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.
step-by-step instructions
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.
I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!
PrintAlmond Flour Oatmeal Raisin Cookies
- Total Time: 22 minutes
- Yield: 16
- Diet: Gluten Free
Description
These soft and lightly spiced Almond Flour Oatmeal Raisin Cookies require only a few pantry staples to go along with the almond flour.
Ingredients
1 cup almond flour
1 cup rolled oats (quick oats)
2 tsp. baking powder
½ tsp. cinnamon
⅓ cup brown sugar
1 egg
¼ cup butter
½ tsp. vanilla
¼ cup raisins
Instructions
- Preheat oven to 350°F.
- Line baking sheet with parchment paper or silpat baking mat.
- 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.
- In a large mixing bowl, combine almond flour, rolled oats, baking powder and cinnamon. Stir well to combine.
- In a separate mixing bowl, by hand or using bowl from stand mixer or electric mixer, cream softened butter and brown sugar.
- Add egg and vanilla to butter mixture and stir until well combined.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Drain the soaking raisins and stir into the dough until combined.
- 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.
- 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.
Notes
- 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.
- *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: 114
- Sugar: 5.8 g
- Sodium: 7.4 mg
- Fat: 4.4 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11.4 g
- Fiber: 0.9 g
- Protein: 2.1 g
- Cholesterol: 19.3 mg
Keywords: Almond Flour Oatmeal Raisin Cookies
Sandra
We loved the flavour of the almond flour and we're using it in a lot of our recipes now!
★★★★★
Laura
These cookies held together fairly well and had were fairly good. The only thing I would suggest is to add a bit of salt as the recipe didn’t call for any and the cookies were slightly bland.
★★★★
ris
will definitely continue to make these, family loved them
★★★★★
Sandra Flegg
Oh, I'm so happy to hear that!! Thanks for taking the time to comment 🙂 Sandra
Peter
With a stand mixer I just put it all together. Doubled the eggs to increase protein.
I made a double batch.
Francine
Just made them and they are perfect! I will be making these again, thank you! 😊
Sandra Flegg
That's great to hear and I'm so happy that you enjoyed them! xo Sandra
Tim
Love the flavour with the almond flour added to these classic oatmeal raisin cookies!
★★★★★
Sandra Hoffmann
Very good recipe!I tried adding nuts and coconut which made my first batch fall apart (they still tasted good). Not messing around too much with the recipe produced a great cookie!
★★★★★
Sandra Flegg
That's terrific and thanks for letting me know about the nuts and coconut - that's good to know!
S. Paris
Had to add some water which still didn’t bind the dry ingredients. I will try an extra egg next time.
I used raisins and dates.
I didn’t have brown sugar so I made my own with molasses and cane sugar.
Needs more flavoring.