These old-fashion, oatmeal raisin cookies are so delicious! They’re rich and flavourful, packed full of raisins and crispy walnuts, thick, just sweet enough, and they have a crispy outer layer that gives way to a soft and chewy inside as you bite in. And on top of that they’re gluten free and naturally sweetened with maple syrup and raisins.
These cookies are a great breakfast to grab and go or a perfect snack dipped in a glass of almond milk, coffee, or tea.
Oatmeal Raisin Cookies
Makes ~20 cookies
- 5 tbsp ground flax seeds
- 3/4 cup water
- 1/2 cup oat flour
- 1 cup buckwheat flour
- 1/4 cup almond meal
- 1 1/4 cups gluten free rolled oats
- 1.5 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp agar agar
- 2 cups raisins
- 1/2 cup chopped walnuts
- 1/3 cup coconut oil (not melted)
- 1/4 cup grapeseed oil (or other lighly flavoured oil)
- 3/4 cup maple syrup
- pinch of sea salt
- Preheat the oven to 375 F and line 2 baking sheets with parchment paper
- Mix the flax seeds and water in a small cup or bowl and set aside
- In a large bowl, mix the dry ingredients – oat flour, buckwheat flour, almond meal, oats, cinnamon, baking soda, baking powder, agar agar, raisins, walnuts and salt.
- In a mixer, mix coconut oil, grapeseed oil, flax + water mixture and maple syrup. Mix until well combined.
- Pour the wet ingredients into the dry and stir together until everything is well mixed.
- Spoon the dough onto the two cookies sheets in heaping spoonfuls. Dip a fork into hot water and use it to flatten the cookies (when the dough starts to stick wet the fork again)
- Bake for ~15 minutes or until the outsides are golden brown.