Having kids and trying to teach them to eat whole food plant based means healthy & tasty desserts & snacks are CRUCIAL! They love to be my testers of my newest creations and they both approve of these Healthy Vegan Oatmeal Raisin Cookies!
Whole Food Plant Based Oatmeal Raisin Cookies
These vegan oatmeal raisin cookies are 100% whole food plant based. I had a hard time finding other vegan recipes to learn from, so I ended up using ideas from 5 different recipes to create these puppies. Lots of the vegan versions I found used vegan margarine, oil, sugar, and brown sugar. That doesn’t make them much healthier than non-vegan versions and definitely not WFPB.
I used applesauce for the oil (a great little baking technique) and only 1/4 cup pure maple syrup for a little sweetness. I also added unsweetened coconut flakes for added flavor and went with 2 teaspoons of cinnamon to make them extra flavorful! And of course the raisins.
Use oat flour to make gluten free
For this vegan oatmeal cookie recipe, I used Old Fashioned Oats & whole wheat pastry flour to bind it together, but you can just go with oat flour for the binding to make it gluten-free. If you don’t have oat flour, you can make your own by grinding up Old Fashioned Oats in your blender. Just use a little more oats than you need to make sure you get a full 1 cup oat flour for the recipe.
My first batch I made I did add chopped walnuts, but my youngest isn’t a walnut fan, so I left them out the second time and for the recipe below. You can definitely add them in yours though! About a 1/2 cup is a good amount.
I like to make my cookies a little smaller so they are crispy and I feel like I’m eating more when I get 2 instead of 1. 🙂 But you could make larger cookies if you prefer. Cook for the same amount of time.
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Healthy Vegan Oatmeal Raisin Cookie Ingredients:
- 1 1/2 cups Old Fashioned Oats
- 1 cup whole wheat pastry flour or oat flour for gluten free
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsweetened apple sauce
- 1 teaspoon pure vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened almond or soy milk
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
This is really quick and easy to make and are ready in less than 30 minutes!
Instructions:
- Preheat an oven to 350º F and line a baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, combine dry ingredients & mix well (oats, flour, baking soda, salt, cinnamon).
- Add the wet ingredients & mix well (applesauce, vanilla, maple syrup, & soy milk) and mix well.
- Add the raisins & coconut and combine.
- Make about 1- 1 1/2 inch balls and place on the baking mat leaving enough space in between. Makes about 20 cookies. Then wet your fingers and mash each ball flat into a cookie shape.
- Bake for 15 minutes. Let cool for at least 10 minutes. Store cookies in an airtight container the refrigerator for up to 5 days.
Other delicious desserts you might like:
- Dr. Fuhrman’s Chocolate Cherry Cookies
- The BEST Peanut Butter Cookies (made from lentils)
- Easy Chocolate Hazelnut Nice Cream
- Healthy Vegan Carrot Cake
If you try this recipe, please give a star rating & comment below!
Healthy Vegan Oatmeal Raisin Cookies
Ingredients
- 1 1/2 cups Old Fashioned Oats
- 1 cup whole wheat flour or oat flour for gluten free
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsweetened apple sauce
- 1 teaspoon pure vanilla extract
- 1/4 cup pure maple syrup or date syrup
- 1/4 cup unsweetened plant milk any kind you like
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut optional, but recommended for great flavor
Instructions
- Preheat an oven to 350º F and line a baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, combine dry ingredients & mix well (oats, flour, baking soda, salt, cinnamon).
- Add the wet ingredients & mix well (applesauce, vanilla, maple syrup, & plant milk) and mix well.
- Add the raisins & coconut and combine.
- Make about 1- 1 1/2 inch balls and place on the baking mat leaving enough space in between. Makes about 20 cookies. Then wet your fingers and mash each ball flat into a cookie shape.
- Bake for 15 minutes. Let cool for at least 10 minutes. Store cookies in an airtight container the refrigerator for up to 5 days.
Notes
Nutrition
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Question, I don’t like coconut. Do you think I can leave it out totally or should something be subbed for the coconut?
You can just leave it out. For more flavor you might trying adding in chopped walnuts.
I can’t have baking soda at this time.. Or any leavening agents so do you think that these would turn out ok without it?
Yes you could use baking power if you have that instead!
Delicious. I omitted the coconut (none on hand) and just sprinkled in a few more raisins. Moist center and crisp on the outside. I’ll make again. Thanks for sharing!
Awesome! I’m so glad you liked them!
Delicious!
These cookies taste soooooo good! Can they be stored in the freezer?
These are delicious! Best vegan cookies I have ever made. I used almond flour because that’s all I had. I also added a couple tablespoons of Chia seeds and some slivered roasted almonds for texture.
So glad you liked it!!
Omg my favorite! Looks so good I’m going to try this. I love a good chewy oatmeal cookie and vegan. You got the best of both worlds.
I’m so glad! I hope you enjoy them.
Will this work with white flour instead of whole wheat?
I haven’t tried it but I don’t see why it wouldn’t.