Chewy Gluten Free Vegan Oatmeal Raisin Cookies with Superfoods

Nature’s Path just came out with three flavors of their new Qi’a™ Superfoods Hot Oatmeal. Flavors include Creamy Coconut, Superseeds & Grains and Cinnamon Pumpkin Seed. I love the Superseeds & Grains because it has a bit of crunch. It contains rolled oats instead of quick-cooking oats like so many brands. They asked me to create a recipe using my favorite flavor for their Pinterest Oatmeal Month (January) contest and here it is, a gluten free vegan oatmeal raisin cookies. They are so good that when I made them (just before dinner), I ate three and couldn’t eat my dinner. It was one of those nights…eat dessert for dinner and a small dinner for dessert. Mind you, I am not on a dairy-free or vegan diet, yet they still met my requirements for a chewy cookie. Enjoy!

Note: These are easy to make because the oatmeal packs contain six ingredients, with less to purchase and measure.

Ingredients in Qi’a Superfoods Superseeds & Grains Hot Oatmeal (Organic*):

Rolled oats*, dried coconut*, buckwheat groats*, inulin*, chia seeds*, hemp seeds*, flavor*. Contains tree nuts (coconut). Produced in a facility that uses milk and soy.


Chewy Gluten Free Vegan Oatmeal Cookies with Superfoods


Yield: Makes 28 cookies

Chewy Gluten Free Vegan Oatmeal Cookies with Superfoods

To die for buttery rich and chewy gluten free vegan oatmeal cookies. They are dairy-free and sweetened with only agave powder, stevia and molasses.



  1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper, silicone baking mats or leave ungreased.
  2. In the bowl of your mixer, using the whisk attachment, beat the butter on medium speed until creamy.
  3. Add the molasses, stevia and agave powder and beat until thoroughly combined.
  4. In a separate bowl, whisk together the flour, flax seed meal, baking powder, baking soda, gum, and cinnamon, if using. Add this mixture to the butter mixture; and beat until combined.
  5. Switch to the paddle attachment or use a rubber or silicone spatula. Add the oatmeal packets, raisins, and if using, walnuts; and fold them into the dough.
  6. Scoop 2 tablespoons full of dough onto a cookie sheet, 2 inches apart. (A spring-actioned scooper comes in very hand for this step.)
  7. Bake for 7 to 10 minutes (7 for warm dough and 10 for chilled) or until bottoms are golden brown around the edges.
  8. Allow the cookies to cool about 4 minutes in the baking sheet and then transfer them to a wire to cool completely. Store in an airtight container for up to two days. Freeze cookies immediately that will not be consumed within two days.

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