Classic Vegan Gluten-free Oatmeal Raisin Cookies

There has always a special fondness for cookies in my house. Whether it is chocolate chip cookies or the traditional oatmeal raisin cookies, they were always well-recieved. In fact, I am somewhat notorious when it comes to making good cookies, and every christmas I always make a huge batch of the receiver's favorite kind and give as a present to my family and friends.

Cookies can be somewhat tricky, and depending on what kind you are making there are certain standards that needs to be met. Some kinds need to be moist and chewy, whereas others should be sweet and crunchy. So far I have only posted two cookie recipes, and unlike my recipe for the Apricot Oatmeal Cookies, which have that delicious chewy consistency, these Oatmeal Raisin Cookies are amazingly crunchy and the raisins adds that incredible texture into the mix. In my opinion, oatmeal raisin cookies should not be too sweet, and are more suitable as a small snack in between meals instead of as a dessert.

Ingredients, yields 12-15 cookies:

  • 1 cup toasted walnuts
  • 1 cups regular oats
  • 2 cup oat flour (other flours probably work!)
  • 1 cup dates + 1/2 cup water
  • 2 tbsp unsweetened soy milk/water
  • 2 tsp baking powder
  • 1/2 tsp cinnamon (optional)
  • 3 heaped tbsp coconut oil, melted
  • 2 tsp vanilla essence
  • 2/3 cup raisins


  • Preheat oven to 350F and grease a baking sheet. Dry-roast the 1 cup of walnuts in a non-stick pan, and be careful not to burn them (you can use raw walnuts if you wish). Place the walnuts into a food processor and pulse a few times, so that they are finely chopped yet not completely ground into a flour. In a separate bowl, mix together the oat flour, oats, baking powder, cinnamon, and walnuts. 
  • In the food processor add in the melted coconut oil, dates, vanilla and water. Process until the mixture is thoroughly combined, and forms a syrup-like consistency. Mix this in with the dry ingredient, before you fold in the 2/3 cup of raisins. 

  • The batter will be kind of crumbly (see pictures above), so I recommend using your hands when shaping the cookies. Scoop a handful of the batter into your palms, press firmly, and shape so that you have a relatively thin cookie. Place this on a baking sheet, and repeat until you have used up all the batter (this recipe makes approximately 12-15 cookies). Bake them at 160 degrees Celcius/320 degrees Fahrenheit for 10-15 minutes. Mine needed exactly 15 minutes, and I do not recommend you bake them for any longer than that as that might make them fall apart. Remove the cookies from oven and let them rest on the baking sheet for a couple of minutes, before transferring them to a cooling rack for 10-15 minutes. 

If you wish you can of course add in some chopped vegan chocolate, for more of a dessert-like cookie. Also if you want, why not try adding in chopped dried apricots or Homemade Dried Apple Rings instead of the raisins? It brings an unique twist to this otherwise traditional cookie.

I really hope you decide to try this out, as this is absolutely one of my favorite recipes so far!

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