Oatmeal Raisin Cookies {vegan + gluten free}


These old-fashion, oatmeal raisin cookies are so delicious! They’re rich and flavourful, packed full of raisins and crispy walnuts, thick, just sweet enough, and they have a crispy outer layer that gives way to a soft and chewy inside as you bite in.  And on top of that they’re gluten free and naturally sweetened with maple syrup and raisins.




These cookies are a great breakfast to grab and go or a perfect snack dipped in a glass of almond milk, coffee, or tea.

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Oatmeal Raisin Cookies

Makes ~20 cookies

  •  5 tbsp ground flax seeds
  • 3/4 cup water
  • 1/2 cup oat flour
  • 1 cup buckwheat flour
  • 1/4 cup almond meal
  • 1 1/4 cups gluten free rolled oats
  • 1.5 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp agar agar
  • 2 cups raisins
  • 1/2 cup chopped walnuts
  • 1/3 cup coconut oil (not melted)
  • 1/4 cup grapeseed oil (or other lighly flavoured oil)
  • 3/4 cup maple syrup
  • pinch of sea salt
  1. Preheat the oven to 375 F and line 2 baking sheets with parchment paper
  2. Mix the flax seeds and water in a small cup or bowl and set aside
  3. In a large bowl, mix the dry ingredients – oat flour, buckwheat flour, almond meal, oats, cinnamon, baking soda, baking powder, agar agar, raisins, walnuts and salt.
  4. In a mixer, mix coconut oil, grapeseed oil, flax + water mixture and maple syrup. Mix until well combined.
  5. Pour the wet ingredients into the dry and stir together until everything is well mixed.
  6. Spoon the dough onto the two cookies sheets in heaping spoonfuls. Dip a fork into hot water and use it to flatten the cookies (when the dough starts to stick wet the fork again)
  7. Bake for ~15 minutes or until the outsides are golden brown.