Make Gluten‐Free Vegan Oatmeal Cookies

Oatmeal cookies are one of the easiest types of gluten-free, vegan cookies you can make. As long as you use oats that have been processed in a gluten-free facility, you can mix in your favorite cookie flavors. Try classic oatmeal raisin cookies or make healthy oatmeal breakfast cookies that include almond butter and chopped fruit. You can even make a decadent oatmeal cookie that has vegan chocolate chips or chunks mixed in.

Ingredients

Oatmeal Raisin Cookies (Vegan and Gluten Free)

• 1 tablespoon ground flax seed
• 3 tablespoons water
• 2 cups (180 g) old fashioned oats
• 1 cup (120) gluten-free all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (113 g) vegan butter, softened
• 1/2 cup (100 g) white sugar
• 1 teaspoon vanilla extract
• 1 cup (150 g) raisins

Makes about 18 cookies

Healthy Oatmeal Breakfast Cookies (Vegan and Gluten Free)

• 1 1/4 cups (112 g) rolled oats (not quick-cooking)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (48 g) almond flour
• 1/2 cup (83 g) brown rice flour
• 1 large banana, mashed
• 1/2 cup (125 g) smooth almond butter, stirred
• 3 tablespoons pure maple syrup
• 2 tablespoons ground flax seed
• 3 tablespoons liquid virgin-coconut oil
• 1 teaspoon pure vanilla extract
• 1 cup (125 g) chopped nuts or dried fruit, optional

Makes 1 dozen cookies

Chocolate Chip Banana Oatmeal Cookies (Vegan and Gluten Free)

• 1/2 medium banana
• 1 tablespoon ground flax seed
• 3 tablespoons water
• 3 tablespoons vegetable oil
• 1/3 cup (66 g) cane sugar
• 1 teaspoon vanilla extract
• 2 cups (180 g) quick cooking oats
• 3/4 cup (90 g) all-purpose gluten-free flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (80 g) vegan chocolate chips/chunks

Makes about 16 cookies

Steps

Making Oatmeal Raisin Cookies (Vegan and Gluten Free)

1. Preheat the oven and line a baking sheet. Turn the oven on to 350 degrees F (180 C). Get out a baking sheet and line the sheet with a silicone baking mat. If you don't have a mat, you can line it with a sheet of parchment paper. Set the pan aside while you make the cookie dough.
2. Hydrate the flax seed in water. Measure 1 tablespoon of ground flax seeds into a small prep bowl. Pour 3 tablespoons of water over the seeds and stir to combine the mixture. Let the mixture sit for 2 minutes, so the flax seeds absorb all of the moisture. Set the mixture aside.
3. Combine the dry ingredients. Place 2 cups (180 g) of old fashioned oats into a large mixing bowl. Stir in 1 cup (120) of gluten-free all purpose flour, 1 teaspoon of ground cinnamon, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir the dry ingredients for about 30 seconds, so the baking soda and spices are incorporated. Set the dry mixture aside.
   • Ensure that the oats you use were prepared in a gluten-free facility.
4. Cream together the vegan butter and sugar. Place 1/2 cup (113 g) of softened vegan butter into a large mixing bowl. Add 1/2 cup (100 g) of white sugar. Use a stand or hand mixer to beat the butter and sugar together on medium speed for about 3 minutes.
   • The butter and sugar mixture should become light and fluffy. You may need to stop and scrape down the sides of the bowl occasionally.
5. Beat in the flax mixture and vanilla extract. Turn the mixer to low and stir in the hydrated flax mixture along with 1 teaspoon of vanilla extract. Beat the mixture just until the extract and flax are mixed in.
6. Stir in the dry ingredients and raisins. Keep the mixer on low and slowly stir in the dry ingredients and 1 cup (150 g) of raisins. Stir just until the dry ingredients are combined.
   • If you'd like to make plain oatmeal cookies, just leave out the raisins. Or you could swap out other dried fruit for the raisins. For example, try dried cranberries or apricots.
7. Scoop the cookies onto the prepared sheet. You can use two spoons to scoop the cookie dough onto the prepared baking sheet. Or use a cookie scoop that measures about 2 tablespoons to scoop the dough onto the sheet. Set the cookies about 2-inches (5-cm) apart on the sheet.
8. Bake the oatmeal raisin cookies. Put the baking sheet in the oven and bake the cookies for 15 to 20 minutes. The cookies will puff a little and become golden brown once they've finished baking. Let the cookies cool on a wire rack.
   • Store the leftover oatmeal raisin cookies in an airtight container at room temperature for up to a week.

Making Healthy Oatmeal Breakfast Cookies (Vegan and Gluten Free)

1. Preheat the oven and line a baking sheet. Turn the oven on to 350 degrees F (180 C). Get out a baking sheet and line the sheet with a silicone baking mat. If you don't have a mat, you can line it with a sheet of parchment paper. Set the pan aside while you make the cookie dough.
2. Combine the dry ingredients. Get out a large mixing bowl and measure all of the dry ingredients into it. Use a spoon or whisk to stir the dry ingredients together for about 30 seconds. You'll need:
   • 1 1/4 cups (112 g) rolled oats (not quick-cooking)
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon baking soda
   • 1/2 teaspoon fine sea salt
   • 1/2 cup (48 g) almond flour
   • 1/2 cup (83 g) brown rice flour
3. Blend the wet ingredients together. Peel 1 large banana and place it into a food processor. Add the remaining wet ingredients and put the lid on the food processor. Blend the wet ingredients on high speed until the mixture is completely smooth. You'll need to blend:
   • 1/2 cup (125 g) stirred, smooth almond butter
   • 3 tablespoons pure maple syrup
   • 2 tablespoons ground flax seed
   • 3 tablespoons liquid virgin-coconut oil
   • 1 teaspoon pure vanilla extract
4. Combine the wet and dry mixtures. Remove the lid from the food processor and scoop the wet mixture into the bowl with the dry ingredients. Use a sturdy spoon or rubber spatula to stir the mixtures together to form cookie batter.
5. Stir in any chopped nuts or dried fruit you want to use. If you'd like to add extra crunch or sweetness to the oatmeal breakfast cookies, add in 1 cup (125 g) of chopped nuts or dried fruit. Gently stir the batter until the nuts or fruit are incorporated. The cookie dough will be very stiff at this point.
   • For example, try a mix of dried blueberries, pumpkin seeds, or chopped walnuts.
6. Scoop the cookies onto the prepared sheet. You can use two spoons to scoop the cookie dough onto the prepared baking sheet. Or use a cookie scoop that measures about 2 tablespoons to scoop the dough onto the sheet. Set the cookies about 2-inches (5-cm) apart on the sheet. Gently flatten each of the cookies a little.
7. Bake the oatmeal raisin cookies. Put the baking sheet in the oven and bake the cookies for 15 to 17 minutes. The cookies will puff a little and become slightly brown once they've finished baking. Let the cookies cool on a wire rack.
   • Store the leftover oatmeal raisin cookies in an airtight container at room temperature for up to 5 days.

Making Chocolate Chip Banana Oatmeal Cookies (Vegan and Gluten Free)

1. Preheat the oven and line a baking sheet. Turn the oven on to 350 degrees F (180 C). Get out a baking sheet and line the sheet with a silicone baking mat. If you don't have a mat, you can line it with a sheet of parchment paper. Set the pan aside while you make the cookie dough.
2. Mash the banana with flax seed and water. Place 1/2 of a medium banana into a mixing bowl. Use a fork or potato masher to mash the banana until it's smooth. Add 1 tablespoon of ground flax seed, 3 tablespoons of water, and 3 tablespoons of vegetable oil. Mash the mixture until the water and oil are combined.
3. Stir in the sugar and vanilla. Measure and add 1/3 cup (66 g) cane sugar to the mixing bowl along with 1 teaspoon of vanilla extract. Use a spoon or rubber spatula to stir the wet mixture well. Set it aside while you mix together the dry ingredients.
4. Combine the dry ingredients. Get out another mixing bowl and place all of the dry ingredients into it. Use a whisk to combine the mixture for about 30 seconds. This will ensure that the baking soda is evenly distributed. You'll need to combine:
   • 2 cups (180 g) quick cooking oats
   • 3/4 cup (90 g) all-purpose gluten-free flour
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon baking soda
   • 1/4 teaspoon salt
5. Combine the wet and dry mixtures with the chocolate chips. Scoop the wet mixture into the bowl with the dry ingredients. Use a rubber spatula or spoon to stir the cookie dough until it's just combined and you don't see any pockets of dry ingredients. Stir in 1/2 cup (80 g) of vegan chocolate chips or chunks.
6. Scoop the cookies onto the prepared sheet. You can use a large tablespoon to scoop the cookie dough onto the prepared baking sheet. Or use a cookie scoop that measures about 1 tablespoon. Gently flatten each of the cookies just a little, since they won't expand and spread out very much as they bake.
7. Bake the oatmeal raisin cookies. Put the baking sheet in the oven and bake the cookies for 8 to 10 minutes. The cookies start to look dry and cracked around the edges once they've finished cooking. Cool the cookies on the sheet for 5 minutes before you transfer them to a wire rack to finish cooling.
   • Store the leftover oatmeal raisin cookies in an airtight container at room temperature for up to 5 days.

Things You'll Need

• Measuring cups and spoons
• Digital scale
• Mixing bowls
• Baking sheets
• Prep bowls
• Large mixing bowls
• Sand or hand mixer with beater attachments
• Spoon or rubber spatula
• Parchment paper or silicone mat
• Cookie scoop or spoons
• Oven mitts
• Fork or potato masher
• Whisk
• Wire rack

Sources and Citations

See also

• Bake Gluten Free Biscotti
• Plan a Gluten‐Free Brunch
• Make Gluten‐Free Chicken Nuggets
• Make Gluten Free Chocolate Chip Cookie Bars
• Make Rice Flour
• Make Gluten Free Anzac Biscuits
• Make Gluten Free Cheesecake Crust
• Make Gluten Free Waffles
• Make Coconut Flour With Flaked Coconut
• Make Gluten Free Ranch Dressing