Gluten-Free Vegan Oatmeal Raisin Cookies

Ingredients

• 1 tablespoon (about 7 g)ground flaxseed
• 3 tablespoons (45 ml)water
• 2 cups (about 180 g)gluten-free old-fashioned oats
• 1 cup (about 125 g)gluten-free plain flour
• 1 teaspoonground cinnamon
• 1/2 teaspoonbicarbonate of soda
• 1/2 teaspoonsalt
• 1 stick (1/2 cup; about 113 g)vegan butter, softened
• 1/2 cup (about 100 g)white sugar
• 1 teaspoonvanilla extract
• 1 cup (about 150 g)raisins

Instructions

1. 1

   Check the method

   The supplied method gives only the recipe title and says the original recipe serves 18; it does not provide preparation or baking instructions. Check the credited publisher's recipe for the full method before making the cookies.

What are oatmeal raisin cookies?

Oatmeal raisin cookies are sweet, chewy biscuits built around rolled oats and dried fruit. This version is described as gluten-free and vegan, using gluten-free flour and oats alongside a flax-and-water mixture instead of egg.

The ingredient list gives a familiar combination of cinnamon, vanilla and raisins. It does not include the preparation or baking method, so details such as mixing order and oven temperature need to be checked against the original recipe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 12g protein, 128g carbs, 26g fat.

The oats, flour, sugar and raisins provide most of the carbohydrates, while vegan butter contributes most of the fat. Oats, flour and flax provide some protein, but the cookies are not especially protein-rich; pair a portion with unsweetened yoghurt or another protein-containing food to make a more balanced snack.

The flax mixture

Flax and water: the listed tablespoon of ground flaxseed and three tablespoons of water are commonly combined as an egg substitute in vegan baking. The supplied method does not say how long to leave it or when to add it, so follow the publisher's instructions for those details.

Choosing the oats and flour

Gluten-free oats: use oats labelled gluten-free if that matters for your cooking needs, and keep them in proportion to the flour as listed. Old-fashioned oats give cookies more texture than finely milled oats.

Gluten-free flour: the recipe calls for an all-purpose blend, which may behave differently from one brand to another. Use the specified type rather than swapping in a single grain flour without adjusting the method.

Softened vegan butter

Butter texture: softened vegan butter is easier to combine with sugar than butter straight from the fridge. The ingredient list names a particular brand as the author's choice, but does not require it.

Salt levels: vegan butter varies in salt content. Since the recipe also lists salt separately, use the stated amount and check the original method for any brand-specific guidance.

Raisins and cinnamon

Raisins: the full cup adds sweetness and a chewy contrast to the oats. If the raisins are very dry, the source method may specify whether to soak them; that information is not included here.

Cinnamon and vanilla: these flavour the dough without competing with the fruit. Measure them as listed for an even flavour throughout.

Yield and timing

Yield: the supplied method line says the original recipe serves 18, while the recipe details list four servings. Those may refer to different serving conventions, so confirm the intended yield with the publisher.

Timing: no preparation time, oven temperature or baking time is supplied. Avoid guessing if you need a reliable result; consult the original recipe for the missing method.

Serving ideas

Serve the cookies once they have cooled enough to handle, following the original recipe's cooling guidance. They pair well with tea, coffee or a glass of plant milk.

For a more balanced snack, have one cookie with plain yoghurt or a piece of fruit rather than treating the cookies as a full meal.

Recipe notes & tips

• Use a kitchen scale for the metric quantities, especially the oats and flour.
• Check that both the oats and flour are labelled gluten-free if required.
• Let refrigerated vegan butter soften before using it, rather than melting it.
• Keep the raisins evenly distributed so each cookie gets some fruit.
• Use the original publisher's method for the missing oven temperature and baking time.

Variations

• More spice: add a little extra cinnamon only if the original method allows changes to the dough.
• Chopped nuts: replace some raisins with chopped walnuts or pecans for added crunch.
• Mixed dried fruit: swap part of the raisins for another finely chopped dried fruit.
• Citrus note: add a little finely grated orange zest to complement the raisins.
• Chocolate addition: fold in a small amount of dairy-free chocolate instead of some raisins.

Common mistakes to avoid

• Guessing the bake: the oven temperature and timing are missing here; check the publisher's method before baking.
• Using melted butter: softened butter is specified; melting it can change the dough's texture.
• Assuming all oats are gluten-free: check the packaging when gluten-free ingredients are needed.
• Changing the flour blend: different gluten-free blends absorb liquid differently; use the listed all-purpose blend.
• Ignoring the yield discrepancy: the method line says 18 while servings say 4; verify what each figure means before portioning.

How to store

Once baked and fully cooled, store the cookies in an airtight container at room temperature for up to 4 days. Reheat briefly in a low oven if you want to serve them warm; the supplied method does not give freezing guidance.

Frequently asked questions