We've been on a baking spree lately, and these oatmeal raisin cookies are our latest obsession.

Soft, chewy, and bursting with spices - these yummy oatmeal cookies taste just like the ones you grew up eating, but without gluten, eggs or dairy! They're super easy to make and perfect for dunking in your favorite nut milk, coffee or a cozy cup of tea.

They are just the right amount of sweetness. And they truly hit the spot!

Vegan Oatmeal Raisin Cookies

Ingredients:

1 3/4 cups walnuts, toasted (you sub more oats if you prefer nut free!)
2 cups regular oats, divided
1 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
1/2 cup coconut sugar
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp sea salt
2 flax eggs: 2 tbsp ground flax mixed with 1/2 cup water (whisk and let sit)
3.5 tbsp coconut oil
2 tsp pure vanilla extract
1 cup raisins (more or less to your preference)

Instructions:

Preheat oven to 350˚F and line a baking sheet with parchment paper
In a small bowl, mix the flaxseed and water together. Set aside and allow flax seed to absorb the liquid.
Place the walnuts on the baking sheet. Toast walnuts in oven for about 10-12 minutes, until golden in color. Watch carefully so as not to burn.
When walnuts are toasted remove from oven and cool for a few minutes. Add the walnuts to a food processor and process until just finely ground.
In a large bowl whisk 1 cup of the oats, flour, coconut sugar, baking soda, cinnamon, nutmeg and salt together. Add the toasted walnuts from the food processor.
Add the vanilla, softened coconut oil, and the flax mixture to the bowl, and mix until incorporated.
Add the raisins and the rest of the oats.
Drop 2 tablespoon balls of the dough onto a prepared baking sheet. Bake for 10 minutes, or until the dough has just set on the top. Remove from oven and allow the cookies to rest on the baking sheet for 2 minutes, then place on a cooling rack for 10 minutes.