Vegan Gluten-Free Oatmeal Raisin Cookies

By Melissa Clark

Updated September 11, 2025

  • Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
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Total Time
2 hours, 10 minutes
Prep Time
20 minutes
Cook Time
20 minutes plus 1½ hours freezing time
Rating
5(56)
Comments
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Inspired by the vegan, gluten-free chocolate chip cookies that Lee Farrington makes at LB. Kitchen in Portland, Maine, these one-bowl delights are chewy at their centers, crisp at the edges and full of raisins and sweet spice. The batter is very sticky and needs to be frozen before baking so they don’t spread too much, but a couple of hours will do it. Feel free to substitute hazelnut flour for the almond flour for a deep, toasty flavor, and be sure to look for gluten-free oat flour and oats.

Featured in: These Cookies Are So Easy a Toddler Made Them

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Ingredients

Yield:36 cookies

  • 2 cups plus 2 tablespoon /435 grams packed light brown sugar

  • 2¼ cups/200 grams oat flour

  • 1 ⅔ cups/180 grams almond flour

  • ⅔ cup/59 grams old-fashioned rolled oats

  • 2 ½ teaspoons baking soda

  • ¾ teaspoon ground cinnamon or cardamon (optional)

  • ¾ teaspoon fine sea salt

  • ½ cup/115 milliliters almond or other nondairy milk

  • ¼ cup/56 grams vegan butter, preferably soy free, melted

  • 1 tablespoon vanilla extract

  • 1 cup/120 grams raisins

Ingredient Substitution Guide
Nutritional analysis per serving

33 grams carbs; 170 calories; 4 grams fat; 1 gram fiber; 106 milligrams sodium; 3 grams protein; 26 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large mixing bowl, whisk together the brown sugar, oat flour, almond flour, rolled oats, baking soda, cinnamon or cardamom (if using) and salt.

  2. Step 2

    Add the almond milk, vegan butter and vanilla, and use your hands or a spatula to combine, kneading it to help it come together into a sticky, wet, batter-like dough. (You can also make this in an electric mixer if that’s more convenient.) Mix in the raisins.

  3. Step 3

    Line two baking sheets with parchment. Use a 2-ounce cookie scoop or a ¼ cup measuring cup to form cookies, placing them close together on the pans. Freeze for at least 1½ hours (if freezing for longer, transfer frozen cookie balls to a container or resealable plastic bag before storing in the freezer for up to 3 months).

  4. Step 4

    Heat oven to 350 degrees. Arrange the frozen cookies 2 inches apart on parchment-lined cookie sheets. Bake for 8 minutes. Rotate trays, and bake until the cookies are golden at the edges and firm in the center, 5 to 10 minutes longer. Remove from the oven, bang tray once on the counter to let cookies crackle a bit, and transfer the pans to racks to cool.

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Ratings

5 out of 5
56 user ratings
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Comments

h

@Lee Osherovsky you request “no raisins”, with multiple exclamation points. You also want chocolate chips and nuts. Um… this is a recipe for oatmeal raisin cookies.

Melissa Clark

Hi All - Thanks to everyone's notes, the recipe has been corrected. Use 1/4 cup butter (56 grams) and add the vanilla with the vegan butter. And yes, the cookies will work using dairy milk and butter.

Paulo P

The amount of sugar in this recipe is mind-boggling (about the same as the flours and oats combined). And that without counting the high sugar content naturally present in the raisins. Sweet poison!

Tammy

I made these today and they came out perfectly. I topped each cookie with a couple flakes of Malden salt to balance the sugar. I didn’t have oat flour so used pastry flour, so mine weren’t gluten free. Mine baked for 13 minutes.

Lorraine

loved the comment to use tahini instead of vegan butter, plus reduced sugar by 1/2 cup. these were excellent. have to smash them down before or during cooking because mine would not spread.

Heather

I’m not sure where I went wrong with this one. I followed the recipe as written but my cookies spread so far apart and still look gooey in the center. I might try less sugar next time. The taste is good though!

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