Healthy One-Bowl Flourless Oatmeal Raisin Cookies
These classic oatmeal raisin cookies taste just as incredible as traditional ones — even without butter, eggs, dairy, flour or refined sugar! They’re supremely soft and chewy, deliciously sweet, and full of cozy spices and juicy raisins. Leftovers will keep for at least one week if stored in an airtight container (if they last that long!), and they freeze really well, too!
Ingredients
- 2 tbsp (28g) coconut oil or stick-style vegan butter, melted and cooled slightly
- ¼ cup (56g) unsweetened applesauce, room temperature
- 1 ½ tsp ground cinnamon (see Notes!)
- ⅛ tsp salt
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup, room temperature
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ¾ cup (90g) oat flour (gluten-free if necessary and measured like this)
- 1 ½ tsp baking powder
- ¼ cup (40g) raisins (see Notes before beginning!)
Instructions
- In a medium bowl, stir together the coconut oil or vegan butter, applesauce, cinnamon, salt, and vanilla. Stir in the maple syrup. Add the oats and oat flour, and sprinkle the baking powder over the oat flour (to prevent clumps!). Stir in the oats, oat flour, and baking powder just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula, and flatten to about ½” tall using a spatula. (The cookies don’t spread much, if at all!) Bake at 325°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
This is my favorite store-bought oat flour (this for the gluten-free version!). I also show you how to make your own DIY oat flour at home here!
Regular whole wheat flour, white whole wheat flour, whole wheat pastry flour, and all-purpose flour may be substitute for the oat flour.
For a non-oat-flour gluten-free option, I recommend the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) may be substituted as well.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use gluten-free instant oats (like these).
Do not substitute steel-cut oats. They don’t soften properly and stay somewhat firm and crunchy.
It’s extremely important to measure both the oats and oat flour correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either ingredient will also out the cookies and make them cakey or crumbly instead of chewy.
This is my favorite stick-style vegan butter! I don’t recommend using tub-style vegan butter. Regular unsalted butter may also be substituted.
I highly recommend this cinnamon! (← I buy it online there!) It tastes stronger, sweeter, and richer than regular cinnamon. It’s also really affordable (and the only cinnamon I use in my baking recipes now!)
For a stronger spice flavor, increase the cinnamon by an additional ½ teaspoon (2 teaspoons in total).
Honey or agave may be substituted for the pure maple syrup.
I highly recommend hydrating your raisins before adding them to the cookie dough! This makes them supremely plump and juicy. To do so, add the raisins to a microwave-safe bowl, cover them with water, and cover the top of the bowl with a lid or plastic wrap. Microwave on high for 1 minute. Let the raisins sit for 10-15 minutes (or while you measure and mix together the rest of the ingredients). Thoroughly drain the excess liquid before folding them into the cookie dough.
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookies FAQ page.
{gluten-free, vegan, dairy-free, egg-free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.