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.
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!Print
- 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
- 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.
* 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.
Keywords: cookies, oats, flourless, vegan, gluten-free, snack, recipe, healthy, chewy, easy, oatmeal, almond flour, raisin
Looking for more soft and chewy cookie recipes? Try one of these!
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