Soft, chewy, with a crispy edge, and bites of sweet raisins, these oatmeal raisin cookies are a wonderful delight.
Similar to my Gluten-free Chocolate Chip Cookies the taste and texture of these fresh baked rounds of oatmeal-raisin goodness will make these cookies a family favorite.
Here’s why you have to give this recipe a try:
- It’s clean eating and gluten free.
- The texture of these cookies are perfect with a soft center, chewy outside and slightly crispy edges.
- The bites of raisin adds the perfect touch of soft, fruity sweetness.
- The whole grain rolled oats adds both texture and heart healthy fiber, minerals and antioxidants.
- This recipe uses coconut sugar which is a low GI sweetener and it adds a great caramel flavor to the cookies.
- Made with almond and coconut flour it’s loaded with fiber and healthy fats.
To make this recipe you’ll need the following ingredients:
- Blanched Almond Flour: You can also use unblanched almond flour if you prefer though the texture will be slightly grainier.
- Coconut Sugar: This is our sweetener and aside from adding a great rich caramel flavor to our cookies, it is also a low GI index sweetener.
- Old-Fashioned Rolled Oats: I like to use rolled oats which are made from oat grains that are steamed to soften them and then pressed flat with a roller. They cook much faster than steel cut oats, and adds the perfect texture and chew to these cookies that you won’t get with instant oats.
- Butter: I use salted butter for this recipe but you can use unsalted if you prefer.
- Raisins: Opt for a sugar-free variety of sun-dried.
- Vanilla extract: This adds a wonderful flavor and depth to our cookies.
- Coconut Flour: We’re using a small amount, but it really helps our cookies have a great texture and helps those edges crisp up. If you don’t want to use coconut flour you can use 1:4 ratio of coconut to almond flour.
- Salt: I’m using a pink Himalayan salt but you can also use a sea salt.
- Baking Powder: This is our rising agent that helps our cookies bake and texture.
- Cinnamon Powder: This is a signature ingredient for oatmeal raisin cookies that you might not have noticed before! Whether you use cassia or Ceylon, it’s up to your personal preference.
- Egg: A whole large egg acts as our main binder for our cookies.
So let’s make our cookie dough!
To make our cookies we’ll need to combine the coconut sugar with the melted butter before adding in our egg and vanilla. Because of the composition of coconut sugar creaming it with the butter isn’t necessary and if you do attempt it you’ll notice that the mixture appears a bit grainy or seem broken. Once you add the vanilla and egg in it will thicken and become smooth.
I recommend using a cold egg since it helps the butter to cool down and solidify which will give you a thick almost caramel-like mixture like above.
To your butter, sugar, egg and vanilla mixture add in your rolled oats and mix it well. Set it aside for the moment. This is just to get a bit of a head start on softening our oats.
In another bowl combine your dry ingredients (almond flour, coconut flour, salt, baking powder and cinnamon).
Add your dry ingredients to your oat mixture and mix well. Next, add in your raisins and mix to incorporate and evenly distribute them. The final step before baking is to set your cookie dough into the fridge for at least an hour to rest.
What else can I add in or swap the raisins for?
- Raisins: Extra raisins, golden raisins, or even no raisins for a simple oatmeal cookie.
- Chocolate: dark chocolate chips for oatmeal chocolate chip cookies.
- Dried fruit: like dried cranberries, or apricots.
- Nuts: such as pecans, walnuts, almond slivers, pistachios.
- Coconut flakes (toasted or un-toasted).
- Spices: pumpkin pie spice, nutmeg, clove, ginger.
- Salts: smoked salts, flaked salts (use in plate of salt in the recipe or use it sparingly to top after baking).
Even though you don’t have to rest the dough here’s why you should:
- To allow the oats to soften which gives a wonderfully chewy texture.
- To allow the almond and coconut flour to absorb some of the wet ingredients and set; this will prevent your cookies from spreading out unevenly or melting into a flat puddle when we bake them.
- To allow the flavors to meld together and develop.
With our cookie dough rested, it’s time to scoop and bake. I use a tablespoon measure to make a scooped mound and I then flatten them down a bit. This helps your cookie to have an even spread and bake which allows the edges of the cookies to have that sought after chewiness and crispy edge with a softer middle.
Another option is to bake your cookies just as scooped mounds without flattening them. The baked result will be a smaller sized spread with bit more height and softness and a bit less crispy chewiness.
Bake your cookies in your preheated oven for 12-15 minutes (but check on them at the 10 minute mark since ovens vary). Once the edges of the underside of your cookies begin to turn a golden brown they’ll be ready.
Note that upon removing them from the oven they will be soft but they will begin to set as they cool down. Allow them to cool on the tray first before attempting to move them onto a cooling rack.
I’d really love for you to give it a try and you’ll see for yourself just how good these are. And if you do give them a go, let us know how they turned out! Leave a comment below or reach out to us on social media (@kitrusycleaneat and #kitrusy). Don’t forget to snap and show off your pics by tagging us so we can celebrate your cookie-tastic creations together!
Want more cookie inspiration? Try these recipes:
- Classic Chocolate Chip Cookies
- Chocolate Chip Cookies (GF)
- Banana Oatmeal Cookies (GF)
- Sweet and Tangy Lemon Cookies
- Peanut Butter Cookies (GF)
- Peanut Butter and Jam Thumbprint Cookies (GF)
- Double Chocolate and Hazelnut Cookies (GF)
Gluten Free Oatmeal Raisin Cookies
- ½ cup salted butter (melted)
- ¾ cup organic coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp organic coconut flour
- 1¼ cups blanched almond flour (if using unblanched almond flour use 1 cup)
- ⅔ cup old-fashioned rolled oats
- ½ tsp cinnamon powder (more to taste if you like a strong cinnamon flavor)
- ½ tsp baking powder
- ¼ tsp Himalayan salt
- ½ cup raisins (sugar-free)
- Combine melted butter, sugar, egg, and vanilla in a bowl until it has a thick almost caramel-like consistency.
- Add the almond flour, coconut flour, rolled oats, cinnamon powder, salt and baking powder to a bowl and mix well.
- Combine the wet and dry ingredients together. Stir in raisins until they are evenly dispersed throughout the dough.
- Set your dough into the fridge to chill/rest for at least an hour.
- Pre-heat oven to 350°F (177°C).
- Using a tablespoon, scoop equal portions onto a baking sheet lined with parchment paper and gently press down the domed tops to flatten them into an even thickness (don't press them too flat because they will spread in the oven when they bake). You should get between 20-24 cookies per batch.
- Bake at 350°F for 12-15 minutes until the bottom edge begins to turn golden brown.
- Allow to cool completely before attempting to move them from the tray as they will be soft when you remove them from the oven.Enjoy and store leftovers in an airtight container for up to four days or up to one month in the freezer.
- Unblanched almond flour is also known as almond meal.
- Be sure to use a super-fine grind of almond flour for the best texture.
- In the event that the dough is still too wet after chilling, which can sometimes be the case if the liquid content is higher (for example if the egg used is larger than standard large eggs), add a few more tablespoons of almond flour to the dough and mix. Start with one and adjust accordingly.