Soft Gluten-Free & Vegan Oatmeal Raisin Cookies

Name: Soft Gluten-Free & Vegan Oatmeal Raisin Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 ½ cups gluten-free flour blend; 1 teaspoon baking powder; ¼ teaspoon baking soda; 2 teaspoon cinnamon; ½ teaspoon sea salt; 8 tablespoon vegan butter; 1 cup coconut sugar; ¼ cup maple syrup; 2 tablespoon Flax Seed; 1 tablespoon vanilla extract; 2 cups rolled oats; 2 cups raisins

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course
Others
Cuisine
gluten-free

Soft Gluten-Free & Vegan Oatmeal Raisin Cookies

Demi Foster

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Store in an air-tight container for up to one week or freeze for up to 3 months.

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Ingredients

1 ½ cups gluten-free flour blend 146 g, we use King Arthur brand
1 teaspoon baking powder aluminum-free
¼ teaspoon baking soda
2 teaspoon cinnamon 5 g, ground
½ teaspoon sea salt ground
8 tablespoon vegan butter 116 g, room temperature, we use Miyoko’s or Earth Balance
1 cup coconut sugar 223 g, you can use brown sugar if you don’t have coconut sugar
¼ cup maple syrup 60 ml, pure
2 tablespoon Flax Seed 30 g ground, plus 6 tablespoon (90 ml) water, mixed well
1 tablespoon vanilla extract 15 ml, pure
2 cups rolled oats 163 g, make sure they’re gluten-free
2 cups raisins 307 g

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Instructions

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Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper or a silpat
In a small bowl, whisk the ground flax seed and water until it turns into a sticky paste. Let sit
Toast the oats in the oven for 5 to 8 minutes, or until they’re golden brown. Watch them carefully so they don’t burn. Remove from oven and let cool.
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
In a large mixing bowl, beat the butter, sugar, maple syrup, flax egg, and vanilla on a high speed until smooth and creamy, approximately 2 minutes. Add the flour mixture and blend on a low speed until combined. The cookie dough should look smooth and creamy. Add the oats and beat until just blended.
Stir in the raisins until evenly combined. Scoop out heaping tablespoons (15 g) and roll into balls. Slightly press the balls down on the cookie sheet and bake for 12 to 15 minutes, or until the cookies are firm and golden brown on top. Cool on a wire rack.
Enjoy!