The natural oils in almond flour give baked goods added moisture.It’s made from blanched almonds, which are simply almonds with their skin removed. Almond flour has a mildly nutty flavor and adds heartiness to baked goods.
Stand mixer with paddle attachment (optional).The combination of healthy wholesomeness and enticing sweet flavor makes oatmeal cookies a favorite over a hundred years later. World War II rationing made them even more popular because oats were more readily available than other ingredients. Oatmeal Raisin Cookies gained popularity in the early 20th century when oats were becoming a highly-touted health food.The almond flour’s moistness and nutty flavor elevate traditional oatmeal cookies, and you can customize them with chopped pecans, walnuts, or even milk or dark chocolate chips or chocolate chunks. In addition to being gluten-free, our Easy Baking Mix, made with almond flour and tapioca flour, gives the cookies a unique texture and taste you’ll love even if you’re not avoiding gluten.Almond Flour Oatmeal Raisin Cookies are gluten-free oatmeal cookies made with our Easy Almond Flour Baking Mix and gluten-free rolled oats and studded with sweet and chewy raisins.What are Almond Flour Oatmeal Raisin Cookies? How to Store Almond Flour Oatmeal Raisin Cookies.Can I Make Almond Flour Oatmeal Raisin Cookies in Advance?.How to Make Almond Flour Oatmeal Raisin Cookies.What are Almond Flour Oatmeal Raisin Cookies?.Check out more of our oatmeal-based gluten-free recipes like 3-Ingredient Oatmeal Chocolate Chip Cookies, Healthy Breakfast Crisp, and No-Fuss Flourless Oat Pancakes. They bring you back to childhood, they fill your home with the coziest scent, and oats give cookies oomph and make them more satisfying. Oatmeal raisin cookies are definitely one of my baking go-tos. Anyone can enjoy this new spin on a traditional favorite cookie. Because they’re gluten-free, they’re the perfect choice when you’re baking for a group.The almond flour and tapioca blend gives the cookies a dreamy balance of heartiness and crispy delicacy.
Our Easy Almond Flour Baking Mix makes whipping up a batch of these homey favorites a cinch.Even with all the changes the cookies turned out really tasty & moist. Since you mentioned in your recipe comments that the cookies spread I put mine in a muffin tin with parchment paper loners & baked them for 15 min. I drained the raisins, & when still wet I coated them in the teaspoon cinnamon. I used olive oil as I am allergic to coconut, & olive oil is the only kind I buy. So I use oat flour all the time now.) I used demerara sugar, I never buy white sugar or regular brown. I have used chick pea flour, it is good, blends well, but I can taste the chick pea flavor in the final product. I have used spelt flour, it is good but does not blend well. ( over the years in my baking I have used almond flour, but since the drought in California it doubled in price in the store, so it is too expensive.” I have used rice flour, but it is too fine & you have to use way too much of it, which makes some recipes too dry.
( I used oat flour) They turned out tasty & moist. Hi I made these cookies, but I changed the recipe, as I have a lot of food allergies.