Vegan Oatmeal Cookies (gluten-free, whole wheat, AP flour options)

These vegan oatmeal cookies are crisp on the outside and chewy on the inside and taste just like traditional oatmeal raisin cookies! Can be made gluten-free, whole wheat or with all-purpose flours. Thanks to Bob’s Red Mill for making today’s post possible!

I really, really love my oatmeal cookies. I’ve posted so many other oatmeal raisin cookie recipes before and figured I might as well be thorough and post a vegan version today. :)

I do have these vegan no-bake oatmeal cookies, which are great for those of you already dealing with high temperatures, but today’s vegan oatmeal cookie recipe is more traditional.

There are lots of flour options! You can use:

  • All-purpose flour
  • Whole wheat or whole spelt for a whole grain version
  • Bob’s Red Mill 1-to-1 Gluten-free Baking Flour or a homemade gluten-free mix (found in the notes section of the recipe) for a gluten-free version

These vegan oatmeal cookies are crisp on the outside and chewy on the inside and taste just like traditional oatmeal raisin cookies! Can be made gluten-free, whole wheat or with all-purpose flours.

The really amazing thing is that all versions taste the same. The only difference is that the gluten-free version has a slightly sandy texture when still hot from the oven. Once cooled, they’re just as delicious!

I usually use chia eggs in my vegan recipes, but I recently wanted to make some cookies for a friend who can’t eat eggs or seeds.

Luckily, I happened to have some Bob’s Red Mill Gluten-free Vegan Egg Replacer on hand and it worked wonderfully in these vegan oatmeal cookies. So why’d I pick this specific egg replacer?

I like baking with the very best, so I chose Bob’s Red Mill, knowing that the egg replacer would work just as well as regular eggs and be made of quality ingredients.

These vegan oatmeal cookies are crisp on the outside and chewy on the inside and taste just like traditional oatmeal raisin cookies! Can be made gluten-free, whole wheat or with all-purpose flours.

Egg replacers sometimes consist of some funky ingredients. This one just contains potato starch, tapioca flour, baking soda and psyllium husk fiber (and is therefore paleo-friendly!).

Some also contain wheat or are processed in facilities that also handle products with gluten. And just like all of Bob’s Red Mill’s gluten-free products, their Gluten-free Vegan Egg Replacer is mixed and packaged in their dedicated gluten-free facility.

Like all the other egg replacers I’ve come across, Bob’s Red Mill’s Gluten-free Vegan Egg Replacer doesn’t work in recipes that require you to beat eggs to stiff peaks (like angel food cake or meringue) but it’s worked in everything else I’ve tried.

If you need to eat egg-free, I definitely recommend it! If you can eat regular eggs, go ahead and use them in these cookies for a non-vegan version. Chia eggs work (I tried those for myself) and I’m fairly certain that flax eggs work, too.

These vegan oatmeal cookies are crisp on the outside and chewy on the inside and taste just like traditional oatmeal raisin cookies! Can be made gluten-free, whole wheat or with all-purpose flours.

As for the egg replacer, I’m going to try these soft and fluffy gluten-free cinnamon rolls with it next. It keeps the rolls soft for a few days without them needing to be heated to soften (as opposed to the egg version!). The same is also true of these gluten-free dinner rolls, which look amazing!

Questions about these vegan oatmeal cookies?

  • Can I use something other than the listed flours? I’ve tested and listed 5 flour options. Those are the ones that I know will work and they’re the only ones that I think will work. You could try a different 1-to-1 GF baking mix but I can’t say it’d work as well. You for sure can’t use any grain-free flour as a substitute but I do have a paleo oatmeal cookies recipe which is grain-free!

  • These vegan oatmeal cookies are crisp on the outside and chewy on the inside and taste just like traditional oatmeal raisin cookies! Can be made gluten-free, whole wheat or with all-purpose flours.

  • Can I use something other than coconut oil? Butter works for a non-vegan version and I’m assuming vegan butter would work, too, but the cookies are chewier with coconut oil.

  • Can you taste the coconut oil? Neither I nor my other testers could taste any coconut flavor and I use unrefined coconut oil!

  • Can I use something other than the egg replacer? Regular eggs work great for a non-vegan version. Chia eggs also work and I think flax eggs would, too!

  • These vegan oatmeal cookies are crisp on the outside and chewy on the inside and taste just like traditional oatmeal raisin cookies! Can be made gluten-free, whole wheat or with all-purpose flours.

  • Can I use something other than the listed sugars? You can probably use another granulated sugar that you’ve used in place of regular white granulated sugar. Liquid sweeteners wouldn’t work as they’d make the dough too wet (there’s no milk or anything to reduce to make up for the added liquid for the sweetener).

  • Can I reduce the sweetener / oil? I used the least amount that I thought was enough so I don’t recommend it. The less sugar / oil you add, the more cakey and crumbly the cookies will be.

  • Can I use different add-ins / add more of them? You can use nuts, dried fruit or candy. But don’t add much more or the dough won’t hold together! I know because I tried. ;)

Thanks again to Bob’s Red Mill for sponsoring today’s post! Be sure to check out their site for coupons and more recipes.

These vegan oatmeal cookies are crisp on the outside and chewy on the inside and taste just like traditional oatmeal raisin cookies! Can be made gluten-free, whole wheat or with all-purpose flours.

Vegan Oatmeal Cookies (gluten-free, whole wheat, all-purpose flour options)

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Rated 5.0 by 10 readers
Vegan Oatmeal Cookies (gluten-free, whole wheat, AP flour options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 18-20

Ingredients

  • 1 1/2 cups (190 grams) whole wheat flour, whole spelt flour, all-purpose flour or for a gluten-free version: 1 1/2 cups (208 grams) Bob's Red Mill Gluten-Free 1-to-1 Baking Flour or the homemade gluten-free mix listed below1
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup (168 grams) coconut oil, melted
  • 1 1/3 cups (266 grams) raw sugar, coconut sugar or brown sugar
  • 2 prepared Bob's Red Mill Gluten-free Vegan Egg Replacer eggs, chia eggs or 2 large (50 grams each, out of shell) eggs for non-vegan
  • 1 tablespoon vanilla extract
  • 2 3/4 cups (260 grams) quick oats (make sure to use GF, if needed)
  • 1 1/4 cups (190 grams) raisins

Directions

  1. Preheat the oven to 375 °F (190 °C) and line a cookie sheet with a piece of parchment paper.
  2. Stir together the dry ingredients in a medium mixing bowl and set aside.
  3. In a large mixing bowl, stir together the melted coconut oil, sugar, replacement eggs or regular eggs, and vanilla and stir just until combined. It's okay if the oil starts separating. Don't try to recombine it.
  4. Add the dry mix to the wet mix and stir just until combined. Add the oats and raisins, again stirring just until combined.
  5. Form the dough into compact2 75-gram balls, about two inches or slightly over 1/4 cup in size, and place 4" apart on the prepared baking sheet. Press the balls down slightly with the palm of your hand.
  6. Bake for 13-15 minutes or until the middle appears to be set and the cookies have evenly browned.
  7. Let cool completely on the baking sheet. Remove to a wire rack and let sit for another few hours until they've firmed up completely. Store in an airtight container up to 5 days.

Notes

  1. Homemade gluten-free mix:
    • 1 cup (140 grams) white rice flour
    • 1/3 cup (52 grams) potato starch
    • 2 tablespoons + 2 teaspoons (20 grams) tapioca flour
    • 1/2 teaspoon xanthan gum
  2. If the dough balls aren't compact, the cookies will come a little apart during baking. If that happens, press them back into shape after taking them out of the oven.

Recipe by  | www.texanerin.com

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31 comments on “Vegan Oatmeal Cookies (gluten-free, whole wheat, AP flour options)” — Add one!

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  • Erin says
    October 18, 2019 @ 9:46 pm

    Wow these are so good! I used a flax egg and applesauce instead of the oil. Came out so moist! I did need to add 5 mins to the cook time.

    Reply
    • Erin replies to Erin
      October 22, 2019 @ 9:53 pm

      I’m glad you enjoyed them and that your sub worked out! Thanks for sharing and for your feedback. :)

      Reply
  • Krista
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    says
    May 8, 2019 @ 5:08 pm

    These cookies are great for breakfast or dessert! They look so good!

    Reply
  • Melanie Bauer
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    May 8, 2019 @ 5:20 am

    Wow,they look incredible! Need to make a batch of these, definitely everyone will go crazy for it!

    Reply
  • Jade
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    says
    May 7, 2019 @ 10:22 pm

    What chunky, sweet delights of heaven these Cookies look! My boys will be over the moon!

    Reply
    • Erin replies to Jade
      May 13, 2019 @ 7:59 pm

      I hope you will, too! ;)

      Reply
  • Chrissie Baker
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    says
    May 7, 2019 @ 8:25 am

    These cookies are exactly what I was looking for! Healthy, few ingredients, quick, and easy! I have some friends coming over on the weekend and am definitely planning to make these! Thanks!

    Reply
  • Allison
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    May 7, 2019 @ 3:12 am

    I might need to throw in a few chocolate chips (I can’t resist). Ha! Absolutely delish!

    Reply
  • Vik says
    May 6, 2019 @ 11:31 pm

    I made a batch of these and they’re so chewy and delicious! Definitely making more

    Reply
    • Erin replies to Vik
      May 8, 2019 @ 8:41 pm

      Yay! I’m so happy that you enjoyed them! Thanks for your feedback. :)

      Reply
  • Cathy says
    May 6, 2019 @ 10:15 pm

    Ahh I would love one of these as an afternoon snack!

    Reply
  • Jules Shepard says
    May 2, 2019 @ 4:54 pm

    What’s not to love about this recipe – perfection! I think craisins put it over the top. Thanks for sharing your recipe!

    Reply
    • Erin replies to Jules Shepard
      May 8, 2019 @ 2:10 pm

      Well I only used raisins. But they’re still amazing! ;)

      Reply
  • Nicole Dawson says
    May 2, 2019 @ 3:48 pm

    I love homemade oatmeal cookies, especially with craisins!

    Reply
  • Sarah @ The Fit Cookie
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    May 2, 2019 @ 1:04 am

    I love a good oatmeal cookie, and yours look delicious! I like that these are egg free since I have egg allergies, I’ll have to bake these :)

    Reply
  • Natalie
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    May 1, 2019 @ 6:15 am

    I just LOVE oatmeal cookies! These look perfect!

    Reply
  • Allyson Zea
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    says
    May 1, 2019 @ 4:29 am

    My vegan husband LOVED these! Thank you!

    Reply
  • Lora
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    says
    April 30, 2019 @ 12:15 pm

    I never saw that egg replacer by Bob’s Red Mill…perfect for those that are seed free. Fantastic cookies filled with so many good things, Erin!

    Reply
    • Erin replies to Lora
      May 8, 2019 @ 2:03 pm

      It really is great! Definitely check it out. :)

      Reply
  • Chrissie Baker
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    April 30, 2019 @ 8:29 am

    These truly are the best vegan oatmeal cookies!!!

    Reply
  • Anna says
    April 30, 2019 @ 5:20 am

    These cookies are packed with deliciousness! I need to make them soon!

    Reply
    • Erin replies to Anna
      May 8, 2019 @ 2:02 pm

      Yeah, you do! ;)

      Reply
  • Charlotte Moore says
    April 30, 2019 @ 3:01 am

    These really look tasty. Love oatmeal.

    Reply

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