Healthy Oatmeal Raisin Cookies made with oats, almond flour, almond butter, raisins and maple syrup. You will be shocked at how delicious these cookies are – you’ll never know that they’re gluten free, vegan, and contain 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!
NEVER MISS A RECIPE! SUBSCRIBE to my free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM
You might also like: BERRY BAKED OATMEAL – HOMEMADE GRANOLA – OATMEAL PANCAKES – PEANUT BUTTER OVERNIGHT OATS
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
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
- In a large bowl, whisk almond flour, cinnamon, baking soda, and salt. Whisk until no lumps remain.
- 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.
- 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.
- 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.
Deborah says
These cookies are delicious! My kids are the PICKIEST eaters. . And my kids do not like almonds (which is a major ingredient between the almond flour and almond butter). I normally make regular oatmeal cookies with white flour and brown and white sugar.
But my kids DEVOURED these cookies and begged me to make more.
Note: Recipe makes 12-14 cookies. I am tripling it!
THANK YOU sooooo much. I have tried other healthy recipes and my kids always reject them. This recipe is a winner. And Easy!
Celebrating Sweets says
Thanks for the kind review, Deborah. I’m happy to hear that you enjoyed them. Thanks for stopping by!
Heather says
As my kids put the cookies in to bake, my husband wandered by and I thought about the great start we were getting to our Friday family night. Pulled pork chili simmering in the slow cooker, a family game all planned and ready to go in the dining room, and delicious cookies filling the kitchen with scents of autumn …
Then my husband said, “Was anybody needing this?” and held up a bowl of melted coconut oil for all to see. Oops! We forgot to add the oil. My youngest son sweetly suggested that maybe we could drizzle the cookies with the melted oil and that would fix them!
Thankfully we had used our high elevation baking trick of adding an egg to help bind the ingredients and keep them from getting too crumbly/dry in our mountain climate because the egg saved the day. The cookies were much different in texture (more chewy and dense) and took forever to bake up, but we had a good laugh and loved them anyways! The flavor was fantastic. Today I will make a double batch and make sure to put the oil in!
Thank you for a delicious dessert without the typical poor quality ingredients that keep us from eating cookies regularly.
Celebrating Sweets says
Oh no, haha! I’m glad that it still worked out. Thanks for taking the time to share your experience. Enjoy! 🙂
Vivianna says
My family and I loved these cookies! We did half of them coconut and chocolate chip and found that the mixture was not sticking together how we liked, so if you want to do more add ins like ya maybe try adding an egg / flax egg—we will be trying that next time! We cooked them for 7 minutes (put the more crumbly mixture into a pie tin hahaha) and everything came out perfect! This is going to be a staple sweet around our house, thanks so much for this tasty recipe!
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Shaye says
Another winning recipe!! Sheltering in has given me the opportunity to try yet another of your delicious recipes. I used vanilla almond butter and the cookies were absolutely delicious. I never thought I would be able to make a delicious, moist, gluten free cookie with basic ingredients. Thanks again!!
Celebrating Sweets says
You’re welcome. 🙂 I’m so glad you found some recipes to enjoy. Stay safe. Happy baking! 🙂 -Allison
Esther M. says
Hi there, I’m excited to try these healthy cookies. One question – can you use liquid coconut oil or does it need to be solid and then melted down? I only have liquid coconut oil.
Thank you.
Celebrating Sweets says
You can use liquid, it needs to be melted before measuring. Enjoy!
Michelle says
I see a lot of good reviews, but my cookies came out horrible!
They were tasteless, and pulverized if held too hard. They weren’t cookies at all! I was disappointed.
But seeing the good reviews, I’m confused because I followed the recipe by foot!
Celebrating Sweets says
Hi, Michelle. I’m sorry to hear that. Did you grind the almond flour yourself? Maybe it was a bit too coarse? Are you sure you had the right amount of maple syrup, almond butter, and cinnamon? Those three ingredients are where the flavor is coming from.
jess says
hi are the oats cooked before ?
Celebrating Sweets says
No they are not. Enjoy!
Amber says
I made these and substituted sun butter for almond butter, and I did not have vanilla! BUT, these cookies are soooo delicious, this will be my new “go to” sweet!
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for taking the time to comment.
Lauren says
Wow! These are absolutely amazing! Iv tried a lot of gluten free cookie recipes but this one is by far my favorite. I did half and half dried cranberries and raisins and did a total of 1/2 cup (not the recommended 1/3 cup). I also added 1 egg from what I read from other people’s reviews that it helped bind the cookie. I used olive oil because I didn’t have coconut oil. I did press it before and after baking so it was more compact (I love dense cookies). I will def be making these as my staple cookie!
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Lori says
Hi. I have some almond meal that I made with the almond pulp from making almond milk. Is it okay to use that instead of almond flour?
Allison says
That should work. The dough is pretty forgiving – if it seems too dry add a little more wet ingredients (syrup, almond butter, oil). If it seems too wet add a little more oats. You can just play around with it. Enjoy!