Best Gluten-Free Oatmeal Raisin Cookies
These healthy gluten-free oatmeal raisin cookies are deliciously chewy with crispy edges and plenty of crunch to each bite. They are also dairy-free, refined sugar-free, and can be made nut-free or vegan-friendly—an incredibly adaptable recipe. Enjoy it as a treat, snack, or for breakfast.
Servings: 14 Cookies
Calories: 200kcal
Ingredients
- 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
Make vegan-friendly: You can easily make these oatmeal cookies vegan-friendly. I recommend using 2 egg replacers from Red Bob's Mill to keep a fairly consistent texture, but you can also use chia eggs. Combine 2 tablespoon egg replacer with 4 tablespoon water to replace two whole eggs, and set aside to thicken. Using chia eggs, combine 2 tablespoon chia seeds with 6 tablespoon boiling water. Mix well and let it sit for 5 minutes.
Dried fruits: We love dried raisins in these oat cookies, but chopped dried figs or a combo of raisins with chopped dried figs are my favorite.
Seed or nut butter: I prefer using Tahini butter to let the flavors of the other ingredients shine. But you can substitute this ingredient with unsweetened sunflower butter—know that the flavors of the cookies might turn out slightly different.
Molasses or maple syrup: Molasses will give these cookies a slightly darker color.
Plantain: Don't skip this ingredient. Plantains are a rich source of fiber and minerals and give a great structure to these gluten-free oatmeal cookies.
Cookie size: These cookies are on the larger side. If you're going to adjust the size, make sure to change the baking time as well (check around 12 to 15 minutes into baking time for half the size of these oatmeal cookies).
Important: I know that urge to try one immediately when they come out of the oven, but trust me, let them sufficiently cool first. Once out of the oven, they continue to bake and still develop their flavors while hot.
Storage: 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.
Nutrition
Serving: 1cookie | Calories: 200kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 111mg | Potassium: 386mg | Fiber: 3g | Sugar: 12g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 2mg
