Gluten Free and Vegan Oatmeal Raisin Cookies
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Gluten-Free Vegan Oatmeal Raisin Cookies



We're seeing more and more kids these days with food allergies. I hope and pray that a cure for these ailments comes soon, but until then it's so important to not make these kids feel stigmatized and allow them to feel like kids by offering them a wide variety of treats that little ones can enjoy, whether they have food allergies or not.

These cookies fit into a ton of different categories being nut, gluten, egg and dairy free, but most of all they are everything a cookie should be: moist, sweet and irresistible. And I call that the delicious category!

For more help on how to make these cookies, click here to watch the video!

Gluten-Free Vegan Oatmeal Raisin Cookies  (makes 18 cookies)

  • Prep Time: 10 mins,
  • Cook Time: 20 mins,
  • Rating:
    Rate this recipe
We're seeing more and more kids these days with food allergies. I hope and pray that a cure for these ailments comes soon, but until then it's so important to not make these kids feel stigmatized and allow them to feel like kids by offering them a wide...


  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 2 cups gluten free old fashioned oats
  • 1 cup gluten free all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) vegan butter, softened (i used earth's balance)
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup raisins


  1. 1. Preheat oven to 350°F.
  2. 2. In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
  3. 3. In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
  4. 4. In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
  5. 5. Gradually add the flour mixture until just combined. Add the raisins and stir to thoroughly combine.
  6. 6. Using a 2 tablespoon measure, place cookie dough onto Silpat or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.
Gluten-Free Vegan Oatmeal Raisin Cookies

Nutrition Information

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  2. mcserpico

    June 15, 2013 at 2:37 pm

    For everyone suffering from food allergies: I suffered for 7 years!!! It started out that I was just allergic to 3 things and it grew from there to an extremely long list over the years and I was sick all the time. I was recently treated with the process called Advanced Allergy Theraputics and it was like a miracle. I would not have believed it if I did not try it and I feel like I need to tell everyone who is suffering. It changed my life so quickly.

  3. Bekki

    May 17, 2013 at 4:41 pm

    Where do you find gluten free flour and oats? What brands make them? Can you find them organic? We’re new to the gluten free world, so any advice is appreciated.

    • catherine

      May 18, 2013 at 9:12 am

      King Arthur Flour and Bob’s Red Mill both have them!

  4. leek

    May 10, 2013 at 5:51 am

    Hello! These are really tasty before being cooked, but after cooking them, they are a bit hard and loose taste – what to do?

  5. justine

    April 16, 2013 at 12:38 pm

    what can i use instead of white sugar? and what amount?

  6. Madd:)

    April 6, 2013 at 9:58 am

    These cookies are so delicious! The fact that they’re safe to eat as a dough was really dangerous though… I ended up eating a lot of it 😛
    Oh well, it was very good!
    I tried using almond flour. It works well but it doesnt hold together that easily.

  7. Yvonne Widenor

    March 23, 2013 at 3:57 pm

    My vegan gluten-free friend is stationed in Afghanistan. What recipes for cookies would you recommend that would pack well and stay tasty? Thank you!

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  9. Lisa | With Style and Grace

    February 28, 2013 at 6:18 pm

    can’t wait to try these!

  10. Diana @ Eating Made Easy

    February 26, 2013 at 7:04 pm

    My grandmother would love these! She’s allergic to gluten. Thanks!!

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  12. Lindsay Stewart

    February 26, 2013 at 2:51 am

    I am SO EXCITED to give these cookies a try! It is hard to find recipes that fit into a category that works for us and the foods that we try to avoid!

    Thank you so much for sharing!

  13. Gaby

    February 25, 2013 at 9:26 pm

    love these cookies!! I need to give the gf flour a go!

  14. Damaris Ramos

    February 25, 2013 at 7:03 pm

    Ihope you & the family are fine!! sorry about my english is not that good, well I got 3 girls, beautiful girls, well the big one is 4, and she just star school (pre-school) and I’ just to be skinny but not that much but after I got them I win a lot, so I want to do something different for my big girls so she eat healthy and don’t be like me, my husband is from Vietnam but he eat healthy but most of the time they are with me, so I don’t know how but I find you I you help me alot, she eat everything and the one that is 3 too, the baby5month I’m making her food no more gerber of beech nut, everything is home made. Even me, I’m changing my way to eat, I begging diet beause you teach me home made better that takeout food. i love you, you HELP ME a lot, next thing I’m going to do is buy your book, Thank you & God bless you & your wonderfull family

    • catherine

      February 26, 2013 at 1:07 pm

      Wow thank you so much for the sweet comments!! :)

  15. Sharon

    February 25, 2013 at 3:37 pm

    Can you substitute coconut oil for the vegan butter? If so, do you think equal parts?

    • catherine

      February 26, 2013 at 1:15 pm

      Hmm that’s a great question! I haven’t tested them that way, but I think coconut oil would work if you could use it in it’s solid form, then you could more easily “cream” it together with the sugar. I would probably use half the amount of the butter called for or increase the flour a bit to get them to the right consistency. Hope this helps! Let me know if you make them this way and how they turn out!

  16. Kaye

    February 25, 2013 at 1:16 pm

    Thanks so much for all your allergy-friendly recipes! I truly appreciate the effort you make to include recipes for all different dietary needs, even though you don’t have to! You do a great job!

  17. kinsey

    February 25, 2013 at 10:45 am

    Oh awesome I definitely am all for the vegan recipes!

  18. Susan

    February 22, 2013 at 12:15 pm

    …and on a different note from the previous comments…..How do you ground your flax seeds? Even my coffee grinder doesn’t work….would love some tips.

    • catherine

      February 22, 2013 at 1:00 pm

      I use a spice grinder! (which is just like a coffee grinder) It’s strange that your coffee grinder doesn’t work! :( You can also find ground flax seed at most grocery stores. Bob’s Red Mill makes ground flax seed. Or you can find it already ground in the bulk section of health food stores.

      • Susan

        February 23, 2013 at 11:54 am

        Thanks, I’ll look around, maybe a smaller model would work- a friend has the same problem. I live in France actually, and consider myself lucky just to find flax seeds! Pre-ground would be a lot to ask, I fear.

  19. Liz

    February 22, 2013 at 12:00 pm

    Looks delicious. But beware celiacs as stated before this is NOT a gluten free recipe. Spelt, one of the main ingredients, is a form of wheat. As a substitution, finely ground brown rice flour might work well. Anyway, I hope the name of this recipe is changed promptly. So people are not misled or worse end up suffering ill effects from eating these.

  20. Leslie

    February 22, 2013 at 11:58 am

    What an all purpose gluten free flour work?

    • catherine

      February 22, 2013 at 1:00 pm

      I use King Arthur Flour Multi-purpose Gluten Free Flour!

      • Kristi Valentini

        April 16, 2013 at 12:07 pm

        Where do you find the gluten-free flour? What store?

        • catherine

          April 16, 2013 at 12:47 pm

          My local grocery store carries King Arthur Flour! You can also order it online.

  21. Kate

    February 22, 2013 at 11:51 am

    I appreciate that you are trying to help those with food allergies, but you are making a terrible mistake calling these gluten free when you have spelt in the list of ingredients. Please change your recipe or remove the tags saying this is gluten free. Bob’s Red Mill has a great all purpose GF flour that you can probably substitute for the spelt in this recipe.

  22. marilyn

    February 22, 2013 at 11:41 am

    Spelt contains gluten – so your recipe is not gluten free – extremely dangerous mistake. It is true that people with gluten sensitivities can often digest the gluten in spelt with no difficulty. With regards to people with a true gluten allergy it is probably best to avoid spelt.

  23. Michelle

    February 22, 2013 at 11:31 am

    Hi Catherine!!

    We met in Englewood at Modiani. My daughter is Liat (you may not remember). Anyways, Ive been trying to bake gluten free and finding such a hard time getting the combination right. I made the very berry muffins last nite and used whole wheat pastry flour and the white flour too. I havent used white in sooo long but that small amount made such a difference. I wish the gf stuff could come out as tasty. The white gave it a lighter moistier taste. If you bake more gf goodies down the road, Ill be curious to see what combinations worked for you. We hope you come back to Englewood soon! Amazing to meet you :)

  24. Darshi Shah

    February 22, 2013 at 11:23 am

    sorry my laptop must be on delay today…..

  25. Darshi Shah

    February 22, 2013 at 11:22 am

    Please take this recipe off-site because not all readers read through to comments and this is dangerous. i can see a kind-hearted friend making for someone else and not realizing. Also, if rice flour or other non-GF flour can be substituted, please modify the recipe and post. the cookies look great!

  26. Ashley

    February 22, 2013 at 11:19 am

    This is so funny. We’re snowed in here in the midwest and just this morning I was thinking “I’d love to make some oatmeal raisin cookies today. I’ll have to find a dairy-free recipe.” I checked my e-mail and whaddya know!

  27. Erika M

    February 22, 2013 at 11:03 am

    Hi Catherine! I got so excited about the GF recipe, but spelt flour is NOT gluten free!

  28. Tif

    February 22, 2013 at 11:03 am

    These sound yummy, but like Dez said, spelt is in the wheat family (FDA has changed their labeling guidelines to require spelt be included in the wheat allergen labeling). But I think I will still make these…substituting my rice flour mixture for the spelt!

  29. Dez

    February 22, 2013 at 9:28 am

    Unfortunately, Spelt flour is not gluten free, as it is a species of wheat. You can easily substitute in a gluten free baking mix of flour, but to claim it is gluten free as is could be dangerous.