These gluten-free oatmeal cookies are super soft and perfectly chewy. There's nothing like an afternoon snack of vegan oatmeal raisin cookies and plant-based milk.
Course Dessert
Cuisine Gluten-free, Vegan
Keyword gluten-free oatmeal cookies, vegan oatmeal raisin cookies
Preheat the oven to 350 degrees F (180 degrees C). Line a baking tray with parchment paper or silicone mat.
To make flax egg: Whisk 1 tablespoon ground flax seed with 3 tablespoons water. Let set in the fridge for at least 15 minutes or up to overnight.
In a large mixing bowl, beat the softened vegan butter with the brown sugar and caster sugar until fluffy and smooth. Butter will lighten in color slightly.
Add the flax seed and vanilla extract to the beaten butter and sugar. Mix.
In a separate mixing bowl, whisk together dry ingredients. Only add xanthan gum if your gluten-free all-purpose flour does not include any.
Add dry ingredients and rolled oats to the wet ingredients and fold together. Mixture should be thick and sticky.
Add raisins to the dough and mix together.
Roll the mixture into 2-inch or approximately 60g balls. Spread out on the prepared baking tray with plenty of space. You may need to make 2 batches.
Flatten each dough ball slightly with your hand. Bake for 12 to 15 minutes, or until slightly browned on the top.
Transfer cookies to a wire rack to cool. Cookies should be soft in the middle when first removed from the oven but will firm up as they cool.
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Notes
Pro tip:If your gluten-free all purpose flour already has xanthan gum as an ingredient, DO NOT add more in. Adding more in will make your cookies gummy.