Soft Gluten-Free Oatmeal Raisin Cookies

Admittedly, I’m mostly a chocolate chip cookie kind of gal.

But a few times a year, I get a mad craving for an oatmeal raisin cookie that hits all the high notes: moist, chewy, nutty, spiced, sweet. And definitely not crispy. 

What Makes These Gluten-Free Oatmeal Raisin so Delicious?

Although they’re full of good for you ingredients, these taste nothing like “health biscuits”, as Brian has coined my less desirable treats. A warm blend of nutty oats and honey, studded with the perfect ratio of plump, sweet raisins.

Part of the secret to these cookies (and a lot of my baked goods) is using pumpkin pie spice! It brings depth and a sense of cozy without needing six different jars of spices to achieve.

And just as good as the taste, the scent that wafts from the oven throughout the house as they bake is quite nostalgic. They’re one of the gluten-free Christmas cookie recipes I make each year, too.

How to Make Soft Gluten-Free Oatmeal Raisin Cookies

I really wanted the cookies to be as close to the classic in flavor and texture without you having to buy any “hard to find” flours. So I turned to almond flour for the base (along with old-fashioned oats), as I appreciate how tender it makes baked goods while still giving structure.

In doing some research on the chewiness component of cookie composition, I found suggestions for brown sugar or a liquid sweetener like honey, and oil instead of butter. {Alternatively, when you want a crispier cookie, the water content in butter helps achieve that.} 

Using Olive Oil in Cookies

I didn’t want something like coconut oil to overpower the warm spices and nutty flavor, so I used extra virgin olive oil. Not only is the flavor harmonious with the fruitiness of the raisins, but it also adds extra antioxidants (natural chemicals that help protect our cells) and vitamin E to the cookies for a heart-healthy boost. The vitamin E also helps with freshness, and adds that extra bit of moisture for softness.

More Gluten-Free Cookie Recipes:

• Soft, Chewy Gluten-Free Pumpkin Cookies
• Gluten Free Pan-Banging Chocolate Chip Cookies
• Cinnamon Pecan Gluten-Free Christmas Cookies

Soft Olive Oil Oatmeal Raisin Cookies

These soft gluten-free oatmeal raisin cookies are so easy to make and full of warm spices. Made with almond flour and honey as the sweetener.

4.41 from 5 votes

Rate Print SaveSaved

Prep Time :10 minutes

Cook Time :11 minutes

Total Time :21 minutes

Yield: 10 cookies

Author: Amanda Paa

SCALE:

1x2x3x

Ingredients

• 3/4 cup blanched almond flour
• 3/4 cup old fashioned oats
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 teaspoon pumpkin pie spice
• 1/4 cup extra virgin olive oil
• 1/4 cup + 1 tablespoon honey
• 1 large egg
• 1 tablespoon cashew butter or any nut/seed butter
• 2 teaspoons pure vanilla extract
• 3/4 cup raisins

Cook ModePrevent your screen from going dark

Equipment

• Bob’s Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound

Instructions 

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together almond flour, oats, baking soda, salt, and pumpkin pie spice. In a second bowl, whisk together olive oil, honey, egg, cashew butter, and vanilla.
• Pour 1/2 of liquid mixture into dry and stir a few times, then pour remaining in and whisk lightly until no dry streaks remain. Fold in raisins.
• Using a cookie dough scoop, scoop and put onto a parchment lined baking sheet. Bake for 11 minutes. Let cool on cookie sheet for 6-7 minutes. Really. :) They’re quite tender when warm, but will firm up. Place cookies onto cooling rack to finish cooling. Enjoy!