Soft and chewy, moist and tender, these vegan oatmeal raisin cookies are made with nothing but healthy ingredients. Made with mashed banana and coconut oil instead of butter or shortening and naturally sweetened, these sugar-free flourless cookies are the perfect guilt-free snack (or breakfast!). These are also gluten-free, egg-free, dairy-free and nut-free.
Cookies for breakfast? Yes, please! I mean, who said cookies weren’t supposed to be eaten first thing in the morning?
Enough with the tyranny, break conventions, shatter the rules… Let’s have those for breakfast, today!
(And every other day of the week!)
That is basically what I told myself when I made 3 batches of these last Sunday. And it was awesome.
This recipe was adapted from my very popular 3-ingredient banana oatmeal cookies recipe. I added a few ingredients but the method remains the same:
Process some of the oatmeal into oat flour (so you don’t have to use all-purpose flour) and mix all of the ingredients in a large bowl. Couldn’t be more simple that, right?
No fussy recipe steps, no need to chill the dough for X amount of time. Nope.
Traditional oatmeal raisin cookies usually call for eggs and butter. But we’re making a vegan version of these today right?
So, in order to make the best, most tender and soft oatmeal raisin cookies the vegan way, you have to replace those two crucial ingredients with something that has the same baking properties.
Eggs can be replaced with either mashed banana, applesauce or even silken tofu on a ratio of 1/4 cup per egg asked for in any baking recipe, with very surprising results (very surprising as in you won’t be able to tell the difference).
You could also make ground flax seed or chia eggs by mixing 1 tablespoon seeds for 3 tablespoons water and wait 15 minutes.
To replace butter, we are using coconut oil and salt.
These cookies are also flourless, so instead of using all-purpose flour, we are going to process some of the (gluten-free) oatmeal into a fine flour. If you are used to baking with nothing else than traditional wheat flour, you are in for a (very pleasant) surprise.
How to Make Vegan Oatmeal Raisin Cookies (Without Eggs or Butter)
- Start by mashing 1 1/2 large bananas into a puree. This should leave you with 3/4 cup mashed banana.
- In a small saucepan, melt 1/4 cup coconut oil over low heat. Remove from heat as soon as it has finished melting.
- Turn 1 cup rolled oats into a fine flour using a food processor, mixer or grinder.
- Mix all of the ingredients in a large mixing bowl and stir gently.
- Line a large baking sheet with parchment paper.
- Scoop about 1/4 cup of dough for each cookie, roll into balls and place on the baking sheet.
- Press gently the cookie dough balls into the baking sheet using a fork. The dough will not expand while baking.
- Bake for 10-12 minutes at 350F.
Cook’s Tips and Tricks
What can I use instead of coconut oil? Coconut oil is not mandatory here and could be replaced with a plethora of other ingredients. What I suggest, for the sake of simplicity, is to use 1 cup banana instead of 3/4 and skip the oil. If you fear that the banana taste is going to be too strong, you could also replace coconut oil with margarine or butter (for a non-vegan version) and skip the salt. The same amount (1/4 cup) of mashed avocado or pureed silken tofu would also do the trick.
Can I replace the raisins with something else? Sure! Chocolate chips, white chocolate chips, dried cranberries and chopped walnuts are all great choices to replace raisins if you’d like to do so.
Can oatmeal raisin cookies be frozen? Yes. They can be stored in the freezer in an airtight container for up to three months or 1 week in the refrigerator.
Can I freeze the cookie dough for future use? Yes, It actually is a very good idea! Perfect for when you have unannounced guests coming or simply when you want to eat freshly baked cookies, but don’t feel like preparing them. First, you will portion the cookie dough before freezing. Simply scoop the cookie dough into individual portions on a baking sheet and freeze it. Place the frozen dough balls into a freezer bag and remove as much air as possible.
Gluten-Free Vegan Oatmeal Raisin Cookies
Super soft oatmeal raisin cookies made with no eggs, flour or butter. These healthy cookies taste just like the original recipe, without all the bad stuff!
- 2 1/2 cups rolled Oats Gluten-Free
- 1 cup mashed banana About 2 large banana
- 1/4 cup coconut oil melted
- 1/2 cup raisins
- 3 tbsp water
- 1 tsp ground cinnamon Optional
- 1/4 tsp sea salt Optional
Preheat oven to 350F.
Line a large baking sheet with parchment paper.
Melt coconut oil in a small saucepan over low heat. Turn off the heat as soon as it has finished melting.
Turn 1 cup rolled oats into oat flour using a food processor.
Place all of the ingredients in a large mixing bowl and stir gently.
Scoop up about 1/4 cup cookie dough per cookie and roll into balls. Press the balls gently into the baking sheet using a fork. Note: the dough will not expand.
Bake for 10-12 minutes at 350F.
Just made these!! I used unsweetened applesauce instead of the bananas because I’m not a fan of bananas and they came out delicious! I also added in some sugar free chocolate chips! These are so good. thank you for sharing this recipe!
One Clever Chef says
I’m am so happy you liked the recipe, you are very welcome!
You’re very welcome! Love them!!
You described these as “sweetened with maple syrup” but syrup isn’t part of the recipe. Should it be??
The description says sweetened with maple syrup but there is no maple syrup listed in the ingredients. Is it supposed to be made with syrup?
One Clever Chef says
There was maple syrup in the original recipe, but it has now since been improved and maple syrup was removed. You can add some if you’d like, but I find this recipe sweet enough without it.
Hope this helps!
Can I use apple sauce or pumpkin purée instead of bananas?