Ode to an Oatmeal Cookie

Vegan and glutenfree oatmeal cookies with raisins and walnuts 🍪

These oatmeal cookies are crispy on the outside and perfectly chewy on the inside 🍪 These cookies are so crazy delicious, and you’d never know that they are both vegan and gluten free 🍪

Click here to PIN the recipe and save it for later! 📌

If you give these oatmeal cookies a try, let me know! Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸

Not a big fan of raisins? No need to worry 😉 Normally I don’t enjoy raisins in baked good but in these delicious oatmeal cookies I actually quite enjoy it. But if raisins aren’t your thing you can simply use some dark chocolate chips or chopped dark chocolate instead 🍫 Or you can simply leave them out or add some nuts 🍪

5 from 1 vote

Oatmeal Cookies

Oatmeal cookies with raisins and walnuts. Vegan and Glutenfree.

Course Dessert, Snack
Keyword glutenfree, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies
Author Cecilie Bresson


  • 60 grams buckwheat flour (2.1 oz)
  • 100 grams rolled oats, certified gluten free if necessary (approx. 1 cup)
  • 80 grams coconut sugar  (2.8 oz)
  • 20 grams brown sugar (0.7 oz)
  • 70 grams vegan butter (2.5 oz)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp non-dairy milk
  • 40 grams raisins (1.4 oz or simply a handful)
  • 30 grams chopped walnuts (1 oz or simply a small handful)
  • ½ tsp cinnamon and/or salt (optional)


  1. Preheat the oven to 180C°/350F°

  2. Make sure that the vegan butter is room temperature as it's going to make the next step easier.

  3. In a mixing bowl, add vegan butter, coconut sugar and brown sugar and mix it together with a hand mixer for 1-2 minutes. Then add the plant milk and mix again.

  4. In a small mixing bowl, mix buckwheat flour, oats, cinnamon, baking powder and baking soda.

  5. Add the flour mixture to the large bowl with the butter/sugar mixture. Mix well with a spoon.

  6. Add the raisins and chopped walnuts and gently mix it into the dough.

  7. Line a baking tray with baking paper and add balls of the cookie dough to the tray.

    Make sure to leave a good amount of space between the cookie dough balls as they will spread in the oven. You might need more than one baking tray but remember to only bake one tray of cookies at a time.

  8. Bake the cookies in the oven for 10-12 minutes.

  9. Let the cookies sit on the hot baking tray for 2-3 minutes and then gently transfer them to a cooling rack using a spatula. The cookies will be soft while they are still hot so be careful.

Recipe Notes

* When baking cookies, the ratio between butter, sugar and flour is very important so please follow the measurements in the recipe as closely as possible.

In the mood for more vegan cookies? “Me want cookie – Me eat cookie – om nom nom nom” #cookiemonster Then you should definitely try my Peanut Butter Cookies 🥜🍪

This recipe is available both in English and Danish (click the flag below to switch language)

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