As a mom, finding nutritious snacks that my family loves is always a win, and these Vegan and Gluten-Free Oatmeal Raisin Cookies are a definite favorite. Whether it’s for an after-school snack or a weekend treat, these cookies are always a hit. They’re easy to make, and the recipe is incredibly versatile, allowing you to customize them with your favorite mix-ins like chocolate chips or chopped nuts. Plus, they’re made with wholesome ingredients, so I feel good about serving them to my family.
Number of Servings: 12 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Cuisine: Vegan, Gluten-Free
Ingredients:
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsweetened applesauce
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 cup raisins
Equipment/Utensils Required:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Preparation Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking soda, ground cinnamon, and salt.
- In a separate bowl, whisk together the unsweetened applesauce, maple syrup, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Fold in the raisins until evenly distributed throughout the dough.
- Use a cookie scoop or your hands to form the dough into 12 equal-sized balls. Place them on the prepared baking sheet.
- Use your fingers to gently flatten each ball of dough.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (per serving):
- Iron: 4%
- Calcium: 1%
- Magnesium: 6%
- Phosphorus: 5%
- Copper: 4%
Vegan and Gluten-Free Oatmeal Raisin Cookies (Clean Eating Kitchen)
As a mom, finding nutritious snacks that my family loves is always a win, and these Vegan and Gluten-Free Oatmeal Raisin Cookies are a definite favorite. Whether it's for an after-school snack or a weekend treat, these cookies are always a hit. They're easy to make, and the recipe is incredibly versatile, allowing you to customize them with your favorite mix-ins like chocolate chips or chopped nuts. Plus, they're made with wholesome ingredients, so I feel good about serving them to my family.
Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsweetened applesauce
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking soda, ground cinnamon, and salt.
- In a separate bowl, whisk together the unsweetened applesauce, maple syrup, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Fold in the raisins until evenly distributed throughout the dough.
- Use a cookie scoop or your hands to form the dough into 12 equal-sized balls. Place them on the prepared baking sheet.
- Use your fingers to gently flatten each ball of dough.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Iron: 4%
- Calcium: 1%
- Magnesium: 6%
- Phosphorus: 5%
- Copper: 4%
