Oatmeal Raisin Cookies
Prep time
Cook time
Total time
These chewy oatmeal cookies, require just one bowl, and a handful of ingredients that are probably already in your pantry. Swap out the raisins for cranberries, or even chocolate chips!
Recipe type: Deserts, Sweets, Cookies
Cuisine: Vegan, Gluten-Free, Sugar-Free
Serves: about 18 cookies
  • 1 cup oat flour *See notes
  • 1 ¼ cup rolled oats
  • ¼ cup unsweetened shredded coconut
  • ⅓ cup coconut sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ cup raisins (or mini chocolate chips)
  • ¼ cup aquafaba
  • ¼ cup canola oil
  • 2-3 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl whisk together the aquafaba, coconut oil, maple syrup, and vanilla.
  3. Next add the oat flour, rolled oats, shredded coconut, coconut sugar, baking powder, and salt. Stir to combine, ensure that the dry ingredients are full moistened.
  4. Fold in the raisins until evenly distributed.
  5. Using a small cookie scoop or tablespoon, drop mounds of dough on the prepared baking sheets, roughly 2-inches apart.
  6. Light wet your fingers with water and pat down the dough mounds until they are about a half-inch thick, rounding the cookies as required.
  7. Bake in the center of the over for 14 to 16 minutes until the tops are dry and the edges are golden brown.
  8. Allow the cookies to cool on the cookie sheets for 5 minutes before transferring to a cookie sheet to cool completely.
  9. Cookies can be stored in an airtight container for 3-4 days or in the freezer for up to a month.
I’ve personally never bought oat flour. Next time you’re buying rolled oats, buy an extra container and throw them into a food processor or blender, and process until finely ground. Store the ground oats in an airtight container or jar in the pantry until required.
Recipe by David James Di Pardo at http://davidd.ca/oatmeal-raisin-cookies/