No-bake Oatmeal Cookies (gluten-free, vegan, whole wheat, dairy-free)

These easy no-bake oatmeal cookies are naturally vegan, gluten-free, dairy-free and 100% whole grain. Can be made as oatmeal raisin cookies or with chocolate chips. This recipe is adapted from my peanut no-bake butter cookies. These oatmeal cookies are even better! But I know it’s a personal preference.

  • Prep Time: 
  • Cook Time: 
  • Ready in: 
  • Yield: 10 cookies

Ingredients

  • 3 1/2 tablespoons (49 grams) coconut oil
  • 1/2 cup (128 grams) natural almond butter (the kind with just almonds and no added fat or sugar)
  • 1/2 cup (120 millilitres) maple syrup
  • 1/4 teaspoon salt (if your almond butter is salted, you may want to reduce or omit the salt)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • 1 1/2 cups (138 grams) regular rolled oats
  • 3/4 cup (150 grams) raisins or (128 grams) mini chocolate chips (make sure to use vegan chocolate, if necessary)

Directions

  1. In a medium pot, stir together the coconut oil, almond butter, maple syrup and salt. Turn the heat to low and stir occasionally until the coconut oil is melted. If your coconut oil has been chilled or is very hard, melt the coconut oil in the pot before adding the other ingredients.
  2. Turn the heat up to medium, and while stirring constantly, bring the mixture to a full boil.
  3. Boil for 2 minutes, stirring constantly and adjusting the heat as necessary (you might want to turn it down a little). The mixture should become glossy. Don’t boil it longer or it may separate.
  4. Remove from the heat and stir in the vanilla, cinnamon and nutmeg and stir.
  5. Stir in the oats and raisins until well combined.
  6. Use a medium cookie scoop to scoop out balls of the mixture onto a piece of parchment paper. They’ll firm up after a few hours at room temperature (provided your home isn’t super warm) or you can chill them to firm them up quicker.
  7. Store in an airtight container for up to 3 days. They can also be refrigerated for up to about a week. For firmer cookies, refrigerate them. If you want to take these out as an on-the-go snack and it’s especially warm, you’ll probably want to refrigerate them first.

Notes

  1. when using honey, the texture comes out totally different and not in a good way. The cookies also taste overwhelmingly of honey. Whether brown rice syrup, agave or other liquid sweeteners works. Granulated sweeteners will not work.
  • For a chocolate chip version, omit the cinnamon, nutmeg and raisins. Once everything is mixed together, let it cool almost to room temperature so that the heat won’t melt the chocolate chips. Stir in the chocolate chips. You could also form them into a cookie shape and then sprinkle the chocolate chips on top once the cookies have mostly cooled.
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