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!
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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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These were delicious, the only change I made was use Monk Fruit in place of sugar. They are so good. He tried them hot and cold and he said they tasted better cold.
I have made these twice. The first time, my husband fell and hurt himself (all’s good) and I called for a paramedic. I had just baked the cookies and they were on the kitchen counter…the crowd that gathered was ignoring my husband on the stretcher and devouring the cookies…really. I used half oatmeal and half quinoa flakes that I toasted in the oven. I added ++1/4 teaspoon of salt.
This recipe seems to leave out salt. Adding 1/4 teaspoon salt greatly improved the flavor.
I absolutely love this recipe. I even had less almond flour than called for and they still came out great!!
Absolutely Amazing GF Cookies. Definitely will make them again.
Not flourless. Almond flour is a flour.. it’s literally in the name..
Almond flour is actually NOT flour, as flour is MILLED. Almond flour is just finely ground almonds. It’d behoove you to know what you’re talking about before spouting negativity on someone’s blog, especially when it’s obvious you neither made nor tasted the cookies.
AMAZING! My son cannot do wheat, corn, or rice which makes finding something the entire family will love difficult. This recipe is PERFECT and we all inhale them. Yum. Thanks
Made these with my granddaughter today, they are delicious, chewy, not too sweet, will be a regular baking recipe with the kids. I substituted brown sugar and maple syrup in place of the molasses.
Excellent, simple and quick to make, will double the next batch.
Great recipe – thank you very much for sharing. The cookies are delicious, moist and intensely flavorful. They also have a nice mouthfeel and dunk well into coffee! 🙂
Final plug: My eight-year-old daughter made these for the whole family, so they’re eminently doable.
Hi I made these cookies, but I changed the recipe , as I have a lot of food allergies. ( I used oat flour) They turned out tasty & moist. ( over the years in my baking I have used almond flour, but since the drought in California it doubled in price in the store, so it is too expensive.” I have used rice flour, but it is too fine & you have to use way too much of it, which makes some recipes too dry.;; I have used spelt flour, it is good but does not blend well.;; I have used chick pea flour, it is good, blends well, but I can taste the chick pea flavor in the final product.;; So I use oat flour all the time now.) I used demerara sugar, I never buy white sugar or regular brown. I used olive oil as I am allergic to coconut, & olive oil is the only kind I buy. I drained the raisins, & when still wet I coated them in the teaspoon cinnamon.;; Since you mentioned in your recipe comments that the cookies spread I put mine in a muffin tin with parchment paper loners & baked them for 15 min. Even with all the changes the cookies turned out really tasty & moist. I will make them again. Thanks for posting the recipe.
I make these with 1/2 chopped dates, and 1/2 raisins. I also use only 3 T date sugar, instead of coconut sugar. Perfect sweetness. I make these often!
I just made these for the 1 st time. I did cook them for much longer but I also doubled the recipe. I used swerve granulated sugar because I didn’t have coconut sugar on hand. I am wondering if I could freeze some🤔
Love the easy-to-follow recipe. The cookies were tasty. Will make again. Thank you!
Best cookies l have ever eaten can l go with out flour?
Perfect gluten free cookie , I never had almond flour tonight so I substituted gluten free flour, worked great ! Also added 1 extra egg yolk, do not over bake !
BEST GLUTEN FREE OATMEAL RAISIN COOKIES EVER! Thank you so much for this easy and delicious recipe. I didn’t have molasses so I used light brown sugar. The cookies were gone the same day!
one word to describe these: DELICOUS
I may have found a storage solution for these fantastic cookies that preserves more of their original texture: I stored some in wax paper bags (did not refrigerate) and found that they didn’t go all super soft like the ones I stored in an airtight container. The cookies stored in the wax paper bags retained a good amount of that crispy/chewy texture. Not sure how long they will last, but this is the third day and they are still awesome!
These were fantastic! Perfect texture and flavor! I omitted molasses only because I didn’t have any, and used maple sugar instead of coconut sugar. I subbed unsalted butter for the coconut oil, and added 1/4 teaspoon salt. I started at 9 minutes but had to continue to 14 minutes and they were just right. Thanks for this great recipe!
Any chance I can sub honey for the molasses and sugar?
Thank you for this awesome recipe! Its the first good recipe for oatmeal cookies that I’ve found since my celiac diagnosis 2years ago. I can’t thank you enough!!!!❤
I followed the recipe exactly and they turned out dry, any idea what I could have done wrong?
Hi. Is it okay to use almond meal instead of almond flour? I have almond meal that I made from almond pulp when I made milk.
I make these with almond meal all the time and they turn out great. I love the density and texture. I cut the sugar in half and add dark childcare chips. Thso time I added soem flax meal – we’ll see how that goes. Thanks for an easy, no mixer healthish recipe!
I️ made these last night and are hands down, the best I️ have ever made! Thanks for the great recipe!
I loved these! I have never been the biggest fan of almond flour, and this is now my favorite recipe calling for it. I used brown sugar, butter and honey. I doubled the cinnamon and threw in a sprinkling of salt because most cookie recipes call for some. My only complaint is in storing these. They go super soft and fall apart after sitting in an airtight container. They still taste great, but the texture would be better suited as a crust and turned into an oatmeal cream pie (which I’m going to try next time). The only solution I can come up with is to just eat them all and forgo storage of any kind. 🙂 Thank you for such a delicious recipe!
This looks so delicious and beautiful! Can’t wait to make it! 💚 Thank you for this recipe!