Almond Flour Oatmeal Raisin Cookies Recipe

I reworked Old Fashioned Oatmeal Cookies into a gluten free almond flour recipe featuring raisins or chocolate chips.

I admit I was skeptical when I first swapped wheat for blanched almond flour, but my Almond Flour Oatmeal experiment totally surprised me. They come out chewy, not cakey, and somehow keep the best parts of Old Fashioned Oatmeal Cookies while feeling lighter.

I left in old fashioned rolled oats for texture so every bite has that little chew and surprise crunch, and honestly I couldnt stop reaching for another. It’s weird, its familiar but different, the sort of recipe that makes you wonder what else you can tweak.

Try it once and you’ll be thinking about it all week.

Ingredients

• Almond flour: Toasted, nutty, high in healthy fats and protein, lower in carbs than wheat.
• Rolled oats: Adds chew and fiber, boosts complex carbs and beta glucan for heart health.
• Butter or coconut oil: Gives richness and crisp edges, adds saturated fat, flavor differs slightly.
• Sugars: Sweetens, helps spread and chewiness, provides color and caramel notes to cookies.
• Egg plus extra yolk: Binds ingredients, adds moisture and structure, yolk brings extra tenderness.
• Raisins or chocolate chips: Raisins add chewy sweetness and fiber, chocolate gives melty rich pockets.
• Cinnamon and nutmeg: Warm spice, adds aroma and depth, tiny antioxidant boost and flavor lift.
• Walnuts or pecans: Optional crunch, healthy omega fats and a toasty, slightly bitter note.

Ingredient Quantities

• 1 3/4 cups (175 g) blanched almond flour
• 1 cup (90 g) old fashioned rolled oats, gluten free if needed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup (113 g) unsalted butter, softened (or coconut oil, melted)
• 1/3 cup packed light brown sugar (67 g)
• 1/4 cup granulated sugar (50 g)
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup (75 g) raisins or chocolate chips, your call
• 2 tablespoons chopped walnuts or pecans (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. Whisk together the almond flour, rolled oats, baking soda, salt, cinnamon and optional nutmeg in a bowl so it’s evenly mixed.

3. In a separate bowl cream the softened butter and both sugars until light and a bit fluffy, about 2-3 minutes; if using melted coconut oil let it cool a little first or the dough will be too loose.

4. Beat in the large egg, extra yolk and vanilla until combined, scraping the bowl so nothing’s missed.

5. Fold the dry mix into the wet just until combined, don’t over mix — a few streaks of flour are fine.

6. Stir in the raisins or chocolate chips and the optional chopped nuts; toss the raisins in a teaspoon of oat flour first if you don’t want them sinking.

7. If the dough seems very soft chill it 20-30 minutes, this helps them keep shape and not spread too much while baking.

8. Scoop tablespoon-sized mounds (or a small cookie scoop, about
1.5-2 Tbsp) onto the prepared sheet, spacing about 2 inches apart, and gently flatten each mound slightly with your fingers.

9. Bake 10-12 minutes until edges are golden and centers still a little soft, rotate the pan halfway if your oven bakes unevenly; don’t overbake, they’ll firm up as they cool.

10. Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container at room temp for up to 3 days or freeze for longer.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Baking sheet plus parchment paper or silicone baking mat
3. Large mixing bowl
4. Small bowl for dry ingredients or for tossing raisins
5. Whisk
6. Electric hand mixer or wooden spoon (use a spoon if you dont have a mixer)
7. Measuring cups and spoons
8. Cookie scoop or tablespoon and your hands to flatten the mounds
9. Wire cooling rack

FAQ

Almond Flour Oatmeal Raisin Cookies Recipe Substitutions and Variations

• Almond flour: swap for oat flour or whole wheat pastry flour 1:1 (so 1 3/4 cups). Expect a dryer, less rich cookie so add 1 extra egg yolk or 1 to 2 tbsp extra butter or oil to keep it chewy. If you try sunflower seed flour use it 1:1 but note baked batter can turn green when it reacts with baking soda, it’s safe to eat.
• Old fashioned oats: use quick oats 1:1 for a softer, less textured cookie, or replace with 3/4 to 1 cup oat flour if you want a more uniform crumb (cut the rolled oats out). Quick oats will hold shape better, oat flour makes it cakier.
• Unsalted butter: replace with melted coconut oil or vegan stick butter 1:1. If using liquid oils, chill the dough 20 to 30 minutes before baking because dough will spread more otherwise.
• Egg + extra yolk: for egg-free use a flax “egg” (1 tbsp ground flaxseed mixed with 3 tbsp water) for each whole egg, plus 1 to 2 tbsp applesauce or mashed banana to replace the extra yolk’s fat. Texture will be a bit denser and less rich, but still tasty.

Pro Tips

– Toast the oats first, just a few minutes in a dry pan till they smell nutty, then let them cool. It deepens the flavor and helps the cookies not go soggy later, so they have better texture.

– If the dough feels too soft chill it longer, even overnight, or scoop and freeze the balls on a tray for a bit before baking. Cold dough holds shape better and the flavors actually get better after a rest, promise.

– Weigh your almond flour and oats when you can, cup measures vary a lot. If your almond flour looks coarse, pulse it quickly in a food processor so the crumbs dont make the cookies grainy.

– To keep add-ins from sinking, toss them in a little bit of the dry mix first and pat any dried fruit dry after plumping it in warm water or a splash of rum. Chocolate chips also stay prettier if you press a few on top of each scoop right before baking.

– Use an oven thermometer so you know your temp is real, rotate the sheet if your oven bakes hot spots, and pull the cookies just before they look fully done, they finish on the tray. For storage, put a slice of bread in the container to keep them soft longer.