One Bowl Oatmeal Raisin Cookies
"Chewy vegan oatmeal raisin cookies made healthier with oat flour, almond butter, and natural sweeteners. One bowl, 12 ingredients, and gluten and oil-free!"
-- @ellielikescooking


Prep time 15mins
Cook time 11mins
Serves or Makes: 6 cookies


  • 2 1/ 4 tablespoons almond butter
  • 3/ 4 teaspoon molasses
  • 2 tablespoons coconut sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon soy milk
  • 3/ 4 teaspoon vanilla extract
  • 1/ 2 cup, plus 1 tablespoon rolled oats
  • 3 tablespoons oat flour
  • 3 tablespoons almond flour
  • 3/ 8 teaspoon baking soda
  • 1 1/ 2 teaspoons corn starch
  • 6 tablespoons raisins


  • Step 1

    Preheat your oven to 350°F and line a sheet pan with parchment.

  • Step 2

    If your almond butter is not smooth and runny, microwave for 15-30 seconds until runny.

  • Step 3

    In a large bowl, combine almond butter, molasses, maple syrup, sugar, soy milk, and vanilla extract and mix until uniform.

  • Step 4

    Add in oats, oat flour, almond flour, baking soda, and corn starch and mix until a smooth dough forms. If your dough is still dry, add in more milk 1 teaspoon at a time as needed. Fold in raisins.

  • Step 5

    Chill dough in the refrigerator for about an hour or until no longer sticky.

  • Step 6

    Scoop 2 tablespoons of cookie dough and roll into a ball. Place on sheet pan and flatten slightly with your hands. Repeat with remaining cookie dough, leaving about an inch of space in between each cookie. Bake for 11 minutes.

  • Step 7

    Let cookies cool for 1-2 minutes on the sheet pan, then transfer to a cooling rack. Let cool completely before serving. Store leftovers in an airtight container at room temperature up to 3 days.