Chewy Oatmeal & Raisin Cookies (Vegan, Gluten free)

oatmeal and raisin cookies

I’m slightly addicted to cookies at the moment. It’s the coffee’s fault, honest. You see, after both my OH and I have been repeatedly unable to have a cookie or slice of cake with our coffee when “out and about”, I’ve made it a bit of a personal quest to nail all the common baked goods I see in shops and won’t eat because they’re crammed full of eggs and/or milk. I will be ‘that woman’ with a purse full of baked goods.
Now, granted, it won’t “fix” the problem of a lack of vegan variety in the shops of course (*dreams of her own baking empire*) but it is a little gauze for what’s still a painful wound, especially for my OH who used to be very partial to a certain lemon muffin with his cappuccino, sticky toffee cupcake with his peppermint tea, or rocky roads of any description.

Muffins are to be tackled soon, don’t you worry. Cupcakes are a work in progress in the background when I have more time (it’s the icing!)

But for now… cookies were always one of my favourites. So, first off, I tackled the common favourite of chocolate chip cookies because they are a staple in any bakers arsenal, right? I mean, seriously just google ‘chocolate chip cookie recipe’ and it’s ridiculous! But whilst I was working on that recipe, my thoughts were often straying to another cookie. Another love. A true cookie love: this one. I’m very partial to oats (if you follow me on Instagram, I’m sure you’re sick of seeing them!). And cinnamon. And so… oatmeal and raisin cookies are of course, pretty high on my ‘favourite bakes’ list.

Of course, the problem with my love of oatmeal and raisin cookies is that while fiddling around and adjusting the recipe I ate perhaps a few more trial oatmeal & raisin cookies than perhaps was strictly required, but uh… Ok, I have no reasoning behind it. I just love them – especially with that dash of cinnamon to really warm them up.

In fact, when my OH came looking for a cookie after his initial taste tester, this was often the sight that greeted him. I’m not sorry.

As with my baking adventures perfecting my simple chocolate chip cookies, I went down a very similar route with these babies. I ditched the egg-replacements. These are egg-free cookies, yes. They are also banana free, apple pureé free, tofu free, flax egg free and chia egg free. I don’t have anything against those things, they’re just needed to create a simple, delicious chewy cookie like this one.

Nope, just self-raising flour – that’s the secret ingredient. Self. Raising. Flour. All bow down to it’s wonders. Look at what it helps create!

is there such a thing as cookie porn?

Nom. Seriously. Try warming them up for about 15 seconds in a microwave and enjoy with a glass of mylk, or a cup of coffee. They’re decent dunkers for tea again, too! I’d love to know if you make this yourself – did you dunk them? Did anybody realise they were vegan? Let me know below! Plus, give me a shout on Twitter (@lucirebecca) or Instagram (@lucirebecca) with your creation! If you’re on Instagram, feel free to tag your photo with #madebyluci too – that way I can scroll through them all the time and get happy vibes!

Chewy Oatmeal & Raisin Cookies (Vegan, Gluten free)

  • Prep: 5 minutes
  • Cook: 15 minutes
  • Total: 20 minutes
  • Author Luci Rebecca, Made by Luci
  • Yield 13
  • Calories 150

Ingredients

  • 115g (1/2 cup + 1 tbsp) gluten free self raising flour
  • 1/2 tsp gluten free baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp salt
  • 100g dairy free spread
  • 100g light brown sugar
  • 1 tbsp dairy free milk
  • 1/2 tsp vanilla extract
  • 90g gluten free oats (3/4 cup)
  • 50g raisins/sultanas (1/4 cup)

Directions

  1. Preheat the oven to 180°C. (fan) Line your baking sheets with parchment paper and sprinkle with flour.
  2. Mix together your dry ingredients in one bowl.
  3. In a separate bowl, cream together the butter and sugar.
  4. Add the dairy free milk and vanilla extract to the creamed mixture.
  5. Add the dry ingredients to the wet about a third at a time, mix until just combined.
  6. Fold in the oats and raisins.
  7. Roll about a dessertspoon of dough mixture into a ball and flatten it into a thick disc shape. Place it on the baking sheet and repeat with the rest of the dough: I made 13 cookies.
  8. Place in the oven and bake for 15 minutes - check on them after 12 and keep an eye on them.
Nutrition Facts
Serving Size 1 cookie
Servings Per Container 13

Amount Per Serving
Calories 150 Calories from Fat 58.5
% Daily Value*
Total Fat 6.5g 10%
Saturated Fat 2.3g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 147.9mg 6%
Total Carbohydrate 21.7g 7%
Dietary Fiber 0.8g 3%
Sugars 10.5g
Protein 1.4g 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

All nutritional information is approximate - any exact calories will depend on which exact ingredients you use.

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