PT30M Serves 8 -10 3/4 cup almond meal 3/4 cup rolled oats 1/4 cup shredded coconut unsweetened 1/4 cup golden raisins 3/4 teaspoons baking powder 1/4 teaspoon kosher salt 1/3 cup packed brown sugar 1/4 cup aquafaba (liquid from a can of garbanzo beans) 2 tablespoons almond butter

Oatmeal Raisin Vegan and GF Cookie

Old Time Oatmeal Raisin Cookie

Oatmeal Raisin Cookie that is vegan and gluten free seems like a misnomer. However, there is proof in the pudding as they say for these deliciously cookies .  Oatmeal Raisin are my all time favorite.  I love the taste of oatmeal when it is baked into a brown crisp cookie.  Coconut gives this cookie it’s chewy texture with just a touch of brown sugar for sweetness. I use golden raisins that are sweeter then the black and add walnuts to give a bit of crunch.  If you have a nut allergy  you can omit the walnuts and substitute the almond flour for gluten free flour, the almond butter for tahini.


3/4 cup almond meal

3/4 cup rolled oats

1/4 cup shredded coconut unsweetened

1/4 cup golden raisins

3/4 teaspoons baking powder

1/4 teaspoon kosher salt

1/3 cup packed brown sugar

1/4 cup aquafaba (liquid from a can of garbanzo beans)

2 tablespoons almond butter

3 tablespoons avocado oil or coconut oil melted

1/2 teaspoons vanilla extract

1/4 cup chopped walnuts

In your mixing bowl add the aquafaba and a small amount cream of tartar. Whisk until light and fluffy.

Add to the aquafaba the dry ingredients and mix to combine. Now the oil, chopped nuts, raisins, and vanilla. Combine the ingredients and you will have a semi-tacky dough.  Cover and chill for 30 minutes or overnight.

Preheat oven to 375 degrees. Scoop out 2 tablespoons of dough and form into a round ball. Place on a cookie sheet lined with parchment and press to slightly flatten.

Bake for 12 to 15 minutes. Cool and enjoy.

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