Gluten-Free Peanut Butter Oatmeal Raisin Cookies
My favorite ever Healthy Peanut Butter Oatmeal Raisin Cookies that are gluten-free, vegan, and refined sugar-free! Incredibly soft and chewy with crisp outer edges. Packed with rich peanut butter flavor, these oatmeal cookies are simply delicious!
What do I need for peanut butter oatmeal raisin cookies?
- Coconut Oil: Be sure to use solid coconut oil that’s slightly soft. The texture should be similar to butter. This helps create the ultimate cookie texture we all love.
- Coconut Sugar: You can also substitute brown sugar here but the coconut makes these cookies refined sugar-free! Using coconut sugar or brown sugar also helps give the cookies that classic chewiness.
- Creamy Peanut Butter: I used all-natural peanut butter to ensure these cookies were healthy and didn’t have extra additives or sugar. Look peanut butter that’s made from 100% peanuts.
- Egg: You’ll need one egg at room temperature or can sub a flax egg to make these cookies vegan!
- Gluten-Free Rolled Oats: The rolled oats help add a delicious chewiness to the cookies and help the dough come together. Make sure to use gluten-free if needed.
- Blanched Almond Flour: You’ll use finely ground blanched almond flour, just be sure to buy almond flour and not almond meal. This will alter the texture of the cookies.
- Cinnamon & Sea salt: The cinnamon adds warmth and flavor to the cookies, definitely do not leave out!
- Baking Soda & Baking Powder: This helps the cookies bake up correctly!
- Raisins: Shop for plain raisins with no added sugars to keep these refined sugar-free! Feel free to sub in extra chocolate chips if you’re not a big raisin fan.
- Chocolate: optional chocolate chips! It adds an extra little something to these cookies ;) Use dairy-free or vegan varieties if needed. I love to use Hu Kitchen gems!
What makes these oatmeal cookies healthy?
- Gluten-Free
- Grain-Free
- Vegan/Vegetarian
- Low in sugar
- Refined sugar-free
- Fiber-rich from the oats!
How to make oatmeal raisin cookies vegan
Do I need to chill the cookie dough?
Yes! Chilling the cookie dough helps create thick, soft, and chewy cookies. You’ll need to chill the dough for at least 2 hours in the refrigerator.
That being said, you can easily prep the dough the night before making these for ease, or keep the dough stored in the fridge for up to one week!
More healthy cookies to bake
Gluten-Free Vegan Oatmeal Chocolate Chip Cookies
Healthy oatmeal chocolate chip cookies will be your new favorite! Loaded with extra chocolate chunks and perfectly crispy edges and a chewy texture. These cookies are made with coconut flour, and they’re vegan, gluten-free, and refined sugar-free!
Soft & Chewy Peanut Butter Oatmeal Cookies (Gluten-Free)
These Peanut Butter Oatmeal Cookies are incredibly soft, chewy, and loaded with peanut butter flavor. They use natural peanut butter that’s made with just peanuts, and gluten-free rolled oats. They’re also vegan and refined sugar-free. This simple cookie recipe will become a quick favorite for any peanut butter fan.
Gluten-Free Oatmeal Chocolate Chip Skillet Cookie
This Gluten-Free & Vegan Oatmeal Chocolate Chip Skillet Cookie is the ultimate thick, gooey oatmeal cookie! This gluten-free skillet cookie is loaded with gooey chocolate and perfect for sharing. Ready in 30 minutes!
Vegan Pumpkin Oatmeal Cookies
These Healthy Pumpkin Oatmeal Cookies are soft, chewy, and absolutely delicious! Made with gluten-free rolled oats, pumpkin puree, pecans, and chocolate chips, they’re the perfect gluten-free and vegan cookie recipe.
Healthy Peanut Butter Oatmeal Raisin Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
The best healthy peanut butter oatmeal raisin cookies that are gluten-free, vegan, and refined sugar-free! Incredibly soft and chewy with crisp outer edges. Packed with rich peanut butter flavor and chocolate chips, these oatmeal cookies are simply delicious!
Ingredients
- ½ cup coconut oil, solid but softened, similar to softened butter
- ⅔ cup coconut sugar
- 1 tablespoon vanilla extract
- ½ cup creamy peanut butter I used all-natural, made with 100% peanuts
- 1 egg, at room temperature, sub flax egg to make vegan
- ¾ cup gluten-free old-fashioned rolled oats
- 1 cup blanched almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup raisins
- Optional: chocolate chips or gems!
Instructions
- In a large bowl, cream together coconut oil and coconut sugar until light and fluffy. Beat in peanut butter and vanilla extract. Beat in the egg or flax egg until well blended.
- Combine the oats, almond flour, baking powder, baking soda, salt, and cinnamon. Add into the peanut butter mixture and beat until just combined.
- Fold in raisins. Chill cookie dough, covered, for at least 2 hours and up to 1 week.
- Preheat oven to 350°F. Form rounded tablespoons of dough into balls and arrange them about 2 inches apart on baking sheets lined with parchment paper.
- Bake cookies in batches in the middle of the oven for 12 minutes, or until just pale golden. Cool cookies completely on the baking sheet before removing and serving.
Oh my these are scrumptious, Rachel.. and I’m not a huge fan of raisins either and will generally take a chocolate cookie over a raisin cookie any day.. but not in oatmeal raisin cookies… The peanut butter? Soooo good! :D
The peanut butter makes these outrageously good! Thanks so much Traci.
These days I automatically opt for nut butter in all my cookies. These look perfect!
Looks so yummy Licious Rachel. I am a huge fan of Peanuts and Peanut butter. Cookies look so delicious and healthy too because of the oatmeals. Will surely make it asap and eat every day. But please do let me know- For how many days I can store this yummy thing? Best wishes and Regards.
★★★★★
You should be able to keep them at room temperature for about 3 days, or in the fridge for up to a week! Enjoy.
These sound delicious and I can’t wait to make them! But can I substitute the coconut sugar for honey??
★★★★★
You might be able to but it would definitely affect the texture of the cookie. I’d recommend sticking with coconut sugar for the best results.
Hi Rachel! I just found your beautiful, delicious site! Thanks for these great recipes. I don’t love the essence of coconut oil in baked goods. Can you swap it out for ghee? If so, what’s the proportion? Thanks!
Hi Mallory, you should be able to use ghee in the same amounts without issue. Enjoy!
I made the vegan version with flax egg and they definitely fall apart, even when completely cooled. It’s too bad because they are quite good.
Sorry you had trouble with them crumbling, Melanie! I found they didn’t crumble as much when cooled so I’m not sure what happened there!
Hi Rachel! I want to try to make these from what I have in the cupboard (but don’t have almond flour or coconut sugar!) What proportion normal flour would you use (and I might try sub-ing maple syrup for coco sugar, and add flour to compensate)…?
Hi Elene, I would use the same amount of regular flour – not sure how much you would need to add to switch in for maple syrup though since the recipe wasn’t developed that way. Good luck!
I have made these several times and they are amazing!
They never flatten however. Have you ever tried making them without chilling the dough first? Thank you so much for this recipe!
Hi Carrie, no I haven’t but you certainly can if you want a thinner cookie! Glad you’re enjoying them.
These were great! I did them a bit smaller than suggested (made 23) and they were delicious little cookies. You really do need to let them cool the whole way – if not, they’ll fall apart. Thanks for another great recipe.
★★★★★
Thanks so much for the feedback, Shelley! Glad you’re enjoying them :)
How many calories per cookie?
I don’t provide macros for my recipes since I promote a whole-food style of eating without a focus on calories, but you’re welcome to calculate on one of the many nutritional calculators if it’s important to you!
I made these and a different gluten free/dairy free/sugar free cookie today – these are better by a factor of 10! Absolutely love the subtle sweetness and texture. Will be making these many more times!
★★★★★
So glad you’ve loving them, TJ!
Can you use maple syrup or honey instead of the coconut sugar?
Hi Barbara, I wouldn’t recommend it because it would make the dough too soft. Best to stick to a granulated sweetener!