Eggless Oatmeal Raisin Cookies

Eggless Oatmeal Raisin Cookies

Prep Time


Cook Time



16 people

These oatmeal raisin cookies are gluten-free, dairy-free, and vegan-friendly but the one thing they are definitely not free of is flavor. These cookies take less than thirty minutes to make, but they won’t last that long around your family!

For more allergen friendly recipes, check out the Ashley Pettit Living video series here.


  • 1 cup dates, packed (soaked for 10 minutes in warm water and then drained)
  • 1 medium ripe banana
  • 2 tablespoons organic sunflower seed butter
  • 3/4 cup flax meal (ground from raw almonds)
  • 3/4 cup gluten-free rolled oats
  • 1 tablespoon cinnamon
  • 1/4 cup dairy-free dark chocolate chunks or cacao nibs


  • 1 Add dates to a food processor and pulse 5-6 times.
  • 2 Add banana and sunflower seed butter and mix again until well combined.
  • 3 Next add the flax meal and rolled oats. Pulse until a loose dough is formed.
  • 4 Scrape your dough into a mixing bowl.
  • 5 Add another few tablespoons of sunflower seed butter and roll oats to attain the consistency you desire.
  • 6 Mix in the cinnamon and stir.
  • 7 Add 1/4 cup of dark chocolate chunks or raw cacao nibs.
  • 8 Chill dough in the refrigerator for 10 minutes and preheat oven to 350 degrees.
  • 9 Scoop out 1 tablespoon amounts of your cookie dough and form into loose golf balls, then arrange on a parchment lined baking sheet.
  • 10 Bake for 15-18 minutes or until golden brown.
  • 11 Remove and let set to cool off.
  • 12 Transfer them to a plate.
  • 13 When we serve, we drizzle “fudge” and melted sunflower seed butter on top!


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