Flourless oatmeal raisin cookies that are soft, chewy, and super easy to make. They’re comforting health food at its finest!
These might possibly be the best cookies I’ve ever made.
I mean, I may be a tiny bit biased seeing as oatmeal raisin cookies are my favourite cookies of ALL time, but I’m not messing around – these guys are good.
And yes, I’ll take oatmeal raisin over chocolate chip or even chocolate chip oatmeal. My 7-year old self would be looking at me in horror right now, but it is what it is. Somewhere along the way, raisins surpassed chocolate chips as my favourite cookie add-in, and I think I’m okay with that. There’s just something so comforting about the combination – like cookies that Grandma would make.
Or at least what I imagine are cookies that Grandma would make. I grew up on the other side of the ocean from both of my grandmas, so I never really got to experience that childhood joy. But don’t worry – Mom had me covered. She was all about them oatmeal raisin cookies, so I guess she passed that love on to me.
Actually… you know what would be the ultimate bee’s knees? Using chocolate-covered raisins instead. And if I could hold myself back from eating those by the fistful, I’d totally toss them into a batch of these cookies. But because I have absolutely no self control when it comes to those chocolate-covered gems, I run out of them almost instantly.
So raisins it is!
I mean, I guess you could replace the raisins with chocolate chips if you really wanted, but then you’d be missing out on the amazingly chewy texture and sweetness that the raisins give these cookies. And when they’re paired with cinnamon and just a hint of molasses*? It’s comfort to the max.
Oh! And make sure to soak the raisins in warm water for about 10 minutes before adding them to the dough – that way they become super plump and help the cookies stay extra soft & chewy. Which, let’s be real, are the best kind of cookies.
And these ones just so happen to be flourless and made with pretty wholesome ingredients, too. I mean, you’ve got things like almond flour, coconut oil, and coconut sugar… which, despite totally not being the kind of ingredients cookies were made with when I was a kid, still taste remarkably nostalgic. And delicious. You know my “these might possibly be the best cookies I’ve ever made” line from the beginning? I wasn’t kidding.
They’re soft, chewy, gluten-free, and super easy to make with only one bowl. I hope you love them!
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Soft & Chewy Flourless Oatmeal Raisin Cookies
- Total Time: 18 mins
- Yield: 12 – 14 cookies 1x
Ingredients
- 1 cup (80 g) quick oats (GF if needed)
- 1 cup (128 g) almond flour
- 6 Tbsp (72 g) coconut sugar*
- 1 tsp ground cinnamon
- ½ tsp baking soda
- 1 large egg
- 3 Tbsp (45 ml) coconut oil, melted**
- 1 Tbsp molasses
- 2 tsp vanilla extract
- 1/2 cup (80 g) raisins***
Instructions
- Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine the oats, almond flour, sugar, cinnamon, and baking soda. Add the egg, coconut oil, molasses, and vanilla, and mix until all the ingredients are fully combined and a sticky dough forms. Add the raisins.
- Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers. The cookies will spread a little bit, so leave about 2 inches of room between them and don’t flatten them too thin.
- Bake for 7 – 9 minutes, until the edges begin to turn golden brown.
- Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to a week.
Notes
* You can also use brown sugar. ** You can also use melted butter. *** Soak your raisins in warm water for about 10 minutes and blot them dry before adding them to the dough to make them extra soft and plump.
- Prep Time: 10 mins
- Cook Time: 8 mins
Looking for more healthy cookie recipes? Try one of these!
Almond Joy Oatmeal Cookies
Double Chocolate Banana Cookies
Chewy Flourless Oatmeal Cookies
Gluten Free Vegan Chocolate Chip Cookies
Chocolate Chip Banana Bread Oatmeal Cookies
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I just made these. They came out so delicious and cute. I did use natural peanut butter with no issues.
I’m so glad you like it, Janis! Thank you so much for taking the time to leave such a lovely review 🙂
Perfect! Will do 🙂 I just bought both! 🙂 Can’t wait to try all the delicious recipes in these books!!! 🙂
Can coconut flour be substituted for the almond flour?
Absolutely delish……the molasses kicks this recipe up a notch. The other thing is that these cookies are not overly sweet …….I feel pretty good eating these 😊 The recipe couldn’t be easier or quicker to make. Thanks for this amazing recipe…..it will definitely go in the rotation.
I’m so glad you like it, Janis! Thank you so much for taking the time to leave such a lovely review 🙂
Can I use honey instead of coconut sugar and not use molasses at all? Please let me know!
I’m not too sure about that one since honey is a liquid and it’ll change the consistency of the dough. If you still want to try, I’d put the amount down to 1/4 cup.
Thank you for sharing an amazing recipe. I have been GF for the past three years now, and have always struggled with finding the perfect recipe for baking cookies and bars. I made the oatmeal raisin cookies and they came out really good. Soft and chewy. I cant wait to try some of your other recipes!
These are delish, even my picky hubby loved them. I did however, bake for longer as they just didn’t seem to look done when I took them out at 9 min, so left them to 13. I have to wonder if the texture will change once they’re in the fridge. Anyhow also made a batch with chocolate chips but I agree love the raisins!
Thanks for the guilt free amazing cookie!
Don’t have molasses what can substitute with?
Honey should work, Karla.
I love your recipe! I was out of raisins, so I substituted soaked cranberries, and I added one tbsp of molasses because I love it.
This is now my favorite GF oatmeal cookie.
I’m going to try it next time with dried unsweetened coconut and nuts.
Thank you Amanda!
I’m so glad you like them, Anj! Thank you for taking the time to leave a review.
Have been gluten free for over 6 years and was never able to find an Oatmeal Cookie recipe to replace the traditional Quaker Oats one I had used for years. Hallelujah! This is it. Thanks you so much.
That’s so amazing to hear! I’m so glad they can help make being gluten-free a little easier for you 🙂
Very good cookie- reminds me of an oatmeal cream pie- but way better!
Hi! You didn’t ever answer the person’s question about using old-fashioned oats instead of quick cooking oats. Is that a substitution that I can make? I only have the old-fashioned oats on hand. Thank you!
Old-fashioned oats should be fine, Melanie! It will just change the texture of the cookies a little bit.
so satisfying! i was skeptical going into this, but it delivered a perfect cookie!
added an extra TB of butter, 2 small eggs (my chickens are small), 3 tb of coconut sugar, 1 tsp of molasses (not a fan, but seems essential to stickiness), 1 tsp of maple syrup, 1/8c of raisins, 1/4c nuts, 1/8c lily’s stevia chocolate chips (a must for a cookie around here) & extra spices nutmeg cardamom cloves – soft, moist full of flavor – our new go to!
I’m so glad you liked them, Mari! Thanks so much for letting me know and sharing your modifications!
Outstanding cookie recipe! I used your recipe as a base and did a couple dietary adjustments for my needs. So good I will have to limit my intake because I could eat the whole batch! I’m thrilled to get to have a good,healthy cookie in my life!
I’m so glad you like them! Thanks so much for taking the time to let me know.
These are sooooo good. I substitute with Country Crock and Erythritol. Thank you so much for posting this! These are bomb!
I Just made these cookies. The dough did not become sticky at all.
The cookies themselves turned too dry for my taste.
I would say though the flavour was good.
These are awesome! Just made them just as the recipe said. Old fashion oatmeal raisin, molasses cookies. Thank you so much! My daughter and I have ceilacs , so my oats a gluten free..it is so nice to have recipes that taste just like ones with wheat flour!
Recipe sounds delicious …if I use dried. Cranberries instead of raisins do you think they should still be soaked?
Made these today and they were amazing! I did not have molasses so added 1 Tbsp of maple sugar for moisture. Delish!!!! Thank you, can’t wait to try your other recipes!
So. I just made a batch of these and they turned very mushy. I even cooked them for 12 minutes to see if they would firm up. I followed your directions except I used regular cooking Oats. Not quick oats. Once out of the oven, I let them cool for 10 minutes and then transferred them to a cooling rack and still didn’t firm up. Oatmeal cookies are mine and my husbands favorite cookie, but I found out I have Celiac disease, so we need to go GF. Any ideas about my debacle?
I had the privilege to make these amazing cookies today they are delicious let me tell you!! Thank you for the recipe It is nice to have a great cookie recipe that fits my dietary needs. Only thing I would say is the cookie is crumbly and doesn’t stay together too well. Not sure what I could do to fix that for next time.
Thinking of doubling cookie recipe next time Only made 9 med size cookies
I can’t get enough of your recipes. They’re so good. Thank you so much.
Was wondering would rolled oats work instead of quick oats? Or would you lose the soft and chewy?
Thanks.
Wow! I just made these this morning, they are so so good! Great recipe, definitely a keeper!
These look great…thanks for sharing so many recipes that don’t use traditional flour. Can coconut flour be substituted for the almond flour?
I want to try these so badly, but is there something else that can be used instead of molasses? I’ve got none on hand, can’t remember the last time I used it and cannot see myself using more aside from this recipe…
You’d probably be fine leaving it out completely, Laura. It’s mostly just to add a little bit of that old-fashioned flavour.
I love oatmeal raisin cookies and I think soaking the raisins beforehand is brilliant.
Oh and if it’s any consolation, my grandma didn’t make these either. Instead she made us root beer floats with ice cream. Yum.
We made these last night. They are absolutely delicious and easy. I made a double batch so that I could freeze some. We used dried cherries instead of raisins. We used half the amount and subbed pecans and chocolate chips for the rest.
I’m so glad you enjoyed them, Rachel! Thanks so much for taking the time to let me know 😀
These look delicious–great idea to use the chocolate covered raisins! I’ve definitely come around to raisins since being a kid. But, chocolate chips are still supreme! The chocolate covered raisin idea would definitely be a winner though! Best of both worlds!
Im losing mybtaste for chocolate, but ive always preferred oatmeal raisin.
Btw… “Store for up to a week.”
Really? Aside from forgetting sbout them, hiw do you make them last a week?
😆 Best question ever. And I never said they -did- last that long, just that they technically -could- 😛
These look delicious…As are many of your other recooked that I have tried! I do have a question and just wondering if you could help educate me. It may be a technicality but I have never understood Why some recipies labeled ‘flourless’call for almond flour, coconut flour, etc? Would it be more correct to just call them ‘wheat free’ for example vs flourless? Thanks for any insights.
I suppose that wheat-free would technically work, but that label might still mean it has things like rice flour or GF flour or any of the more processed flours, whereas almond flour and coconut flour and basically just ground and/or dehydrated. So I guess it’s just all about the level of processing that goes into the “flours.”
While I understand where you’re coming from on the partiality towards oatmeal raisin and I do LOVE it myself, I could never say I loved it more than chocolate. 😉 Which is why I just adore adding chocolate to my oatmeal raisin-y things. So I’d definitely be on Team Both. 👍🏽 Also, I just started occasionally doing the plumping up raisins step and loved it 10x more…it’s just amazing how much more perfect they are! 😋
I wouldn’t say that I love oats and raisins more than chocolate, PER SAY, but I love oats and raisins more than oats and chocolate… and then chocolate more than anything 😆 So Team Both works perfectly well for me 🙂
I know a lot of people aren’t into raisin cookies but I like them. They are definitely one of my favorite types.
I love oatmeal raisin cookies, and they happen to be my dad’s favorites. I think I’ll still take a classic, gooey chocolate chip cookie as my first choice, but I’m usually happy to just eat one of each 😉
One of each! Yes! I love the way you think.
This reminds me I need to invest in some almond flour. I do love a good chewy oatmeal raisin cookie–especially if it’s cinnamon-y, too!
These look delicious! Perfect for a icy Saturday stuck at home 😉
I absolutely adore the combination of oats/oat flour with almond flour, so I can already tell that these cookies are going to have the most amazing texture. Oatmeal raisin is my daddy’s favorite cookie so I will FOR SURE be making these for our football watching this weekend! Thanks girlie! <3
Oats and almonds make me weak in the knees. Then add honey to that and I’m completely melted. Hope you had a great weekend with the fam, lovely!
Why have we never discussed chocolate covered raisins?! Probably my favorite thing of all time, I simply can’t be trusted around them. I’m totally with you on raisins in cookies, and breads actually too. Even my 7 year old self LOVED oatmeal raisin cookies and cinnamon raisin everything. Still no Paleo sub for an oatmeal raisin cookie!
Omg the addiction is real. When I get super desperate and don’t have any on hand, I just eat chocolate chips with raisins 😆
I’ve never had an oatmeal raisin cookie..i will introduce you to my rock sometime 😉 in my defence tho i don’t think they were big here in South Africa or i dunno maybe i just bypassed them for choc-chip cookies. I will definitely try out this recipe tho.
Side: so i follow Eat this Not that on twitter and saw a link for ’20 best french toast recipes’ so i mean of course i click and guess what..your banana oat baked french toast is no. 1! Woohooo! Unfortunately the link couldn’t open (maybe it’s just me) but still congrats 😉
Oh heyyyyy, thanks for letting me know, Fay! I had no idea. And definitely give the oat + raisin combo a try! It’s super comforting.
Oddly enough, oatmeal raisin isn’t a classic cookie combination over here. Actually, I’m not sure if we had any oatmeal baked goods during my childhood. We did have those delightful little soft white raisin buns, though. One of the few times I really liked raisins – I go back and forth between enjoying and not enjoying them. Your cookies look amazing and I think I’d agree with you on raisins > chocolate chips in this case.
And I’m not sure we had those over here. We did have cinnamon raisin toast, though 😛
yum! I will always choose an original chocolate chip cookie as my favorite but I do love my oatmeal raisin chocolate chip. it’s like the best of both worlds!
I’m not sure when the shift happened for me, but I kind of die for oats mixed with any dried fruit.