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!
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- 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.
** 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.
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