It’s raining, it’s pouring, which means I’m baking cookies!
Not just any cookies, but cookies that are equal parts delicious and nutritious, easy-to-make, and 100% comforting.
Tender, chewy, and crispy at the edges, my Flourless Oatmeal Raisin Cookies are exactly what your mid-winter day needs.
Do I Have to Add Raisins?
Admittedly, I love raisins. Indeed, I am one of those terribly annoying people who thinks a handful of raisins for dessert is a great idea.
But I get it, some of you may hate raisins. Rest assured, the raisins can be replaced by chocolate chips, nuts, or other dried fruit. If you are a minimalist (that would be my housemates, aka my husband and son) you can leave out all add-ins.
But if the person making the cookies (me!) loves raisins, raisins it shall be!
How to Make Flourless Oatmeal Raisin Cookies
The dough for these cookies comes together in 2 or 3 minutes. Easy! The base is a combination of 1/4 cup water, 1 tablespoon flaxseed meal, 1 cup creamy almond butter (or the creamy nut or seed butter of your choice), 1/3 cup coconut sugar (brown sugar works, too), and 1/2 teaspoon vanilla extract.
Once mixed, stir in 2/3 cup oats, salt, baking soda, and 1/3 cup raisins.
Dough done! You could stop here, because this cookie dough is DELICIOUS. And because it is both vegan and flourless, it is perfectly safe to eat without baking. So if your oven quits, or you want to quit, roll the dough into balls or eat off a spoon. Been there, done that :).
The dough does not spread as much as traditional oatmeal cookies, so give the dough mounds some help by flattening with your fingertips before baking.
Bake in a preheated 350F for 10 to 12 minutes until the cookies have spread more and are golden brown.
It is a difficult wait. But worth it!
Flourless Oatmeal Cookie Storage
The cookies tend to get soft if left at room temperature for more than a day, so it is best to store them, in an airtight continaer in the refrigerator or freezer. I have specifics in the recipe notes.
Soft, chewy and scrumptious oatmeal raisin cookies! They are flourless, vegan, gluten-free, oil-free and irresistible.
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- In a medium bowl, stir together the water and flaxseed meal. Let stand 5 minutes to thicken.
- Add the almond butter, coconut sugar and vanilla, stirring until blended and smooth. Add the oats, raisins, salt and baking soda, stirring until combined.
- Using a small cookie scoop or rounded tablespoon, scoop 14 mounds of dough onto the prepared baking sheet. Using fingertips, flatten dough to about 1/4-inch thickness.
- Bake in the preheated oven for 10 to 12 minutes until cookies have spread (they do not spread a lot) and are golden brown.
- Cool on baking sheet for 10 minutes before removing to a cooling rack to cool completley.
Storage: Store the cooled cookies in an airtight container at (cool) room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months.
Variations: An equal amount of chocolate chips/chunks, other dried fruit (chopped, as needed), or chopped nuts or seeds can be used in place of the raisins.
- Category: Cookies
- Method: Baking
- Serving Size: 1 cookie
- Calories: 147
- Sugar: 8.6 g
- Sodium: 121.5 mg
- Fat: 9 g
- Saturated Fat: 0.9 g
- Carbohydrates: 14.8 g
- Fiber: 2.4 g
- Protein: 4.1 g
- Cholesterol: 0 mg
Keywords: cookies, oatmeal raisin cookies, vegan, egg-free, dairy-free, oil-free, flourless, gluten-free, almond butter, oats, raisins