Vegan Oatmeal Raisin Cookies (Oil-Free & Refined-Sugar-Free) Recipe
These Vegan Oatmeal Raisin Cookies are a wholesome, delicious treat made without oil or refined sugar. Packed with whole wheat flour, rolled oats, and naturally sweetened with maple syrup and unsweetened applesauce, these cookies are soft, chewy, and perfectly spiced with cinnamon. Gluten-free alternatives are suggested, making them accessible for various dietary needs. Easy to prepare and bake, they are a guilt-free indulgence suitable for snacks or desserts.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Dry Ingredients
- 1 cup whole wheat flour (see note for Gluten-Free option)
- 1 cup rolled oats
- 1 tbsp cinnamon
- 1 tbsp milled flaxseed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (optional)
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 2 tbsp almond butter
- 1 tsp vanilla extract
Add-ins
- 1/2 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 350° F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, rolled oats, cinnamon, milled flaxseed, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: Add the unsweetened applesauce, maple syrup, almond butter, and vanilla extract to the dry mixture and mix thoroughly until a consistent batter forms.
- Fold in Raisins: Gently fold the raisins into the cookie batter, ensuring they are evenly distributed throughout.
- Form Cookies: Using a cookie or ice cream scoop or two spoons, drop 2 to 3 tablespoons of batter onto a lined baking sheet, spacing them apart as they will spread slightly during baking. Aim for about 12 cookies in total.
- Bake: Bake the cookies in the preheated oven for 15 to 17 minutes, or until they turn lightly browned on the edges and the centers are set.
- Cool and Serve: Remove the baking sheet from the oven and transfer the cookies to a cooling rack or plate. Let them cool for at least 5 minutes before serving. Enjoy immediately or store in an airtight container at room temperature or refrigerated for up to 5 days.
Notes
- For a gluten-free version, substitute whole wheat flour with an equal amount of gluten-free all-purpose flour blend.
- You can replace almond butter with any other nut or seed butter if preferred or for allergy considerations.
- These cookies are oil-free and use natural sweeteners, making them a healthier option compared to traditional cookies.
- Ensure not to overbake to keep the cookies soft and chewy rather than crispy.
- Storage: Keep cookies in an airtight container to maintain freshness up to 5 days or refrigerate to extend shelf life.
