Description
These Healthy Oatmeal Cookies with Cinnamon and Raisins are soft, chewy, and packed with wholesome ingredients. Made with gluten-free rolled oats and almond flour, these cookies are sweetened naturally with coconut sugar and infused with warm cinnamon and juicy raisins, making for a deliciously guilt-free treat perfect for snack time or dessert.
Ingredients
Scale
Wet Ingredients
- ½ cup melted (and cooled) butter, ghee, or coconut oil
- ½ cup coconut sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ½ cups gluten-free rolled oats
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Add-ins
- ¾ cup raisins
Instructions
- Whisk the wet ingredients and sugar: In a large mixing bowl, whisk together the melted butter, coconut sugar, egg, and vanilla extract until the mixture is smooth and combined.
- Mix the dry ingredients: In a separate bowl, whisk together the gluten-free rolled oats, almond flour, ground cinnamon, baking soda, and kosher salt until evenly distributed.
- Combine wet and dry ingredients: Pour the dry ingredient mixture into the wet ingredients bowl and stir gently until all components are well incorporated into a consistent cookie dough.
- Fold in raisins: Add the raisins to the dough and fold them in evenly to ensure every cookie will have bursts of sweet, chewy fruit.
- Scoop the cookies: Use a medium cookie scoop to portion the dough onto a parchment-lined baking sheet. Flatten each cookie slightly with your fingers because the dough does not spread much during baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 9 to 10 minutes, or until the edges turn slightly golden. Once done, let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack or serving plate.
Notes
- These oatmeal cookies are naturally gluten-free when using certified gluten-free oats and almond flour.
- For a vegan version, substitute the egg with a flax egg and use coconut oil instead of butter.
- The cookies have a soft, chewy texture with a slightly crisp golden crust.
- To store, keep them in an airtight container at room temperature for up to 5 days or freeze for longer preservation.
- Feel free to swap raisins for other dried fruits or add nuts for extra crunch and nutrition.
Nutrition
- Serving Size: 1 cookie
- Calories: 171 kcal
- Sugar: 4 g
- Sodium: 168 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.001 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 26 mg
