recipes and treats to try. Here are some of my favorites:
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Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!
I hope you'll love these gluten-free oatmeal raisin cookies as much as we do! Enjoy!
📖 Recipe
Best Gluten-Free Oatmeal Raisin Cookies
Mariska RamondinoIngredients
- 2 cups gluten-free rolled oats 190 grams
- 1 cup unsweetened shredded coconut 72 grams
- 1 tablespoon baking powder
- 1 teaspoon Ceylon cinnamon powder
- ½ cup black raisins 74 grams
- ¼ cup chopped walnuts (optional) 30 grams
- 4 tablespoons tahini butter or sunflower butter 70 grams
- ½ cup blackstrap molasses or maple syrup 158 grams
- 1 cup packed sliced plantain (about one large ripe plantain) 145 grams
- ½ teaspoon vanilla extract
- 2 eggs beaten see notes for making the cookies vegan-friendly
Instructions
- Preheat oven to 350 °F / 180 ℃.
- Combine the dry ingredients in a large bowl.2 cups gluten-free rolled oats, 1 cup unsweetened shredded coconut, 1 tablespoon baking powder, 1 teaspoon Ceylon cinnamon powder, ½ cup black raisins, ¼ cup chopped walnuts (optional)
- Place the seed butter, molasses (or maple syrup), plantain, and vanilla extract in a high-speed blender or food processor. Blend until smooth.4 tablespoons tahini butter or sunflower butter, ½ cup blackstrap molasses or maple syrup, 1 cup packed sliced plantain (about one large ripe plantain), ½ teaspoon vanilla extract
- Stir the beaten eggs into the plantain mixture or add the reserved egg replacer (see notes below). Stir well until thoroughly combined. Note that the mixture might smell unsweet and even a bit bitter, but the cookies will turn out sweet.2 eggs beaten
- Then add the wet ingredients into the bowl containing the dry ingredients and stir until well combined.
- Cover the bottom of a large baking sheet with baking paper.
- Scoop large spoonfuls (about 2 tablespoons for each cookie) of the cookie dough onto the baking paper, leaving enough space in between (about 2 inches). Slightly flatten them with your fingers to even out the dough and shape them into round cookies.
- Bake for 25-30 minutes or until golden brown at the top with crispy edges—always check after 25 minutes.
- Take the baking sheet out of the oven and allow the cookies to cool for 10 to 15 minutes.
- Enjoy as a breakfast cookie with your favorite morning drink or as a snack.
- Store the cookies in an airtight container at room temperature for up to 5 days, or store them in the fridge for a firmer texture and longer storage.
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Beth Catt says
If I made these I would have to replace the plantains, I am allergic to banana and plantains are in the same family group, so I don't know what I could use instead any suggestions?
Mariska Ramondino says
Hi Beth, so sorry to read about your banana allergy. Although I've not tested it myself yet, I imagine that applesauce can do the trick. However, use 1/2 cup instead of one (because applesauce's texture is runnier) and if the batter still feels a bit too runny, add a tad more of the rolled oats. Maybe the same amount of thicker coconut yogurt (to keep it dairy-free) or plain yogurt can work as well, but then you need to add more sweetener. In terms of flavor, applesauce is the closest choice. I hope this helps and please let us know how they turn out! Next time I make them again, I will test the applesauce suggestion;) Happy baking!
Penelope Pinkston says
Thanks
Mariska Ramondino says
Thank you, Penelope! Your recipe rating is so much appreciated and I'm so happy you love these oatmeal raisin cookies!