Gluten-, Dairy- & Egg-Free Oatmeal Raisin Cookies

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by | Read time: 1 minute

Necessity is the mother of invention. In this case, this recipe is the daughter of a tight schedule and limited ingredients. In desperation—and without eggs, butter or baking soda—these egg-, dairy- and gluten-free oatmeal cookies were born. Instead of a would-be disaster, these treats became a huge hit and are now a family favorite thanks to a few key ingredients. Your little ones will love it, too!

Stack of Egg-, Dairy- & Gluten-Free Oatmeal Cookies with Raisins |

Recipe courtesy of Sarena Shasteen

Serves 26


1-1/4 cup Bob’s Red Mill Gluten-Free Quick Cooking Oats
3/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
2 Tbsp. Bob’s Red Mill Egg Replacer
2/3 cup light brown sugar
1/2 cup Bob’s Red Mill Raisins
1 tsp. baking powder
1/4 tsp. salt
1/2 cup + 2 Tbsp. light extra virgin olive oil
1/2 tsp. vanilla


  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In small bowl, prepare egg replacer according to package directions.
  3. In large bowl, combine oats, flour, sugar, baking powder and salt. Mix in egg replacer, olive oil and vanilla. Gently fold in raisin.
  4. Using 1-inch scoop or spoon, scoop out batter and place on prepared cookie sheet, leaving about an inch between each scoop.
  5. Bake for 10 minutes.
  6. Remove from oven. Let cool for a few minutes on baking sheet and then transfer to cooling rack.