These oatmeal raisin cookies are perfect for those who are looking for an alternative to processed sugars and flour. I love these cookies because they’re MOSTLY guilt free. Almond flour is great because it is gluten-free. The best part is that it is very versatile. The cookies had such a lovely, nutty flavor. I can’t wait until I experiment almond flour on my cake recipes. I have researched coconut sugar and while it is better than processed sugar, it is still sugar. However, I do like to use less sugar in all of my baking. These cookies came out AMAZING! I am my biggest critic and I honestly couldn’t stop eating these cookies! I hope you enjoy them as much as I did.
What You’ll Need
- 2 cups of rolled oats
- 2 cups of almond flour
- 3/4 cups of coconut sugar
- 1/2 cup of raisins
- 1 teaspoon of cinnamon
- 1 teaspoon of baking powder
- 1/5 teaspoon of sea salt
- 2 eggs at room temperature
- 1 stick of butter at room temperature
- 1/4 cup of coconut oil
- 1 teaspoon of vanilla
Preheat oven to 350F degrees.
Line a cookie sheet with parchment paper or lightly spray it if you don’t have parchment paper.
In a large bowl, cream the coconut sugar and butter for about five minutes.
While that’s mixing, in medium bowl, add the almond flour, baking powder, sea salt, cinnamon, and rolled oats and mix them. You can just give them a quick whisk.
Add the coconut oil to the butter and coconut sugar mix. You can beat it for about 2 minutes; adding the vanilla.
After adding the vanilla, gently fold in the eggs. It’s important you don’t over mix the eggs.
After folding in most of the eggs, add the dry almond flour mix to the wet ingredients. Finally, gently fold the raisins into the batter until everything is mixed evenly.
Using an ice cream scoop, place the cookie batter into 12 cookies.
Bake them for about 13-14 minutes. I personally like them slightly under baked. Repeat until the cookie batter is done.
This recipe yields about 16 cookies.
Thanks for reading my blog and Happy Baking!