Flourless oatmeal raisin cookies that are soft, chewy, perfectly sweet, and so deliciously comforting! Super easy to make with really simple ingredients.
You know that feeling when it’s 9 PM on a Saturday and you find yourself stuck at home craving cookies? And not just any cookies but warm, chewy, sweet, freshly baked oatmeal raisin cookies?
Or maybe it’s 2 PM on a Wednesday when the craving strikes. Or 11 AM on a Tuesday. Whatever the time, cookie cravings happen. And that’s totally okay! Make the cookie. Eat the cookie. Enjoy the cookie.
A craving ignored is a craving intensified, so you better believe I was baking cookies at 9 PM this past Saturday. These flourless oatmeal raisin cookies, actually. And then I had to try really hard to remind myself and the boy not to eat too many before I had a chance to take pictures [the next day] and share them with you guys.
So here they are!
How To Make Flourless Oatmeal Raisin Cookies
- So when I say flourless, I mean without traditional wheat flour. Cookies need something to give them substance, and these ones are made with a combination of almond flour + oats. I’ve always found that this gives the best texture – not too dense but not too delicate.
- I opted to use butter in this recipe instead of coconut oil because I felt like it gave a way better taste. There was something a little off in the coconut oil cookies, but the buttery ones were spot on. You want to melt it for the best results, and feel free to use either regular butter or a vegan spread depending on your dietary needs.
- For sweetness, I found that the combination of coconut sugar + maple syrup worked the best. You can replace the coconut sugar for brown sugar, but don’t use a granulated sugar because your cookies will come out hard. The maple syrup is needed to add extra moisture to the dough, but another liquid sweetener will work as well. The cookies don’t taste maple-y, but I do find that the honey taste comes through a lot more though. Just keep that in mind in case you decide to go that route.
- Cornstarch! This stuff is needed to get that perfect chewy cookie. You won’t notice a huge difference when the cookies come out of the oven, but once they’ve been sitting for a while, cookies with cornstarch stay a lot softer and chewier than those without.
- The dough will be a little sticky but should still be easy to work with, and to make it even easier, you can wet your fingers while shaping the cookies. They won’t spread much, so when you’re putting them on the baking sheet, flatten and shape them in a way that you want the finished cookie to look. Not too thin for maximum softness.
- I decided to add icing to half of my batch of cookies to make them look a little fancier, but this is totally optional. The cookies are definitely sweet and delicious enough without the icing, which is why I only did half the batch – options are nice to have.
Okay, But What Are They Like?
Honestly? Probably my favourite cookie recipe at the moment. They’re soft, chewy, hearty, perfectly sweet, and so deliciously comforting. They also crush cookie cravings into the ground. Oh, and please don’t call me crazy, but I actually prefer raisins over chocolate chips in oatmeal cookies… hence the whole “perfect and comforting” thing.
They’re also gluten-free and vegan (if you use vegan butter), and have an old-fashioned cookie feel. You know the one I’m talking about? Comforting and hearty like an Oatie or Digestive? Perfect with milk. Perfect with coffee. Perfect with (or without) icing. Just… perfect.
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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flourless oatmeal raisin cookies
- Total Time: 20 minutes
- Yield: 18 cookies
Ingredients
- 1 cup (80 g) quick oats (GF if needed)*
- 1 3/4 cup (196 g) almond flour
- 1/4 cup (50 g) coconut sugar**
- 2 tsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 flax “egg” (1 Tbsp (7 g) ground flax + 3 Tbsp water)
- 1/4 cup (60 ml) maple syrup***
- 2 Tbsp (30 g) vegan butter, melted****
- 1/2 cup (80 g) raisins
- Optional: 1/4 (30 g) icing sugar + 1 tsp (5 ml) water
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, cornstarch, cinnamon, and baking soda. Add the flax egg, maple syrup and butter, mixing until fully combined. Add the raisins. The dough should be a little sticky but still easy to work with. If it’s too sticky, add a tablespoon of almond flour at a time until it’s easier to handle.
- Using a 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 won’t really spread, so flatten and shape them how you want the finished cookie to look.
- Bake for 9 – 11 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.
- Optional: if you’re adding icing, combine the icing sugar and water in a small bowl and mix until you get a drizzle-able icing. It shouldn’t be too runny or it’ll sink right into the cookies, and not too thick that it ends up being a paste. The recipe is enough to ice half of the cookies – if you want to ice the whole batch just double the icing recipe.
Notes
* You can also use regular or old-fashioned oats.
** You can also use brown sugar.
*** You can also use honey.
**** You can also use coconut oil. Or you can use regular butter if you don’t need these to be vegan.
- Prep Time: 10 mins
- Cook Time: 10 mins
Looking for more soft and chewy cookie recipes? Try one of these!
Chocolate Chip Banana Oatmeal Cookies
Grain-Free Snickerdoodles
Soft and Chewy Oatmeal Cookies
Flourless Double Chocolate Oatmeal Cookies
Chewy Double Chocolate Banana Cookies
*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!
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Your work is great. I really enjoying the reading and will highly appreciate if you include some Facts as well.
This stuff is needed to get that perfect chewy cookie. You won’t notice a huge difference when the cookies come out of the oven, but once they’ve been sitting for a while
Thank you, Amanda. Another aspect that caught my attention in your recipe was the reference to “ground oats” at the start of your introduction. This intrigued me because a friend recently incorporated oat flour into their oatmeal cookie recipe. I would appreciate it if you could double-check your recipe instructions to confirm whether a step involving processing coarse oats was intended.
That’s a good recipe
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These flour-free oatmeal cookies seem delicious. Right now, I’m consuming some steel cut oats. Check to see how many raisins were mentioned. Do you have any suggestions for how to substitute a banana for the eggs in your recipe? “Enjoy the cookie” is a suitable expression.
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I adore this delectable and beautiful cake, and it’s wonderful that you’re sharing the recipe with everyone.
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Just questing with what I can substitute almond butter?
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I want to try these oatmeal cookies without flour. I’m making my way through a batch of steel cut oats right now. Please confirm that the number of raisins was supplied. Also, what do you think of substituting a banana for the eggs in your recipe? “Enjoy the cookie,” indeed.
These flourless oatmeal cookies intrigue me to try them. I am currently consuming a batch of steel cut oats. Check to see if the number of raisins was specified. Do you have any thoughts on substituting a banana for the eggs in your recipe as well? “Enjoy the cookie” is correct.
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They looks so delicious and your photos are beautiful.I would so love to have one of these right now.
Hi !!
Greetings from mexico!
May i know if I can use a sub for cornstarch?
Here in Mexico is hard to find cornstarch at grocery stores!! Thanks
You can leave it out completely, Martha. It makes a small difference to the texture of the cookies, but they’re also perfectly fine without it if you don’t have any.
Think I can use applesauce instead of butter or oil?
I can’t have any oil.😥
Yes that should be fine, LouAnn!
Looks delish! I notice you don’t have an option to substitute the flax ‘egg’…can I use one regular egg instead? Also, molasses is another great sub for maple syrup and lends a great flavor to the old fashioned oatmeal cookie taste. Going to be making these tonight!
Thanks for the tip about molasses, Carrie! And using a regular egg should be fine.
I’m curious to try these flourless oatmeal cookies. I am working my way through a batch made with steel cut oats. Please check if you specified quantity of raisins. Also, do you have any thoughts on using a banana as the egg substitute in your recipe? Yes, “enjoy the cookie”:)
Oops! I can’t believe I forgot to put the raisins in there. Thanks for bringing that to my attention, Greg. And I have used banana in place of eggs in the past with success, but I find that it can change the texture of the finished product a little bit.
Thanks, Amanda. One other thing that attracted me to your recipe was the mention of “ground oats” in the beginning of your intro because a friend of mine just used part oat flour in their oatmeal cookie recipe. Please check your recipe instructions if you meant to included a coarse oats food processing step.