Gluten-Free Oatmeal Raisin Cookies
These Gluten-Free Oatmeal Raisin Cookies are soft, chewy, and lightly spiced, made with almond flour, oats, honey, and plump raisins.
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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