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 of cookies is perfect for your weekly breakfast snack!
We are loving these easy gluten-free* cookies! The hint of cinnamon, plumped up raisins and chewiness of the oatmeal just makes these cookies so tasty!
They are moist and stay nice and soft for days. Enjoy them with a glass of milk, coffee or a cup of tea.
I reduced the sugar down to ⅓ cup. You could drop it down to ¼ cup if you wanted to take it down even more. I sometimes add in a few chopped walnuts or pecans.
Add in your favourite dried fruit, chocolate chips and nuts. The possibilities are endless!!
why you'll love this recipe
- simple ingredients and can be made entirely by hand.
- soft, chewy and not overly sweet
- quick and easy to make. This small batch can be made in less than 30 minutes from start to finish.
ingredients & substitutions
For a full list of ingredients, see the recipe card at the bottom of the page. A few notes about some of the ingredients:
- 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 or you could substitute old-fashioned rolled oats for a chewy, thicker texture.
- brown sugar - I used light brown sugar in this cookie recipe. You can also use dark brown sugar. You could reduce the sugar even more by using ¼ cup instead of ⅓ cup.
- 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.
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.
In a mixing bowl, combine almond flour, rolled oats and baking powder and cinnamon. Stir until well combined.
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.
Add the egg and vanilla extract to the butter mixture and stir until well combined.
Add the dry ingredients to the wet ingredients all at once. Stir until combined.
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.
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.
storage & freezing instructions
Store cooled cookies in a covered container at room temperature for up to 5 days.
Cookies can be frozen for up to two months by placing in freezer-safe container or ziplock bags.