Vegan Gluten Free Oatmeal Cookies

You might have already tried some of my vegan oatmeal cookies, like my Peanut Butter Banana Oatmeal Cookies, Coconut Flour Oatmeal Cookies, or Protein Oatmeal Cookies, but none are naturally gluten-free. I’ve had many requests for a gluten-free version of my vegan oatmeal raisin cookies. So here’s a lovely, crispy, chewy gluten-free oatmeal cookie recipe for you.

Ingredients and Substitutions

All you need to make this oatmeal raisins cookie are some basic gluten-free pantry ingredients:

Gluten-Free Oats – I prefer gluten-free rolled oats but gluten-free quick oats work as well. Almond Flour or almond meal All-Purpose Gluten-Free Flour – It doesn’t matter if the blend contains gums. The cookies hold very well with any gluten-free blend that is a 1:1 substitute to classic all-purpose flour. Soft Brown Sugar or coconut sugar, but I prefer soft brown sugar because it adds moisture and a chewy texture to the cookies. Sea Salt Baking Soda Cinnamon Tahini, peanut butter, or almond butter. Flax Egg Water Avocado Oil or melted coconut oil, but this optional ingredient makes the cookies harder and less chewy. Maple Syrup or any liquid sweetener you love, like brown rice syrup, agave syrup, or date syrup. Dark Chocolate Chips or dried raisins

How To Make Vegan Gluten-Free Oatmeal Cookies

These gluten-free vegan oatmeal cookies are very simple to whip up in less than 30 minutes. Plus, you don’t need any fancy kitchen tools to make them. It’s a simple one-bowl cookie recipe perfect for beginners.

Storage Instructions

Store the cookies at room temperature in an airtight cookie jar for up to 5 days. You can freeze the cookies in zip-lock bags and thaw at room temperature for just a few hours before eating.

Flavor Suggestions

You can use this gluten-free cookie recipe to create a range of oatmeal cookie flavors. For example, replace the tahini with nut butter, like peanut butter, cashew butter, or almond flour. You can also play with the add-ons and replace the dried raisins with some of the gluten-free ingredients below:

Pumpkin Seeds Shredded Coconut – this also adds a chewy texture to cookies Dried Cranberries Dairy-Free Chocolate Chips Hemp Seeds for a boost of proteins Sunflower Seeds

Allergy Swaps

If you re allergic to any of the ingredients, you can try some of the substitution suggestions below.

Oil-Free – You can replace the oil with mashed bananas or applesauce. As a result, the cookies crisp less. They turn moist but are still delicious. Sugar-Free – You can use natural sugar-free sweetener. However, sugar-free Monk fruit syrup is high in fiber and dries out the batter. It means that you may need more water to bring the ingredients together. Then, you can also replace the soft brown sugar with brown erythritol. Nut-Free – If you can’t use almond flour, try sesame seed flour or sunflower seed flour. Oat flour could be used, but it dries out the cookies, and you may need more water to balance that.

Find below my answers to your most common questions to this recipe.