Maple Syrup

Silly Good Oatmeal Cookies with Golden Raisins (flourless and vegan)

July  2, 2014
3 Ratings
  • Makes 15 large cookies
Author Notes

Setting out to make a classic baked good "a bit healthier" can be downright silly. I have been on the receiving AND giving end of those infamous black bean brownies and they are simply NOT as good as Moms, no matter how convincing your/my enthusiasm may be. In general, I'm a fan of calling a spade a spade. I let my eaters know up front that whatever I've just made is "healthy", therefore won't taste like the original, full-fat version they may be hoping for. Likewise, I let those friends who are always on a diet know that, indeed, the buttercream piled high on a cupcake that they just inhaled in two bites is exactly that--butter, cream, cake. :)
But THESE!!! These cookies are just about as good as it gets. I can honestly tell you I will never feel the need to make oatmeal cookies with obscene amounts of butter and heaps of sugar again. There is just no need! These are crunchy on the outside, chewy in the center, and every bit as good as Grandmas! No flour, no eggs, no butter and just a tad bit of sugar. Boom. —Molly Damon

What You'll Need
  • 1 1/2 cups rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3 tablespoons granulated sugar
  • 3 tablespoons pure maple syrup
  • 2 tablespoons canola oil
  • 1/4 cup golden raisins
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons almond milk
  1. Pre-heat oven to 375F and lightly grease a cookie sheet.
  2. Using a bender or food processor (I used an immersion bender), blend oats, sugar, baking soda and salt together until mostly floury with still some larger bits of oatmeal visible. Pour into a large mixing bowl and set aside.
  3. In a smaller bowl, mix together oil, maple syrup and vanilla.
  4. Add the wet ingredients into the oat mixture and combine well. Add in raisins and mix.
  5. Using a cookie scoop or heaping tablespoon, scoop out onto cookie sheet and flatten slightly into a cookie shape. Make sure they are 2 inches apart, as they will spread a bit.
  6. Bake for 7-10 minutes, until edges are nicely browned and centers are soft. Let cook on the pan for at least 5 minutes before transferring to a cooling rack.

See what other Food52ers are saying.

  • jsacks
  • Ghazzzit

2 Reviews

Ghazzzit January 31, 2016
Wow, the combo of oatmeal, maple syrup and golden raisins are something magical on the tongue!

I used my coffee grinder (too lazy to get out/clean the food processor) to pulverize the oats and dry ingreds - the result was that none of the oats were really discernible and once mixed up the batter was far too wet. I added 1/4c of coconut flour to compensate. I tried 2 batches - one where I flattened them, one where I didn't. If not flattened, they come out cakey and delicious, if flattened, they don't rise much and are more cookie like as shown in the photo.

If I try these again, I'd leave off on the almond milk and let the batter sit for 10 minutes or so to see if the oats absorb some of the moisture. I think I'd also reduce 1tbsp of the granulated sugar - they're not over the top but are erring on the side of sweet.

All in all a yummy gf recipe that hold together remarkably well without any additional binder (as long as you let them cool on the sheet!).
jsacks July 2, 2014
can you sub coconut sugar?