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Almond Flour Oatmeal Raisin Cookies Recipe

4.80 from 5 votes
Try our Almond Flour Oatmeal Raisin Cookies recipe that not only recreates chewy, sweet, and wholesome classics but is also gluten-free!
Crispy, chewy Almond Flour Cinnamon Raisin Cookies are served on a big platter with two glasses of milk.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: With this delightful Almond Flour Oatmeal Raisin Cookies Recipe, you can have a warm batch of beautifully lacy, irresistibly chewy treats ready in an hour! Best of all, they’re gluten-free!

  • Our Easy Almond Flour Baking Mix makes whipping up a batch of these homey favorites a cinch. The almond flour and tapioca blend gives the cookies a dreamy balance of heartiness and crispy delicacy.
  • Because they’re gluten-free, they’re the perfect choice when you’re baking for a group. Anyone can enjoy this new spin on a traditional favorite cookie.

Oatmeal raisin cookies are definitely one of my baking go-tos. They bring you back to childhood, they fill your home with the coziest scent, and oats give cookies oomph and make them more satisfying. Check out more of our oatmeal-based gluten-free recipes like 3-Ingredient Oatmeal Chocolate Chip Cookies, Healthy Breakfast Crisp, and No-Fuss Flourless Oat Pancakes.

Table of Contents

A baking tray of Almond Flour Cinnamon Raisin Cookies with golden brown colors and chewy, crispy edges.

What are Almond Flour Oatmeal Raisin Cookies?

  • Almond Flour Oatmeal Raisin Cookies are gluten-free oatmeal cookies made with our Easy Almond Flour Baking Mix and gluten-free rolled oats and studded with sweet and chewy raisins.
  • In addition to being gluten-free, our Easy Baking Mix, made with almond flour and tapioca flour, gives the cookies a unique texture and taste you’ll love even if you’re not avoiding gluten. The almond flour’s moistness and nutty flavor elevate traditional oatmeal cookies, and you can customize them with chopped pecans, walnuts, or even milk or dark chocolate chips or chocolate chunks.
  • Oatmeal Raisin Cookies gained popularity in the early 20th century when oats were becoming a highly-touted health food. World War II rationing made them even more popular because oats were more readily available than other ingredients. The combination of healthy wholesomeness and enticing sweet flavor makes oatmeal cookies a favorite over a hundred years later.

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Key Ingredients and Why

  • Almond flour

    • Almond flour has a mildly nutty flavor and adds heartiness to baked goods. It’s made from blanched almonds, which are simply almonds with their skin removed.
    • The natural oils in almond flour give baked goods added moisture.
    • Each serving of almond flour has six grams of protein, fiber, and it’s nutrient-rich, with iron and calcium.
    • How to Make Almond Flour shows you how to make your own quickly and easily.
  • Tapioca flour

    • Tapioca flour has a neutral taste, making it an easy fit with a range of flavors.
    • It gives baked goods a smooth, slightly chewy texture.
    • Because it’s starchy, tapioca flour naturally binds ingredients together.
  • Cinnamon

    • Cinnamon gives the cookies a warm, subtle spiciness. It works with the nuttiness of the almond flour and oats, and the sweetness of the raisins to give the cookies layers of irresistible flavor.
    • The aroma of cinnamon in these cookies sparks feelings of coziness and comfort.
  • Baking soda

    • Baking soda reacts with an acid (in this recipe, it’s brown sugar) to produce carbon dioxide, which makes bubbles that make the cookies rise.
    • Baking soda contributes to the cookies’ spreading, giving them their signature chewy texture rather than a cakey one.
    • You can learn more about this chemical leavener in Baking Powder vs. Baking Soda when Making Cookies.
  • Salt

    • Salt enhances the flavors in the cookies and balances out the sweetness from the sugar and raisins.
  • Butter

    • Butterfat gives the cookies a moist, melt-in-your-mouth texture. Especially in gluten-free recipes, butter is helpful in binding the ingredients together.
    • Creaming the butter and sugar incorporates air into the dough and contributes to the rising of the cookies.
    • Butter adds an unbeatable rich taste and blends with the cinnamon and vanilla to give these oatmeal cookies their wonderfully nostalgic flavor.
    • Be sure your butter is at room temperature for best results.
  • Granulated sugar

    • Granulated sugar makes the cookies sweet.
    • Its fine texture gives the cookies surface a pleasant crispness, and the sugar also helps give the cookies their attractive brown color.
  • Light brown sugar

    • The molasses in light brown sugar adds a delightful caramel note to the cookies.
    • Brown sugar gives these oatmeal cookies moisture and softness.
    • Learn How to Make Brown Sugar with our easy recipe.
  • Vanilla

    • Vanilla’s warm floral note enhances flavors. Vanilla also rounds out the sweetness from the sugar, making it mellow and not cloying.
    • You’ll love making your own vanilla extract, and you won’t believe how easy it is.
  • Egg

    • Eggs are an important binding ingredient, especially in a gluten-free recipe, where the lack of gluten makes it more challenging to make a cohesive dough.
    • Egg proteins give structure to the dough so that the cookies keep their shape.
    • Room-temperature eggs incorporate into the dough better than cold eggs. You can warm eggs up quickly, even if they’re just out of the fridge.
  • Gluten-free oats

    • Although oats are naturally gluten-free, they can be cross-contaminated if they’re processed in a facility that also processes grains that contain gluten.
    • Don’t use steel-cut oats: stick with rolled oats, and you’ll get the right texture you’re looking for.
  • Raisins

    • Plump, moist raisins will make these cookies extra sweet and chewy.

How to Make Almond Flour Oatmeal Raisin Cookies

  • Prepare to bake: Preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper.
  • Mix the dry ingredients: Combine the almond flour baking mix, cinnamon, baking soda, and salt in a mixing bowl.
  • Cream the butter and sugar: In a stand mixer or with a handheld electric mixer, cream the butter, granulated sugar, and brown sugar for three minutes, until light and fluffy.
  • Finish the dough: Beat the eggs and vanilla, then gradually mix the almond flour. Fold in the oats and raisins. Scoop out tablespoons of dough (or use a cookie scoop) onto the prepared baking sheets.
  • Bake the cookies: Bake the cookies for 9 to 10 minutes until they’re golden brown around the edges. Don’t overbake! After they cool slightly, move the cookies to a wire rack to cool completely.

Crispy, chewy Almond Flour Cinnamon Raisin Cookies are served on a big platter with two glasses of milk.

Can I Make Almond Flour Oatmeal Raisin Cookies in Advance?

Yes, you can make Almond Flour Oatmeal Raisin Cookies in Advance.

  • Make cookie dough ahead and refrigerate:
    • You can make the dough for gluten-free almond flour oatmeal cookies up to 2 days in advance. This hydrates the dough and gives the flavors time to develop.
    • To make things quicker when you’re ready to bake, form the dough into balls as directed in Step Five and store in an airtight container.
  • Make cookie dough ahead and freeze:
    • Form dough into balls as directed in Step Five of the recipe.
    • Put balls on a silicone mat-lined or parchment-lined tray (be sure they’re not touching) and freeze them for one hour until firm. This is called flash freezing, and it will keep the cookie dough balls from sticking together.
    • Transfer them to a freezer bag or an airtight container and store them in the freezer for up to two months. Defrost at room temperature for 30 minutes before baking.

How to Store Almond Flour Oatmeal Raisin Cookies

  • To store at room temperature:
    • Store the cookies in an airtight container at room temperature for up to three days.
  • To store in the freezer:
    • For more extended storage, wrap stacks of cookies in plastic wrap (separate the cookies with squares of parchment paper if you’re worried about them sticking together).
    • Place the wrapped cookies in freezer bags and freeze them for up to three months.

FAQs

  • How healthy are Almond Flour Oatmeal Raisin Cookies?

    • They are a sweet treat and should be enjoyed in moderation, but as cookies go, Almond Flour Oatmeal Cookies definitely have health benefits!
    • Oats are one of my favorite ways of getting some stick-to-your-ribs nutrition. They’re full of healthy fiber, and that keeps you fuller longer.
    • Each serving of almond flour has six grams of protein, plus fiber and nutrients like iron and calcium.
    • These cookies have raisins, not chocolate chips, which means no extra added sugar or fats.
    • The combination of oats, almond flour, and raisins not only gives these cookies their signature flavor, but bumps them into healthier territory.
  • Can I make these without an egg?

  • Why use both white sugar and brown sugar in this recipe?

White and brown sugar are both necessary in this recipe because they each affect the texture and taste of the cookies.

    • White sugar makes the outside of the cookie crispy, while brown sugar gives the cookie a chewy center.
    • Brown sugar, with its molasses content, gives the cookies a delectable caramel note. White sugar adds a pure note of sweetness that gives this cookie a more nuanced flavor.

A close-up shot at a stack of Almond Flour Cinnamon Raisin Cookies with glasses of milk in the background. The cookies are golden brown with dark, chewy and crispy edges.

Gemma’s Pro Chef Tips

  • Be sure to check the label on your oats to ensure they are gluten-free because some oats contain trace amounts of gluten.
  • These cookies spread quite a bit, so give them plenty of space on the tray.
  • The cookies are done when they are browned and set on the edges but still a little gooey in the center.
  • You can use a different dried fruit instead of raisins but just be sure to chop the pieces up if they’re large.
  • To make ahead, the shaped cookie dough balls can be frozen on a tray and then stored in an airtight container for up to two months.

More Gluten-Free Cookie Recipes

Almond Flour Oatmeal Raisin Cookies Recipe

4.80 from 5 votes
Try our Almond Flour Oatmeal Raisin Cookies recipe that not only recreates chewy, sweet, and wholesome classics but is also gluten-free!
Author: Gemma Stafford
Servings: 16 cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Try our Almond Flour Oatmeal Raisin Cookies recipe that not only recreates chewy, sweet, and wholesome classics but is also gluten-free!
Author: Gemma Stafford
Servings: 16 cookies

Ingredients

  • ¾ cup (3 oz/85 g) almond flour blend
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (4 oz/115 g) butter, softened
  • ½ cup (4 oz/115 g) granulated sugar
  • ½ cup (3 oz/85 g) light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg , at room temperature
  • 1 ½ cups (4 ½ oz/128 g) gluten-free rolled oats
  • cup (3 ⅓ oz/94 g) raisins

Instructions

  • Preheat your oven to 375°F (190°C) and line two large cookie sheets with parchment paper. Set aside.
  • In a medium bowl, add the almond flour blend, cinnamon, baking soda and salt and stir until well combined. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment or with a medium bowl and handheld electric mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
  • Beat in the egg and the vanilla until combined, then gradually add in the almond flour mix. Finally, fold in oats and the raisins.
  • Scoop rounded tablespoons of the cookie dough onto your prepared cookie sheets, leaving about 2 inches (5 cm) between the cookies.
  • Bake for about 9-10 minutes or until the cookies are golden brown around the edges. Don't be tempted to bake for longer or you will lose the gooey center.
  • Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
  • Store in an airtight container for up to 3 days at room temperature.

Recipe Notes

  • Be sure to check the label on your oats to ensure they are gluten-free because some oats contain trace amounts of gluten.
  • These cookies spread quite a bit, so give them plenty of space on the tray.
  • The cookies are done when they are browned and set on the edges but still a little gooey in the center.
  • You can use a different dried fruit instead of raisins but just be sure to chop the pieces up if they're large.
  • To make ahead, the shaped cookie dough balls can be frozen on a tray and then stored in an airtight container for up to two months.
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Penny Behshid yefima
Penny Behshid yefima
1 month ago

Hi Gemma , I followed the recipe excatly but my cookies spread too much too sweet and buttery not sure what i did wrong

Shela Seeley
Shela Seeley
1 month ago

I made these yesterday and the taste is delicious! I used vegan butter and next time I make them I will sub out the egg for flax egg. We found these to be VERY sweet but part of that may be due to us cutting way down on sugar this year. I will try this with less sugar next time. Thank you Gemma!

Juliette Wood
Juliette Wood
1 month ago

What would be the difference in using your almond flour recipe here which is made with skin on almonds?

Teresa Groen
Teresa Groen
1 month ago

Do you know the nutrition content?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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