Vegan Chocolate Chip Oatmeal Raisin Cookies

By: Kristen DeAngelis

I generally eat a healthful plant-based diet, but when it comes to a special occasion or party, I really look forward to a sweet treat… including lots of chocolate chips!!  I am always looking for ways to tweak a recipe to get a little extra nutrition and a little less of the processed junk. This recipe is JUST as delicious (if not better) than your classic “chocolate chip cookie” but with a few healthy swaps and a little extra fiber and protein! Not only is it a boost of nutrients, but it’s a great gluten-free, wheat-free, vegan option for those with any special dietary restrictions.  In place of eggs and butter, we use applesauce and almond butter and swap out white flour for gluten-free oats and oat flour!  Whip these up and serve for your Fourth of July party!

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  • 1/2 cup (125 g) almond butter
  • 1/4 cup (125 g) unsweetened applesauce
  • 1/4 cup (50 g) coconut sugar
  • 1 tsp vanilla extract
  • 1 cup (200 g) oat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbsp cinnamon
  • 1 cup (200 g) rolled oats
  • 1/2 cup (75 g) raisins or dried cranberries
  • 1 cup (150 g) dark chocolate chips
  • (Option to add 1/2 cup walnuts/pecans)


  1. Preheat oven to 350 F (175 C). Line 2 baking sheets with parchment paper.
  2. In a large mixing bowl, use a fork to beat the almond butter, applesauce and sweetener.  Once smooth, mix in vanilla.
  3. Add in the oat flour, baking soda, salt, and cinnamon. Mix well and then stir in the oats and raisins.  Mix well – the dough will be stiff.  Add chocolate chips and continue to mix well.
  4. Roll the dough into walnut sized balls and place on the prepared baking sheets.  Flatten the cookies a bit, so they resemble thick disks (they won’t spread very much while baking).
  5. Bake 8-10 minutes.
  6. Remove the cookies and let them cool at least 5-10 minutes.  (At this stage, I used a fork to press them down so they were a little flatter, and had the nice presentation of the crosslink fork “lines”). Transfer to a cookie rack and let them cool completely.
  7. Enjoy with a cold glass of almond milk!
  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Kristen DeAngelis

Kristen is the executive assistant and certified nutritionist for Joe Cross and his team at Reboot with Joe. Her multi-disciplinary approach to health and wellness stresses a plant-based diet, engaging in regular movement, physical activity and yoga, and practicing mindfulness techniques. She is a Registered Dietitian Nutritionist and Yoga Instructor, with a B.S. in Nutrition and Exercise Science from Virginia Tech and a 200-Hr Yoga (RYT), YogaFit, and American Council on Exercise certification. If she’s not smiling in the kitchen, Kristen loves practicing yoga, running or finding a fitness challenge, and visiting friends and family from her hometown near Boston, MA.

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