baking · breakfast · Dessert

Wheat Free Vegan Oatmeal Raisin Cookies Version 2

After making version 1 and finding the correct recipe after, I set off today to make the proper version and was well rewarded. Unlike version 1 that was crispy these were soft and moist from the bananas and were like a traditional cookie.They would make a great breakfast item as well!

The recipe is adapted from Bethenny Frankel’s recipe.

Wheat Free Vegan Oatmeal Raisin Cookies Version 2


  • 1 ½ cups oat flour
  • ¾ cup old fashioned oats
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ cup organic sugar
  • 1/3 cup organic raisins
  • 1 tsp canola oil
  • 1/3 cup almond/soy/rice milk (used vanilla Silk Almond)
  • 1/2 cup banana puree (most of a 6 ounce stage 3 baby food jar)
  • 1 tsp pure vanilla extract

Preheat oven to 375° and line two baking sheets with parchment paper.
Combine all the dry ingredients in a large mixing bowl and whisk together. Combine all the wet ingredients in a separate bowl.

Mix the dry and wet ingredients together, until well combined.

Use a 1 Tbsp size disher to divide the batter onto the cookie sheets.

Bake for 12 to 16 minutes bake, until the edges of the cookies are light brown. Let cool a bit and then transfer to a cooling rack.

Makes about 2 ½ dozen cookies.


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