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4.84 from 6 votes
Crispy, chewy Almond Flour Cinnamon Raisin Cookies are served on a big platter with two glasses of milk.
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Almond Flour Oatmeal Raisin Cookies Recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Try our Almond Flour Oatmeal Raisin Cookies recipe that not only recreates chewy, sweet, and wholesome classics but is also gluten-free!

Servings: 16 cookies
Author: Gemma Stafford
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
  • ⅔ cup (3 ⅓ oz/94 g) raisins
Instructions

  1. Preheat your oven to 375°F (190°C) and line two large cookie sheets with parchment paper. Set aside.

  2. In a medium bowl, add the almond flour blend, cinnamon, baking soda and salt and stir until well combined. Set aside.
  3. 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.
  4. Beat in the egg and the vanilla until combined, then gradually add in the almond flour mix. Finally, fold in oats and the raisins.
  5. Scoop rounded tablespoons of the cookie dough onto your prepared cookie sheets, leaving about 2 inches (5 cm) between the cookies.
  6. 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.
  7. Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
  8. 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.