Almond Flour Oatmeal Raisin Cookies

These soft and lightly spiced Almond Flour Oatmeal Raisin Cookies require only a few pantry staples to go along with the almond flour. This small batch oatmeal raisin cookies is perfect for your weekly breakfast snack!


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Gluten free oatmeal raisin cookies

We are loving these easy gluten-free* almond flour oatmeal raisin cookie! The hint of cinnamon, plumped up raisins and chewiness of the oatmeal just makes these cookies so tasty!

These oatmeal almond cookies are moist and stay nice and soft for days. Enjoy easy oatmeal cookies almond flour with a glass of milk, coffee or a cup of tea.

I reduced the sugar down to 1/3 cup. You could drop it down to 1/4 cup if you wanted to take it down and reduce the sugar even more to make a low sugar oatmeal raisin cookies.

You can enjoy these almond flour cookies without adding in the raisins as well for a delicious gluten free oatmeal cookie.

Almond flour oatmeal cookies on a white parchment paper.

You can also try my almond flour oatmeal chocolate chip cookies another easy gluten free almond flour oatmeal cookie recipe. My 3 ingredient banana oatmeal cookies also makes a perfect breakfast cookies on the go!

  • Quick and easy to make. This small batch can be made in less than 30 minutes from start to finish.
  • Simple ingredients and can be made entirely by hand.
  • Soft, chewy gluten free and not overly sweet
  • Great breakfast cookie on the go

Ingredients for oatmeal raisin cookies with almond flour

For a full list of ingredients, see the recipe card at the bottom of the page. A few notes about some of the ingredients:

Labelled ingredients for almond flour oatmeal cookies.
  • Almond flour – I like to use Bob’s Red Mill Super-Fine Almond Flour. It has a moist texture and rich buttery flavour.
  • Rolled oats – I use quick oats in this recipe, make sure they say gluten free on the bag to make gluten free cookies
  • Brown sugar – I used light brown sugar in this cookie recipe.
  • Butter & egg should be at room temperature. Take them out of the refrigerator 30 to 60 minutes before starting your recipe.
  • Raisins – when you start the recipe, place the raisins in a small dish and fill with hot water. Max 10 minutes. Then, drain and add to the cookie dough.
  • Vanilla extract – I like to use pure vanilla extract for better flavour

Substitutions for almond flour oatmeal cookies

You can substitute quick oats for old-fashioned rolled oats for a chewy, thicker texture.

You can also use dark brown sugar. You could reduce the sugar even more by using 1/4 cup instead of 1/3 cup.

If you have artificial vanilla on hand in the pantry it can also be used in this oatmeal raisin cookie recipe.

Step by step instructions for making oatmeal raisin cookies with almond flour

Preheat oven to 350°F. Line baking sheet with parchment paper or baking mat. You will notice in the photos, I didn’t use any because I was trying out a brand new baking sheet. Otherwise, I usually line the baking sheets.

Place raisins in a small dish and fill almost to the top with hot water (not boiling). This will plump up the raisins before you add them to the cookie dough. Drain them right before you add them to the cookie dough.

Flour and oat mixture in bowl with spoon .

In a mixing bowl, combine almond flour, rolled oats and baking powder and cinnamon. Stir until well combined.

Butter and sugar in mixing bowl with spoon.

In a separate large mixing bowl, cream together brown sugar and softened butter. I like to make this recipe by hand, or you can use a hand mixer or stand mixer.

Egg and vanilla is added to the butter mixture in mixing bowl with spoon.

Add the egg and vanilla extract to the butter mixture and stir until well combined.

Dry ingredients are added to wet ingredients in mixing bowl.

Add the dry ingredients to the wet ingredients all at once. Stir until combined.

Raisins added to cookie dough with wooden spoon.

Drain the soaking raisins and add them to the cookie dough. Stir only until they are nicely mixed Ito the dough.

Use a heaping tablespoon cookie scoop to measure out 12 to 15 cookies. You can make them smaller and end up with 18 cookies. The ones that I make are about 3 inches across.

Flatten them, just a little, by hand and place on baking sheet.

Unbaked cookies on baking sheet ready to go into the oven.

Bake cookies in 350°F oven for 12 minutes.

Allow cookies to cool on baking sheet for 1 to 2 minutes then carefully transfer to a baking rack. They will still be a little soft oatmeal raisin cookies.

Almond flour oatmeal raisin cookies on a plate.

The possibilities are endless for making almond flour oatmeal raisin cookies no flour!!

Add in your favourite dried fruit, chocolate chips and nuts.

I sometimes like to add in a few chopped walnuts or pecans to make a pecan oatmeal raisin cookies without flour to add to the nutty flavor.

You can make a spicy almond flour oatmeal cookie by adding your favorite warming spices.

I reduced the sugar down to 1/3 cup. You could drop it down to 1/4 cup if you wanted to use even less sugar.

To make these into a festive gluten free holiday cookie you can add in chocolate Christmas M&M’s.

You can make mini oatmeal raisin cookies no flour by making the cookie balls smaller.

Top tips for making the best almond flour oatmeal raisin cookies

  • Use room temperature butter and eggs for the best results making these almond flour oat cookies
  • Use the best quality freshest raisins for this oatmeal raisin cookie recipe
  • Placing the raisins in a bowl of hot water for ten minutes really helps to make them plump and even more moist
  • Measure the flour properly using the scoop and level method
  • Allow cookies to cool completely before handling too much
Several almond flour oatmeal raisin cookies sitting on parchment paper-lined cooling rack with a glass of milk beside the cookies.

Why do my almond flour cookies fall apart?

If you do not measure the almond flour properly using too much, this can cause them to be too dry and crumble or fall apart easily. Use the scoop and level off method for measuring flour, do not pack down.

Also make sure you allow the cookies to sit for two minutes on the baking sheet before transferring them to the wire rack for cooling and let them cool completely on the wire rack before handling.

Storage & freezing instructions for oatmeal almond flour cookies

Storing easy almond flour oatmeal raisin cookies

Store cooled cookies in an airtight container at room temperature for up to 5 days.

Freezing recipe for oatmeal raisin cookies no flour

Cookies can be frozen for 2 to 3 months by placing in freezer-safe container or ziplock bags.

Thaw at room temperature before serving.

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Almond Flour Oatmeal Raisin Cookies


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  • Author: Sandra Flegg
  • Total Time: 22 minutes
  • Yield: 16 cookies

Ingredients

1 cup almond flour

1 cup rolled oats (quick oats)

2 tsp. baking powder

1/2 tsp. cinnamon

1/3 cup brown sugar

1 egg

1/4 cup butter

1/2 tsp. vanilla

1/4 cup raisins


Instructions

  1. Preheat oven to 350°F. 
  2. Line baking sheet with parchment paper or silpat baking mat.
  3. Place raisins in a small dish and cover with hot water. This will rehydrate the raisins and make them softer in the cookies.  Let them sit in the water while you make the cookie dough.
  4. In a large mixing bowl, combine almond flour, rolled oats, baking powder and cinnamon.  Stir well to combine. 
  5. In a separate mixing bowl, by hand or using bowl from stand mixer or electric mixer, cream softened butter and brown sugar.
  6. Add egg and vanilla to butter mixture and stir until well combined.
  7. Add the dry ingredients to the wet ingredients and stir until combined.
  8. Drain the soaking raisins and stir into the dough until combined.
  9. Use a heaping tablespoon cookie scoop to measure out approximately 16 cookies. (The ones that I make are about 3 inches across).Flatten them, just a little, by hand and place on prepared baking sheet. They do not spread. a lot, so you should be able to fit 12 on one baking sheet.
  10. Bake cookies in 350°F oven for 12 minutes.
  11. Allow cookies to cool on baking sheet for 1 to 2 minutes then carefully transfer to a baking rack. They will still be a little soft.

Notes

  1. Store cooled cookies in a covered container at room temperature for up to 5 days. 
  2. Cookies can be frozen for up to two months by placing in freezer-safe container or ziplock bags.
  3. *Gluten-free oats must be marked as such for this recipe to be considered gluten-free.  They can be found in almost all grocery stores. 
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 118
  • Sugar: 5.8 g
  • Sodium: 7.4 mg
  • Fat: 4.4 g
  • Saturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 2.2 g
  • Cholesterol: 19.3 mg

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