• 2 cups rolled oats
  • 1 cup gluten-free pastry flour
  • 1 cup oat flour
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. baking soda (non-aluminum)
  • pinch of unrefined sea salt
  • 1/2 cup vegan butter or soft (not melted) coconut oil
  • 1/4 cup each: pure maple syrup and brown rice syrup
  • 1 tsp. vanilla extract
  • 3/4 cup water
  • 2/3 cup raisins (currants can be substituted)
  • 2/3 cup chopped walnuts



  1. Measure dry ingredients (first 7 ingredients) in a large bowl.  
  2. Combine brown rice syrup, maple syrup, vanilla, and coconut oil or vegan butter in a small bowl. 
  3. Make a well in the center of the dry ingredients, and pour in the wet ingredients.  
  4. Add water to the well and mix thoroughly with a spoon or your hands until well combined.  If using hands, wet them first. The batter will be a little sticky.  
  5. Fold in raisins and walnuts
  6. Drop tablespoons of batter onto an oiled cookie sheet, or line cookie sheet with parchment paper. Flatten each cookie slightly
  7. Bake at 350 degrees for 10-14 minutes until golden around edges
  8. Cool completely and store in an airtight container. Cookies firm up as they cool.


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