Oatmeal Raisin Cookies - Gluten-Free, Vegan (Top 8 Allergy-Free)

We make a lot of cookies in our house, so when one of Huntley's therapists asked if I had a good recipe for an oatmeal raisin cookie, I was surprised to realize I've never made one before, especially because Huntley goes through at least one bowl of raisins a day. The kid is obsessed. It seems like I would've attempted something like this already, so it was definitely time to get on it.

By some miracle, these cookies turned out beautifully on the first attempt! They are thick and chewy in the middle, and just crispy enough on the outside. The raisins and brown sugar make them perfectly sweet enough, but also have you questioning if they could qualify for your next breakfast.

Like I mentioned, our family wasn't really too big on oatmeal raisin cookies, but holy moly, these things are addicting. I went from thinking I wouldn't like the cookies to eating three in one sitting when I was recipe testing. When I caught the boys sneaking more off the counter I knew I had to give the rest of the batch to family and neighbors to make sure we didn't lose all control.

If you're looking for a new dessert - or breakfast option (shhhhh I won't tell anyone!) - these cookies are for you. I didn't add chocolate chips to these because it didn't seem traditional for an oatmeal raisin purest, but you all know my beliefs on chocolate - it's always a good idea to add chocolate chips to your baked goods! The next batch we make is definitely going to have them!

You also know that I don't make a baked good that can't be frozen, and these are no exception. These are large cookies, but you can also make them smaller and throw the extras in your freezer for another day. I thaw a couple at a time for a fun afternoon treat for Hudson and I with hot chocolate and coffee.

Hope you love these cookies as much as we do!

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Prep Time: 15 minutes + 3-4 hours cooling Cook Time: 17-19 minutes Yields: 18 large cookies

Ingredients

½ cup palm shortening

½ cup dairy-free butter

1 cup brown sugar

1 cup granulated sugar

2 tsp vanilla extract

2 flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water)

1 ½ cups gluten-free flour (I use King Arthur gluten-free flour)

3 cups rolled oats

2 tsp baking soda

1 tsp salt

1 ½ cups raisins

Line large baking pan with parchment paper and set aside.

1. Make flax eggs and set aside.

2. Add dairy-free butter and palm shortening to the mixing bowl and beat at medium-high speed for 1-1.5 minutes, until smooth and fluffy.

3. Add brown sugar and granulated sugar to mixing bowl and mix at medium-high speed again for 1.5 minutes until fluffy and combined.

4. Pour the 2 flax eggs into the bowl and whip again. Add the vanilla while it continues to mix.

5. In a separate bowl, combine gluten-free flour, rolled oats, salt, and baking soda.

6. Add dry ingredients to wet ingredients in mixing bowl and beat on low until just combined. Add raisins and stir until well distributed.

7. Refrigerate dough for 3-4 hours or freeze for 2 hours.

8. Preheat oven to 350 degrees.

9. Scoop cookie dough in 3 Tbsp portions on parchment-lined baking pans and bake for 17-19 minutes. They will look slightly underdone when you take them out because of the oatmeal, but they will solidify as they cool. Be careful not to overbake them!

10. Let cool for 1-2 minutes after removing from oven and transfer to cooling rack to cool completely.

Recipe Notes:

1. Refrigeration of the dough is necessary to prevent the dough from spreading too thin and burning.

2. I buy a bulk container of Tropical Traditions palm shortening and keep it cold before use for these cookies. My pantry in the garage keeps it cold enough in the winter, but in the warmer months it may need to be cooler.

3. Chocolate chips would be a great addition to the cookies.

4. Freeze in a sealed container for 3 months or on the counter-top for 3-4 days