Description
Gluten Free Oatmeal Raisin Cookies are packed with hearty oats, almond butter flavor, and chewy bursts of sweetness from the raisins. This healthier treat is easy to make in one bowl with no need to chill the dough. The perfect weekday or holiday treat!
Ingredients
Scale
- 1/2 cup unsalted butter, melted*
- 1/4 cup maple syrup
- 1/4 cup monk fruit (or coconut sugar)
- 3 tablespoons smooth almond butter
- 2 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/4 cup gluten free sprouted rolled oats
- 1/2 cup almond flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoons sea salt
- 1/2 cup unsweetened raisins
Instructions
- In a large mixing bowl, combine the melted butter, coconut sugar, monk fruit (or additional coconut sugar), almond butter, and vanilla. Mix until well combined.
- Add the egg and egg yolk to the wet ingredients mixture. Mix thoroughly until the eggs are fully incorporated.
- To the bowl, add the oats, almond flour, arrowroot flour, baking soda, cinnamon, and salt and stir until a cookie dough forms.
- Gently fold in the unsweetened raisins into the cookie dough, distributing them evenly.
- Chill the dough in the refrigerator for 1-24 hours.
- Heat your oven to 375°F and line a baking sheet with parchment paper.
- Remove the chilled dough from the fridge and scoop out 1 ½ tablespoon portions of cookie dough and shape them into rounds. Use the back of a spoon to slightly flatten the cookies. Place them on the prepared baking sheet, leaving 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely before enjoying, or else they’ll be crumbly.
Notes
*Can substitute coconut oil for butter to make dairy free.
- Storing: Place any leftovers in an airtight container for up to 3 days at room temperature. You can move them to the fridge to keep them fresh for an extra couple of days.
- Freezing: Freeze baked cookies in a freezer-safe container or bag for up to 2 months.
- Freeze dough: Flash freeze cookie dough balls on a lined cookie sheet in the freezer for 30 minutes. This will set the cookie dough balls’ shape, and prevent them from sticking together in the container. Once they are firm, transfer them to a freezer-safe bag or container, and store for up to 2 to 3 months.
- To bake from frozen:Bake frozen cookie dough balls for an extra minute, no need to thaw.
- Reheat: If you like warm cookies, pop them into the microwave for 10 to 15 seconds before enjoying.