Healthy Peanut Butter Oatmeal Raisin Cookies
These Gluten-Free Oatmeal Raisin Cookies are soft and chewy in the center with crispy golden edges and a rich peanut butter flavor. Made with gluten-free oats and almond flour, they are vegan, refined sugar-free, and simple enough for any day of the week.
Servings 18 cookies
Ingredients
- ½ cup coconut oil solid but softened, similar to softened butter
- ⅔ cup coconut sugar
- 1 tablespoon vanilla extract
- ½ cup creamy peanut butter I used all-natural made with 100% peanuts
- 1 egg at room temperature, sub flax egg to make vegan
- ¾ cup gluten-free old-fashioned rolled oats
- 1 cup blanched almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup raisins
- Optional: chocolate chips or gems!
Instructions
- In a large bowl, cream together coconut oil and coconut sugar until light and fluffy. Beat in peanut butter and vanilla extract. Beat in the egg or flax egg until well blended.½ cup coconut oil, ⅔ cup coconut sugar, 1 tablespoon vanilla extract, ½ cup creamy peanut butter I used all-natural, 1 egg
- Combine the oats, almond flour, baking powder, baking soda, salt, and cinnamon. Add into the peanut butter mixture and beat until just combined.¾ cup gluten-free old-fashioned rolled oats, 1 cup blanched almond flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon cinnamon
- Fold in raisins and/or chocolate chips, if using. Chill cookie dough, covered, for at least 2 hours and up to 1 week.1 cup raisins, Optional: chocolate chips or gems!
- Preheat oven to 350°F. Form rounded tablespoons of dough into balls and arrange them about 2 inches apart on baking sheets lined with parchment paper.
- Bake cookies in batches in the middle of the oven for 12 minutes, or until just pale golden. Cool cookies completely on the baking sheet before removing and serving.
