Oatmeal Raisin Cookies
Our chewy Oatmeal Raisin Cookies are a healthier spin on an already healthy cookie! Using almond flour instead of all-purpose flour, these oatmeal cookies are a great gluten-free option.
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These will be the best Oatmeal Raisin Cookies that you’ve ever made! Why? Because these chewy cookies are a practically guilt-free sweet treat. Our Oatmeal Raisin Cookies are sweetened with honey instead of dark brown sugar and white sugar. Add in almond flour, and you have an amazing dessert that can fit so many diets.
Why You’ll Love this Recipe:
Simple Ingredients: These cookies are made with everyday pantry staples—no need for fancy or expensive substitutes!
Naturally Sweetened: Instead of refined sugar, this recipe uses honey (or maple syrup for a different flavor) for a naturally sweet touch.
Chewy & Delicious: Packed with oats and raisins, these cookies have the perfect chewy texture with bursts of sweetness. Try black raisins, golden raisins, or even currants for variety!
Gluten-Free & Wholesome: Made with almond flour and oats, these cookies are naturally gluten-free while still soft and satisfying.
Perfect for Any Occasion: Whether you need a quick snack, a lunchbox treat, or a cozy dessert, these cookies fit the bill!
Ingredients to Make Oatmeal Raisin Cookies:
- butter. Melted butter helps create a soft and chewy texture. You can use coconut oil for a dairy-free alternative.
- honey. A natural sweetener that keeps these cookies refined sugar-free. You can substitute maple syrup for a slightly different flavor.
- almond flour. A gluten-free alternative to traditional flour, keeping the cookies soft and slightly nutty. Oat flour or a gluten-free all-purpose flour can work as substitutes.
- quick oats. These oats provide the perfect chewy texture. If using old-fashioned oats, pulse them in a food processor a few times to break them down slightly.
- raisins. Classic black raisins add chewy sweetness, but you can mix things up with golden raisins, currants, or even dried cranberries for variety.
How to Make Oatmeal Raisin Cookies:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter, honey, egg, and vanilla extract until smooth.
- To the same bowl, add dry ingredients; almond flour, baking soda, cinnamon, and salt. Stir until combined.
- Gently mix in the quick oats and raisins until evenly distributed.
- Use a cookie scoop to drop dough onto the prepared baking sheets, spacing them about an inch apart.
- Bake for 10–12 minutes or until the cookies are golden brown around the edges.
- Let the baked cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Recipe Notes & Tips:
- Measure Ingredients Correctly: Use spoon and level method for almond flour—don’t pack it in! This ensures the right texture in your cookies.
- Customize with Mix-Ins: Try adding chopped nuts (walnuts, pecans), shredded coconut, or dark chocolate chips for extra flavor and texture.
- Cooling is Key: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set without crumbling.
- For Extra Flavor: A pinch of nutmeg or a dash of molasses can enhance the warm, cozy flavors of the cookies.
- Flatten Slightly Before Baking: These cookies won’t spread much, so gently press them down before baking for a more traditional shape.
Serving Suggestions:
- Homemade Unsweetened Almond Milk
- Peanut Butter Yogurt Dip
- Cinnamon Apples
- Homemade Hot Chocolate
- Peanut Butter Banana Cookies
How to Store:
Room Temperature: Store in an airtight container for 3–4 days; add a slice of bread to keep them soft.
Refrigerator: Keep in a sealed container for up to 1 week; let them come to room temperature before eating.
Freezing Baked Cookies: Freeze in a single layer, then transfer to a freezer bag for up to 3 months; thaw at room temperature or microwave for 10–15 seconds.
Freezing Cookie Dough: Scoop dough into portions, freeze on a baking sheet, then transfer to a freezer bag; bake frozen, adding 1–2 extra minutes to the bake time.
FAQs:
This could be from over baking or too much almond flour. Make sure to measure correctly, and check the cookies early for doneness.
Yes! For a heartier texture, use old-fashioned oats, but pulse them a few times in a food processor to break them down slightly.
You can use oat flour or a gluten-free all-purpose flour for a similar texture. If using regular all-purpose flour, you may need to adjust the wet ingredients slightly.
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Oatmeal Raisin Cookies
Ingredients
- ½ cup butter, melted
- ½ cup honey
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups quick oats
- 1 cup raisins
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted butter, honey, egg, and vanilla extract until smooth.
- To the same bowl, add almond flour, baking soda, cinnamon, and salt. Stir until combined.
- Gently mix in the quick oats and raisins until evenly distributed.
- Use a cookie scoop to drop dough onto the prepared baking sheet, spacing them about an inch apart.
- Bake for 10–12 minutes or until the cookies are golden brown around the edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Nutrition
Notes
-
- Measure Ingredients Correctly: Use spoon and level method for almond flour, don’t pack it in! This ensures the right texture in your cookies.
- Customize with Mix-Ins: Try adding chopped nuts (walnuts, pecans), shredded coconut, or dark chocolate chips for extra flavor and texture.
- Cooling is Key: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set without crumbling.
- For Extra Flavor: A pinch of nutmeg or a dash of molasses can enhance the warm, cozy flavors of the cookies.
- Flatten Slightly Before Baking: These cookies won’t spread much, so gently press them down before baking for a more traditional shape.
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Made these yesterday with my grandkids and they were unbelievably yum! Only change we made was substituting half of the raisins with sugar-free chocolate chips. Will definitely be making them again!