A blend of almond flour and rolled oats along with chocolate chips and raisins make these gluten-free oatmeal cookies incredibly moist, tender, and packed with whole-food deliciousness!
Cookies. Sometimes you just need one.
Like when you’re feeling a little beat up from the repeated changes in weather, or mold allergies, or whatever happens to you this time of year.
Like when you’re recovering from a week or so of scary technical blog problems.
Oh, and then when you mix up an entire bowl full of cookie dough only to realize the moths from earlier this season made their way into the raisins you just threw into your cookie dough, resulting in you having to scrap the batch, send your husband our for more raisins and start over, yup, you really appreciate it when those cookies finally come out of the oven.
So, as you can guess, I really needed a cookie. And I’d been meaning to play around with some almond flour that Bob’s Red Mill sent me. You probably know by now that I don’t stick to a gluten-free diet, but I do try to share a variety of recipes that everyone can enjoy, and I just love almond flour for the richness it gives my baked goods.
Whenever I use almond flour I seem to end up with a product that’s super moist and dense. I balanced things out a bit here with some gluten-free oats. As a result I was able to get away with using applesauce and just a bit of oil. Healthy(ish) cookies. Could all of the oil be cut out or replaced with applesauce? Probably, but that’s not how I did things this time around.
Some cinnamon and nutmeg make these oatmeal raisin cookies perfect for fall, but because I am a chocoholic, and because I love the combination of dark chocolate and raisins, I went and threw some chips in there as well. All in all, these are the kind of cookies that’ll perk you up after a rough week.
Healthy(ish) Gluten Free Oatmeal Raisin Chocolate Chip Cookies
- 3/4 cup no-sugar added applesauce
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp. vanilla extract
- 2 cups gluten-free rolled oats, divided (or 1 cup rolled oats and 1 cup oat flour)
- 1 cup almond flour
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 1/2 cup raisins
- 1/2 cup vegan chocolate chips
- Preheat oven to 350°. Line 2 baking sheets with parchment paper.
- In large mixing bowl, stir together applesauce, maple syrup, oil and vanilla.
- Place 1 cup of rolled oats into food processor and blend to a powder (skip if using oat flour). Add to bowl with wet mixture, along with almond flour, baking powder, cinnamon, nutmeg and salt. Stir to combine. Fold in raisins and chips.
- Scoop rounded 2 tablespoonfuls onto baking sheets. Bake 12 minutes. Remove from oven and transfer to cooling rack to cool. Cookies will firm up as they cool.