Chewy cookies made with oats, almond flour, almond butter, maple syrup, and coconut oil. Naturally gluten free and vegan with no refined sugar.
Hello, and happy 2016! I hope your year is off to a good start! I love that New Year’s Eve fell on a Thursday this year. I hope you got to enjoy a three day weekend! And on that note, who the heck starts New Years resolutions on a Friday? Blah! Not me. Now that Monday is here (waaaa) let’s talk about eating healthier, because the truth is, even my yoga pants are feeling too tight.
I’m totally on board to start eating more salads and swap a couple meals for green smoothies, but you know I also need cookies in my life … enter Healthy Flourless Oatmeal Raisin Cookies. You guys, these cookies are SO delicious. They are chewy and sweet and spiced with cinnamon. They’re loaded with good-for-you ingredients like oats, almond flour, almond butter, and coconut oil. They are absolutely tasty enough to qualify as dessert but, they’re nutritious enough to be breakfast also. My kids were thrilled when I let them have cookies and milk for breakfast. #MomWin
These cookies also happen to be naturally gluten-free and vegan! BUT WAIT! Don’t click away. Maybe you’re like me and when you hear “gluten free” and “vegan” you automatically think, “boring!” BUT, you need to know that this butter/eggs/milk/flour loving girl actually adored these cookies. I’ve made them twice in the last couple of days and my family can’t get enough. Also, you’ll be happy to hear that you can eat as much of this cookie dough as you want. No raw eggs = dough that’s safe to eat. Score!
I am happy to have found cookies that I can eat guilt free. This recipe will definitely be made again and again. Thanks to Alexa at Fooduzzi for the inspiration! Here’s to a healthy start to 2016!
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Healthy Flourless Oatmeal Raisin Cookies
Ingredients
- 1 cup almond flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- pinch salt
- 2 tablespoons melted coconut oil
- 3 tablespoons almond butter I prefer crunchy
- 1/4 cup plus 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 cup old fashioned rolled oats (gluten free if necessary)
- 1/3 cup raisins
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
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In a large bowl, whisk almond flour, cinnamon, baking soda, and salt. Whisk until no lumps remain.
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In a small bowl, whisk coconut oil, almond butter, maple syrup, and vanilla extract until completely combined. Add the wet ingredients to the dry ingredients and whisk until combined. Add the oats and raisins and stir with a wooden spoon or rubber spatula until combined.
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Cover the bowl and place it in the back of your fridge (where it's really cold) and chill for 30 minutes. Scoop the chilled dough into 1 1/2 tablespoon mounds (I use a cookie scoop) press the dough together tightly when scooping it. Space the dough balls a couple inches apart on the prepared cookie sheet. Lightly flatten each mound of dough (the cookies won't spread much while baking). If desired, you can press a few extra raisins onto the top of each cookie.
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Bake for 8-10 minutes. Be careful not to overbake. If desired, you can flatten the cookies a little more immediately after baking. Place the baking sheet on a rack to cool.
Recipe Notes
Recipe adapted from Fooduzzi
I’m going to try to eat healthier this year so this sounds like the perfect recipe to try.
I have a sweet tooth but at least I can say these will be better for me. (and they look yummy)
Thanks!
Best of luck with eating healthier. I definitely find it easier to do when I have healthier snacks (and sweets!) to nibble on. Happy New Year!
LOVE this post! And your pictures are beautiful! I could only imagine how delicious these would be with CRUNCHY almond butter – OMG must make now!
Thanks, Alexa!!
Uhhh did you just say healthy cookies? I’m on board with that!
Happy 2016! Hmm cookies for breakfast ain’t a bad idea 😀
I couldn’t agree more!
Those cookies look delicious! I’m always looking for gluten-free cookies that are soft and not hard and crumbly. Please tell me, are they soft and juicy?!!
Gah, oatmeal raisin cookies are my favorite! I love that these are made with almond flour and sweetened with maple syrup. My kind of cookie.
The almond flour totally sold me on these. My kind of cookie too. 🙂
Delicious & healthy but tastes unhealthy! I found it very easy to make and love that there are no eggs or gluten in them.
Fantastic! I’m happy to hear that you enjoyed them. Thanks for stopping by!
Hi! Just curious… Could I leave out the almond flour? Thanks for your hard work and wonderful recipes!
Hi Becca! The almond flour is needed as a binder. You could try substituting it for 1 cup oat flour (oats ground up in a blender/food processor until fine). I can’t say for sure if that swap will work since I haven’t tried it. Best of luck. Thanks for reading. 🙂
Thanks for your help! Also, I made your berry oatmeal bake this morning and it was AMAZING!!!! Thank you for sharing such great recipes!
Fantastic! I’m so glad that you enjoyed it. Thanks for sharing. Happy baking!
You’re very welcome! I put a link on a Facebook page I’m part of, so hope you get some new readers.
Thank you SO much! 🙂
i love cookie.thanks your recipe
You’re welcome! Thanks for stopping by!
I just made these cookies and they turned out so delicious! I used 1tsp of cinnamon and 1 tsp of fresh grated ginger. Since I didn’t have my usual almond butter on hand, I swapped unsweetened peanut butter. They are so yummy that half the pan is already gone before they have even finished cooling! Thank you for this recipe! I will be making these again in the future!
Hi, Alyssa! I’m so glad that you enjoyed them. I can polish off a batch of these in record time. Ha! Thanks for sharing your modifications – sounds tasty. Thanks for stopping by!
These are amazing! I lather a thick spread of coconut oil on these bad boys when I eat them!! My guilty (not very guilty Cookie pleasure!) thanks!!
That sounds super tasty! I’m so glad that you like them. Thanks for stopping by!
Just made these with added crystallised ginger and with rice malt syrup instead of maple syrup. The batter was a bit dry/harder than I thought it would be and I had to bake it for longer – I used only about 1/3c of oats because the batter was so dry – not sure what I did so differently beyond the rice malt syrup, which shouldn’t have made a huge difference from the maple syrup, surely? I double-checked the measurements for wet and dry carefully. They weren’t great. Any suggestions for where it went bad?
Hi, Elissa. This is a fairly dry cookie, but they should not be hard, and although thy are a bit dry they should sill be enjoyable. I have made the recipe as written at least a half dozen times with success. If they didn’t come out I can only guess that it’s because of the changes. Sorry they didn’t work for you. Thanks for stopping by.