Peanut Butter Oatmeal Raisin Cookies (Gluten-Free + Vegan)
What do I need for peanut butter oatmeal raisin cookies?
- Coconut Oil: Be sure to use solid coconut oil that’s slightly soft. The texture should be similar to butter. This helps create the ultimate cookie texture we all love.
- Coconut Sugar: You can also substitute brown sugar here but the coconut makes these cookies refined sugar-free! Using coconut sugar or brown sugar also helps give the cookies that classic chewiness.
- Creamy Peanut Butter: I used all-natural peanut butter to ensure these cookies were healthy and didn’t have extra additives or sugar. Look peanut butter that’s made from 100% peanuts.
- Egg: You’ll need one egg at room temperature or can sub a flax egg to make these cookies vegan!
- Gluten-Free Rolled Oats: The rolled oats help add a delicious chewiness to the cookies and help the dough come together. Make sure to use gluten-free if needed.
- Blanched Almond Flour: You’ll use finely ground blanched almond flour, just be sure to buy almond flour and not almond meal. This will alter the texture of the cookies.
- Cinnamon & Sea salt: The cinnamon adds warmth and flavor to the cookies, definitely do not leave out!
- Baking Soda & Baking Powder: This helps the cookies bake up correctly!
- Raisins: Shop for plain raisins with no added sugars to keep these refined sugar free! Feel free to sub in extra chocolate chips if you’re not a big raisin fan.
- Chocolate: optional chocolate chips! It adds an extra little something to these cookies ;) Use dairy-free or vegan varieties if needed. I love to use Hu Kitchen gems!
What makes these oatmeal cookies healthy?
Low in sugar
Fiber-rich from the oats!
How to make oatmeal raisin cookies vegan
Do I need to chill the cookie dough?
More healthy cookies to bakePrint
½ cup coconut oil, solid but softened, similar to softened butter
⅔ cup coconut sugar
- 1 tablespoon vanilla extract
- ½ cup creamy peanut butter I used all-natural, made with 100% peanuts
- 1 egg, at room temperature, sub flax egg to make vegan
- ¾ cup gluten-free old-fashioned rolled oats
- 1 cup blanched almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup raisins
- Optional: chocolate chips or gems!
- In a large bowl, cream together coconut oil and coconut sugar until light and fluffy. Beat in peanut butter and vanilla extract. Beat in the egg or flax egg until well blended.
- Combine the oats, almond flour, baking powder, baking soda, salt, and cinnamon. Add into the peanut butter mixture and beat until just combined.
- Fold in raisins. Chill cookie dough, covered, at least 2 hours and up to 1 week.
- Preheat oven to 350°F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on baking sheets lined with parchment paper.
- Bake cookies in batches in the middle of oven for 12 minutes, or until just pale golden. Cool cookies completely on the baking sheet before removing and serving.