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Almond Flour Oatmeal Raisin Cookies

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


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


  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.


  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


  • 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

Keywords: almond flour oatmeal cookies, almond flour oatmeal raisin cookies