Almond Flour Oatmeal Raisin Cookies Recipe

These almond flour oatmeal raisin cookies are a delightful blend of wholesome ingredients and irresistible flavors. With a soft, chewy texture and a hint of nuttiness from the almond flour, each bite is a comforting treat.

The plump raisins add a natural sweetness, while the oats bring a hearty, satisfying crunch. Perfect for a quick snack or a cozy dessert, these cookies come together in just 25 minutes, making them ideal for busy days or last-minute cravings.

Warm from the oven, these cookies fill your kitchen with the inviting aroma of cinnamon and toasted oats. Gluten-free and packed with wholesome goodness, they’re a guilt-free indulgence that everyone will love.

Whether you’re sharing them with friends or savoring them solo, these cookies are sure to become a favorite. In just 15 minutes of prep, you’ll have a batch ready to bake and enjoy in no time.

What You’ll Need

• 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 (unsalted recommended)
• ½ cup (4 oz/115 g) granulated sugar
• ½ cup (3 oz/85 g) light brown sugar (packed)
• 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 (or substitute with dried cranberries for a twist)

How to Make Almond Flour Oatmeal Raisin Cookies

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, combine the almond flour blend, cinnamon, baking soda, and salt. Stir until well mixed and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (or using a 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 vanilla extract until fully combined.
5. Gradually add the almond flour mixture to the wet ingredients, mixing until just incorporated.
6. Gently fold in the rolled oats and raisins until evenly distributed throughout the dough.
7. Scoop rounded tablespoons of the cookie dough onto the prepared cookie sheets, spacing them about 2 inches (5 cm) apart.
8. Bake for 9-10 minutes, or until the edges are golden brown. Avoid overbaking to keep the centers soft and gooey.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Store in an airtight container at room temperature for up to 3 days. Enjoy!

Storage and Reheating Tips

Store your Almond Flour Oatmeal Raisin Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked feel.

Recipe Variations to Try

Switch things up by swapping raisins for dried cranberries or chopped apricots. For a nuttier flavor, add ¼ cup of chopped walnuts or pecans. If you’re feeling adventurous, mix in a handful of dark chocolate chips for a sweet twist. These variations keep the recipe exciting while maintaining its wholesome base.

Time-Saving Tips for Busy Bakers

To save time, measure out all your ingredients before starting (mise en place). Use a cookie scoop to portion the dough quickly and evenly. If you’re baking in batches, chill the remaining dough in the fridge while the first batch bakes. This ensures consistent results and keeps the dough from spreading too much.

Equipment Guidance for Perfect Cookies

For best results, use a stand mixer or handheld electric mixer to cream the butter and sugars until light and fluffy. A parchment-lined baking sheet prevents sticking and makes cleanup a breeze. If you don’t have a cookie scoop, a tablespoon measure works just as well for portioning the dough.