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Vegan & Gluten-Free Oatmeal Raisin Cookie Bars
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5 from 4 votes

Oatmeal Raisin Cookie Bars

These gooey vegan and gluten-free oatmeal raisin cookie bars require just 10 ingredients—pinch of sea salt and cinnamon included—and 10 minutes of prep + 25 minutes of baking. They're packed with fiber-rich rolled oats, sweet and chewy raisin, and nutty almond butter.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Bars, Cookies, Dessert
Servings: 12 to 16 bars


  • 1 cup coconut sugar
  • 1 cup natural almond butter
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups oat flour
  • ¼ cup rolled oats*
  • 1 ½ teaspoons aluminum-free baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ¼ cup + 2 tablespoons unsweetened almond milk
  • ½ cup raisins


  • Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper (check your pan size, because 9x9-inch won’t work for this recipe).
  • In a large mixing bowl, cream together the coconut sugar, almond butter, and vanilla on high for 1 minute using a stand mixer with paddle attachment. It should pull together into large mounds as it moves around the mixing bowl.
  • Meanwhile, in a small mixing bowl, whisk together the oat flour, rolled oats, baking powder, cinnamon, and sea salt. Place the bowl next to the mixer.
  • With the mixer off, add the oat flour mixture. Then, pour the almond milk over the oat mixture and begin beating on low and increase speed to medium. Beat for 15 seconds or until just incorporated. The dough should pull together into large, moist mounds as it moves around the mixing bowl. If the dough is dry and broken into small crumbles, add more almond milk, 1 tablespoon at a time, and beat until it pulls together until large moist mounds within the mixing bowl. Add the raisins and briefly beat to incorporate.
  • Transfer the dough to the lined pan and use your fingers to press evenly into the bottom and outwards until it’s nearly touching the sides of the pan.
  • Bake for 25 to 28 minutes or until the edges are golden and crackled and a toothpick inserted into the center comes out mostly clean with a bit of moist crumb at the tip. Don’t overbake.
  • Let cool completely in pan. Grasp the edges of the parchment to gently remove the bar from the pan. Slice into 12 to 16 bars.


*You can probably tell from the pictures, but these bars aren't exceptionally oat-y in terms of the amount of whole, old-fashioned rolled oats they contain. If you want more of an oatmeal-raisin cookie texture, increase the rolled oats to ⅓ cup or ½ cup.