A good old classic oatmeal raisin cookie! They’re made with almond and oat flour so it’s gluten-free! Packed with old fashioned oats, brown sugar & plenty of raisins in each bite!
I do love a classic chocolate chip cookie, but I’m an oatmeal raisin kind of girl. Anyone else?? I love the chewy texture the oats bring to the cookie.
If you’re looking for a go-to oatmeal raisin cookie recipe, you’re in the right place.
Also, instead of using all-purpose flour I used a combo of oat flour and almond flour. This way, it’s also gluten-free friendly but you can’t even tell! This cookie has chewy insides and brown crisp outsides. It’s not too thick, not too thin, it’s just perfect.
Trust me! You need to make this recipe 🙂 You won’t be disappointed!
Gluten-Free Oatmeal Raisin Cookies
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup coconut oil
- 1 cup light brown sugar packed
- 1/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup oat flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3/4 teaspoon sea salt
- 1 1/4 cup raisins
- 3 cups rolled oats
- Preheat oven to 350F. Prepare baking sheet with parchment paper.
- In a large mixing bowl, beat butter and sugars until creamy. Add coconut oil to stir in, then add in eggs one at a time and vanilla extract.
- Add in flour, baking soda, cinnamon and sea salt.
- Gently stir in raisins and oats.
- Scoop onto cookie sheet placed 2 inches apart, flatten slightly and bake for 13-15 minutes until edges brown.
- Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack. They will firm up as they cool!