Cinnamon Raisin Oatmeal Cookies: Gluten Free & Vegan Friendly
While these are gluten free and vegan, one would never know! These cookies have layers of spice and sweetness. The richness and depth come from cinnamon, brown sugar, molasses, applesauce, and coconut oil. These cookies deliver on flavor and satiate that sugar craving.
Servings: 45 small cookies
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
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 container 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 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 and enjoy.