In all of my years baking, I never thought that my favorite cinnamon raisin oatmeal cookies could be gluten-free and vegan. I created this recipe for those with both gluten and egg intolerances, but they are enjoyed by anyone. To my surprise, my husband, who is not a fan of oatmeal raisin cookies, couldn’t believe how good these are. The key ingredient that makes these cookies so flavorful is molasses. 😋
Cinnamon Raisin Oatmeal Cookies: Ingredients
For the ingredients, you’ll need chia seeds (for the vegan egg), coconut oil, brown sugar, granulated sugar, molasses, vanilla, cinnamon applesauce, gluten-free oats, gluten-free all-purpose flour, ground cinnamon, baking powder, baking soda, salt, and either raisins, currants, or dried cranberries.
A Little About Egg Substitutes
There are many egg substitutes and many great websites that go into detail about the options with their recipes and which ones to use when. I’m not going to repeat that information here; however, I will share with you what I have tested and used, and what I like for which recipes. For years, I have used bananas, applesauce, and even carbonated water or Sprite to replace eggs and fat in recipes like banana bread, muffins, and cookies, but what about the many other options?
Chia Seeds
1 tbsp chia seeds mixed with 3 tbsp water & set for 15 minutes = 1 large egg
I like to use chia seeds mixed with water to create the gelatinous texture needed as a binder in muffins and cookies like in this post for my cinnamon raisin oatmeal cookies and my gluten-free, vegan chocolate chip oatmeal cookies coming later this season. Chia seeds contribute to the texture and enhancement of the overall flavor. Since chia seeds leave dark specks and a little texture, this egg substitute may not be desirable in sugar cookies where the texture should be smooth.
Aquafaba (Garbanzo/Chickpea) Bean Juice
3 tbsp aquafaba = 1 large egg; ½ cup aquafaba whipped with ⅛ tsp cream of tartar = 4 egg whites
Aquafaba, which is garbanzo (chickpea) bean juice from a can of beans, is another great egg alternative. It works well in bakes where the binder is needed, but the texture should be soft and undetectable. Aquafaba is flavorless once baked and in a recipe. It can be whipped with a little cream of tartar (like egg whites) and used in place of whipped egg whites in macarons, pavlovas, and egg-free breads. I have had success using whipped egg whites to provide structure and height to some gluten-free, egg-free baked loaf breads. Stay tuned for my White Chocolate Cranberry Orange cookies in both regular and gluten free, vegan versions; the gluten-free, vegan version uses aquafaba as an egg substitute. 😉
Flaxseed Meal
1 tbsp flaxseed mixed with 3 tbsp water & set for 5 minutes = 1 large egg
Flaxseed meal mixed with water, like with chia seeds, is another great alternative. It also creates a gelatinous texture like eggs. This alternative is appropriate to use in cookies or bakes where coloring should be considered. In fact, I’m using this egg substitute this year in my Thanksgiving stuffing that requires two eggs. It provides an egg-like consistency and added nutritional value. Bonus!
Water Mixed with Baking Powder & Vegetable Oil
2 tbsp water mixed with 2 tsp baking powder & 1 tsp vegetable oil = 1 large egg
There are other egg substitutes like mixing water with baking powder and vegetable oil to create an egg-like texture and structure. This egg alternative is appropriate in recipes that call for eggs that serve more as a binder with a little structure like in meat or bean patties, brownies, and many quick sweet and savory bakes. This egg substitute is great when used in recipes that already contain these ingredients; you won’t detect any additional texture, flavor, or grease. I have used this egg substitute in bread making, while it works, it may not reach the desired height and structure that whipped aquafaba provides. For bread-like bakes, my go-to is whipped aquafaba; however, for other recipes, the mix of these simple, typical pantry ingredients is a great alternative.
Egg substitutes can replace regular eggs in many recipes. While they all consist of egg-like properties, an egg’s purpose in a dish should determine which egg replacement used.
Make the Chia Egg Substitute or Use 1 Large Egg
For this recipe, I like to use chia eggs. If you are not vegan, you can substitute the chia egg by using 1 large egg. To make the chia egg, in a small bowl, add 10 grams (1 tablespoon) of chia seeds. Chia seeds are great for providing protein, healthy fat, and omega-3 fatty acids. To that, add 45 milliliters (3 tablespoons) of tap water. Stir the two together and set the mixture aside for 15 minutes to gel. Once gelled, the chia egg will have a similar consistency to a regular egg, thus you can use chia eggs in most cookie recipes in place of eggs.
Preheat Oven & Prepare Baking Pans
Preheat the oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone mats for easy cleanup.
Combine the Wet Ingredients & Sugars for the Cinnamon Raisin Oatmeal Cookies
Melt the Coconut Oil
In a large mixing bowl, add 30 grams (2 tablespoons) of coconut oil. Heat the oil in the microwave for 30 seconds or until melted to make it easier to mix with other ingredients.
Mix in the Sweeteners
Add 144 grams (¾ cup packed) brown sugar and 50 grams (¼ cup) of granulated sugar. Mix on medium speed with an electric hand mixer until the ingredients are combined. The mixture will be crumbly.
Add the Secret Ingredient: Molasses
Add the secret ingredient. Pour in 15 milliliters (1 tablespoon) of molasses. Molasses adds moisture and richness. It’s a little sticky so it keeps the cookies moist. You’ll be surprised at how much flavor depth molasses will give to the overall flavor of this cookie.
Add Remaining Wet Ingredients
Spoon in the gelled chia egg (or regular egg). Add 1 teaspoon of vanilla extract and 63 grams (¼ cup) of cinnamon applesauce. If you don’t have cinnamon applesauce, just stir in ½ teaspoon of ground cinnamon into the plain applesauce. The two layers of cinnamon (in ground form in the dough as well as in the applesauce) enhance the cinnamon flavor. Use the hand mixer to mix again until the ingredients are blended and smooth.
Combine the Dry Ingredients
Process the Oats
In a large food processor, add 193 grams (2 cups) of gluten-free oats (old-fashioned or cook cooking). Pulse until the oats are mostly broken down to resemble a mix of coarse cornmeal and smaller oat pieces.
Add Flour, Baking Powder, Baking Soda, Salt, & Cinnamon
Then add 138 grams (1 cup) of gluten-free flour (you can also use regular all-purpose flour if not gluten-free). Add 2 grams (1½ teaspoons) of ground cinnamon (our 2nd layer of cinnamon), 4 grams (1 teaspoon) of baking powder, 2 grams (½ teaspoon) of baking soda, and 3 grams (½ teaspoon) of salt. Pulse again just until all ingredients are mixed.
Combine Wet & Dry Ingredients
Pour the dry mixture into the wet mixture. Stir the ingredients with a spoon until everything is mixed well.
Add in Raisins, Currants, or Dried Cranberries
Stir in 160 grams (1 cup) of raisins, currants, or dried cranberries. If you have dense, hard raisins, you can soak them in boiling water to cover for 10 minutes. Then, drain and pat them dry with a paper towel so they will be soft and plump. If you like nuts, you can also add them at this time.
Scoop Spoonfuls of Dough on Baking Sheets
Spoon about 1 tablespoon of dough (walnut size) onto the prepared baking sheet. Cookies will not spread much, so you can space them about 1 inch apart. They will have a pretty dome shape since they do not include much fat. You should be able to get ~45 small cookies out of this batch.
TIP: If you want a flat cookie, dampen 2 fingers with water and press down to flatten each cookie.
Bake the Cinnamon Raisin Oatmeal Cookies
Bake a baking sheet of cinnamon raisin oatmeal cookies for 12 minutes or until the edges are set and the bottoms are lightly brown. While one pan of cookies bakes, continue to fill the other baking pan with cookie dough.
Allow Baked Cinnamon Raisin Oatmeal Cookies to Cool
Once cookies exit the oven, let them sit on their pan for about 2 minutes to cool slightly giving them time to firm. Then, transfer them to a cooling rack. Eat them while warm or allow them to cool completely, store, and enjoy.
Close Up of Baked Cinnamon Raisin Oatmeal Cookies
Notice the dome shape. They didn’t spread much due to the lack of fat. They are set completely and lightly brown on the bottoms. The cookies have a crispy exterior and a soft and chewy interior. You can spot the oats and raisins. The dark brown coloring is a result of the combined cinnamon, brown sugar, and molasses. Since the cookies are bite size, you can eat 3-4 and feel satisfied without all the guilt or greasy gut. 😉
Storage Suggestions
Store these cookies in a sealed container or zip-top bag at room temperature for up to several days. They may dry out the longer they sit. You can place a piece of white bread in the cookie jar or bag with the cookies; the moisture from the bread will keep the cookies soft. For a longer, fresher storage, place the cookies in a sealed container or bag and freeze them for up to several months. Remove frozen cookies as desired and allow them to thaw on the counter at room temperature or simply microwave until heated through (~30 seconds) and enjoy.
Cinnamon Raisin Oatmeal Cookies Final Thoughts
We truly love these cookies. They are, hands down, my favorite oatmeal raisin cookie including all those versions using regular flour, butter, and eggs. In addition, you’re getting many more health benefits than other versions and you can’t even tell except that you don’t feel crummy after maybe more than you should. 😉 They would make a nice addition to your holiday cookie platter this season, especially if you have some gluten-free or vegan eaters. Why not gift some to your family and friends?
Baker’s Perspective: Cinnamon Raisin Oatmeal Cookies
With the modifications of using a chia egg, gluten-free oats, gluten-free flour, the process of making these cookies is not much different from making a recipe for regular cinnamon raisin oatmeal cookies. I reduced the fat content and added flavor using a variety of sweeteners and spice. You can make these cookies using one egg, regular oats, and regular flour; they will still be light on the hips due to the lack of a lot of fat.
Taster’s Perspective: Cinnamon Raisin Oatmeal Cookies
Fresh out of the oven, the cookies have a crispy exterior with a soft and chewy interior. The raisins add a fruit component and sweetness. The exact molasses flavor is not detectable, but the overall flavor is surprisingly rich resulting from the molasses. The warm cinnamon enhances the cookie and is a good reminder of the season. The “gluten-free” element is unrecognizable, thus tasting like regular flour and oats. Overall, this a pleasing cinnamon raisin oatmeal cookie good for anyone with or without gluten and dairy intolerances. With the many heavy cookies and desserts served during the holidays, this lighter version might be a nice addition. 😊
For more visuals and details, check out my YouTube video on making these Cinnamon Raisin Oatmeal Cookies. “Gluten-Free & Vegan-Friendly Cinnamon Raisin Oatmeal Cookies: Great Holiday Cookie Platter Addition.”
Cinnamon Raisin Oatmeal Cookies: Gluten Free & Vegan Friendly
Ingredients
- 10 g (1 tbsp) chia seeds (to make chia egg) or use 1 large egg
- 30 g (2 tbsp) coconut oil
- 144 g (¾ cup packed) brown sugar
- 50 g (¼ cup) granulated sugar
- 15 ml (1 tbsp) molasses
- 1 tsp vanilla extract
- 63 g (¼ cup) cinnamon applesauce or mix ½ tsp ground cinnamon in plain applesauce
- 193 g (2 cups) gluten-free oats (old-fashioned or quick cooking) or regular oats if not gluten-free
- 138 g (1 cup) gluten-free flour (Namaste or other) or regular flour if not gluten-free
- 2 g (1½ tsp) ground cinnamon
- 4 g (1 tsp) baking powder
- 2 g (½ tsp) baking soda
- 3 g (½ tsp) salt
- 160 g (1 cup) raisins or currants (any kind black, golden, crimson, etc.) or dried cranberries
Instructions
- In a small bowl, stir together chia seeds and 45 ml (3 tbsp) of water. Set aside for 15 minutes to gel.
- Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, add coconut oil (heat in the microwave for 30 seconds or until melted). Add brown sugar and granulated sugar. Mix on medium speed with an electric hand mixer until combined. Mixture will be crumbly.
- Add the molasses, chia egg, vanilla, and applesauce. Mix again until well blended and smooth.
- To a food processor, add the oats and pulse until mostly broken down to resemble a mix of coarse cornmeal and smaller oat pieces. Then add flour, cinnamon, baking powder, baking soda, and salt. Pulse again just until mixed.
- Pour the dry mixture into the wet mixture. Stir until well mixed. Stir in raisins, currants, or dried cranberries.
- Spoon about 1 tbsp of dough (walnut size) onto the prepared baking sheet. Cookies will not spread much, so you can space them about 1 inch apart. They will have a dome shape.TIP: If you want a flat cookie, dip 2 fingers in water and press down to flatten each cookie.
- Bake one pan of cookies for 12 minutes or until the edges are set and the bottoms are lightly brown. While the first pan of cookies bakes, continue to spoon the remaining dough onto the other baking pan.
- Once baked, allow the cookies to cool for 2 minutes to firm, then transfer them to a wire rack to cool completely.
Video
Notes
You might be interested in some of these other sweet treats.
Scottish Shortbread Cookies (GF & V)
Chinese Almond Ginger Sugar Cookies
No-Bake Chocolate Oatmeal Cookies (GF & V)
Italian Ladyfinger Cookies (GF & V)
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