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Agave Oatmeal Raisin Flax Cookies

Amazing sugar-free cookies that taste great and are made with whole wheat flour. Kids love these and they are perfect for teaching healthy eating. They are also vegan.

4.0 · 3 reviewsRecipe card by CookiesCupcakesEditorial by recipesvibrant · Updated October 15, 2026
Cookie & BrownieLactose FreeVeganEgg FreeFree Of...< 30 Mins
Agave Oatmeal Raisin Flax Cookies

Total time

29 min

Servings

16

Calories

158.8

Category

Dessert

These Agave Oatmeal Raisin Flax Cookies offer a chewy, hearty texture perfect for those seeking a plant-based treat without eggs or dairy. They are ideal for feeding a hungry crowd, as this batch makes 16 substantial, nutrient-dense cookies that come together in under 30 minutes.

Ingredients

Makes 16 servings

  • 1/2 margarine
  • 3/4 flax seed meal
  • 2 water
  • 4 flax seed meal
  • 1/4 whole wheat pastry flour
  • 1 1/2 rolled oats
  • 1 3/4 vanilla extract
  • 2 ground cinnamon
  • 1 baking soda
  • 1/2 sea salt
  • 1/2 raisins

Method

  1. Preheat the oven to 325°F.

  2. Mix together the margarine and agave nectar.

  3. In a separate bowl, whisk together 2 Tablespoons flax seed meal with 4 Tablespoons of water. Add to margarine/agave.

  4. Add in remaining dry ingredients: 1/2 cup flax seed meal, whole wheat pastry flour, vanilla extract, ground cinnamon, baking soda, sea salt.

  5. Mix in oats then raisins on low.

  6. Measure about 1/4 cup of cookie dough (I use an ice cream scoop) per cookie onto ungreased cookie sheets and flatten slightly. Cookies do not spread much so you can bake them rather close together.

  7. Bake for 12-14 minutes until the edges are slightly browned.

Cook's notes

  • Use an ice cream scoop to portion the dough; since these cookies don't spread naturally, pressing them down before baking is essential for an even bake.
  • The flax egg (flax meal and water) needs to sit for a few minutes before adding to the margarine to ensure it thickens and binds the dough effectively.
  • Whole wheat pastry flour provides the perfect balance of fiber without the heavy, gritty texture that standard whole wheat flour can sometimes introduce.
  • Because agave is sweeter than sugar, keep a close eye on the oven timer to ensure the edges don't caramelize too quickly.

Easy swaps

  • Instead of Margarine, use Refined coconut oilUse if you prefer a solid, plant-based fat without the water content of margarine.
  • Instead of Agave nectar, use Maple syrupProvides a slightly deeper, woodsy flavor profile compared to the neutral sweetness of agave.
  • Instead of Whole wheat pastry flour, use All-purpose flourUse a 1:1 ratio if you want a lighter, softer crumb in your cookie.
  • Instead of Raisins, use Dried cranberries or chopped datesSwap based on your preference for tartness or deeper, caramel-like sweetness.

Frequently asked

Why didn't my cookies spread in the oven?

These cookies are designed with a higher ratio of fiber-rich flax and oats, meaning they hold their shape well. That is why the recipe instructs you to flatten them manually before baking.

Can I use quick oats instead of rolled oats?

You can, but the texture will be much denser and less chewy. Rolled oats are recommended for the best mouthfeel.

Are these cookies gluten-free?

No, this recipe uses whole wheat pastry flour. You would need to use a gluten-free all-purpose flour blend to make them safe for those with gluten sensitivities.

Do I need to grease the cookie sheets?

No, the margarine content in the dough is sufficient to prevent sticking, even on ungreased baking sheets.

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