Wholesome Cinnamon Raisin Oatmeal Cookies | Vegan

These Cinnamon Raisin Oatmeal Cookies are soft-baked and bursting with cozy flavor! Made from wholesome ingredients and totally vegan & gluten-free.

Calling all cookie lovers! These Cinnamon Raisin Oatmeal Cookies are comforting and tasty, but with a wholesome twist. They’ve got a slightly crispy exterior, soft-baked inside, and touch of cinnamon for a warming kick of spice.

An added bonus? These cozy cookies are made with only 10 pantry-friendly ingredients, plus they’re totally vegan and gluten-free!

INGREDIENTS FOR CINNAMON RAISIN OATMEAL COOKIES

It can be tough to find a wholesome cookie recipe that turns out to be soft, chewy, and delicious. I promise that these deliver though, thanks to a few key ingredients:

• Gluten-Free AP Flour: acts just like regular all-purpose flour, but without any of the gluten. If you’d like to use another flour, see my substitution notes at the end of this recipe.
• Peanut Butter adds extra nuttiness and depth of flavor while also replacing vegan butter or oil. For a more subtle flavor, you can also use almond butter or cashew butter instead!
• Rolled Oats: You can’t have oatmeal raisin cookies without oats! Be sure to use rolled oats instead of instant oats, as instant oats are too fine in texture and act more like flour.
• Maple Syrup & Coconut Sugar give these cookies the perfect amount of ooey, gooey sweetness without being overly sugary.
• Cinnamon & Raisins: Ahh, the dynamic duo. This iconic flavor combo has given life to bagels, breads, and most importantly, to the beloved oatmeal cookie.
• Vanilla Extract always takes a batch of homemade cookies to the next level, bringing that sweet, woody, and floral flavor.
• Flax Seeds serve as our egg replacer to help bind everything together.

HOW TO MAKE CINNAMON RAISIN OATMEAL COOKIES

There’s one more trick to making these cookies oh-so-soft and yummy: baking time. By keeping these in the oven for just 8 minutes and allowing them to sit for another 5, our cookies won’t overcook. Instead, they will stay soft and chewy on the inside, while being slightly crispy on the outside.

1. Prepare the flax eggs and mix with coconut sugar, nut butter, maple, and vanilla until well combined.
2. Add the flour, baking powder, cinnamon, and salt to a bowl and whisk until well-combined. Then mix the rolled oats into the batter.
3. Form a well in the center of the bowl and pour in the wet ingredients. Mix together until a dough forms and then fold the raisins into the batter.
4. Form dough into cookies, bake, and let sit for 5 minutes to stiffen up.
5. Serve and enjoy!

I love cozy cookies like these — bursting with Fall flavor, but easily enjoyed any time of year! They are insanely delicious fresh out of the oven, served warm and toasty, and dunked in a glass of cold non-dairy milk. But who am I kidding, these cookies are equally as delicious the next day.

You can store these Cinnamon Raisin Oatmeal cookies in a container with a loose-fitting lid for up to 5 days (if they even last that long in your kitchen ????).

If you’re looking for more cozy cookie recipes, you’ll also love these Soft-Baked Vegan Funfetti Cookies, these Flourless Tahini Sugar Cookies, and these Double Chocolate Chip Cookies!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Wholesome Cinnamon Raisin Oatmeal Cookies

Print Recipe

★★★★★

5 from 7 reviews

These Cinnamon Raisin Oatmeal Cookies are soft-baked and bursting with cozy flavor! Made from wholesome ingredients and totally vegan & gluten-free.

• Author: Caitlin Shoemaker
• Prep Time: 15 Minutes
• Cook Time: 8 Minutes
• Total Time: 23 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 flax eggs (2 tbsp ground flax + 5 tbsp water)
• 1/2 cup (60 g) coconut sugar
• 1/2 cup (125 g) natural creamy peanut butter
• 2 tablespoons grade A maple syrup
• 2 teaspoons vanilla extract
• 3/4 cup (120 g) gluten-free all purpose flour
• 1/2 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1 1/2 cups (145 g) rolled oats (not instant)
• 1/2 cup (70 g) raisins

Instructions

1. Prep: Preheat the oven to 375F and line a baking tray with parchment paper or a silicone mat. Prepare the flax “eggs” and let sit for at least 5 minutes, to thicken.
2. Wet Ingredients: combine the flax eggs, coconut sugar, peanut butter, maple syrup, and vanilla together in a medium bowl and mix until evenly combined.
3. Dry Ingredients: add the flour, baking powder, cinnamon, and salt to a large bowl and whisk until well-combined. Mix the rolled outs into the batter, then form a well in the center of the bowl and pour in the wet ingredients. Mix together with a spatula, then eventually your hands, until a dough forms. Add the raisins to the bowl and fold into the batter.
4. Bake: use a 3-tablespoon sized cookie scoop (or a large spoon) to form 12 balls of dough and place them on the baking sheet. Use slightly damp hands to press down each cookie to form an even circle. Bake in the middle oven rack for 8 minutes, then remove and let the tray sit for 5 minutes- the cookies will be soft at first, but will stiffen up once they set. Use a spatula to place the cookies on a baking tray and let cool completely.
5. Serve as desired; store leftovers in a container with a loose-fitting lid at room temperature for up to 5 days.

Notes

• Substitutions: coconut sugar can be replaced with brown or white sugar, and maple syrup can be replaced with any other liquid sweetener. I have not tested this recipe with any other flours, but think that oat flour, brown rice flour, or even all-purpose regular flour would work well.

Keywords: cinnamon raisin cookies, vegan cinnamon raisin cookies, vegan oatmeal cookies