Oatmeal Raisin Cookies
If you’re looking for the perfect healthy oatmeal raisin cookie that’s vegan, gluten-free, and full of warm cinnamon flavor — you’re in the right place! These soft and chewy oatmeal raisin cookies are naturally sweetened, packed with wholesome ingredients like almond butter and oats, and topped with a simple vanilla glaze for the ultimate treat.
Whether you're baking for the holidays, prepping a school snack, or just craving a nostalgic cookie that still fits your clean-eating lifestyle, this easy oatmeal raisin cookie recipe is one to keep on repeat.
Why You’ll Love These Oatmeal Raisin Cookies
Vegan and dairy-free – no eggs, no butter, and 100% plant-based.
Gluten-free – made with oats and almond flour, so it’s perfect for gluten-sensitive eaters.
Naturally sweetened – applesauce adds moisture and cuts down on added sugar.
Easy to make – one bowl and less than 30 minutes from start to finish.
Soft, chewy texture – thanks to the combo of almond butter and oats.
These cookies are soft, spiced with cinnamon, and full of sweet raisins in every bite — all topped with a light glaze that makes them feel extra special.
Ingredients You’ll Need-
Here's everything you need to make these healthy oatmeal raisin cookies:
1/3 cup almond butter – adds healthy fats and a creamy texture
1/2 cup unsweetened applesauce – natural sweetness and moisture
1/3 cup sugar – organic cane sugar or coconut sugar works great
2 teaspoons cinnamon – warm spice that pairs perfectly with oats and raisins
1 teaspoon baking powder – gives the cookies a soft rise
1 cup rolled oats – classic and hearty texture
3/4 cup almond flour – keeps the cookies gluten-free and light
1/2 cup raisins – naturally sweet, chewy, and packed with fiber
For the glaze (optional):
1 cup powdered sugar
3–5 tablespoons non-dairy milk – like almond or oat milk for a smooth, pourable glaze
Healthy Oatmeal Raisin Cookies: FAQs
Can I use another nut butter?
Yes! Cashew butter or peanut butter also work. Just note that peanut butter gives a stronger flavor.
Can I skip the glaze?
Definitely. The glaze adds sweetness and a bakery-style look, but these cookies are still delicious without it.
Are these cookies refined sugar free?
They’re naturally sweetened with applesauce, but they do include sugar and powdered sugar. You can sub coconut sugar or monk fruit sweetener if desired.
These healthy vegan oatmeal raisin cookies are the best of both worlds — they’re soft and chewy, full of flavor, and made with simple pantry staples. Perfect for dessert, after-school snacks, or a cozy fall afternoon.
If you love oatmeal raisin cookies but want a better-for-you version that still satisfies, this recipe is a must-try. Don’t forget to drizzle on that glaze for the ultimate cookie finish!
Ingredients:
Almond butter
Applesauce
Sugar
Cinnamon
Baking powder
Oats
Almond flour
Raisins
Powdered sugar
Nondairy milk
Recipe:
Makes 10-12 cookies
1/3 cup almond butter
½ cup applesauce
1/3 cup sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1 cup oats
3/4c almond flour
1/2 cup raisins
Glaze:
1 cup powdered sugar
3-5 tablespoons nondairy milk
Directions:
👩🍳 How to Make Vegan Oatmeal Raisin Cookies
In a large bowl, whisk together the almond butter, applesauce, sugar, and cinnamon until smooth.
Add the baking powder, oats, and almond flour. Mix until a soft dough forms.
Fold in the raisins until evenly distributed.
Cover and refrigerate the dough for at least 30 minutes, or up to 3 hours. This helps the cookies hold their shape and enhances the flavor.
When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop the chilled dough (about 1.5 tablespoons per cookie) onto the baking sheet and flatten slightly.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
To make the glaze:
Whisk together powdered sugar and non-dairy milk, adding 1 tablespoon of milk at a time, until a drizzle-able consistency forms. Drizzle over cooled cookies and allow to set.
Storage Tips:
These cookies keep well in an airtight container at room temperature for 3–4 days, or in the fridge for up to a week. You can also freeze them (unglazed) for up to 2 months and add glaze after thawing.
