It’s over. It’s also vegan and Gluten-free. These oatmeal cookies are laced with cinnamon and studded with raisins. They’re perfect! It only takes 30 minutes, and the methods are simple! We’ll show you exactly how to do it.
The base for these cookies is a healthy blend of almond flour, oatmeal, and a DIY Gluten-Free Flour Blend. These cookies are infused with cinnamon and sweetened with brown Sugar. They also get a flavor boost with sea salt.
To replicate the properties of the egg, we used Aquafaba. The brine of a can of chickpeas is used to mimic the properties of eggs. When whipped, it gives a similar amount of fluffiness as whipped egg whites. It’s also a good way to use the liquid from chickpeas.
We add avocado oil (or almond butter) to the aquafaba after whipping it. When the dry ingredients are combined with the wet, you get the perfect cookie dough.
These cookies get a classic oatmeal-raisin flavor by adding raisins. However, you could also use another dried fruit like chocolate chips or other dried fruits if they’re more your style.
- 1/4 cup almond flour or meal
- 1/4 cup rolled Oats (certified Gluten-Free as Needed)
- Use a 1/4 cup blend of gluten-free flour. (Or use unsweetened desiccated coconut or shredded coconut, but the cookies will be less fluffy)
- 1/4 cup raisins or other dried fruits
- 1/4 tsp of baking powder
- 1 tsp of ground cinnamon
- 1/4 teaspoon sea salt
- Thirteen cups of organic brown sugar packed (or substitute coconut sugar).
- 1/4 cup Aquafaba
- 2 Tbsp Almond Butter*
- 2 1/2 Tbsp avocado or melted coconut oil*
- Heat the oven to 350 degrees F. (176 C). Line a baking tray with parchment paper.
- Mix the almond flour, oats, and gluten-free flour with the raisins. Add baking powder, cinnamon salt, and brown Sugar.
- Beat aquafaba in a separate bowl (using a hand-held mixer or whisk vigorously for much longer) until it is light, fluffy, and has formed loose peaks. If you are not whipping them, add 1/8 tsp of cream of tartar.
- Add the oil and almond butter to the aquafaba and mix or beat until combined. The mixture may deflate slightly — this is okay. Add the wet ingredients to the dry ones and blend until well combined. The dough should be semi-tacky and firm (see photo). Cover and chill the dough in the fridge for 2-3 days if you are not baking the cookies immediately.
- Place dough on a baking sheet, leaving about 1 inch between cookies to allow them to spread. You can use your palms to press down the dough and form a disc. Use your fingers to tuck any raisins sticking out. About 12 cookies should be left.
- Bake for 12-14 mins, or until edges are golden brown. They should also have puffed and expanded. Let cool on the pan for 5 minutes before eating (they’ll continue to firm up as they cool).
- Keep leftovers at room temperature for up to 2 days or place them in the refrigerator. Once cooled, we recommend freezing them to maintain their crisp exterior. They are delicious and warm, dipped into homemade almond milk or chai lattes.