Best Gluten-Free Oatmeal Raisin Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
14 Cookies
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Calories
200 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Best Gluten-Free Oatmeal Raisin Cookies
Description
These gluten-free oatmeal raisin cookies use rolled oats combined with shredded unsweetened coconut, raisins, and optional chopped walnuts to create a textured base. The wet ingredients include tahini butter (or sunflower butter), blackstrap molasses, ripe plantain for natural sweetness and structure, vanilla extract, and beaten eggs (or egg replacers for vegan variation). The use of plantain contributes fiber and minerals while giving the dough cohesion without gluten.
The baking powder and cinnamon add lift and warm spice, while the molasses provides a dark, rich sweetness and a deeper color. The cookies are dropped in large spoonfuls and baked until golden with crispy edges and a chewy interior. Cooling the cookies first is important for flavor development and texture stabilization.
These cookies can be stored in an airtight container at room temperature for up to five days, refrigerated for up to a week for firmer texture, or frozen for up to three months. Vegan versions can be made using appropriate egg replacers. Adjust cookie size for different baking times if desired.
Ingredients
- 2 cups gluten-free rolled oats 190 grams
- 1 cup coconut 72 grams, unsweetened, shredded
- 1 tablespoon baking powder
- 1 teaspoon cinnamon Ceylon variety, powder
- ½ cup black raisins 74 grams
- ¼ cup walnuts 30 grams, chopped, optional
- 4 tablespoons tahini butter 70 grams, or sunflower butter
- ½ cup blackstrap molasses 158 grams, or maple syrup
- 1 cup plantain 145 grams, packed sliced, about one large ripe
- ½ teaspoon vanilla extract
- 2 egg see notes for making the cookies vegan-friendly, beaten
Instructions
- Preheat oven to 350 °F / 180 ℃.
- Combine the dry ingredients in a large bowl.
- Place the seed butter, molasses (or maple syrup), plantain, and vanilla extract in a high-speed blender or food processor. Blend until smooth.
- Stir the beaten eggs into the plantain mixture or add the reserved egg replacer (see notes below). Stir well until thoroughly combined. Note that the mixture might smell unsweet and even a bit bitter, but the cookies will turn out sweet.
- Then add the wet ingredients into the bowl containing the dry ingredients and stir until well combined.
- Cover the bottom of a large baking sheet with baking paper.
- Scoop large spoonfuls (about 2 tablespoons for each cookie) of the cookie dough onto the baking paper, leaving enough space in between (about 2 inches). Slightly flatten them with your fingers to even out the dough and shape them into round cookies.
- Bake for 25-30 minutes or until golden brown at the top with crispy edges—always check after 25 minutes.
- Take the baking sheet out of the oven and allow the cookies to cool for 10 to 15 minutes.
- Enjoy as a breakfast cookie with your favorite morning drink or as a snack.
- Store the cookies in an airtight container at room temperature for up to 5 days, or store them in the fridge for a firmer texture and longer storage.
Notes
- To make vegan, replace eggs with 2 tablespoons of egg replacer plus 4 tablespoons water, or chia eggs made with 2 tablespoons chia seeds and 6 tablespoons water.
- Dried raisins are traditional, but chopped dried figs can be used alone or combined with raisins.
- Tahini butter highlights other flavors best, but unsweetened sunflower butter is an acceptable substitute with a slightly different taste.
- Molasses deepens flavor and color, while maple syrup can be used as a lighter alternative.
- Plantain is essential for cookie structure, providing fiber and minerals.
- Allow cookies to cool completely before eating to develop full flavor and texture.
- Store cookies at room temperature up to 5 days, refrigerate up to 1 week, or freeze up to 3 months with parchment paper between layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Cookies
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 200kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 111mg | 5% |
| Potassium | 386mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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