If you made this recipe, be sure to leave a comment and star rating below.Chewy Gluten Free Oatmeal Raisin Cookies are soft and delicious. Flourless Almond Butter Chocolate Chip Cookies.Freezer: place leftovers in a freezer-safe bag for up to 3 months.Room temperature: store cookies are room temperature for up to 3 days.Can I add raisins to mimic oatmeal raisin cookies?Ībsolutely! I’m team chocolate chip all the way (just saying!), but feel free to sub raisins instead to make these taste similar to my oatmeal raisin granola. Honestly, you can use ANY kind of nut butter in this recipe, just make sure the nut butter you’re using has only 1 or 2 ingredients and no added sugar. Yep! If peanut butter is more your jam, you can use the exact same measurement of peanut butter as you would almond butter. Before serving, sprinkle the cookies with a bit of sea salt for that salty-sweet combo.The cookie dough is going to be moist/wet - that’s normal! To prevent it from sticking to your hands, simply wet your hands before rolling the dough into balls.Some almond butter contains palm oil - try to use one that doesn’t! Palm oil tends to thicken the nut butter, and we want to use a creamy, drippy almond butter in this recipe.They will be soft when they come out of the oven, but will firm up as they cool. Leave them on the baking sheet for one minute before carefully transferring them to a cooling rack. Then, use your hands to flatten the balls out into cookies. Make sure they’re at least two inches apart. Use your hands to form the mixture into balls, about 2-3 tablespoon each, and place them directly onto your baking sheet.
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To that same bowl, add the oats, sugar, baking soda, cinnamon, and salt. In a large bowl, stir the egg, almond butter, maple syrup, and vanilla together. And, if you want these to be gluten free, simply use gluten free oats instead.Ĭoconut sugar: Or any sugar of choice (cane sugar, brown sugar, monkfruit sweetener).Ĭhocolate chips: Optional, though is chocolate ever really optional? If you want something different, try using raisins, dried cranberries or chopped walnuts instead.
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Rolled oats: Make sure you’re using rolled oats or old fashioned oats, NOT quick oats. I believe you could use a flax egg instead - it may slightly alter the texture, but it should work!Īlmond butter: Use a creamy almond butter, preferably one with “almonds” as the only ingredient, or almonds + salt. These cookies are soft and chewy (like my coconut cookies) and taste similar to an oatmeal cream pie cookie, minus the cream and plus almond butterĮgg: Like many flourless recipes, this one calls for an egg.Only 9 ingredients, most of which are already in your pantry.Uses rolled oats instead of flour, so they’re flourless and can be gluten free (as long as you use gluten free oats).They can easily be customized to your liking, and they’re only in the oven for 10 minutes, so they’re truly the ideal cookie for when a sugar craving strikes. You know I love healthier cookie recipes, like my chocolate avocado cookies and these flourless almond butter chocolate chip cookies, but these almond butter cookies take the cake!