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Vegan Oatmeal Raisin Cookies

Makes about 2 dozen
Time 1 hr
These classic gluten-free cookies get natural sweetness from rehydrated raisins. To vary the flavor, add chopped nuts or other dried fruits.
Ingredients
  • 1 cup gluten-free rolled oats, divided
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup no-salt-added cashew butter
  • 1 teaspoon pure vanilla extract
  • 1 cup raisins, divided
Method

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Soak 1/2 cup of the raisins in warm water for at least 10 minutes. Drain and reserve 1/4 cup of the soaking liquid.

Meanwhile, pulse 3/4 cup of the oats in a blender or food processor until finely ground and powdery. (Do not wash the food processor)

In a large bowl, whisk together oat flour, baking powder, cinnamon, nutmeg and salt; set aside.

Combine raisins and 1/4 cup of the soaking liquid in the food processor. 

Pulse to chop, then purée until smooth. 

Add cashew butter and vanilla and purée until creamy. 

Add raisin mixture, remaining 1/2 cup whole raisins and remaining 1/4 cup oats to oat mixture. Stir thoroughly until all of the oat flour is absorbed.

Drop heaping teaspoons of dough on the prepared baking sheets, spacing cookies about 1 inch apart. Gently flatten each cookie with the back of a spoon. 

Bake until cookies are lightly browned on the bottom, 10 to 12 minutes.

Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let cool completely. 

Cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 weeks.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup gluten-free rolled oats, divided
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup no-salt-added cashew butter
  • 1 teaspoon pure vanilla extract
  • 1 cup raisins, divided