Just the scent of warm, chewy oatmeal raisin cookies fresh from the oven conjures up childhood memories of afternoons at grandma’s house. Whip up a batch to transport yourself back in time—and while you’re at it, why not choose a recipe that just so happens to be vegan and gluten-free?
Yield: 24 cookies
Active Time: 15 minutes
Total Time: 30 minutes
3 cups almond flour
1 teaspoon sea salt
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cardamom
1/2 cup coconut oil
1/2 cup maple syrup
1 tablespoon vanilla extract
Generous 1 cup raisins
1/2 cup gluten-free rolled oats
Preheat oven to 350 degrees and line baking sheet with parchment paper.
In large bowl, whisk together almond flour, sea salt, baking soda, cinnamon, and cardamom.
In small bowl, whisk together coconut oil, maple syrup, and vanilla. Stir wet ingredients into dry ingredients until combined. Stir in raisins and oats.
Place 1 1/2-inch balls of batter 1 inch apart on baking sheet and lightly press down on each with your palm. Bake 8 to 10 minutes. Let cool on baking sheet before removing.
Photo credit: Paul Delmont
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