Gluten Free Oatmeal Raisin Cookies

4.34 from 6 votes

Classic and delicious, clean eat and gluten free, these oatmeal raisin cookies are soft and chewy with an addictively crispy edge.

Prep Time20

Cook Time15

Chill Time1

Total Time1 35

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 253kcal

Author: Kitrusy

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.