Vegan & Gluten-Free Chewy AF Oatmeal Raisin Cookies a.k.a. I’m About To O(at)D On These Munchkins!
Nothing like a good old PLANT-BASED OATMEAL RAISIN COOKIE, right?
Now, I’ll start off by saying that while these babes aren’t as large (but you can tots make them bigger if you prefer!), they will sure as hell remind you of those MASSIVE oatmeal cookies they sell in coffee shops & grocery stores… yes, the ones that get you, right there, at the cash, when you’re about to pay & then you see them & you’re like “I NEED THIS COOKIE IN MY LIFE RN“. Most of the time, those cookies are filled with refined white flours, artificial sweeteners &/or refined sugar & tons of other ingredients, gums, fillers & preservatives that will do more harm to your body than good!
THESE BABES ARE NOT. And by “not”, I mean, they contain NOTHING BAD. They’re made with just real wholesome food & good clean ingredients. NOT TO MENTION… REALLY SIMPLE ONES AT THAT!
They’re delicious, made with just real, clean & simple ingredients, gluten-free, vegan, naturally sweetened with just apple sauce & bananas, contain no refined sugar, no oil & absolutely nothing bad!
They’re full of fibre & protein so they’ll provide a quick energy boost, keep you full & satisfied & your tummy & digestive system happy! They’re so good, you’ll want them for dessert!
BTW, if you aren’t down with raisins, you can totally swap ’em out for any other add-in of your choice: cranberries, dried tart cherries, vegan chocolate chips or chunks, cacao nibs or other dried fruit!
Without further ado, because I can imagine you are DYING at my description… let’s get into the recipe!
- 2 bananas, mashed
- 1/2 cup organic unsweetened applesauce
- 1 tsp. pure organic vanilla extract
- 1 1/2 cup gluten-free rolled oats
- 2 tbsp. gluten-free oat flour
- 1.5 tsp. Ceylon cinnamon
- 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 1/2 cup organic unsweetened golden raisins (or swap them for dried organic tart cherries, cranberries or vegan chocolate chips!)
- Preheat your oven to 350F & line two baking sheets with parchment paper.
- Add all your ingredients to a large mixing bowl (except the raisins) & stir until fully combined & incorporated. Oats & flour should be coated in the wet ingredients.
- Once combined, add the raisins & stir well.
- Use a measuring spoon to portion about 2 tbsp. per cookie & place them on the parchment-lined baking sheet. The recipe should give anywhere from 15-18 cookies, based on the size you decide to make them.
- Dampen your fingers with water & press lightly one each of the cookies to flatten them.
- Bake at 350F for 15-17 minutes. You’ll know the babes are done when they are golden brown on the bottom & crumbly on the tops!
- Remove from the oven, let cool & ENJOY!
- Store leftovers in the fridge for up to 1 week or freeze for longer (They contain bananas so they should not be left out at room temperature!).